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Pink Bee Chocolate Sour Cream Cake

Yields1 ServingTotal Time1 hr 5 mins

 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

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.