2 3/4 cups flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup vegetable oil
1 cup strongly brewed coffee, cooled
1 cup GOLDEN BLOSSOM HONEY
1 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1/2 cup mini semi-sweet chocolate chips
1 cup heavy whipping cream
1 1/3 cups mini semi-sweet chocolate chips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon and cloves.
Using an electric mixer beat together vegetable oil, coffee, honey, sugar, brown sugar, eggs and vanilla until well combined. Add dry ingredients and mix to just combine. Stir in chocolate chips. Pour batter into prepared pan. Bake 1 hour or until cake tests done. Let cool on rack 10 minutes. Remove cake from pan and place on rack to finish cooling.
Meanwhile prepare the ganache. In a medium saucepan bring whipping cream to a simmer. Remove from heat and stir in mini chips. Whisk until chips are melted and mixture is smooth. Refrigerate, stirring every 20 minutes, until ganache is thick and spreadable. This could take 80 minutes. Spoon ganache onto cake and spread evenly over top and sides. Refrigerate until ready to serve.