Ingredients
The batter
- 600 grams (21.16 ounces) flour
- 240 grams (8.47 ounces) sugar
- 170 grams (5.99 ounces) honey
- 150 grams (5.29 ounces) eggs
- 120 grams (4.23 ounces) butter
- 50 grams (1.76 ounces) cocoa powder
- 2 teaspoons (0.35 ounces) baking soda
- 0.5 teaspoon (0.09 ounces) salt
Custard
- 400 grams (14.11 ounces) milk
- 320 grams (11.29 ounces) whipping cream
- 280 grams (9.88 ounces) sugar
- 130 grams (4.59 ounces) heavy sour cream
- 100 grams (3.53 ounces) butter (at room temperature)
- 50 grams (1.76 ounces) cornstarch
- 50 grams (1.76 ounces) eggs
- 20 grams (0.71 ounces) egg yolks
Equipment
- Medium Saucepan
Needed for combining butter, honey, sugar, and salt. Ensure it's big enough to prevent spills.
- Mixing Bowls
Use different sizes to keep your ingredients organized.
- Whisk
Essential for mixing ingredients smoothly and evenly.
- Heavy Bottomed Saucepan
Avoids burning the milk and ensures even heat distribution for the custard.
- Detachable Cake Ring
Makes assembling the cake layers neatly and easily.
- Baking Sheets
Ensure they fit your oven and parchment paper for easy clean-up!
Instructions
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Servings
When it comes to showcasing your honey cocoa cake, think **elegance** and **fun**! 🍰
Classic Style: Simply sprinkle some powdered sugar on top and serve with a side of fresh berries. 🍓🍰 The natural sweetness and tartness of the berries pair perfectly with the rich flavors of the cake.
Gourmet Touch: Drizzle some warm honey over the top right before serving. 🍯 This not only adds an extra layer of honey flavor but also a delightful glossy finish.
Family Fun: Let everyone decorate their slice with a frosting bag filled with whipped cream and colorful sprinkles. 🎉 It makes dessert interactive and joyful!
And for a cozy touch, pair each slice with a steaming **mug of hot cocoa** – perfect for winter nights by the fireplace. 🧣🔥
Variations
For those with dietary preferences or restrictions, we've got you covered! 🌱👌
**Gluten-Free Version:** 🌾❌ Simply swap out the wheat flour with a gluten-free flour blend. Ensure it's a mix suitable for baking to maintain the right texture and structure.
**Vegan Version:** 🥕🌿 Use vegan butter and replace the honey with agave syrup. Substitute the eggs with a flaxseed mixture (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg). For the custard, use plant-based milk and cream, like almond or coconut milk.
Faq
- Why did my dough come out too sticky?
This could be due to using eggs that were too large or not chilling the dough enough. Ensure you follow the measurements and steps precisely.
- Can I make the cake layers ahead of time?
Yes, you can bake the layers in advance and store them in an airtight container for up to 2 days.
- How do I know when the custard is thick enough?
It should coat the back of a spoon, and when you run a finger through it, the line should stay clear.
- Can I use a different type of chocolate instead of cocoa powder?
Cocoa powder is preferred for the texture, but you can experiment with melted chocolate, adjusting the butter and sugar quantities accordingly.
- How can I make sure my cream peaks are stiff enough?
Chill your whisk and bowl beforehand and whip on high speed until the cream holds firm peaks that don't droop.
- Any tips for cutting perfect cake circles?
Use a sharp knife and a steady hand. Alternatively, lightly freeze the cake layers before cutting for cleaner edges.