Biscuit chocolate honey cake
For the cream, I used Sweetened Condensed Caramel Milk, but if you have homemade caramel on hand, don’t hesitate to use that instead! The rich taste of this honey cake will only get better with a high-quality homemade caramel.
Ingredients
Honey Cake Layers
- 4 eggs
- 125 gr butter
- 270 gr sugar
- 4 tbsp liquid honey (80g)
- 1.5 tsp soda
- 30 gr unsweetened cocoa
- 300 gr flour
Caramel Cream with Condensed Caramelized Milk
- 200 gr cream cheese
- 400 gr boiled condensed milk
- 600 gr cream 33%
- 2 tbsp lemon juice
Crispy Chocolate Layer
- 10 gr coconut oil
- 20 gr dried banana chips
- 30 gr crispy balls (breakfast cereals)
- 100 gr milk chocolate
Cake Impregnation Syrup
- 10 gr cocoa
- 30 gr sugar
- 40 gr chocolate
- 200 gr cream (or milk)
Smoothing Cream Cheese Frosting
- 160 gr cream cheese (room T)
- 90 gr butter (room T)
- 45 gr of powdered sugar
- 250 gr chocolate
Instructions
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Honey Cake Layers
Start by making the cake layers. Heat half of the sugar with the butter and liquid honey until it just begins to boil. Stir in the baking soda and wait for the foam to turn a reddish hue, then remove it from the heat immediately.
In a separate bowl, beat the eggs with the remaining 135 grams of sugar until the mixture is fluffy, which usually takes about 7 to 10 minutes. Turn the mixer to low speed and gradually pour in the warm honey mixture.
Add the flour and cocoa powder, mixing gently with a spatula to combine.
You can bake these layers by spreading the batter onto parchment paper in your desired shape—use about 1.5 tablespoons of dough for a 17 cm circle. However, for this specific honey cake, I wanted a cube shape, so I baked the dough in a single large sheet.
If you are baking individual thin pancakes, they will need about 11 minutes at 180°C.
I baked my layer in a large 18x48 mold for approximately 19 minutes at 180°C until it was dry to the touch. Once baked, I cut the sheet into 6 equal parts (about 17x17 cm each), which gave me 5 layers for the cake and 1 extra to crush for decoration.
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Caramel Cream
To make the filling, beat the boiled condensed milk with a mixer until it is completely smooth. Add the cream cheese and heavy cream, continuing to beat until the mixture becomes fluffy. Finally, stir in the lemon juice to balance the sweetness.
Crispy Chocolate Layer
Melt the milk chocolate in the microwave using short 15-second intervals to prevent burning. Stir the coconut oil into the melted chocolate, then add the dried banana chips and cereal balls. Mix everything thoroughly to ensure the dry ingredients are completely coated in chocolate; this barrier keeps them crunchy inside the cake.
Cake Impregnation Syrup
Prepare the soaking syrup by heating the cream (or milk), cocoa, and sugar together until the sugar dissolves and the liquid is smooth. Let it cool slightly, then add the chocolate and stir until it melts and combines perfectly.
Smoothing Cream Cheese Frosting
Melt the chocolate using short bursts in the microwave or a water bath. In a mixing bowl, beat the softened butter with the powdered sugar until it is light and airy. Add the cream cheese and the melted chocolate to the butter mixture, beating until the frosting is completely smooth.
Tip: If the frosting firms up too much while you are leveling the cake, you can briefly warm it in the microwave or over a water bath to make it workable again.
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Honey Cake Assembly
Now it’s time to assemble. Place the first cake layer down and moisten it with the impregnation syrup. Spread a generous amount of the caramel cream on top. If you like extra texture, sprinkle about a tablespoon of the crispy chocolate mix over the cream.
Repeat this process—layer, syrup, cream, and crispy filling—until you reach the top.
Place the assembled cake in the refrigerator for 6 to 8 hours to let the layers settle and stabilize. Finally, cover the entire cake with the smoothing cream cheese frosting and decorate it with crumbs made from the leftover 6th cake layer.
