Chocolate ? Honey Cake Recipe

Name: Chocolate Honey Cake
Prep time: 50 min
Cook time: 18 min
Total time: 1 h 8 min
Yield: 2
Cuisine: Korean
Ingredients: 200g Unsalted butter; 200g Honey; 5g Baking powder; 25g Cocoa powder; 3g Vanilla extract; 250g Egg; 80g Sugar; 2g Salt; 200g Cake flour; 160g Sour cream; 20g Powdered sugar; 40g Honey; 160g Heavy cream

by Cooking Tree 2022-02-16

written by Cooking Tree 2022-02-16

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Chocolate Honey Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a honey cake with a sweet and chewy texture filled with honey.
I cut hard sheets and stacked them with cream and aged in the refrigerator overnight.

Sour cream is added to the cream to give it an acidity, so the taste goes well with honey.
You can think of it as a cake in the same style as the Russian honey cake Medovik or the Czech malenka cake.

Sometimes these unique cakes make you feel new in everyday life~
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Honey Cake

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Rating: 5.0/5
( 2 voted )

Serves: 2 Prep Time: 50 Minutes Cooking Time: 18 Minutes 18 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

200g Unsalted butter

200g Honey

5g Baking powder

25g Cocoa powder

3g Vanilla extract

250g Egg

80g Sugar

2g Salt

200g Cake flour

160g Sour cream

20g Powdered sugar

40g Honey

160g Heavy cream

Instructions

Put unsalted butter, honey, and baking powder in a pot and boil until light brown with stirring. Remove from heat, sieve cocoa powder, add vanilla extract and mix.

Add sugar and salt to the eggs and whip until rich bubbles appear. Add the unsalted butter mixture and mix. Sift the soft flour and mix gently with a hand mixer.

Pour half of the dough into the pan, spread it flat, and bake in an oven preheated to 170 degrees for about 18 minutes, then cool. Bake the remaining dough in the same way.

Cut out the edge of the sheet and divide it into 3 equal parts.

Add sugar powder and honey to sour cream, mix, add whipped cream to stand up horns, mix to make cream, and place in a piping bag.

Squeeze cream on one sheet, spread it flat, and place another sheet.

Stack repeatedly, apply a thin layer of cream to the entire cake, wrap in cling film, and set in the refrigerator for at least 6 hours or overnight.

Cut off the edges of the cake and grind the remaining sheets in a blender into powder, sprinkle over the top of the cake and garnish with ganache.

Notes

Mold size : 38cm x 26cm

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