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Cooking Steps
This one was create by my Muay Thai training partner, friend and expert pastry chef, Molly, or “Smish” as we call her
Chocolate cake
Cake
8 eggs
¾ cup honey
1 tsp vanilla
½ cup cocoa powder
4 cups almond meal
4 tsps baking powder
3 sticks butter, melted
1 ½ cups milk
2/3 cup cocoa nibs
(in a stand mixer)
whip together eggs and honey on medium/high speed until pale and thick. Mix in vanilla, followed by dry ingredients. Mix until fully incorporated. Add melted butter, mix. Add milk, mix. Add cocoa nibs and mix with a spatula until everything is smooth. Chill for 2 hours or overnight.
Prehead oven to 350 and line two 9 inch cake pans with parchment, dont grease pans.
Cook until cake is no longer wobbly in the center.
Icing
9 egg whites
1 ½ cups honey
pinch of salt
2-3 lbs butter, room temp!
1 tsp vanilla
cocoa powder to taste
In a bowl of a stand mixer, whisk egg whites and honey over a pot of simmering water until the mixture is hot to touch, whisk continuously or else eggs may scramble. Take the mix off heat and add salt. Whip mixture on med/high until a stiff meringue forms. Start adding butter, mixture will start looking curdled, at which point turn the mixer speed up, the buttercream is close and will come together soon. After buttercream becomes smooth add vanilla and cocoa powder (or any other flavoring), mix until smooth.
