Chocolate Honeybush Cake w/ Honey Buttercream Frosting


Robert's (my guy <3) mother is from South Africa and she introduced me to rooibos tea and the traditions surrounding it. She recently mentioned honeybush which I had never tried but was interested in. Along with the Persian Plum Rose , Blossom sent me a sample of Honeybush as well. 

I used one of my favorite recipes for chocolate cake and adapted it to make it extra honeybush infused! 

This tea was fascinating, it almost looks like mulch and smells very earthy. From the scent, I did not expect the taste in the cake. 

While I was mixing the cake and also while I was baking it, the brewed honeybush had such a strong aroma it was filling the apartment. It was wonderful!

Honeybush infused milk. 

Hot honeybush tea. 

Two layers of honeybush goodness. 

I decided to top this off with a honey buttercream frosting that I've made before and is SO good.


  • 2 cups brown sugar

  • 1 3/4 cup flour

  • 3/4 cup cocoa powder

  • 1 1/2 teaspoon baking powder

  • 1 1/2 teaspoon baking soda

  • 2 eggs

  • 1 cup milk infused with honeybush

  • 1/2 cup plain yogurt

  • 2 teaspoons vanilla

  • 1 cup hot Honeybush

  • pinch of salt


2 sticks of butter, room temperature
4 tablespoons honey
1 cups powdered sugar* 

What I like to do is mix the honey and the butter then gradually add in powdered sugar little by little until I like the consistency of the frosting. So it may be less than 1 cup or more based on preference. Don't forget to taste test too because frosting gets sweet fast!

Cake Instructions

1.  Prepare the honeybush infused milk by heating the 1 cup of milk. Do not let it boil. Drop 2 tablespoons or more of honeybush into the tea depending on how strong you want it. Let it sit for several minutes. Pour the milk through a strainer and let cool. 

2. Mix all the dry ingredients together. 

3. Add in eggs, yogurt, vanilla and honeybush infused milk.

4. Boil water and pour one cup of boiling water in a cup. Place 1-2 tablespoons of honeybush in a teabag and place in boiling water. Let it brew for a few minutes then pour hot, brewed tea into cake mixture. Gently mix. 

5. Pour batter (will be thin) into two 9 inch pans that are greased and floured. Bake at 350 for 30-35 minutes.

6. Let cool in pans for 10 minutes then place on a wire rack to cool completely. Once cooled, frost with honey buttercream. I used a thin layer to make them almost "naked" but feel free to use more!

Do you have a favorite tea infused sweet?!


One pound chocolate brownies

So chocolate, much rich. 

I recently got a wonderful baking magazine with a lot of different recipes. I wanted to try something simple, then I stumbled upon a brownie recipe!


  • (2) 4 oz 70% Cacao bittersweet chocolate, chopped
  • 1 cup unsalted butter, cubed
  • 1/3 cup orange marmalade (I used fig jam which worked fine)
  • 1/3 cup half and half
  • 2 1/4 cup sugar ( I used packed brown sugar)
  • 1 1/3 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract 
  • (2) 4 oz 60% cacao bittersweet chocolate, chopped

Preheat the oven to 350 and line a 13 X 9 inch pan with parchment paper or grease with butter. 

Using a double boiler or having one pot on top of the other melt the chocolate and butter together. Once this is smooth, remove it from heat and add marmalade as well as half and half. 

In a large bowl, whisk the dry ingredients together. Add in the chocolate mixture as well as the vanilla. Stir in the chopped chocolate. Bake for about 30 minutes and cool before cutting!


GF Chocolate Crinkles

Let me start of by saying that I am fortunate enough to not have a dietary restriction such as gluten intolerance but some do! I went to a Christmas party on Saturday and the host cannot have gluten so I decided to look up a recipe for a gluten free holiday cookie. 

Apparently Betty Crocker has a whole line of gluten free products and recipes. Before you judge, take a look at these bad boys...

Check out the recipe: 

  • 1/2 cup vegetable oil (I used apple sauce)
  • 4 oz unsweetened baking chocolate, melted, cooled
  • 2 cups granulated sugar (I used packed dark brown sugar)
  • 2 teaspoons vanilla
  • 4 eggs
  • 2 1/2 cups Bisquick™ Gluten Free mix
  • 1/2 cup powdered sugar

Preheat oven to 350. Normally I like to bake completely from scratch and am against boxed mixes but because this was an experiment I followed the recipe. I got the Bisquick Gluten Free mix from target, it was a bit pricey although there is a promo code now where if you spend $10 you get $3 off! 

You start off by mixing the apple sauce, sugar, vanilla and melted baking chocolate together. Then mix in the eggs one at a time making sure it is evenly distributed. Pour in the mix and make sure you scrape the bottom so there isn't any mix left. The recipe says to refrigerate for at least 3 hours, I only had an hour and it was fine. I would suggest longer because it will make the powdered sugar  step easier. 

Next take a teaspoon or tablespoon and roll little balls dunking them in powdered sugar. I poured powdered sugar in a bowl and this made it easy to cover it completely. Place on a baking dish that is oiled in some way or on parchment paper. Bake 10-12 minutes. This time will depend on how big you made the cookies.  

Let these cool before you try them! I would say that these are good however they are a bit cakey and I know that's not everyone's cup of tea. Enjoy!

One Bowl Chocolate Cake

One Bowl.

Sometimes you read those recipes that have a ton of ingredients and complicated steps like put these two ingredients together then softly let this other ingredient penetrate the other two etc. I have a solution for you. ONE BOWL chocolate cake. It is simple and easy. You throw all of the ingredients in a bowl and mix them together, the outcome is delicious. 

I found the one bowl chocolate cake recipe here and have made a few adjustments of my own.

  • 2 cups brown sugar
  • 1 2/4 cup flour
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup milk
  • 1/2 cup apple sauce
  • 2 teaspoons vanilla
  • 1 cup hot coffee
  • pinch of salt

The key differences between my recipe and the original are the apple sauce, brown sugar and coffee. The original recipe asks for white sugar, I think brown sugar tastes way better and gives it a richer color. I used apple sauce instead of oil,you can't taste the difference. Apple sauce is healthier and I think it makes the cake moister! Finally, instead of a cup of boiling water I used coffee because it makes the cake  more flavorful. The one thing about this recipe is I would suggest adding the coffee last. I also added a little bit of raw coconut! Bake these on 350 for about 20- 30 minutes. If you do cupcakes they will be ready much quicker.

I made one 9 inch round cake pan and 12 muffin sized cupcakes with this recipe!

Enjoy :)