
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
Directions
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.