Ingredients

Cake layers
butter
0.50 cup
110 g
3.85 oz
3.63 fl oz
honey
0.25 cup
90 g
3.15 oz
2.97 fl oz
eggs
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
sugar
0.50 cup
130 g
4.55 oz
4.29 fl oz
cocoa
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
baking soda
2 tsp
9.84 ml
flour
1.75 cup
430 g
15.05 oz
14.19 fl oz
Cream
thick sour cream
1.50 cup
350 g
12.25 oz
11.55 fl oz
mascarpone
2 cup
500 g
17.50 oz
16.50 fl oz
powdered sugar
0.25 cup
90 g
3.15 oz
2.97 fl oz

Method

Cake layers

  • Mix the butter, honey, eggs, sugar in a saucepan and put on a steam bath, stir until sugar dissolves.
  • Add the baking soda and mix well.
  • Sift the flour and cocoa in the liquid mixture. Knead the dough.
  • Put in the cold for 1 hour. Then roll out the dough and bake at 338F.
  • The diameter of the cake layers is 18cm (7.10 inch).

Cream

Combine and whip all the inrgedients.

Assembly

  • Assemble cake in a ring, alternating the cake layers and the cream.
  • Put the cake in the cold overnight.
  • In the morning, coat the cake with the remaining cream, and sprinkle with chopped crumbs.