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Chocolate-Honey Buttercream Icing

Chocolate Easter Egg Cake (gluten free, grain free, egg free with dairy free and nut free variations) - Quirky Cooking

5 from 1 reviews

Ingredients

Scale

125g unsalted, cold butter, cut into cubes
125g raw honey
2 Tbsp cacao powder, or 1 1/2 Tbsp Dutch cocoa
1/4 tsp sea salt
1/2 tsp vanilla bean paste or extract

Instructions

  1. Blend all ingredients in a Thermomix 10 sec/speed 5, or blend in a mixer or food processor on half speed, until creamy.
  2. Scrape down sides, insert butterfly whisk (or whisk attachment), and mix 1 min/speed 4 until mixture is very creamy and has a ‘whipped’ texture. Stop and scrape down side of bowl as needed.
  3. Spread on top of cake, making scallops with the knife. Decorate as above.

Notes

  • Double this recipe if making a layer cake.
  • Store cake in the fridge for up to 1 week, or freeze well-wrapped (iced, but without decorations) for up to 2 months.

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