Cake
Biscuit chocolate honey cake
Prep Time: 30 min / Cook Time: 30 min / Total Time: 1 hr
This is the easy recipe for homemade chocolate honey cake. The simple batter is made entirely from scratch and can be whipped up in just one bowl. The super moist cake is then covered in creamy caramel cream to turn it into a peace of guilty pleasure.
Author and photographs: Olga
Follow on InstagramI made the cream based on Sweetened Condensed Caramel Milk, but if you have homemade caramel - don't think for a second and replace the condensed milk with caramel! The taste of the cake will only benefit from this!
Biscuit chocolate honey cake
Yield: 3100 gr
Ingredients
Honey cakes
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4 eggs
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125 gr butter
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270 gr sugar
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4 tbsp liquid honey (80g)
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1.5 tsp soda
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30 gr unsweetened cocoa
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300 gr flour
Cream with Condensed Caramelized Milk
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600 gr cream 33%
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200 gr cream cheese
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400 gr boiled condensed milk
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2 tbsp lemon juice
Chocolate layer
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100 gr milk chocolate
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10 gr coconut oil
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20 gr dried banana chips
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30 gr crispy balls ( breakfast cereals)
Impregnation
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200 gr cream (or milk)
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10 gr cocoa
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30 gr sugar
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40 gr chocolate
Smoothing cream
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250 gr chocolate
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160 gr cream cheese (room T)
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90 gr butter (room T)
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45 gr of powdered sugar.
Instructions
Honey cakes
Brew half of the sugar with butter and honey until the first signs of boiling. Add soda, wait for the appearance of RED foam and turn off the heat. Beat the eggs with half the sugar (135 grams) until fluffy (about 7-10 minutes). Introduce the honey mass gradually at the low speed of the mixer. Add flour and cocoa, and mix gently with a spatula. You can bake cakes of a given shape on parchment - just smearing the dough with a spoon (about 1.5 tablespoons per 1 circle with a diameter of 17 cm) I also had a cube in mind. Therefore, I cooked in 1 form. If you bake thin pancakes, then you will need about 11 minutes at 180 degrees. I baked it in an 18x48 mold for about 19 minutes at 180g until dry. I managed to cut the dough into 6 parts - each is about 17 * 17cm - 5 cake layers and 1 for sprinkling
Cream caramel
Beat boiled condensed milk with a mixer so that it acquires a uniform consistency, then add cream cheese, and cream and beat until fluffy. At the end add lemon juice.
Chocolate layer
Melt the chocolate in the microwave in short pulses of 15 seconds, Add coconut oil to melted chocolate, chips, and balls there, and mix so that the chocolate completely covers the balls and chips - so they remain crispy.
Impregnation
Brew cream, cocoa, and sugar until sugar is dissolved and homogeneous, add chocolate to a slightly cooled liquid, and mix until smooth
Smoothing cream
Melt the chocolate in pulses in the microwave or in a water bath. Beat soft butter with powdered sugar until fluffy. Add cream cheese, and chocolate to the butter and beat until smooth. If in the process of leveling the cake your cream has frozen and become not convenient to use - you can warm the cream a little in the microwave (impulses) or in a water bath.
Cake assembly
Cake + impregnation + caramel cream if you want - then - 1 tbsp. chocolate layer. Again cake, impregnation, caramel cream, chocolate layer, and so on to the top. Let the cake stand in the refrigerator to stabilize for about 6-8 hours. Then cover with smoothing cream and crushed crumbs from the 6th cake.
