Directions
Step 1
Preheat the oven (with one of many racks positioned within the backside third) to 350°F. Calmly grease an angel meals cake pan with impartial oil. Line the underside of the pan with a circle of parchment paper, frivolously grease the paper, then mud the pan very frivolously with all-purpose flour, knocking out any extra.
Step 2
Make the honey cake layer: Within the bowl of a stand mixer fitted with the whisk attachment, stir collectively the flour, baking powder, cinnamon, nutmeg, cardamom, orange zest, baking soda, allspice, ginger, and salt. In a medium bowl, whisk collectively the honey, darkish brown sugar, oil, sugar, eggs, espresso, whiskey, and vanilla. Flip the mixer on low and step by step pour within the moist combination, sometimes pausing to make use of a silicone spatula to scrape down the underside and sides of the bowl, till the batter is clean. Pour evenly into the ready cake pan and put aside.
Step 3
Make the chocolate cake layer: Clear and dry the stand mixer bowl and whisk and return to the mixer. To the bowl, add the flour, rye flour, cocoa powder, baking powder, baking soda, and salt. Within the medium bowl, whisk collectively the sugar, brown sugar, oil, eggs, vanilla, and cream soda. Flip the mixer on low and step by step pour within the moist combination, sometimes pausing to make use of a silicone spatula to scrape down the underside and sides of the bowl, till the batter is clean. Slowly and evenly pour the chocolate batter over the honey batter. Utilizing an offset spatula or the again of a spoon, clean the floor of the cake, however don’t swirl the 2 layers collectively. Place the cake pan on a big baking sheet, switch to the oven, and bake till a cake tester inserted within the middle of the cake comes out clear, 60–75 minutes. Switch the cake to a wire rack and put aside to chill in its pan for half-hour.
Step 4
In the meantime, make the glaze: To a heatproof bowl set over a small pot of simmering water, add the chocolate, coconut oil, and honey; cook dinner, stirring regularly, till the chocolate is almost melted, about 5 minutes. Take away from the warmth and put aside, stirring sometimes, till the glaze is totally clean. Put aside.
Step 5
Utilizing an offset spatula or a skinny knife, loosen the cake from the edges of the pan. Invert onto a plate to take away from the pan, discard the parchment paper circle. Put aside to chill utterly earlier than inverting the cake as soon as once more onto a big serving plate. Pour the glaze evenly excessive of the cooled cake, permitting the surplus to drip down the edges. Minimize into slices and serve at room temperature. Lined loosely with plastic wrap, the cake will maintain nicely at room temperature for 4 days, or longer if refrigerated.
