Honey Cake with Cocoa and Sour Cream
1 hour Recipe Yield:
8-10 servings Difficulty:
Medium recipe
Honey cake with cocoa and sour cream - a recipe for a very simple and delicious cake. Usually honey cake is prepared without cocoa, but it is much more interesting this way. Although this is of course not for everyone. Regarding sweetness, sour cream gives a slight sourness, which makes the cake not so cloying, but this is also a matter of taste, if there is not enough sweetness, you can add powdered sugar to the cream. You can add crushed nuts to the crumbs for sprinkling, the taste will become more interesting and richer.
Recipe Ingredients
Cooking Recipe
The recipe for honey cake with cocoa and sour cream is very simple. For the cakes, mix flour with cocoa and sift, beat eggs with sugar, melt butter and cool. Heat honey in a saucepan, but not to a boil, then remove from heat, add baking soda and stir. Add melted butter to the egg-sugar mixture and gradually add honey and stir. After mixing, gradually add flour and cocoa. When the dough becomes homogeneous, place it on a floured board and knead.
If the dough is too sticky add a small amount of flour, but not much. The dough should be soft and pliable. Divide the dough into 12 pieces and roll each piece into a ball. Cover the dough balls with plastic wrap to keep them from drying out while you work with one.
Roll out each dough ball thinly and cut out a circle with a diameter of 19-20 cm. It is better to roll out the dough directly on parchment paper. If the dough sticks to the rolling pin, cover the top of the dough with parchment. Prick the prepared dough with a fork and bake in an oven preheated to 180°C (355°F) for 5-7 minutes, and then cool. Do not stack the finished cakes on top of each other immediately, otherwise they will sweat.
For the cream, if the sour cream is runny, it must be placed in a cloth and hung for at least 2 hours so that all the liquid drips off. Pre-boil condensed milk for an hour, or you can buy ready-made boiled condensed milk. Beat the boiled condensed milk, add sour cream and mix with a whisk. If sweetness is not enough for you, you can add powdered sugar to the cream.
Coat all the cakes and tops with the prepared cream. It is best to assemble the cake using a mold, so the cake will be even and will not slide to the side. One cake layer must be left, it will be needed for decoration. It is also necessary to leave a small amount of cream for coating the sides. Place the prepared cake in the refrigerator to soak for at least 1-2 hours. Cover the top of the cake with cling film to prevent it from drying up in the refrigerator.
Grind the remaining cake in a mortar or blender. Coat the soaked cream with the remaining cream and sprinkle with crushed cake. For a more interesting taste, the crushed cake can be mixed with chopped nuts. The cake honey cake is ready, it can be stored in the refrigerator for 2-3 days.