Chocolate Honey Frosting Food

EASIEST EVER CHOCOLATE HONEY CAKE

Steps:

• Preheat the oven to 350°F. Grease a 9 inch springform pan and line the bottom.
• In a large microwave-safe bowl combine the chocolate and butter and microwave until in 30 second bursts (stirring every time in between) until melted. This should take about 90 - 120 seconds.
• Whisk in the eggs, one at a time, until fully combined. Add the honey, milk and sugar and whisk well. Sift in the cocoa powder, flour, baking powder and baking soda and stir until just combined.
• Pour into the prepared baking pan and bake for 45-50 minutes. The cake will rise quite a bit but it should NOT overflow. Once the baking time is up it will still feel very soft and it will also lose some height, especially in the center. But don't worry - it will be completely fine. Let it cool in the pan for 15 minutes before removing the sides and allowing the cake to cool completely on a wire rack.
• Once the cake has cooled, level the top with a sharp knife. You shouldn't need to slice off too much and small differences in height can be made up for with ganache as well.
• Make the ganache by combining the chocolate and cream in a small saucepan. Gently heat over medium-low heat while stirring with a spatula or wooden spoon. Once the chocolate has completely melted and the mass is smooth, cool to room temperature before coating the cake. Allow the ganache to settle before slicing.

HOMEMADE CHOCOLATE FROSTING

Steps:

• Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

CHOCOLATE HONEY FROSTING

Steps:

• Cream margarine and cocoa together, Add remaining ingredients and beat till smooth and silky.
• This is amazing on brownies and cupcakes !

WHIPPED CREAM HONEY FROSTING

Steps:

• Put the cream and honey into a mixing bowl.
• Add stir to blend, then beat until the mixture is stiff and spreadable.
• You will have enough to frost two 8 inch round layers.

CHOCOLATE HONEY BUN CAKE

Steps:

• Preheat oven to 350°F Grease bottom only of a 9 x 13 pan with shortening or cooking spray.
• Beat cake mix, water, oil, eggs and sour cream in large bowl with electric mixer on low speed for 30 seconds, then increase to medium speed for 1 minute. Spread half of the batter in pan.
• In a separate bowl, mix brown sugar, 1/3 cup of the pecans, chocolate chips and cinnamon; sprinkle over the batter in the pan.
• Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
• Bake for 50 to 60 minutes or until top quickly springs back when touched lightly in center.
• Spread frosting evenly over warm cake (frosting will be very thin.) sprinkle the remaining nuts on top for garnish.
• Cool completely about 2 hours.

CHOCOLATE BUTTERCREAM ICING

Steps:

• Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

ULTIMATE CHOCOLATE FROSTING

Steps:

• In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.

HONEY-CINNAMON FROSTING

Steps:

• In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.