With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah. It's equally ideal for any other occasion or celebration, whether it's a dinner party, an impromptu gathering of friends, or a school bake sale. It's that simple—and that good. Don't be surprised if people start pestering you for the recipe after their first bite.
•Nonstick baking spray: Normally, Im not inclined to use nonstick baking sprays, preferring to line the bottoms of greased cake pans with parchment paper, then greasing the paper and flouring the pans to ensure that the cake releases easily from the pans, but the design of a Bundt pan makes that method impossible. While developing this recipe, I had a disaster when the top half of one cake remained in the Bundt pan when I tried to turn the cake out (and I thought I had really played it safe by using a well-oiled nonstick pan, albeit an old one). On my next attempt, I turned to the nonstick baking spray, and since then, it has worked like a charm.
•Measuring oil and honey: Both should be measured in a liquid measuring cup. The oil is listed first, because if you measure the honey in it afterward, without washing the cup, the honey will slide out easily, with barely any help needed from a rubber spatula.
•Inverting the cake onto a rack: The best way to do this is to place a rack over the top of the pan, then, holding the rack and pan together, flip the cake pan and rack over so that the cake can slide safely out of the pan onto the rack.
•Chopping chocolate: The easiest way to chop chocolate is with a long serrated bread knife. Or you can break the chocolate into squares (if you are using a bar) and pulse it in a food processor.
Recipe notes
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