Unusual chocolate Honey cake: how to make delicate cakes
Traditional Honey cake is orange in color. People also call it "Ryzhik". But if you make this dessert all the time and want to try something new, the following recipe is for you. It is based on delicate chocolate dough and two delicious creams.
The idea of making chocolate Honey cake is published on the kitchen_yuliana_ Instagram page.
How to make chocolate Honey cake
Ingredients for the dough:
- butter – 100 g
- honey – 100 g
- eggs – 2 pcs
- cocoa – 50 g
- sugar – 140 g
- baking soda – 2 tsp
- flour – 400-450 g
Mixing the ingredients for the base
Method of cooking cakes:
1. Combine butter with honey, sugar and eggs in a cup.
2. Put in a water bath, stir until the sugar dissolves.
3. Add baking soda, mix thoroughly. The mass should increase in volume.
Mixing the dough for cakes
4. Sift the flour with cocoa.
5. Remove the mass in a water bath and knead the dough.
6. Preheat the oven to 180 degrees.
Mixing the chocolate dough
7. Divide the dough into 10-12 pieces.
8. Roll it out on parchment.
Round cake bases
9. Use a fork to make punctures.
10. Bake for 6 minutes, remove.
Chocolate cake from one circle
11. Cut out a circle. Save the remaining dough.
12. Bake all the cakes in this way.
Preparing the first cream
Ingredients for the first cream:
- thick sour cream – 25-30% – 400 g
- cream – 33-35% – 200 ml.
- Powdered sugar – 30-50 g (to taste)
Mixing the ingredients
Method of preparation:
1. Beat everything until stiff peaks.
Ingredients for the second cream:
Preparation of cream with condensed milk
- sour cream or cream 33% – 400 g
- boiled condensed milk – 250 g
- mascarpone – 200 g (optional)
Method of preparation:
1. Beat all the ingredients.
Cake assembly technology:
Whisking all the ingredients
1. This is best done in a ring. Set aside 50-100 g of cream at once.
2. Put the cream on each cake in turn.
3. Form the cake in the following sequence: cake – sour cream/raspberry – cake – cream with condensed milk – cake, etc.
4. Put the cake in the refrigerator for at least 10 hours.
Frosting the cakes with cream
5. Take out, coat with the remaining cream.
6. Crush the scraps from the cakes. Sprinkle the dessert with these crumbs.
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