Yield: 12 Cakes
Prep Time: 30 Minutes
Total Time: 1 Hour
- 1⅓ cups flour
- 2 Tbsp cornstarch
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ + ⅛ tsp table or fine sea salt, divided
- 6 Tbsp unsalted butter at room temperature
- ⅓ + ½ cup of Nate’s 100% Pure Honey, divided
- 2 tsp vanilla extract, divided
- 1 egg at room temperature
- ¾ cup buttermilk
- ½ cup water, divided
- ¼ oz unflavored gelatin (1 packet)
- 12 oz vanilla flavored candy coating or almond bark
- 2 oz dark chocolate, melted
Directions
Preheat oven to 325℉. Line the bottom of a 9 x 13-inch pan with parchment paper. Spray the parchment paper and sides of the pan with cooking spray.
In a medium bowl whisk together the flour, cornstarch, baking powder, baking soda and ½ teaspoon salt. Set aside.
In the stand mixer, whip the butter and ⅓ cup honey together until light and fluffy. Add 1 teaspoon vanilla extract and the egg, and beat well, scraping the edges of the bowl as needed. Add the buttermilk, and mix at low speed until just combined. Add the dry ingredients and mix at low speed until there are no dry spots.
Spread the batter evenly across the bottom of the prepared pan. Bake for 20 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes then flip onto a cutting board and uncover to cool completely.
Meanwhile, create honey marshmallow fluff. Add ¼ cup water and gelatin to a clean bowl of the stand mixer. Set aside. To a medium saucepan, add the other ¼ cup water, ½ cup honey and ⅛ teaspoon salt. Bring to a boil over medium-high heat, then reduce heat to medium and continue to boil until the mixture reaches 240℉. Immediately remove from heat and move to the next step.
Turn the mixer on low and drizzle the warmed honey mixture into the bowl with the gelatin. Increase the speed of the mixer to medium-high, and let it run for 10-15 minutes until the mixture reaches room temperature and is very thick and fluffy. Add 1 teaspoon vanilla extract and mix for 1 more minute.
Cut the cake into twenty-four 2-inch squares. (There will 1 inch extra on each side.)
Spread 12 of the cake squares with 1-2 tablespoons of the honey marshmallow fluff each and top with another square. (There will be marshmallow fluff leftover.)
Melt the candy coating according to the directions on the package, and spread a thin layer over the tops and sides of the cakes. Drizzle with melted dark chocolate and refrigerate until set.
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