Chocolate honey cake double benefit chocolate and honey

Honey cake is an eternal classic among desserts. Who hasn't tried this delicate cake with cream and a subtle aroma of honey? This delicacy has many fans. Therefore, more and more options for its preparation are being invented. We present a chocolate honey cake and two recipes for its preparation - with sour cream and truffle with cherries. Cacao-based cakes combine pleasantly with the fundamental ingredient of the honey cake - honey. This flavor duo will not leave you and your loved ones indifferent.

Chocolate honey cake

Ingredients

flour – 350g;
cocoa – 60g (30g each for dough and fudge);
eggs – 3 pcs.;
honey – 70g;
butter – 350 g (150 g for dough and 200 g for cream);
soda;
milk - 50g;
sugar – 2 cups;
vanillin;
sour cream - 350g;
starch – 50g.

Cooking process

Desserts are different. The most popular of all varieties is chocolate honey cake. A wide variety of products are used to prepare this dish. Including honey and chocolate.

Cake “Spartak” - chocolate honey cake with delicate custard

The cake turns out very tender, melting in your mouth. It can easily become your favorite dessert!

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Ingredients for the crust:

400 - 450 g of sifted flour;
2 eggs;
6 tbsp. spoons of milk;
200 g sugar;
100 g softened butter;
50 g dark cocoa;
3 tbsp. spoons of liquid honey or 90 g of hardened honey;
1 teaspoon of soda.

Ingredients for cream:

400 ml milk;
2 eggs;
40 g (1 sachet) pudding (dry mixture), can be replaced with starch;
150 - 200 g sugar;
10 g vanilla sugar;
250 g softened butter.

Ingredients for glaze:

30 g dark cocoa;
100 g sugar;
75 ml milk;
50 g softened butter.

Preparation:

1. To prepare the cakes, take half of the required amount of flour and sift it along with cocoa. 2. Mix well. 3. In a separate pan, grind the eggs with sugar. 4. Pour milk, honey and butter into the same pan. 5. Place the pan over medium heat and heat, stirring, without bringing to a boil. 6. When the sugar and butter dissolve, add soda. The contents of the pan will greatly increase in volume. 7. Continue stirring and keep the pan on the fire for another 2 - 3 minutes, then let it cool for 4 - 5 minutes. 8. Gradually add flour mixed with cocoa into the pan. 9. Place the still warm dough on a floured table. 10. Add the rest of the flour to knead into a soft but elastic dough. 11. The dough should be similar to plasticine in consistency and slightly stick to your hands. 12. Roll out the dough into a rope, which should be cut into 8 - 9 equal parts, place on a plate and cover it with cling film. 13. Place the plate with the dough on a pan of warm water so that the dough does not harden. 14. Roll out each piece of dough into a round layer. 15. Place a plate or round mold with a diameter of 22 - 24 cm on the rolled out layer and cut out a circle from the dough, so the cake will come out perfectly round. There is no need to throw away the dough scraps - they can be used to decorate the cake. 16. Prick the resulting cake with a fork. Do this for all the cakes. 17. Bake the cakes in an oven preheated to 180°C for 5 - 7 minutes. 18. The finished cakes should be allowed to cool completely. 19. To prepare the cream, combine pudding (or starch), sugar, vanilla sugar and eggs in a saucepan. 20. Grind the mixture and mix. 21. Gradually add warm milk and stir until smooth. 22. Place the saucepan with the future cream on low heat and heat, stirring, until the cream thickens. After this, remove it from the stove. 23. Pour the still hot cream into a separate plate and cover with cling film so that the film lies directly on the cream, and leave it to cool. 24. Beat the butter intended for the cream with a mixer for 5 - 6 minutes. 25. Continuing to beat, add cooled cream to the butter (a tablespoon at a time). 26. To prepare the glaze, melt all the necessary ingredients in a clean saucepan over low heat. Bring to a boil and simmer for a couple of minutes. 27. You can start assembling the cake. 28. Coat the cake dish with cream, place the cake on top, coat with cream again, etc. 29. Leave the top cake without cream and fill it with glaze. 30. Can be decorated with chocolate chips or berries. 31. Leave the cake at room temperature for 3 - 4 hours, then place it in the refrigerator overnight.

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What are the benefits of chocolate and honey?

Chocolate is made from cocoa beans and contains many beneficial substances for the body. It perfectly satisfies hunger, improves mood, improves brain function, rejuvenates the skin, and optimizes metabolism. It is worth saying a few words about the benefits of honey. Honey is a real treasure trove of vitamins, minerals, antioxidants and other biologically active substances.

This product is used not only as food, but also as medicine. All components of honey are in such a combination that has an antimicrobial and restorative effect on the human body. It’s not for nothing that in ancient times, bandages made of medicinal herbs and honey were applied to wounds, and they healed quickly. And the well-known hot drink made from honey and milk has cured many people’s coughs.

There are many recipes in alternative medicine where these beekeeping products are widely used. Both of these products have the most beneficial effects on the human body. In addition, their taste is very, very pleasant.

What desserts can be made using honey and chocolate together?

Both honey and chocolate have been used as food since ancient times. And those with a sweet tooth don’t even think that sweets are possible without these ingredients. There are many desserts that contain these wonderful products. These are cakes, creams, ice cream, drinks, mousses, sweets, fondants, cookies, waffles, and, of course, cakes. Cake... this word makes many sweet lovers salivate. It is perhaps impossible to count how many different recipes there are. After all, every pastry chef and every housewife has their own, individual way of preparing this dish. Most Popular:

honey cake;
chocolate honey cake;
chocolate cake;
honey chocolate cake;
honey cake with cocoa;
honey cake.
sponge cake;
sand cake.

And so on and so forth. And how many creams have been invented to make this dessert even tastier. Most Popular:

butter - from butter, powdered sugar;
custard - from milk, sugar, eggs, starch;
meringue - made from beaten egg whites and powdered sugar;
meringue – egg whites, sugar;
chocolate ganache – chocolate, cream;
sour cream – sour cream, sugar;
fruit and berry;
caramel;
from boiled condensed milk.

For chocolate cake, custard, butter, and caramel are suitable.

A simple honey cake is made from flour, sugar, butter, eggs and honey. Roll out up to 10 thin cakes, which are baked and soaked in any cream. You can just use condensed milk. And let it sit for a couple of hours. It turns out very tasty.

Chocolate honey cake can be prepared in two versions. The first is when cocoa or chocolate is added to the dough, and the second when it is added to the cream. In both the first and second cases it turns out simply amazing.

Well, chocolate cake is just a fairy tale. There are hardly people who would not love such a delicacy. Any housewife who has imagination and culinary skills is capable of creating real masterpieces. This includes cream, dough, fondant, and sprinkles. Chocolate can be melted, pieces, crumbs. And honey will give the dish a unique taste.

Chocolate honey cake with custard

Chocolate honey cake with custard is a real treat for those with a sweet tooth. It’s simply impossible to resist this dessert; the tender, well-soaked, aromatic honey cake and light custard simply melt in your mouth. People know this kind of cake as “Spartak” and sometimes they make it not with custard, but with sour cream and nuts, this is also very tasty and unusual.

Since an ordinary honey cake already has its own unique taste and aroma, the main thing is not to drown it out with a large amount of cocoa. A chocolate honey cake should have a balanced combination of all ingredients, so don’t try to make it too sugary.

The chocolate honey cake with custard is prepared in two hours from simple and affordable ingredients, and the result is simply amazing.

Preparing cake layers for chocolate honey cake

Chouxed honey dough needs to be cooked in a water bath, but make sure that the water in the lower saucepan does not reach the bottom of the upper one in which the dough is located. Heating should be due to steam.

To prepare eight cakes we will need:

One hundred and fifty grams of sugar.
Half a kilogram of flour (four hundred grams for the dough and one hundred for sprinkling the table).
Ninety grams of butter.
Eighty grams of honey.
Two teaspoons of soda (do not extinguish).
Fifty grams of cocoa.
Three eggs.

Preparation:

Place the saucepan in a water bath and dissolve honey, sugar and butter in it.
When the sugar dissolves, add baking soda and stir.
Add eggs and quickly stir until smooth.
Add cocoa and then flour in small portions. Stir so that there are no clots. If the dough is runny, this is normal; it will thicken later.
Wrap the finished dough in cling film and leave for half an hour in a cold place.
After thirty minutes, divide the dough into eight identical lumps.
You can roll out each lump on a table sprinkled with flour, or directly on a baking sheet with parchment. The cakes should be the same diameter and thickness.
Before baking, pierce the crust with a fork in several places.
Bake the cakes for four minutes at 180 degrees.
Immediately remove the finished cake from the baking sheet before it cools down.
Using a plate of the appropriate size with a sharp knife, cut off any uneven edges. We stack even cakes in a pile.

Preparing custard for chocolate honey cake

The cake cream is also prepared in a water bath. To make it work, you need to buy only fresh and high-quality high-fat products.

For the custard we need:

One raw egg.
Three hundred grams of butter.
Half a glass of sugar.
Three hundred milliliters of milk.
Two spoons of flour.

Preparation:

In an enamel saucepan, grind the egg with sugar. Add flour and slowly pour in milk.
Stir until smooth, place in a water bath and, stirring, bring to a thick state
Remove from heat. When the cream has cooled a little, add butter to it and beat it into a soft, airy mass.

History of sweets

People have been consuming sweets since ancient times. Of course, the first sweet thing a person tried was fruits, berries and honey. Over time, candied fruits, dried fruits, jams, compotes, and sweets appeared. When agriculture and grain crops appeared, the era of flour delicacies began: buns, cookies, gingerbread, waffles and, of course, cakes. The first such dishes, according to history, appeared in Italy. But the main fame for this product was brought by the French. It was they who came up with the idea of decorating the cake with creams, candied fruits, dried berries and fruits, chocolate, nuts, and to this day they create real masterpieces of confectionery art.

Several interesting recipes

A classic chocolate-honey cake is made from the following ingredients: flour, sugar, butter, cocoa or chocolate bar, honey, eggs, soda. The dough is prepared from flour, eggs, butter, sugar, honey, cocoa, salt, soda. Cools within a few hours. Then 6-10 flat cakes are rolled out of it and baked in the oven at temperatures up to 180-200 degrees. The cooled layers are coated with cream and folded into a cake. Leave to soak in a cold place for some time. The taste is divine and every bite just melts in your mouth. However, every culinary specialist, pastry chef, cook and housewife has their own unique recipe for honey-chocolate cake. Here are some of them.

Spartak cake or chocolate honey cake with custard

The following products will be required:

flour – 350g;
cocoa – 60g (30g each for dough and fudge);
eggs – 3 pcs.;
honey – 70g;
butter – 350 g (150 g for dough and 200 g for cream);
soda;
milk - 50g;
sugar – 2 cups;
vanillin;
sour cream - 350g;
starch – 50g.

Cooking steps:

Mix honey, butter, sugar and place in containers over low heat or hot water.
Add soda and cook for another 10 minutes.
Remove from heat, combine with flour and cocoa and knead into a tight dough, let cool for 15 minutes.
Cut the lump into 8 parts and place in the refrigerator for 0.5-1 hour.

For cream:

Mix sour cream, vanillin, starch, 1 egg, sugar and heat until thick, stirring constantly. Cool.
Add softened butter to the cooled mixture with a tablespoon and beat thoroughly with a whisk.
Roll out the dough into 0.5 cm thick cakes and bake in the oven at a temperature of no more than 180 degrees for 10 minutes.
Grease the cooled cakes with cream and fold into the cake, trim the edges.
Fudge: dilute sugar and cocoa in milk and boil for 5 minutes. Add butter and stir well. Let cool a little.
Pour warm fondant over the top of the cake.
Place the finished product in the cold for several hours. Chocolate honey cake Spartak is ready.

Chocolate honey cake

Main ingredients. For the test:

sugar – 120g;
flour – 350g;
cocoa – 50g;
butter;
soda;
eggs – 2 pcs.

For the cream: 0.5 l milk, 3 eggs, 40 g starch, 120 g sugar, 150 g butter, 15 g vanillin, 100 g dark chocolate.

For the chocolate ganache:

dark chocolate – 200g;
cream – 200g.

Preparation.

The dough is prepared as in the previous recipe, but instead of cocoa there is chocolate.
Bake the cakes cooled in the refrigerator in the oven.
Cream. The milk is heating up. Mix egg, starch, sugar. Carefully, in portions, combine all the parts and cook until thick. Melt the chocolate in the microwave or in a water bath. Add to the custard and mix thoroughly again. Allow to cool to room temperature. Beat the butter until white and mix with the cream.
The cakes are spread with cream.
Prepare the ganache: bring the cream to a boil, add chocolate and heat for another 2-3 minutes, stirring all the time.
Cool the ganache to room temperature and carefully brush the top and sides of the cake.
You can decorate the cake with nuts, dried fruits or coconut flakes. And everything is ready.

Honey cake with cocoa

To prepare a honey and cocoa cake you will need: 2 cups of sugar, 1 tablespoon of honey, 60g of butter for the dough and 30g for the cream, 4 cups of flour, 2 eggs, 4 tbsp. spoons of cocoa, 3 cups of sour cream.

Step by step description:

The dough is kneaded like for a honey cake, but with the addition of cocoa
You can make not 8 cakes, but 9 or 10.
Hot cakes are cut immediately using, for example, a plate.
To make the cream, whip sour cream with sugar until thick.
All cake layers are coated with cream and the cake is formed.
The cake scraps are crushed with a blender.
The entire product is decorated with crumbs.
The cake is placed in a cold place for several hours.

The finished dish can be eaten on weekdays and holidays.

Honey cake with chocolate custard

This Honey Cake recipe is perfect for me. It uses chocolate custard with cocoa without adding condensed milk or sour cream (sorry, sour cream lovers!) Without exaggeration, I will say - this is the best Honey cake recipe! I have never seen Honey cake in such a design on sale or in real life. I decided to fill this gap. Bon appetit!

Ingredients for making Honey cake with chocolate custard: Yields: 1 honey cake

Cakes for honey cake
2 eggs
1 cup of sugar
2 tbsp. honey
100 g butter
1 tsp soda
3 cups flour (2.5 cups + more for rolling)

Cream for honey cake
3 eggs
1 cup of sugar
2 tbsp. flour
1.5 cups milk
300 g butter
2 tbsp. natural cocoa bean powder

Method for making Honey cake with chocolate custard:

Prep:1h › Cook:50min › +2h › Total time: 3h50min

Preparing the cakes:

In a large saucepan, mix 2 eggs with 1 cup of sugar, stirring constantly with a whisk, add 2 tbsp. honey Add the melted butter, cut into pieces and already melted. Place the pan on the fire, heat over high heat. Stir constantly to prevent burning. When the mixture is close to boiling, add 1 tsp. soda The mixture will begin to rise, immediately remove from heat and cool for 15-20 minutes.
Add 2.5 cups of flour to the warm, cooled mixture and stir. Place the dough on a floured surface. Lightly sprinkle the dough with flour and use your hands to form an even sausage.
Divide it into 7 equal parts. Roll each part into a ball and roll out into a thin cake with a diameter of 24-26 cm, depending on the size of the mold or plate in which you will assemble the cake. Carefully transfer the cakes to a baking sheet lightly sprinkled with flour.
Bake the cakes at a temperature of 180-200 C degrees for about 10 minutes, until the cakes are slightly golden in color. If you have a large baking sheet, you can bake 2 cakes at a time. While the cake or cakes are baking, roll out the next ones.
Remove the finished cakes from the oven and trim the edges so that the cakes are the same. They can be cut along the contour, covered with a pan lid or plate.

Preparation of cream:

Separate the yolks of 3 eggs. Beat the yolks with 1 cup sugar, 2 tbsp. flour and 1.5 cups of milk. Mix with a whisk or mixer. Place on the fire and heat, stirring constantly until the mixture begins to thicken. When the mass becomes like thick jelly, remove from heat. Cool for 10 minutes. Add melted butter to the mixture and beat with a whisk or spoon. Add 2 tbsp. natural cocoa powder. Beat with a mixer until smooth. The cream is ready.
Place the first cake layer on a plate or cake plate. Generously coat the top with cream. Then lay out the next cake layer, coat it generously as well, not sparing the cream.
Decorate the top as you wish, for example, by crumbling the cake scraps, sprinkling with grated chocolate or cocoa powder.
Leave the cake to soak for at least 3 hours. If you plan to eat the cake the next day, put it in the refrigerator. You can remove the cake from the refrigerator 1 hour before serving to allow it to soften at room temperature.

Advice

Preparing 1 cake takes about 2 hours. It's very high in calories, but believe me, it's worth it! I’ve been preparing it since childhood, for 25 years now! Over the years, the recipe has been slightly changed to increase the amount of cream. The better the cake is soaked in cream, the more praise you will receive from your loved ones!

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