This Rosh Hashana Chocolate Honey Cake recipe was originally found in a book "A Treasury of Jewish Holiday Baking" by Marcy Goldman, which came out in 1998.



Preparation Time: 20 min
Cooking Time: 50 min


  • 1 cup vegetable oil
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 1 cup light honey
  • 1 teaspoon vanilla
  • 4 eggs
  • 1/2 cup unsweetened, dark cocoa powder
  • 2 3/4 cups flour
  • 1/2 teaspoon soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup brewed strong coffee
  • 1/3 cup honey for brushing the top (optional)


  1. Preheat the oven to 325'.
  2. Remove the insert of the 10" tube pan and spray it well with non-stick spray. Do not spray the actual pan.
  3. Place the pan on a piece of parchment paper and outline the circle. Cut it out and place it into the bottom of the tube pan. Then place the center insert into the pan. This will prevent any dripping out of the bottom.
  4. Combine the dry ingredients and whisk to blend. Set aside.
  5. In a mixing bowl, combine the oil with the sugars, honey and vanilla.
  6. Add the eggs one at a time and blend well after each addition.
  7. Add the dry ingredients and mix until smooth, just a minute or so.
  8. Add the coffee and carefully mix until smooth.
  9. Place the batter into the pan. This recipe makes 1 x 10" tube pan or 2 x 7" tube pans.
  10. You can also make the cake in a 9" x 13" pan. If you do, stand a couple of cake decorating nails upside down in the pan. This will serve as a heat conduit to get the center to cook evenly.
  11. Bake the cake until the top, when pressed gently, just springs back. If the indentation stays, bake a few more minutes. This is key for baking a not dry honey cake! Do not overbake. Better underbaked.
  12. When the cake is baked, remove from the oven and let sit about 10 minutes. Take a sharp paring knife and run it around the outer edge of the cake. Important, when running the knife around, listen for the scraping on the side of the pan. Otherwise, you'll be hacking away at the side of the cake :-(. Apply pressure to the bottom of the cake and pop it from the pan. Let rest a few minutes before trying to remove the center tube. You may need to gently slide a knife along the bottom of the pan. Cool on a wire rack.
  13. For an added sheen, you may brush the top with honey before serving. Or, dust with powdered sugar or cocoa powder.

Source: Leah Cooks Kosher