Ingredients

Cake layers
flour
2 cup
520 g
18.20 oz
17.16 fl oz
cocoa (unsweetened)
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
sugar
1 cup
220 g
7.70 oz
7.26 fl oz
honey
0.50 cup
100 g
3.50 oz
3.30 fl oz
butter
0.50 cup
150 g
5.25 oz
4.95 fl oz
eggs
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
baking soda
1 tsp
4.92 ml
baking powder
1 tsp
4.92 ml
Cream #1
sugar
0.50 cup
120 g
4.20 oz
3.96 fl oz
cream 33%
0.75 cup
200 g
7 oz
6.60 fl oz
butter
0.75 cup
200 g
7 oz
6.60 fl oz
grillage sweets (ready-made or homemade)
0.50 cup
100 g
3.50 oz
3.30 fl oz
Cream #2
sour cream 25%
3.25 cup
800 g
28 oz
26.40 fl oz
powdered sugar / sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz

Method

Let’s give the floor to Marina: “This is something unreal! Highly soaked chocolate honey cake with roasted nuts, caramel and sour cream. I don't know what else to say - we urgently need to cook it!”

Ingredients

The cake layers (~10-12 layers diameter 8.6 inch):

  • Flour 520 g | 18.35 oz
  • Cocoa (unsweetened) 45 g | 1.60 oz
  • Sugar 220 g | 7.75 oz
  • Honey 100 g | 3.55 oz
  • Butter 150 g | 5.30 oz
  • Eggs 165 g (~ 3 pcs)
  • Baking soda 7 g (~ 1 tsp)
  • Baking powder 7 g (~ 1 tsp)

The cream #1:

  • Sugar 120 g | 4.25 oz
  • Cream 33% 200 g | 7.05 oz
  • Butter 200 g | 7.05 oz
  • Roasted nuts / grillage sweets (purchased or homemade) 100 g | 3.55 oz

The cream #2:

  • Sour cream from 25% 800 g | 28.20 oz
  • Powdered sugar / sugar 70 g |2.45 oz

Cake layers

  1. In a saucepan / fireproof container, mix eggs and sugar. Add honey and soft butter. Whip.
  2. Put in a water bath, heat while whisking , for 10 to 15 minutes. Add baking soda, heat for another 5 minutes, constantly whipping. Remove from fire.
  3. Mix the flour with cocoa and baking powder. Pour 2/3 into the egg-butter mixture, and whisk. Add the remaining 1/3. The dough will be soft and a little bit sticky. Don't add flour! Just cool it a little.
  4. Divide the dough into equal balls (10 to 12 pieces). Roll out to a thickness of 0.08 inch (you better do it right on the baking paper). Cut the circle to the desired diameter. Prick with a fork. Bake in the oven preheated to 356F for 5 minutes (make sure not to burn!).

Cream #1

  1. In a saucepan, melt sugar until amber color. Pour the warmed-up cream in, and whip. Cool the cream completely.
  2. Whisk the softened butter until whitened. Add the caramel syrup in portions, and keep whisking. Add roasted nuts chopped in a blender, and mix

Cream #2

Whip the sour cream on a medium mixer speed for 3 to 5 minutes. Add sugar, keeping whisking for another 7 minutes until fluffy.

Cake assembling

You better use a pastry ring.

  1. Put a little sour cream on the substrate; then put the first cake layer. Put a layer of sour cream, cover with a crust.
  2. Smear a little sour cream on top of the cake layer, then put the caramel cream. After that, put a little sour cream on top of the caramel cream, spread it, and cover with a crust. Repeat the required number of times.