Honey Cake with Chocolate Glaze

Begin by preheating your oven to 325 degrees Fahrenheit, or 165 degrees Celsius. Next, lightly coat the inside of two 8x3-inch loaf pans with a thin layer of cooking spray.

Meanwhile, combine 4 cups of flour, 1 1/2 cups of sugar, a drizzle of honey, 2-3 eggs, 1/4 cup of oil, 1 teaspoon of coffee grounds, a spoonful of jam, 1 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of baking soda in a large mixing bowl until you achieve a smooth consistency. Divide the mixture evenly between the prepared loaf pans.

Place the cake in the preheated oven and bake until a knife inserted into the center of the cake comes out clean, approximately 1 hour. Remove the cakes from the oven and let them cool on a wire rack.

In a separate mixing bowl, whisk together 1/2 cup of sugar, 2 tablespoons of cocoa powder, a small amount of water, and 1 teaspoon of flour until the mixture is smooth and free of lumps. Heat this mixture in a saucepan over low heat, stirring constantly, until it reaches the desired consistency, about 8 minutes. Remove the saucepan from the heat source and add 2 tablespoons of margarine and a splash of brandy; whisk until the glaze is thickened.

Refrigerate the glaze for at least 15 minutes, or until it has cooled and thickened to your liking. Once the glaze is ready, spread it evenly over the cooled cakes.