This Chocolate-Honey Layer Cake Is Pretty Sweet (Literally and Figuratively)


The following post was originally featured on Always Order Dessert and written by Alejandra Ramos, who is part of POPSUGAR Select Food.

My husband Eugene is in a cake club at work. He and a group of other guys in his office pool together money that they then spend on monthly birthday cakes celebrating the guys in the group. The bakery options near his office are kind of limited, so they usually end up buying cakes from a popular financial district bakery called Financier, cleverly named for both the delicious little golden cakes, and their Wall Street clientele.

This month, the birthday boy (David) announced that he was tired of the options at Financier, and so Eugene offered to bring a cake from one of the bakeries in our neighborhood.

While he asked me about the options near us, I noted that if he wanted, I could actually just make them the cake myself. David agreed and sent over a short list of his favorite flavors, including chocolate and honey.

I decided to make a chocolate honey layer cake with honey flour buttercream.

The flour-based frosting is actually one that I’d been wanting to try for a while, and the thing that inspired the recipe. It’s kind of an amazing thing as the process is totally different than regular buttercream. Instead, a flour-thickened pudding is made as the base, then cooled and whipped with butter until light and fluffy.

The result is a super creamy and buttery frosting that’s much less sweet than the typical powdered sugar concoctions. Another benefit of the flour buttercream is that it lets you play around with different flavors and infusions.

The original recipe for this honey buttercream came from the Baked cookbook, but, with only three tablespoons of honey, I didn’t think their recipe had enough honey flavor. I ended up substituting half cup of the sugar with more honey just to make it super . . . um . . . honey-er?

Whatever the word, the results are awesome! If you’re a honey-flavored dessert lover, you’ll be very much into this frosting.

One other thing I noted is that the flavor actually tastes best at room temperature, so if you refrigerate it, let it warm up on a counter for at least two to three hours before serving. It honestly makes a WORLD of a difference.

I also urge you not to skip the finishing touches! The crunchy cocoa nibs work beautifully against the honey flavors of the buttercream and the sprinkle of flaky salt (I love Maldon) gives it an added level of flavor reminiscent of salted caramel.

All around, seriously good stuff!

Source: www.popsugar.com

See on Scoop.itMarcello’s Kitchen

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