This gluten free dark chocolate honey triple layer cake recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HoneyForHolidays #DonVictorHoney #CollectiveBias
This gluten free dark chocolate honey triple layer cake is the ultimate in chocolate decadence. Three moist chocolate mini cakes are stacked with rich dark chocolate frosting layers before being topped with lush honeycomb pieces and gooey honey drizzle. Perfect holiday gift idea for the chocolate and honey lover in your life!
If you have been a reader of this blog for any amount of time you know my obsession with honey…. and chocolate…
Like in Flourless Chocolate Cake from Gluten-Free on a Shoestring. So good!
I absolutely LOVE honey.
I love to add it to dishes and drinks as a sweetener instead of sugars and syrups.
I also love to just eat it by the spoonful as a treat.
It’s so sweet and gooey…..YUM.
For the past few years I was gifted large mason jars of honey from a friend who’s family has a bee farm. (Is that what it’s called? A bee farm?)
It was such a sweet gift…. and didn’t last long in my pantry.
I absolutely loved the high quality of honey. No processing or manipulation, just raw honey. It tastes so much different than store bought honeys that have been messed with.
I needed more raw honey in my life.
I was introduced to Don Victor® Honey on my quest to find a high quality honey at the grocery store.
It’s raw, filtered honey, not heated or processed in any other way.
It intrigued me because the jars of honey had the honeycomb still intact inside the jars.
Then my blogger grain went on another rampage and thought that the honeycomb would be a great addition to a chocolate cake.
I already put honey in my chocolate cakes, a little more honey won’t hurt, right?!?
So I make three 6 inch mini cakes using a gluten free chocolate cake batter.
After the cakes are cooled I whip up the dark chocolate frosting and frost between each cake layer and allow it to cool in the fridge to harden and form into a tower of greatness.
Then I come back with more frosting to dollop on around the sides and top of the cake, the messier, the prettier I think.
Lastly I place a few soft and wafer-like pieces of honeycomb and a honey drizzle on the top for a gooey impressive final touch.
I actually make two mini cakes at a time.
I keep one cake (because how can you say no to this?)…
and the other one is the perfect size to be gifted to friends during the holiday season.
If it’s gifted I automatically know that I will be asked about the cool honeycomb pieces on top, so I just go ahead and bring the jar of honey with me and present it along with the cake to the receiver. The honey is an easy, inexpensive, “gourmet” gift for under $15!
Many people don’t know that the honeycomb can be eaten.
Cut off a chunk of comb and spread it over toast, the heat will soften the comb. It doesn’t melt, but becomes soft and aromatic and is good on hot biscuits, French toast, or pancakes too.
I’ve even served honeycomb in the center of a plate surrounded by a selection of fancy cheeses (great with cheddar or brie), fruits, and crackers.
- FOR THE CHOCOLATE CAKE:
- 1 3/4 cup GF flour
- 1 1/2 cups coconut sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup almond milk
- 1/4 cup coconut oil
- 3 TBSP Don Victor® Orange Blossom Comb Honey Globe Jar
- 2 tsp vanilla extract
- 3/4 cup hot water
- FOR THE FROSTING:
- 3 cups powdered sugar
- 1 cup cocoa powder, I use very dark cocoa powder here
- 1 1/2 cup room temperature butter
- 1/4 cup melted dark chocolate
- 5-7 TBSP almond milk
- Don Victor® Orange Blossom Comb Honey Globe Jar, for garnish
- TO MAKE THE CAKES:
- Preheat your oven to 350*F, grease three 6″ cake rounds and dust with ample cocoa powder.
- Place flour, sugar, cocoa powder, baking soda, baking powder and salt into a large bowl and mix well.
- In a stand mixer, whisk eggs, almond milk, oil, honey, and vanilla together. Lastly pour in the very hot water while constantly whisking.
- Add the dry ingredients to the wet and mix on medium for about 2 minutes.
- Pour the batter evenly into the bottom 2/3rd of each mini pan. Bake for approx. 30-32 minutes or until a toothpick inserted into the center comes out clean.
- Place cakes on wire rack to cool.
- TO MAKE THE FROSTING:
- In a stand mixer, beat the butter until it's smooth. Add in 5 TBSP almond milk and combine again.
- Slowly add the powdered sugar and cocoa powder to the butter until combined.
- Add the melted chocolate and combine in the mixer for another 2 minutes or until thick frosting consistency.
- Place a 1/3" layer of frosting on the top of each cooled cake and place in the fridge for 20-30 minutes to harden.
- While waiting for the frosted topped cakes, add 2-3 more TBSP's of almond milk to the remaining frosting to thin it out a bit more (will help the frosting spread while frosting the cakes).
- Once the cakes are out of the fridge, place one cake on top of the other until all three cakes are combined into one tall tower.
- Use the remaining frosting to frost the outsides of the tall cake. Place a few pieces of honeycomb and a honey drizzle on the top of the cake before gifting or eating!
If you are interested in purchasing your own jar of Don Victor® Honey, it’s available at Walmart in the Hispanic Aisle. Here is where I found my latest two jars: