• • 1 1/2 cups cake and pastry flour
• • 1 1/4 tsp baking soda
• • 1/2 tsp baking powder


• • 1/3 cup boiling water
• • 1/3 cup Pinecreek honey
• • 1/2 tsp salt
• • 1/3 cup cocoa powder


• • 6 tbsp unsalted butter
• • 1 cup brown sugar
• • 1 large egg
• • 1 tsp vanilla
• • 1/3 cup + 1 tbsp milk

Directions

Set convection oven at 350F, regular oven at 375F

In a small bowl sift together the cake and pastry flour, baking soda and baking powder. Set the sifted mixture aside.

Boil some water in a kettle and pour off 1/3 cup into a small pot.
Add honey and salt. Blend with a food whisk until the salt is dissolved.
If necessary, add some heat to the pot and whisk so salt dissolves completely.
Remove from heat. Whisk in cocoa until blended. Set cocoa mixture aside.

Using an electric beater or mixer, in a separate large bowl, blend together the butter, brown sugar, egg, vanilla and milk.
Continue to mix and add the sifted mixture in thirds.
Beat until no traces of flour remain.
Add the set aside cocoa mixture gradually and continue to mix until well blended.
In total, mixing time should take about 5 to 7 minutes.

Pour cake batter into a buttered and floured bundt pan.
Bake for 35 minutes or until a toothpick comes out clean.
Allow to cool for about 1/2 an hour.
Invert pan over serving tray and remove cake.
Allow to cool completely for about 2 hours before applying icing.

For the Icing:

Using an electric beater, blend 1/2 cup soft butter, 2 cups icing sugar, 2/3 cup cocoa, 1/3 cup table cream (18%), and 2 tsp vanilla together until light and fluffy.
Spread evenly over cake. Refrigerate cake.

Remove from refrigerator one hour before serving time