Ingredients
2 large eggs
1/2 cup hot coffee or water
1/2 cup unsweetened baking cocoa
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup plain yogurt
1 1/2 teaspoons vanilla extract
1/3-1/2 cup raspberry jam
1/2 cup softened butter
3/4 cup GOLDEN BLOSSOM HONEY
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350°. Cream together butter and honey. Beat at high speed for 5 minutes. Add eggs, one at a time, beating well. Beat in coffee. Sift together dry ingredients including cocoa. Stir them into the liquid mixture alternately with the yogurt. Mix just enough to combine after each addition. Stir in the vanilla. Divide the batter evenly between the cake pans. Bake 20 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes in the pans, then remove carefully. Cool thoroughly before assembling. Spread raspberry jam between layers. Top with whipped cream and garnish with chocolate curls, if desired.
