The Chocolate Honeycake Recipe

Get grubby mits on…
¾ cup of honey
2 eggs
2 tbsps sunflower oil
2 tbsps dark chocolate bits (we have the most fantastic hot chocolate known to man, Montezuma’s Omacatl, which means little bits of chocolatey loveliness kicking about in the bottom of the tin once you have gutsed most of it down), or about four of the little blocks (if you can bring yourself not to think of a row as one block…)
Good slosh of vanilla extract
Two tbsp cocoa powder
1 cup of self-raising flour (I used wholemeal)

Then…
Plead with oven to make 180°c (350°F?). Stick the honey in a reasonably capacious bowl and beat the eggs and vanilla into it. It probably helps to use the clear variety of honey which doesn’t involve developing one’s arm muscles beyond the call of duty, but being a masochist, I used the set version. Because that, dear reader, was what was in the cupboard. Then, melt the chocolate (and don’t just tip it straight down your throat) and sling in the oil. Next pop in the flour and, if feeling extra-luxurious, sling in a handful of chopped almonds. Stir until will to live departs, and then whack into a nice square pan – mine is about eight inches across, and no, I don’t know what that is in cm. Plonk in oven. Depart, armed with glass of something non-alcoholic if up duff, and alcoholic if not. Return in about twenty minutes. Remove from oven. Scarf.