Recipe: Piernik - Honey Cake for Cyn

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Piernik - Honey Cake
Set oven temperature to 350 F (175C) and preheat. Grease three loaf pans.

Pour into saucepan:
1 cup (240ml) honey
1 cup strong coffee
1 cup canola or vegetable oil
1 teaspoon (5ml) ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg

Mix together and bring to a boil. Then set aside and allow to cool down to a warm temperature.

In a mixing bowl, beat 3 large eggs with 1 cup (240ml) of brown sugar and 3 teaspoons (15ml) of baking powder. Slowly add the warm liquid to the beaten eggs, mixing at slow speed. Add 4 cups (950ml) of plain white flour (NOT self-raising), and mix thoroughly. Pour the final mixture into the loaf pans and bake for 45 to 55 minutes, until an inserted toothpick comes out clean.

Remove pans from oven and allow to cool for 15 minutes. Cut each loaf into 3 layers, spread jam (strawberry, raspberry or apricot) and then reassemble.

Prepare chocolate frosting as follows:
Place into saucepan
2 1/2 oz (70g) semi-sweet chocolate
3oz (80g) sweet (unsalted) butter
1/3 cup (80ml) water
1/2 teaspoon (2.5ml) vanilla extract
1 cup (240ml) white granulatd sugar

Stir the chocolate, butter, vanilla and water together, gradually adding sugar. Bring it slowly to a boil, stirring constantly. Let it boil for 5 minutes. Let it cool until it becomes a thick mass, easily spreadable with a knife.

Place cakes upside down and spread chocolate frosting evenly on top and sides. Cool completely in refrigerator, until the frosting is hard. Wrap in aluminum foil, then in plastic. May be stored in refrigerator, or cold place for four weeks before serving.