Chocolate Heartland Bundt Cake with Chocolate Honey Glaze

Cover recipe- The Dahlia Bakery Cookbook, Chocolate Heartland Bundt Cake with Chocolate Honey Glaze: October 2012

Cover recipe- The Dahlia Bakery Cookbook, Chocolate Heartland Bundt Cake with Chocolate Honey Glaze: October 2012

Tom Douglas and I first became acquainted almost exactly a year ago when I lunched at a restaurant called Etta’s in Seattle. One basket of bread and butter and a grilled cheese sandwich stuffed with caramelized apples later, and we were instant BFFs; at least, as much as one can be with someone they’ve never met. (PS, Tom – I owe you a friendship bracelet. For realz.)

Unfortunately, I wasn’t in Seattle long enough during that trip to check out any of his other establishments, but if I had just had one spare hour of one spare day, then I would have hightailed it over to Dahlia Bakery, which is pretty much a mecca for anyone who loves bread and pastry (or has a pulse). You can imagine, then, how thrilled I was when not long after I made that trip, The Dahlia Bakery Cookbook was published and I realized I wouldn’t have to travel across the country to sample these delicious treats and could, instead, recreate them myself in my own kitchen. I’ve made a few of the recipes from within it’s pages since receiving it, including the Hot Buttered Rum Apple Pie and the Peanut Butter Sandwich Cookies, each of which has been delicious – really, the kinds of things you want to hole up in your room with just so that you don’t have to share them with anyone else. That being said, of all the beautifully photographed cover recipes, I was most excited to try the Chocolate Heartland Bundt Cake with Chocolate Honey Glaze because when you put a chocolate cake on your cover, you know people are going to make it and judge you on it, so it had better be a good one. Read my notes below to see what I thought of this recipe.


Print Print Recipe

Chocolate Heartland Bundt Cake with Chocolate Honey Glaze

Yield: 1 10-inch bundt cake

Prep Time: 30 min

Cook Time: 1 hour


For the cake
8 ounces potatoes, preferably Russet
1 3/4 cups (285 grams) all-purpose flour, plus about 2 tablespoons for the pan
2 tablespoons unsweetened cocoa powder, for the pan
1/2 cup unsalted butter, softened, plus more for the pan
2 teaspoons baking soda
1/4 teaspoon kosher salt
1/2 teaspoon finely ground black pepper
6 ounces bittersweet chocolate, chopped
2 tablespoons honey
1/2 cup boiling water
1/4 cup solid vegetable shortening
2 cups sugar
5 large eggs at room temperature
1 tablespoon pure vanilla extract
1/2 cup cold water

For the chocolate-honey glaze
6 ounces bittersweet chocolate, chopped
1/2 cup unsalted butter, cut into 1-inch dice
1/3 cup half and half
3 tablespoons honey
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt


For the cake
1. Peel the potatoes and cut them into 1-inch chunks. Put the potatoes in a saucepan and cover them with cold water. Put the pan over high heat and bring to a simmer. Reduce the heat to maintain a simmer and cook until the potatoes are fork-tender but not mushy (8 to 10 minutes after the water comes to a simmer). Drain the potatoes well and let them sit in the strainer for about 5 minutes to steam off some liquid. Then put the potatoes through a ricer or a food mill fitted with the medium disk. You should have about 1 cup of riced potato. set the potato aside.
2. Preheat the oven to 350F. Combine about 2 tablespoons flour and 2 tablespoons cocoa in a small bowl. Butter a 10-inch Bundt pan well and dust it with the cocoa-flour mixture, shaking out the excess. Place the prepared pan in the refrigerator to set the coating while you are making the batter.
3. Sift the remaining flour and the baking soda into a bowl. Stir in the salt and pepper. Set the dry ingredients aside.
4. Combine the chocolate and honey in a bowl. Pour the boiling water on top and let it rest for 3 to 4 minutes. Whisk the chocolate, honey, and water together until combined. Set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, combine the remaining butter and shortening and cream on medium-high speed until slightly pale, about 2 minutes. Scrape down the bowl. Add the sugar and continue to cream for 2 minutes. Add the eggs, one at a time, beating to incorporate each egg before adding the next. Add the vanilla extract, scraping down the bowl as needed. Add the riced potato and incorporate it into the batter on medium speed. With the mixer still on medium, pour in the chocolate-honey mixture and mix slowly until fully incorporated. Scrape the batter down.
6. Add the dry ingredients to the wet in 3 additions on low speed, alternating with the cold water. Mix only until just combined. Turn off the mixer and scrape down the bowl, making sure to fold in any pockets of dry ingredients.
7. Scrape the batter into the prepared Bundt pan and smooth the top. Tap the pan on the counter to settle any air pockets, then bake until the cake is cooked through, 65 to 70 minutes, rotating the pan halfway through. A wooden skewer inserted into the cake should come out with a few crumbs clinging but no batter.
8. Remove the pan from the oven and transfer to a wire cooling rack. Allow the cake to cool for 10 to 15 minutes in the pan before unmolding. Unmold the cake onto a 9-inch round cake cardboard or a plate and return it to the wire rack to cool to room temperature before glazing.
9. When the cake is cool enough to be glazed, place the wire rack with the cake on top of it on top of a baking sheet lined with parchment paper. Pour the warm, liquid glaze slowly and evenly over the top crest of the cake, so the glaze flows evenly inside the hole and outside over the edges of the cake.
10. Allow the cake to rest at room temperature for about an hour to set the glaze, then slice and serve the cake.

For the chocolate-honey glaze
1. Put the chocolate and butter in a heatproof bowl that has been placed over a saucepan of gently simmering water over medium heat. Adjust the heat to keep the water barely at a simmer. Melt the chocolate, stirring to combine using a rubber or silicone spatula, then remove the bowl from the heat.
2. Meanwhile, put the half-and-half into a small saucepan over medium-low heat just long enough that it is slightly warm to the touch. Using a whisk, stir the half-and-half into the melted chocolate mixture. Stir in the honey, vanilla extract, and salt. Allow the glaze to cool for 5 to 10 minutes before pouring it over the cake.


*If you don't own a potato ricer or food mill, then use a fine grater to "rice" the potatoes.
*I substituted butter for the shortening in the cake.
*My cake finished cooking in 60 minutes, so I would recommend starting to check it after 45 minutes.
*I used heavy cream instead of half-and-half in the glaze since that's what I had on hand.
*If your glaze cools too much and becomes too thick to pour it over the cake, then place it back over the saucepan of barely simmering water for a couple of minutes until it loosens up.


The results:

I was a little wary upon seeing that the ingredient list for this cake included 8 oz potatoes and 1/2 tsp black pepper, but I figured that those were the kind of “out there” ingredients that would either make this cake crazy awesome or crazy awful. Thankfully, it was the former. The black pepper adds a hint of spice to the cake but it’s not anything obtrusive and, if anything, it just keeps you coming back for bite after bite. The potatoes (I’m assuming) are meant to add moisture and I must say that this is one of the softest, most moist chocolate cakes I’ve ever had.  And no one could notice them in the finished product…which is a win. While the cake itself is not very rich, the ganache glaze is quite intense, so the two play off each other perfectly.

Did this recipe deserve the cover spotlight?

I’ve yet to meet a person who isn’t drawn in by the sight of a luscious chocolate cake, so I think this recipe definitely deserved the cover spotlight! It is really a solid recipe and I liked that it wasn’t too complicated so that you can throw it together in an afternoon without a lot of stress and fanfare, which, when you’re craving chocolate and want it five minutes ago, is definitely a good thing!

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /var/www/clients/client0/web83/web/wp-content/themes/culinarycovers/single.php on line 72

13 Responses to “Chocolate Heartland Bundt Cake with Chocolate Honey Glaze”

  1. 1

    Tieghan — June 3, 2013 @ 5:53 am

    Oh wow! This cake sounds incredible! Plus, that glaze it just amazing! Mmm! I want a slice!

  2. 2

    Averie @ Averie Cooks — June 3, 2013 @ 6:57 am

    Thanks for the review on this cake. I have the cookbook and have actually pondered it but between the potatoes and the pepper I…took a pass. Good to know they work!

  3. 3

    Lori Lange — June 3, 2013 @ 9:50 am

    I’ll be excited to try out this recipe sometime. I have a recipe for some cookies that has black pepper in it and they turn out rather spicy and wonderful. I can only imagine what the pepper does for this cake! And potatoes in cake?? That’s kind of cool, actually!

  4. 4

    Faith Gorsky — June 4, 2013 @ 6:11 am

    You are so right that if there’s a chocolate cake on a cookbook cover it will be the standard for the book, lol! Who could resist making this thing of beauty? And I’m so intrigued with the potato – need to try this recipe!

  5. 5

    Grubarazzi — June 4, 2013 @ 6:17 am

    That honey glaze has me droooling!

  6. 6

    sandra — June 4, 2013 @ 7:20 am

    I always have trouble with ganache – it comes out too runny. Mostly because I use milk instead of cream… but adding honey is brilliant – probably keeps it nice and smooth.

  7. 7

    Erin @ The Spiffy Cookie — June 4, 2013 @ 7:44 am

    Normally I am not a fan of things that are only chocolate and need something else paired with it, but I think I could handle this!

  8. 8

    Kim of Mo'Betta — June 4, 2013 @ 7:45 am

    I’ve put stranger things in a dessert! This looks AMAZING!

  9. 9

    Angie@Angie's Recipes — June 4, 2013 @ 12:22 pm

    My God, this is a calorie bomb…well, I don’t care, pass a large wedge over, please.

  10. 10

    Inês Oliveira — June 4, 2013 @ 2:43 pm

    Very good contribution Joanne ;)
    Yummy cake!!

  11. 11

    dixya| food, pleasure, and health — June 4, 2013 @ 4:01 pm

    what a unique idea for a chocolate cake.

  12. 12

    Beth — June 4, 2013 @ 4:33 pm

    This definitely deserves a cover. It looks gorgeous!

  13. 13

    Gail Tatasciore — June 8, 2013 @ 4:01 am

    If you are daring add a little chipotle in the glaze. yummy with a hint of heat,sweet and spicy.

Leave a Comment