Ingredients
4 eggs
Cake:
1 cup unsweetened cocoa powder
2 cups boiling water
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups GOLDEN BLOSSOM HONEY
2 teaspoons vanilla
Frosting:
1 (12 ounce) package semi-sweet chocolate chips
1/2 cup light cream
1 cup butter, softened
1/2 cup GOLDEN BLOSSOM HONEY
Filling:
1 cup heavy cream
3 Tablespoons GOLDEN BLOSSOM HONEY
1 teaspoon vanilla
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°. Butter and flour three 8-inch layer cake pans.
Cake: Boil water. In a bowl, combine cocoa powder and boiled water, beat until smooth. Set aside to cool. Sift dry ingredient. In a large bowl, beat the butter, honey, eggs and vanilla until light and fluffy. Add dry ingredients, alternating with the cocoa mixture. Incorporate well but do not overbeat. Spoon evenly into the 3 cake pans and bake for 30 minutes or until done. Cool in pan.
Frosting: In a pot over a pan of hot water (not boiling) combine chocolate chips, cream, butter and honey. Melt, stirring often. Remove from heat. Cool and refrigerate 2 hours or more. Beat with an electric mixer for several minutes.
Filling: In a well chilled bowl with chilled beaters whip the filling ingredients and refrigerate.
When ready to assemble cake, remove cake from pans, place one layer on a plate. Spread with half of the filling. Place 2nd layer on top, spread with remainder of filling. Place 3rd layer on top and cover the entire sides and top of the cake with the chilled frosting. Refrigerate cake until ready to serve.
Cake: Boil water. In a bowl, combine cocoa powder and boiled water, beat until smooth. Set aside to cool. Sift dry ingredient. In a large bowl, beat the butter, honey, eggs and vanilla until light and fluffy. Add dry ingredients, alternating with the cocoa mixture. Incorporate well but do not overbeat. Spoon evenly into the 3 cake pans and bake for 30 minutes or until done. Cool in pan.
Frosting: In a pot over a pan of hot water (not boiling) combine chocolate chips, cream, butter and honey. Melt, stirring often. Remove from heat. Cool and refrigerate 2 hours or more. Beat with an electric mixer for several minutes.
Filling: In a well chilled bowl with chilled beaters whip the filling ingredients and refrigerate.
When ready to assemble cake, remove cake from pans, place one layer on a plate. Spread with half of the filling. Place 2nd layer on top, spread with remainder of filling. Place 3rd layer on top and cover the entire sides and top of the cake with the chilled frosting. Refrigerate cake until ready to serve.
