Chocolate honey cake

Cookinero 13 Nov 2022

How to cook Chocolate honey cake

Step 1

Chocolate honey cake

In a saucepan, mix butter, honey, sugar.

Step 2

Chocolate honey cake

Melt in a water bath. Add baking soda to the melted mass. Stir, warm slightly until foamy.

Step 3

Chocolate honey cake

Remove the mass from the fire, cool slightly. Add sifted flour, cocoa. Knead the dough. Divide the dough into 8-10 parts. Put the dough in the refrigerator for 30 minutes.

Step 4

Chocolate honey cake

Roll each part into a thin cake, the edges can be trimmed with a plate (I made cakes with a diameter of 20 cm).

Step 5

Chocolate honey cake

Let the crusts cool down. Grind one cake into crumbs (for sprinkling the cake). For cream, beat condensed milk, cocoa, butter and vanilla in a blender.

Step 6

Chocolate honey cake

Assemble the cake, soaking each layer with cherry syrup and spreading with cream. Grease the sides of the cake with cream and sprinkle with crumbs. For glaze, melt chocolate with vegetable oil. Decorate the cake with whole almonds (4 pcs.), Chop the rest of the almonds and sprinkle them on top of the cake. Pour the top of the cake with chocolate icing.

Chocolate honey cake - FAQ About Ingredients, Baking Time and Storage

Yes, you can use maple syrup or agave nectar as a substitute for honey, but keep in mind the flavor and texture may slightly differ.
Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months.
Yes, the recipe is already vegetarian. Ensure all ingredients like butter and chocolate are plant-based if you prefer a vegan version.
Use a rolling pin with thickness guides or measure the dough with a ruler to maintain uniform thickness for even baking.
Yes, you can omit the cherry syrup or replace it with another flavored syrup, jam, or simply use extra cream between layers.
Halve the ingredients for a smaller cake, but keep baking times similar as the layers will still need to cook through.
Yes, freeze the baked and cooled layers separately, wrapped tightly in plastic, for up to 2 months. Thaw before assembling.
Use a double boiler or microwave in 20-second intervals, stirring between each, to melt chocolate gently.
Yes, hazelnuts, walnuts, or pecans work well as alternatives for topping the cake.
Reduce the sugar in the dough slightly and opt for dark chocolate in the glaze to balance sweetness.

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