Directions

• Heat oven to 350 F; grease and flour a 9×13 pan.
• Sift the flour, baking soda and salt into a large mixing bowl, add the almonds, combine with a whisk and set aside.
• With an electric mixer on low speed, beat the butter for about 1 minute, or until the butter is lighter in color.
• Slowly add the sugar, about 2 tablespoons at a time.
• When all of the sugar is added, continue to beat for 2-3 minutes, scraping down the sides of the bowl as needed; the mixture will look fluffy like something between mayonnaise and whipped cream.
• Add the eggs one at a time, beating for 10 seconds between each addition.
• Add the melted chocolate and Sue Bee® honey and beat for a few seconds until smooth.
• With a rubber spatula, fold the sifted ingredients into the batter in 3 segments, alternating with the buttermilk which is added 1/2 cup at a time.
• Beat with an electric mixer on low speed until the mixture looks smooth.
• Transfer the batter to the prepared pan and smooth the top.
• Bake for about 30 minutes or until a cake tester comes out clean.
• Cool the cake on a wire rack.
• Frost the top of the cake only with the ganache while the cake is still warm.
• Serve at room temperature.

Ganache

• Heat the cream on the stove until just under a boil.
• Pour the heated cream over the chopped chocolate and let sit for 30 seconds.
• Stir until the chocolate is all melted and thoroughly combined into the cream.