INGREDIENTS
1 ¾ cups
honey
2/3 cups
shortening
2 eggs
2 ½ cups flour (gluten free or gluten
filled)
2 teaspoons baking
soda
1 teaspoon salt
5 tablespoons unsweetened
cocoa
¼ cup water
1 teaspoon
vanilla
1 ¼ cup ice water
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch rectangular
pan.
In the bowl of a standing mixer (or with a handheld
mixer) cream together the honey and shortening.
Add eggs and mix well to fully
combine.
In a separate bowl, sift together the flour, baking
soda and salt. Set aside.
In a small bowl place unsweetened cocoa and the ¼
cup of water. Whisk to combine. Add to the honey-shortening-egg mixture and
mix to fully combine. Add flour alternating with ice water to the honey
mixture until fully combined. (Note: I
felt the batter seemed more liquid than traditional cake batter though it baked
perfectly to a light cake.) Pour into prepared cake pan and bake 35-40 minutes
until toothpick comes out clean (Note: original recipe specified 45 minutes but
my cake was done between 35-40 minutes).
- INGREDIENTS
1 cup
sugar
1/4 cup
water
3/4
cup heavy cream
3 1/2 tablespoons unsalted butter
1
teaspoon sea salt
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until
the sugar dissolves. Increase the heat and bring to a boil, without
stirring. If necessary, use a wet pastry brush to wash down any crystals on the
side of the pan. Boil until the syrup is a deep amber color, about 5 to 6
minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the
unsalted butter, and salt. Transfer the caramel to a dish and
cool.
*Cook's Note: The salted caramel sauce will keep in the refrigerator up to 2
weeks. Reheat before serving.
To assemble: Drizzle a bit of Salted Caramel Sauce
over a slice of the Dark Honey Cake and top with a dollop of whipped cream. For a lighter cake, skip the sauce and enjoy the cake solo with a bit of whipped cream.
No comments:
Post a Comment