Hello everyone! My name is Natalia, and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to prepare a Chocolate honey cake. Incredibly delicious cake with soft fragrant cakes, delicate sour cream and rich chocolate icing! The cake is very simple and easy to prepare.
The dough is prepared according to the principle of mixing everything and in the oven, no need to roll it out. The cake is baked for only 8 minutes.
You can watch a step-by-step video recipe in my video below.
Let's cook
The dough cooks very quickly, so do not forget to turn on the oven immediately and heat up to 180 degrees.
- Break 2 eggs into a bowl
- Add a whisper of salt
- 100 grams or 5 tbsp. tablespoons without top sugar
Stir until smooth.
- Pour in 30 grams or 2 full tbsp. spoons of milk
- 70 grams or 7 tbsp. tablespoons of vegetable oil
- 70 grams or 3 tbsp. spoons of liquid honey. If your honey is thick, then 2 tbsp. spoons
- 8 grams or 1 tsp. a spoonful of soda
Stir until smooth.
- Sifting, add 160 grams or 8 tbsp. no topped spoons of wheat flour
- 40 grams or 4 tbsp. cocoa spoons
Stir until smooth.
- Add 12 grams or 1 tbsp. spoon of 9% vinegar
Stir until smooth.
The vinegar in this recipe can be replaced with 2 tbsp. tablespoons of freshly squeezed lemon juice
Divide the dough in half.
Pour half of the dough onto a baking sheet covered with parchment paper. Level the dough evenly over the surface.
I make a cake of 34 x 26 cm.
We remove the baked goods in an oven preheated to 180 degrees for 7-9 minutes. My cake was baked for 8 minutes.
We check the readiness of the cake with a wooden stick. Pierce, if the stick comes out dry, then the cake is ready.
Cover the cake with parchment paper and turn it over.
Removes the parchment paper on which the cake was baked.
Cut off the edges immediately.
We remove the cut pieces to the side, they will come in handy later, we will decorate the finished cake with them.
Cut the cake into pieces.
Bake the second part of the dough in the same way.
Cool the finished cakes to room temperature.
The cakes cool very quickly, literally in 10-15 minutes.
Let's prepare the cream
- For the cream, we need 600 grams of chilled sour cream
- Pour 100 grams of chilled cream into sour cream, fat content 30-35%
- Pour 140 grams or 7 tbsp. tablespoons without top icing sugar
- 20 grams or 4 tsp vanilla sugar
I have sour cream with a fat content of 20%, you can take more fatty sour cream. The fattier the sour cream, the tastier.
Begin to beat at the minimum speed of the mixer, gradually increasing the speed of the mixer to the maximum.
Beat the cream until airy.
It is more convenient to form a cake in a split form.
To make the cake high, I "build up" the sides with an acetate film.
We put the first cake on a plate, install a detachable form and an acetate film.
We have 6 cakes, so we visually divide the cream into 6 parts and cover the cake with 1/6 of the cream.
If you weigh on a scale, then this is 140 grams per 1 cake.
We spread 2 cake layers and cover with cream.
So, alternating cakes and cream, we form the whole cake.
Cover the last cake with cream and put the cake in the refrigerator for 5-6 so that the cake is soaked and stabilized. I usually clean at night.
By adding cream to sour cream, the cream is very delicate and airy.
But if, for some reason, you do not want to add cream, then the cake can be prepared simply with sour cream.
If you have liquid sour cream, then before preparing the cake, it must be weighed onto cheesecloth so that the serum is glass.
After the refrigerator, free the cake from the mold and the acetate film.
With the cream that remained on the acetate film, coat the edges of the cake.
Grind the cut pieces in a blender into crumbs.
If you don't have a blender, you can put the cut pieces into a food bag and grind with a rolling pin.
We decorate the cake with a crumb.
Putting the cake in the fridge and preparing the icing
- Pour 30 grams or 2 full tablespoons into a saucepan. spoons of milk
- Pour in 50 grams or 2 full tbsp. tablespoons of sugar
- 15 grams or 1.5 tbsp. spoons without topped sifted cocoa
Stir until smooth.
We put to cook on the stove. Stirring constantly, cook over medium heat until the sugar is completely dissolved.
If you cook over high heat, then the mass will quickly boil and the sugar will not have time to dissolve.
Bring to a boil, and boil the mass over low heat for about 1 minute.
Remove from heat and add 25 grams of butter to the hot mass.
Stir until smooth, cool the icing to room temperature and decorate the cake with it.
The cake is incredibly tasty, I advise you to cook it!
Ingredients designed for cake size 16 by 16 cm, height 9 cm, weight 1400 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.
In 1 tablespoon without top - 20 grams of wheat flour, with top - 25 grams.
Cakes
2 eggs
a pinch of salt
100 grams (5 tbsp. tablespoons without top) sugar
70 grams (3 tbsp. spoons) liquid honey
70 grams (7 tbsp. spoons) vegetable oil
30 grams (2 full tbsp. spoons) milk
8 grams (1 tsp. spoon) soda
160 grams (8 tbsp. spoons without top) wheat flour
40 grams (4 tbsp. spoon without top) cocoa
12 grams (1 tbsp. spoon) 9% vinegar
Cream
600 grams of sour cream or thick natural yogurt
100 grams of cream fat content 30-35%
140 grams (7 tbsp. spoons without top) powdered sugar
20 grams (4 tsp. spoons) vanilla sugar
Glaze
15 grams (1.5 tbsp. spoons without tops) cocoa
50 grams (2 full tbsp. spoons) sugar
30 grams (2 full tbsp. spoons) milk
25 grams of butter