Chocolate honey cake with black currants

• Combine the sugar with honey, butter and milk.
• Put the mixture on the heat, and make all the ingredients dissolve over low heat.
• Turn off the heat, add the baking soda and stir vigorously. The mass will foam and will increase in volume greatly. Leave it to cool for a while.
• Then add the whipped eggs, gradually add all the dry ingredients, and knead the dough.
• Refrigerate for literally 20 minutes. Then divide the dough into 10 parts, roll each in flour and roll out the cakes, and cut the circles (I have them 20cm | 7.87 inch).
• Bake each cake layer at 180C (356F) for 5 minutes.

• Pour the bitter chocolate with hot cream, and mix.
• Put the ganache in the fridge for 15 minutes.
• Combine the cheese, cream, ganache and condensed milk in a bowl, and whip at high mixer speed.

You will get some unbelievably fluffy cream.

• Combine the currants and sugar, and bring it to a boil.
• Dilute the starch with water, and pour it into the currants.
• Boil until thickened.

• Assemble the cake following such an order: cake layer, cream, cake layer, cream, currant filling, cake layer, cream, etc.
• Add the fillingto your taste.
• Let the honey cake stay in the fridge overnight.