Ingredients
Cake layers
honey
320g
11.20oz
1.28cup
21.44tbsp
sugar
60g
2.10oz
4tbsp
butter
75g
2.63oz
0.30cup
5tbsp
sour cream
110g
3.85oz
0.44cup
7.37tbsp
baking soda
1tsp
eggs
3pc
flour
270g
9.45oz
1cup
18tbsp
cocoa powder
30g
1.05oz
2tbsp
salt
pinch
Filling
heavy sour cream
500g
17.50oz
2cup
33.50tbsp
cream 33%
250g
8.45fl oz
powdered sugar
100g
3.50oz
0.40cup
6.70tbsp
vanilla bean
1pc
cream stabilizer
1 sachet
Chocolate ganache
bitter chocolate
200g
7oz
0.80cup
13.40tbsp
cream 33%
200g
6.76fl oz
Frosting
heavy sour cream
300g
10.50oz
1.20cup
20tbsp
cream 33%
100g
3.38fl oz
powdered sugar
50g
1.75oz
3.35tbsp
cream ctabilizer
0.5 sachet
Chocolate glaze
bitter chocolate
75g
2.63oz
0.30cup
5tbsp
butter
25g
0.88oz
1.68tbsp
refined sunflower oil
2Tbs
Method
Cake layers
- Combine honey, sugar and butter in a saucepan or a pot - preferably double bottom one - and place it on low heat.
- In a separate bowl, combine 110 gr (3.90 oz) of sour cream together with one teaspoon of baking soda, then set it aside.
- Increase heat to medium and cook the saucepan mixture until the sugar dissolves completely, while stirring constantly.
- Combine the sour cream and baking soda mixture with the honey one, mix thoroughly, then remove the pan from heat. By this time, your mixture should already become very foamy and two or three times bigger in volume.
- Sieve the flour together with the cocoa powder, then add a pinch of salt and mix it all together. Take three eggs out of the fridge.
- Pour the honey and sour cream mixture into the mixer bowl and start beating it on medium speed, while adding the eggs one by one.
- Once the mixture has become entirely smooth, start gradually pouring in the dry ingredients. Mix it one more time, and your sponge batter is ready.
- Line your baking tray with 7 sheets of high-quality baking paper so that there are no uncovered spaces left. My baking tray is square, and standard baking paper is about 29 cm (11.40 oz) in length, so my sheets are usually around 29*33 cm (11.40-13.00 inch) in size.
- After that, wrap the cake in acetate wrap, put it into a springform pan and leave it to chill in the fridge for at least a couple of hours, preferably overnight.
Chocolate glaze
- Melt the chocolate together with butter in a hot water bath or in the microwave, then mix thoroughly with a spatula.
- Add one tablespoon of refined vegetable oil and mix until fully combined. Check the consistency of the mixture: if your glaze is not runny enough, add one more tablespoon of vegetable oil and mix one more time.
- Once the glaze is ready, transfer it to a disposable piping bag and leave it to cool to room temperature.
Decorating the cake
- Once the cake has chilled, remove it from the fridge and place it onto a cake turntable. Make a little opening at the tip of your piping bag (0,2-0,3 cm (0.10-0.12 inch))
- Slowly turning the turntable, start pouring the chocolate glaze onto the edges of the cake so that it would drizzle down its sides.
- If you want, you can also make every third/fourth drizzle longer by putting more chocolate glaze in this particular spot, so that every fourth/fifth chocolate glaze line is longer than the previous ones.
- Top the cake with a sprig of fresh or frozen berries, or with any other decoration of choice.
