Almond Chocolate Cake with Ganache


  • 1/2 cup Sue Bee® Honey
  • 2 cups flour
  • 8 ounces bittersweet chocolate
  • 1 cup buttermilk
  • 4 ounces bittersweet chocolate
  • 2 large eggs
  • 13 tablespoons sugar
  • 4 tablespoons unsalted butter
  • 1 cup blanched almond
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 8 ounces heavy cream


  • 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.


  • 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.
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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