Chocolate Honey Cake with Cherry Filling for Halloween

In a saucepan, *combine* the butter, sugar, and honey. Place it over low heat. Stir occasionally until the sugar *dissolves* completely. Remove from heat and *stir* in the baking soda. The mixture will start to *foam*. Return to low heat for another minute, stirring continuously.

Allow the mixture to cool. Once cooled, add in the flour and cocoa powder, then *knead* into a dough. Wrap in plastic and *refrigerate* for 30-60 minutes.

Divide the dough into three parts. Roll each out to a thickness of *5mm (0.2 inches)*. Cut out circles approximately 18cm (7 inches) in diameter. *Prick* with a fork and bake in a preheated oven at 180°C (350°F) for about 7 minutes.

Avoid stacking the hot layers directly on one another; place parchment paper between them to prevent sticking.

Mix the cornstarch with water, ensuring no lumps remain. Heat the cherry puree with sugar until the sugar *dissolves*. Add the cornstarch mixture and *cook* until slightly thickened. Let it cool completely.

*Combine* the cold cream cheese, heavy cream, and powdered sugar in a bowl. Using a mixer on medium speed, *whip* until stiff peaks form and the mixture has a *smooth and matte consistency*.

If you're using a different brand of cream cheese, ensure that it's *firm and dense*. If your cheese is too soft, start with adding 100ml of heavy cream and adjust as needed to achieve the right consistency.

Assemble the cake as demonstrated in the video. Allow it to *set* in the refrigerator for at least 6 hours to let the flavors blend. After setting, *decorate* as desired.

To make the spider web decoration, *heat* approximately 200 grams (7 ounces) of marshmallows in the microwave for 30 seconds. Stretch the melted marshmallows into thin threads and lay over the cake to mimic a spider web.