Update: Chocolate Honey Swirl Cake with Cloud Nine Icing

I know coconut flour is not easy to come by. As a matter of fact, I saw it and bought it, just because it was different. So, here is the recipe that I promised in the previous post. It is the perfect cake to try because it is small so if you don't like it there isn't a lot of waste and if you do like it, a lot of it won't go to your waist!

Chocolate Honey Swirl Cake

?1 teaspoon unsalted butter, melted
?3 ounces unsalted butter, cut into 1/4 ounce pieces
?3/4 cup cake flour plus 2 teaspoon
?(1/2 cup cake flour, 1/4 cup coconut flour, 2 teaspoons for flouring the pan)
?1/2 teaspoon baking powder
?1/4 cup heavy cream
?(1/2 cup heavy cream)
?1/3 cup granulated sugar
?2 large egg yolks (save the whites for the icing)
?2 tablespoons clover honey
?1 ounce semisweet baking chocolate, coarsely chopped and melted

1.Preheat the oven to 350 degrees. Lightly coat the inside of a 6x3 inch aluminum cake pan using the melted butter. Flour the inside of the pan with the 2 teaspoons of flour. Set aside.

2.In a sifter, combine the flour, baking powder. Sift onto a large piece of parchment paper or wax paper. Set aside.

3.Place the 3 ounces of butter in the bowl of an electric mixer, fitted with a paddle. Mix on low speed for 1 minute, then beat on medium until soft, about 1 minute. Use a spatula to scrape down the sides of the bowl and paddle. Beat for 1 additional minute on medium until very soft. Scrape down the sides of the bowl and the paddle.

4.Add the dry ingredients, heavy cream and sugar and mix on the lowest speed to combine, about 30 seconds, mix on low for additional 30 seconds.

5.Scrape down the sides of the bowl and paddle. Add the egg yolks and honey. Beat on medium for 1 minute. Scrape down the sides of the bowl and paddle. Beat for an additional 30 seconds.

6.Remove the bowl from the mixer and us a spatula to finish mixing the ingredients until thoroughly combined.

7.Transfer 1/2 cup of the batter into a small bowl with the semisweet chocolate (melted) and use a spatula to stir until well combined.

8.Place about half the remaining plain honey batter in the bottom of the prepared pan and smooth to the edges. Evenly spread the chocolate batter on top of the first layer. Top the layer of chocolate batter with the remaining plain honey batter and spread evenly.

9.Marbleize the cake by dipping the flat blade of a dinner knife all the way down into the batter and then lifting the blade out in a folding motion, repeating about 6times.

10.Bake on the center rack in the oven until a toothpick inserted in the center of the cake comes out mostly dry (It should be slightly moist). About 30-40 minutes.

11.Remove the cake from the oven and cool.

Honey, I'm on Cloud Nine Icing

?¼ cup warm water
?¼ cup clover honey
?4 tablespoons granulated sugar
?2 large egg whites
?1 teaspoon unsweetened cocoa powder

1.Measure the warm water into a small sauce pan, add honey and 2 tablespoons of the sugar.

2.Bring to a boil over medium high heat. Boil the mixture, stirring occasionally, until it reaches a temperature of 240 degrees, about 5 minutes. (Use a candy thermometer)

3.Remove the saucepan from the heat.

4.Place the egg whites and remaining sugar in the bowl of an electric mixer fitted with the balloon whisk. Whip on high speed until soft peaks form.

5.Carefully and slowly add the honey mixture to the egg white mixture, whisking on high speed until the mixture is very thick, about 3 minutes.

6.Remove the bowl from the mixer and spread the honey icing over the top and sides of the cake.

7.Place the cocoa powder in a small sifter and sprinkle over the cake. The cake can be cut immediately or refrigerated for up to 2-3 days, but make sure the cake is placed in a large, tightly sealed plastic container.