Chocolate Honeycomb Cake

 

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Chocolate Honeycomb Cake

Serves 8-10

Ingredients:

Margarine and flour for greasing pans

5 oz semi sweet chocolate

½ cup margarine, softened

1/3 cup honey

¾ cup POM juice

4 eggs, beaten

1 cup sugar

½ cup cocoa

1 tablespoon baking powder

½ teaspoon baking soda

1 ½ cups flour

 

For the Frosting:

½ cup margarine, softened

2/3 cup cocoa

3 cups powdered sugar

1/3 cup soy milk

 

Additional supplies: bubble wrap

 

Directions:

Preheat oven to 350 degrees. Grease two 8 inch round pans with margarine and coat with a thin layer of flour- this keeps the cake from sticking.

 

In a large microwave bowl, melt the chocolate and margarine in 30-second intervals until fully melted. Whisk in the honey and the eggs. Next add the pomegranate juice and sugar and whisk well. Add the cocoa powder, baking powder, baking soda, and flour and stir until combined.

 

Divide between baking dishes and bake for about 30 minutes until a tooth pick is inserted, and comes out clean. Allow cake to cool and completely and remove them from the pans.

 

To make the frosting, blend margarine until smooth. Add in cocoa and then add the powdered sugar and soy milk alternating until you’ve reach spreading consistency. Beat until completely smooth. Add addition soy milk or powdered sugar to make the frosting thicker or thinner if needed.

 

To assemble cake:

Place on cake on serving dish or cake stand. Using an offset spatula (ideal) spread an even layer of frosting over the top and then place second cake on top of the first. Place a large mound of frosting on the top cake and spread evenly, coating all the sides and top of the cakes. Note: you likely won’t need all the frosting. Let sit for 5 minutes to set slightly.

 

Meanwhile cut your bubble wrap:

Cut one circle of bubble wrap matching the size of the cake. Additionally, cut 1 or 2 long strips to fit around the sides of the cake. You want to cover the cake fully in bubble wrap!

After 5 minutes, press the top circle on the top of the cake and press the longer strips all around the sides of the cake. Press in to get the bubble wrap shape on the frosting. Place in the freezer for 15 minutes. Remove from the freezer and slowly pull off the bubble wrap. If the bubble wrap doesn’t pull off easily, freeze a little longer.

 

Decorate with bees, pomegranate seeds, or currants. Shana Tovah!

 

 

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