Chocolate Honey Cake Recipe

Name: Chocolate Honey Cake
Prep time: 70 min
Cook time: 15 min
Total time: 85 min
Yield: 8
Cuisine: Korean
Ingredients: 150g Unsalted butter; 150g Honey; 3g Baking powder; 4 Eggs; 60g Sugar; 1g Salt; 3g Vanilla extract; 150g Cake flour; 25g Cocoa powder; 50g Milk; 120g Cold whipping cream; 15g Powdered sugar; 120g Sour cream; 30g Honey; 50g Whipping cream; 25g Dark couverture chocolate; 25g Whipping cream

Cooking TreePublished: 2023-04-05 Updated: 2023-06-2601.3K views

In Cooking Tree, Chocolate Honey Cake is on the menu, and we’ll show you how to make it from scratch.

The chocolate honey cake sheet I made this time is a little thicker and moister than the standard honey cake sheet of Medovic, but it tastes much better with chocolate in it.
It’s moist, hard, and has a sticky feel, so it’s fun, and above all, it’s a fantastic combination with sour cream.

I made it simply without icing, but the decorations are stylish because there are many layers.
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Honey Cake

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Rating: 5.0/5
( 36 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 280 calories 19 grams fat

Ingredients

150g Unsalted butter

150g Honey

3g Baking powder

4 Eggs

60g Sugar

1g Salt

3g Vanilla extract

150g Cake flour

25g Cocoa powder

50g Milk

120g Cold whipping cream

15g Powdered sugar

120g Sour cream

30g Honey

50g Whipping cream

25g Dark couverture chocolate

25g Whipping cream

Instructions

Honey cake sheet

Put butter, honey, and baking powder in a pot and simmer over low heat until dark and thick.
(If you boil it over high heat, it may overflow, so keep stirring over low heat and boil it.

Add sugar, salt, and vanilla extract to eggs and whip at high speed to make a dense foam.

Add honey mixture and mix, sift flour and cocoa powder, and mix.

Pour 1/6 of the amount (about 125g) into a 15cm round mold, bake in an oven at 180 degrees for 15 minutes, and cool.
(I baked 2 each a total of 3 times to make 6 cake sheets)

Cream

Add sugar powder to fresh cream and whip firmly.

Add sour cream and honey and whip firmly.

Put the cake sheet on the turning board, apply cream, and stack it repeatedly.

Finish the sides to look natural and tidy up the top.

Harden overnight in the refrigerator.

Whip about 50% of the whipped cream, mix the whipped cream with the melted chocolate, and whip to make a firm cream.

Squeeze chocolate whipped cream on top and sprinkle cocoa powder.

Notes

- Mold size : 15cm

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