1/4cupraw honeyor to taste (not for children under 1 year of age!)
mini chocolate chips for decoratingoptional
Preheat oven to 350℉.
In a small bowl, mix flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. Set aside. In a separate bowl, combine coffee and milk. Set aside. Prepare two 9 inch, round cake pans by lining the bottom with parchment paper and then greasing and flouring the bottom and sides.
With an electric mixer (stand or hand mixer), cream prune puree and sugar until smooth, about five minutes. Add each of the eggs, one at a time. Alternating with the coffee, slowly add the flour mixture (about three additions each). Beat 1 minute, until just smooth.
Pour batter evenly into prepared pans and bake for about 20 minutes. Use the toothpick test to know when your cake is done!
Remove from oven and let cool 10 minutes before turning out onto a wire rack to cool completely.
When cake is completely cool, cream your cream cheese with a mixer (again, stand or hand) until it is smooth (about 2-3 minutes). Add vanilla and honey and continue to mix. Slowly add powdered sugar 1 tablespoon at a time, testing sweetness as you go. I like a cheesier cream cheese frosting, but plenty like it on the sweeter side, so make sure it is to taste!
Lay one layer of the cake on a cake plate. Spoon 1/4 of the icing onto the top of the cake and spread evenly. Lay the second layer on top of the first and repeat. Use the remaining frosting and a knife to slowly and carefully frost the sides, before topping the cake with the remaining frosting and decorating to your liking!
Will keep on a covered cake plate in the fridge for about 5 days. Probably won't last that long.