Chocolate Honey Cake

1. Preheat oven to 350ºF and butter one, 6-inch cake round.
2. Mix together sugar, flour, TCHO Super Powder, baking soda, salt in a stand mixer using a low speed until combined.
3. Add egg replacer with 2 Tablespoons of water, oat milk, canola oil and vanilla. Beat on a medium speed until smooth.
4. Add the hot water in 2 additions until completely absorbed into the batter.
5. Divide the cake batter between the 2 cake pans.
6. Bake for 30-35 minutes in a 350ºF oven until a toothpick inserted into the center comes out clean.
7. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

1. Place TCHO Sweet & Sassy 66% into a large glass bowl. Set aside.  
2. In a tall pot, heat the oat milk and honey on medium heat until it starts to simmer.
3. Pour the oat milk over the chocolate and allow it to sit for about 3 minutes to allow the chocolate to melt.
4. Add the salt and vanilla. Whisk to combine.
5. Chill slightly over an ice bath or allow it chill for about an hour before use. The ganache should be lightly firm and spreadable like a buttercream.

1. Carefully cut the chocolate cake into 4 layers using a serrated knife (roughly ½-inch thick).
2. Place the first layer of cake onto a plate then spread the chocolate ganache evenly over the cake using an offset spatula, then repeat 3 times.
3. Spread ganache on the outside of the cake using an offset spatula.
4. Chill in the refrigerator for 30 minutes until ganache is set on the cake until the ganache looks like a chocolate shell.
5. Heat up the remaining amount of ganache until warm then pull out the cake from the refrigerator and place it over a cooling rack.
6. Pour the ganache over the cake allowing the ganache to drip over the sides of the cake.

TCHO Pro Tip: Use a blow torch (as safely as possible) to smooth out the ganache on the sides of the cake.
Cut and enjoy!