Chocolate Honey Torte with Ganache Icing

Chinook Honey Company

Cook time:
1 Rating
Chocolate Honey Torte with Ganache Icing


  • 1 6 oz. pkg. of semi-sweet chocolate chips or equivalent squares
  • ⅓ cup butter
  • ½ cup honey
  • 4 eggs, separated
  • 2 tbsp. all-purpose flour
  • 2 tbsp. instant coffee granules
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 - 190 ml jar Chinook Honey Chocolate Honey Ganache
    Cake decorating candies (Easter eggs, sprinkles, etc.)


  1. Ensure eggs are at room temperature.
  2. Line the bottom of a 8 or 9-inch springform pan with waxed or parchment paper.
  3. In a medium saucepan over low heat, melt butter; stir in chocolate chunks.
  4. Remove from heat; continue stirring until chocolate is melted.
  5. Gradually add honey, stirring to blend.
  6. Lightly beat egg yolks; whisk into chocolate mixture.
  7. Stir in flour, coffee, baking soda and salt.
  8. In a large bowl, beat egg whites until soft peaks form.
  9. Fold ¼ of egg whites into chocolate mixture.
  10. Stir lightened chocolate mixture into remaining whites; fold carefully, do not over mix.
  11. Pour mixture into prepared pan.
  12. Bake at 325 F (177 C) for 45 minutes, or until toothpick inserted halfway from center to edge comes out clean; cool 30 minutes. Do not be alarmed when the centre drops, that’s normal.
  13. Run knife around edge to loosen cake from pan. Invert cake onto plate; remove paper.
  14. Leave another 30 min to cool or cover and refrigerate for a few hours or up to a few days.
  15. Ice cooled cake with Chocolate Honey Ganache using a spreader or spatula (Ganache may require slight, careful warming.)
  16. Decorate with Easter Eggs, sprinkles and/or other candies