2 - Grease and line the base and sides of a deep 20cm cake tin with baking parchment.
3 - Put the honey, sugar and butter in a medium saucepan and cook over a medium heat until fully melted.
4 - Remove from the heat and allow to cool.
5 - Put the flour and spices in a large bowl and mix everything together.
6 - step 2
Once the liquid ingredients have cooled, whisk in the eggs.
7 - Pour over the dry ingredients, whisking them together to form a smooth batter – be careful not to overmix as this can lead to a dry cake.
8 - Pour into the prepared tin and bake for 50-55 mins or until risen and a skewer inserted into the middle of the cake comes out clean.
9 - Allow the cake to cool in the pan for 20 mins before turning out onto a wire rack to cool completely.
10 - step 3
Once cooled, use a large serrated knife to slice the cake into 3 layers.
11 - Spread the jam across the 2 bottom cake layers, then reassemble the cake and set aside while you make the glaze.
12 - Put the cream, chocolate and honey in a medium pan and cook over a low-medium heat until the chocolate is melted and you have a smooth, pourable mixture.
13 - Put the cake on a wire rack set over a parchment-lined baking tray and pour over the glaze, making sure to cover the entire cake.
14 - Use a fish slice to carefully transfer the cake to a serving plate and allow the glaze to set.
15 - To decorate, dust with a little edible gold powder, if you like.
16 - Uniced, this cake will keep for up to 5 days.
17 - Once iced, enjoy within 3 days – just keep in the fridge, but remove before serving and eat at room temperature.
