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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Maine Blueberry
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Florida Orange Blossom
Maine Wild Raspberry
Colorado Star Thistle
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Guiness & Honey Chocolate Cake

Recipes >

For Cake


  • 1 cup Guinness MINUS 2 tablespoons
  • 1/2 cup + 2 Tablespoons butter
  • 1/2 cup cocoa
  • 1 cup superfine sugar
  • 3/4 cup + 1 Tablespoon Star Thistle Honey
  • 3/4 cup sour cream
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking soda

For Frosting


  • 8 oz cream cheese
  • 1 1/4 cups powered sugar
  • 1/2 cup heavy cream

Instructions


 

  1. Preheat oven to 325°F. Grease 9-inch springform pan and line with parchment paper.
  2. Heat sliced butter and Guinness in large saucepan until butter is almost melted, add honey and blend well until mixture is fully blended. Remove from heat. Whisk in superfine sugar and cocoa. Beat sour cream, eggs and vanilla in a separate bowl; add to the Guinness mixture in saucepan. Blend well, then beat in the flour and baking soda.
  3. Pour batter in to pan and bake for the first 20 minutes at 325°F, then increase temperature to 350°F for last 25-30 minutes - check with toothpick (should come out clean). When done, cool completely in the pan on a wire rack.
  4. For frosting, beat powered sugar and cream cheese together until creamy. Add heavy cream and beat until spreadable. Lay it on thick like a good Irish brogue.

Guiness & Honey Chocolate Cake