Pink Bee Honey

All Natural Crystallized Honey

Pink Bee Chocolate Sour Cream Cake

by

Category,
Yields1 Serving
Total Time1 hr 5 mins
Ingredients:
 2 cups Flour
 1 ¾ cups Pink Bee Crystallized Honey
 ¾ cup Dark Cocoa
 1 cup Sour Cream
 1 cup Hot Coffee
 ¾ cup Canola Oil
 2 Large Eggs
 2 tsp Baking Soda
 ½ tsp Salt
 2 tsp Vanilla Extract
 Chocolate and Cream for Ganache
Directions:
1

Combine all dry ingredients - flour, baking soda, salt, dark cocoa and Pink Bee Honey.
Combine wet ingredients in a separate bowl - eggs, sour cream, canola oil and vanilla.
Combine wet and dry ingredients until a thick mud texture.
Add 1 cup of piping hot coffee.
Bake at 300 degrees for 55 minutes. Cool.
Top with a dark chocolate ganache (double boiler melt equal parts of chocolate and cream).
Pour chocolate ganache over cake and let sit.
Best served at room temperature.

Ingredients

Ingredients:
 2 cups Flour
 1 ¾ cups Pink Bee Crystallized Honey
 ¾ cup Dark Cocoa
 1 cup Sour Cream
 1 cup Hot Coffee
 ¾ cup Canola Oil
 2 Large Eggs
 2 tsp Baking Soda
 ½ tsp Salt
 2 tsp Vanilla Extract
 Chocolate and Cream for Ganache

Directions

Directions:
1

Combine all dry ingredients - flour, baking soda, salt, dark cocoa and Pink Bee Honey.
Combine wet ingredients in a separate bowl - eggs, sour cream, canola oil and vanilla.
Combine wet and dry ingredients until a thick mud texture.
Add 1 cup of piping hot coffee.
Bake at 300 degrees for 55 minutes. Cool.
Top with a dark chocolate ganache (double boiler melt equal parts of chocolate and cream).
Pour chocolate ganache over cake and let sit.
Best served at room temperature.

Pink Bee Chocolate Sour Cream Cake
IngredientsDirections