Chocolate honey cake

Ingredients

Dough

3 eggs
150 grams (5.3 ounces) sugar
110 grams (3.9 ounces) honey
100 grams (3.55 ounces) butter
450 grams (15.85 ounces) flour
50 grams (1.75 ounces) cocoa powder
2 teaspoons baking soda

Custard

400 grams (14.1 ounces) heavy sour cream
140 grams (4.95 ounces) cream (33% fat)
50 grams (1.75 ounces) powdered sugar

Equipment

Mixing Bowl
Choose a large, heatproof mixing bowl for combining your ingredients. It needs to be sturdy as you'll be using it over a water bath.
Whisk
A balloon whisk works best for aerating your egg-honey-sugar mix. You’ll want to achieve a smooth, fluffy consistency.
Sieve
Use a fine mesh sieve to ensure your flour and cocoa are lump-free. This helps create a smooth dough.
Rolling Pin
A non-stick rolling pin makes it easier to roll out your dough to the desired thickness without sticking.
Round Baking Mold
A ring mold keeps your cake layers uniform. Use one that's 19-20 cm (7.5 to 8 inches) in diameter for best results.
Refrigeration
An often overlooked "tool", your refrigerator is essential for setting the dough and cream filling properly.
Hand Mixer
A hand mixer helps you achieve that perfectly whipped custard quicker than manual whisking.

Instructions

Step 1

This Honey Cake is a delightful treat featuring soft, fluffy, and porous cake layers with a delicious chocolate biscuit texture and sour cream custard. It’s complemented with savory walnuts and prunes for an extra burst of flavor.

Step 2

1. Preheat your oven to 180°C (356°F).

Step 3

Having your oven preheated ensures even baking.

Step 4

2. In a bowl, combine 3 eggs, 100 grams (3.55 ounces) of softened butter, 110 grams (3.9 ounces) of honey, and 150 grams (5.3 ounces) of sugar. Place the bowl over a water bath and warm the mixture until smooth. Stir in 2 teaspoons of baking soda—this will cause the blend to increase in volume.

Step 5

Using a water bath helps to gently heat the mixture, preventing curdling.

Step 6

3. Remove from heat and gradually add 450 grams (15.85 ounces) of sifted flour and 50 grams (1.75 ounces) of cocoa powder. Mix well in portions until combined.

Step 7

Adding flour in portions ensures a smoother dough without clumps.

Step 8

4. Cover the dough with plastic wrap and refrigerate for 30 to 60 minutes.

Step 9

Chilling the dough helps it firm up, making it easier to roll out and shape.

Step 10

5. Roll the chilled dough into a “sausage” and divide it into equal parts. Roll each part to fit the diameter of your 19-20 cm (7.5 to 8 inch) mold.

Step 11

Using a rolling pin with thickness rings will help you achieve even layers.

Step 12

6. Bake each layer in the preheated oven for about 5 minutes. Set aside to cool.

Step 13

7. While baking, prepare the custard. In a mixing bowl, whip 140 grams (4.95 ounces) of cream (33% fat) with 50 grams (1.75 ounces) of powdered sugar until fluffy. Gently fold in 400 grams (14.1 ounces) of heavy sour cream and whip slightly to combine.

Step 14

Ensure your cream and bowl are cold for the best whipping results.

Step 15

8. For assembly, use a ring to help maintain the shape of the cake. Layer each biscuit with a generous amount of the prepared cream custard. Optionally, add prunes and walnuts between layers. Refrigerate the assembled cake for 4 to 5 hours.

Step 16

Chilling the cake allows the flavors to meld together beautifully.

Step 17

9. After chilling, cover the cake with more cream and decorate with cake crumbs or any desired toppings. Enjoy your cake with a nice cup of tea!

Servings

Serving Suggestions and Ideas 🥄

This Honey Chocolate Cake is a showstopper on any dessert table. But why stop there? Slice it up and serve with a scoop of vanilla bean ice cream for a delightful contrast between the warm cake and the ice-cold treat. 🍨

For a more sophisticated touch, try dusting the top with cocoa powder or drizzle some melted dark chocolate for that extra oomph. 🍫 Add a sprinkle of shaved almonds for a bit of crunch and flair. 🌰

Taking it to the next level? Serve alongside a cup of your favorite herbal tea or a robust espresso to balance the sweetness. 🫖☕️ You can even make mini versions of this cake for individual servings at a tea party or brunch. The possibilities are endless and each bite will leave your guests craving more!

Variations

Gluten-Free and Vegan Variations 🌱

🚫🌾 Gluten-Free: For a gluten-free version, simply swap out the regular flour for a gluten-free all-purpose flour blend. Ensure that your baking soda is also certified gluten-free.

🥥🍯 Vegan: To make this cake vegan, replace the eggs with flax eggs (1 tbsp ground flaxseed and 3 tbsp water per egg, let it sit for 15 minutes). Use vegan butter instead of regular butter and opt for coconut cream and almond milk in place of heavy sour cream and cream. Substitute honey with agave syrup or maple syrup for that sweet, sticky goodness!

Experimenting with these variations ensures that everyone can enjoy this delicious treat without worrying about dietary restrictions. Happy baking!

Faq

How do I know if my dough is the right consistency?
The dough should be soft and a bit sticky, but firm enough to shape into a "sausage" for rolling.
Can I make the custard filling in advance?
Yes, you can prepare the custard ahead and store it in an airtight container in the fridge for up to two days.
What's the best way to incorporate the flour without lumps?
Sift the flour before adding it to the wet mixture and add it gradually while mixing continuously.
How do I ensure evenly baked cake layers?
Roll out the dough evenly and use a ring mold for uniform layers. Rotate the baking tray halfway through the baking time if needed.
Can I use a stand mixer instead of a hand mixer for the custard?
Absolutely, a stand mixer with a whisk attachment works perfectly to achieve a fluffy, smooth custard.
What's the trick to getting a smooth final coat of cream?
Use an offset spatula to spread the cream evenly and smoothly over the cake. Chilling the cake layers first helps in achieving a neat finish.