Cake layers

  • 700 grams (5.5 cups) all-purpose flour
  • 60 grams (0.5 cup) cocoa powder
  • 320 grams (1.6 cups) granulated sugar
  • 17 grams (1 tablespoon) baking soda
  • 6 grams (1.5 teaspoons) baking powder
  • 190 grams (3 large) eggs
  • 165 grams (3/4 cup) unsalted butter
  • 130 grams (0.4 cups) honey
  • 40 grams (3 tablespoons) cream (20%)
  • 20 grams (1.5 tablespoons) lemon juice

Baileys cheesecake

  • 75 grams (6 tablespoons) granulated sugar
  • 2 egg yolks (38 grams)
  • 1 egg (50 grams)
  • 5 grams (1 tablespoon) cornstarch
  • 320 grams (11 ounces) cream cheese
  • 90 grams (6 tablespoons) Baileys Irish Cream

Salted caramel

  • 240 grams (1 cup) heavy whipping cream
  • 330 grams (1.65 cups) granulated sugar
  • 150 grams (2/3 cup) unsalted butter
  • Pinch of salt


  • Water Bath

    Essential for evenly heating the honey and chocolate mixture without direct heat, preventing burning. Ensure the water doesn’t splash into your mixture.

  • Electric Mixer

    Perfect for whipping eggs and sugar quickly to achieve a light, airy texture. Choose one with variable speeds for better control.

  • Saucepan with Thick Bottom

    Helps in distributing heat evenly while preparing the dough, reducing the risk of scorching. Always keep the heat on low to medium.

  • Baking Sheets and Foil

    Used to bake the cake layers and the cheesecake. Wrapping the cheesecake mold with foil helps in preventing leaks.

  • 18 cm (7.09 inch) Ring Mold

    Provides the perfect shape and height for the cheesecake, ensuring even cooking and a professional look.


Step 1

This cake is substantial, weighing around 4.6 kg (8.8 pounds).

Step 2

*Steps for Making Cake Layers* Ensure all ingredients are at room temperature before you begin.

Step 3

1. Prepare a water bath. A water bath helps in even cooking and prevents burning.

Step 4

2. In a separate container, melt the butter.

Step 5

3. Combine the eggs and sugar in a mixing bowl, and whip with a mixer at maximum speed for 1 minute.

Step 6

4. Add the honey, cream, and cocoa powder to the egg mixture, then mix until smooth.

Step 7

5. Stir in the melted butter until fully incorporated.

Step 8

6. Transfer the mixture to a saucepan with a thick bottom and place it in the water bath.

Step 9

7. Stirring constantly, cook the mixture for 3-5 minutes. Then add the baking soda, baking powder, and lemon juice. Mix thoroughly and cook for another 5 minutes, stirring constantly with a whisk, until the mixture increases in volume.

Step 10

8. Remove the saucepan from the water bath. Gradually add the sifted flour, mixing thoroughly each time.

Step 11

9. Sift a little flour onto your work surface, then transfer the hot, slightly sticky dough to it and knead in some flour to remove stickiness.

Step 12

10. Place the dough in a container, cover with cling film, and let it rest for 5-7 minutes.

Step 13

11. Divide the dough into 11 pieces and roll each piece into a circle with a diameter of 20 cm (7.87 inches). Puncture them with a fork.

Step 14

12. Bake the cake layers at 356°F (180°C) with convection until done. Check for doneness by inserting a toothpick; it should come out clean.

Step 15

13. Wrap the finished cake layers in cling film and stack them on top of each other. Let them sit for 3-5 hours to fully develop the flavors. Stacking helps retain moisture.

Step 16

*Steps for Making Baileys Cheesecake* Ensure all ingredients are at room temperature before you begin.

Step 17

1. In a bowl, combine the egg yolks, egg, and cornstarch.

Step 18

2. In another bowl, combine the softened cream cheese and sugar, and whip until smooth.

Step 19

3. Add the egg mixture to the cream cheese mixture and mix until fully incorporated.

Step 20

4. Add Baileys Irish Cream and mix well.

Step 21

5. Pour the batter into a prepared 18 cm (7.09 inch) ring mold lined with foil on the bottom.

Step 22

6. Bake the cheesecake at 230°F (110°C) without a water bath until the center is slightly jiggly. The center should still move slightly when you shake the pan.

Step 23

7. Leave the finished cheesecake in the oven with the door slightly open until it cools completely.

Step 24

8. Refrigerate the cheesecake for 5-6 hours before serving. Chilling overnight can improve texture and flavor.


This cake is more than just dessert; it’s an experience. Serve slices of this luxurious cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream to add a cool, creamy contrast to the rich flavors. For a fancy touch, drizzle some extra salted caramel on the plate. If you’re hosting a dinner party, pair it with a well-brewed cup of espresso or a glass of chilled Baileys for a complementary flavor experience. The juxtaposition of the cake's intense cocoa notes and the light, creamy cheesecake, finished with the savory-sweet caramel, is a crowd-pleaser. For a festive touch, decorate the cake with edible gold leaf or dust a bit of powdered sugar on top, making each slice look like it belongs in a gourmet patisserie.


For a gluten-free version, substitute the flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to mimic the elasticity gluten provides, ensuring your cake layers hold together. For a vegan variation, replace the eggs with a flaxseed or chia seed mixture (1 tbsp ground flaxseed or chia seeds mixed with 2.5 tbsp water per egg) and use vegan butter and cream cheese. Substitute the honey with maple syrup or agave nectar. For the cheesecake, opt for a plant-based Baileys alternative. These modifications will keep your dessert both delicious and inclusive for those with dietary restrictions.


  • How do I know when my cheesecake is done?

    The cheesecake is ready when the center wobbles slightly when you gently shake the pan. Leave it in the oven with the door slightly open to finish setting.

  • Can I use regular cream if I don't have 20% cream?

    Yes, you can use regular cream, but be aware that the texture might be slightly different. The higher fat content in 20% cream helps in achieving a richer consistency.

  • Why does my dough need to rest?

    Resting the dough allows the gluten to relax and the flavors to meld, resulting in a more tender cake layer.

  • Can I make this recipe in advance?

    Absolutely! The flavors actually develop better when the cake is made a day ahead. Just be sure to store it in an airtight container in the fridge.

  • What's the best way to slice this cake without ruining the layers?

    Use a long, sharp knife dipped in hot water and wiped dry before each cut. This helps in making clean cuts through the layers.

  • How can I prevent my caramel from crystallizing?

    Ensure your saucepan is clean and avoid stirring while the sugar is dissolving. Adding a small amount of corn syrup also helps in preventing crystallization.

Nutrition facts

Chocolate & caramel honey cake with Baileys cheesecake
Recipe Yield:1 large layer cake
Calories:Per slice
Calories (Min - Max):600 - 700
Total Fat:35
Saturated Fat:20
Total Carbohydrate:70
Total Sugars:50