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


  • 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


  • 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!


Step 1

1. The calculations in this recipe are for an 18cm (7.09 inch) cake.

Step 2

Step 1: Combine the butter, honey, sugar, and salt in a saucepan. Put it on medium heat and bring the mixture to 104-122F (40-50C). It's important to watch the temperature closely, as overheating can cause the mixture to caramelize.

Step 3

Step 2: Remove the saucepan from the heat. Add lightly whisked eggs and cocoa powder to the mixture. Ensure the eggs are at room temperature to prevent them from cooking in the warm mixture.

Step 4

Step 3: Place the mixture in a water bath and add the baking soda. The mass will lighten and foam will appear. Watch for significant changes in color and texture as indicators of readiness.

Step 5

Step 4: Add the flour and knead the dough. Refrigerate the dough for 20 minutes, then divide it into 10-11 equal portions. Chilling the dough helps in rolling it out evenly and prevents sticking.

Step 6

Step 5: Roll out each portion of dough on parchment paper. Bake the cake layers one by one on a baking sheet at 356F (180C) for 5-6 minutes. Ensure each layer is evenly rolled to achieve uniform baking.

Step 7

Step 6: While each cake layer is still warm and soft, take a plate of the desired diameter and cut out a circle. Work quickly to shape the layers while they're pliable.

Step 8

Step 7: For the custard, mix the sugar, cornstarch, eggs, and egg yolks in a saucepan. Pour the milk into a heavy-bottomed saucepan and heat it to 122F (50C). Stir continuously to avoid lumps.

Step 9

Step 8: Add the sugar-egg mixture to the warm milk, whisking constantly until the mixture thickens. Then, remove the saucepan from the heat. Consistent whisking prevents curdling and lumps.

Step 10

Step 9: Once the mixture cools, add the sour cream and butter, mixing until smooth. Ensure the mixture is completely cool before adding the butter to achieve a smooth texture.

Step 11

Step 10: Whip the cold cream to stiff peaks and gently fold it into the custard. Cold cream whips faster and holds peaks better.

Step 12

Step 11: It is more convenient to assemble the honey cake in a detachable ring. Put the first cake layer on the substrate, spread 100 grams (3.50 ounces) of custard, then place the second cake layer, and repeat. Using a detachable ring helps maintain the shape of the layers during assembling.

Step 13

Step 12: Refrigerate the cake for at least 12 hours before serving. Chilling helps the custard set and enhances the flavor profile.


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. 🧣🔥


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.


  • 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.

Nutrition facts

Chocolate honey cake with amazing milky custard
Recipe Yield:1 cake (18cm/7.09 inch)
Calories:700-800 calories per serving
Calories (Min - Max):700 - 800
Total Fat:40g
Saturated Fat:25g
Total Carbohydrate:85g
Total Sugars:50g