Chocolate honey cake will very well cheer up the whole family, if in the autumn gloomy weather there is no possibility to walk or even just leave the house. On the street there is slush, drizzle and there is no desire even to look out the window, but I want to take refuge with a warm blanket and hide until the weather improves.
It’s time to cook a cake that can cheer the whole family.
Honey cake with cocoa and sour cream
To make this cake you will need the following set of products:
- Sugar sand — 1 tbsp .;
- Honey — 1 tbsp. spoon;
- Butter — 60 g;
- Perfect chicken egg — 2 pcs .;
- Soda — 2 tsp;
- Wheat flour of the highest quality — 3.5 cups;
- Cocoa — 4 tbsp. spoons;
- Sour cream — 3 tbsp;
- Sugar for cream — 1 tbsp .;
- Butter for cream — 30 gr.
We make the cake as an ordinary honey cake, with the only difference that when adding flour, add cocoa and sifted cocoa.
But still consider the preparation of the steps.
- We put the pot with water on the hob, and turn on the greatest power.
- In a small saucepan, collect honey, butter and sugar. Mix and put in a boiling bath.
- Reduce burner power to the minimum.
- Stir in the bath until complete dissolution and uniformity of all ingredients.
- In a separate glass, beat the eggs with sifted soda.
- Pour the egg mixture into the honey, standing in the bath.
- When the mixture begins to foam, remove from the bath.
- Begin to add sifted flour in one glass.
- The first couple of glasses of flour knead with a spoon.
- Add sifted cocoa. Immediately the entire volume, which prescribes the recipe.
- Add another glass of flour and knead the dough with your hands.
- We divide the whole mass into 8-9 parts, depending on what size the cake layers will be. If not large, then divide into more parts, and if large, use less.
- Preheat oven to 200 degrees.
- Roll each piece on a sheet of baking paper and put it on a baking sheet along with the paper.
- Bake each cake for about 5 minutes.
- Roll out the next cake and put it on 2 pans at once.
- Remove the finished layer, put the next one in its place.
- Separate the parchment.
- Cut the finished cake immediately after extraction with a pizza cutter according to a template (plate or lid).
- Trimming put in a clean bowl, and lay out a layer on a dish.
- Repeat steps 14 through 20 until the pieces of dough run out.
- Cooking cream, for this weighed pre-sour cream whipped with sugar and butter.
- We coat the cooled layers of the cake.
- Grind the trim from the cake using a blender.
- Sprinkle the cake on all sides.
- Ready cake, which recipe is similar to the classic, put in the fridge for 1 hour.
- Restoring order in the kitchen, put the kettle.
- Pour tea and coffee and call home for delicious pastries.
This cake can be prepared for a holiday, only for this you need to festively decorate it. You can make chocolate icing and cover the top of the cake with it, as well as decorate it with figures of melted chocolate.
It turns out very nourishing and delicious cake, which will adequately stand on the holiday table and take its place of honor there.
Cake with an incomprehensible name
For some reason, this recipe was written in a notebook, as the “Spanish” looked at the recipe of the preparation, read the ingredients — a very simple honey cake with cocoa, that is, it turns out the chocolate taste of the cake layers. For what I called her that way, now I don’t remember, since honey cake with chocolate custard is available.
But once called, let it be.
How to make a sponge cake called Spanish.
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First of all, you need products:
- Chicken eggs — 5 pcs .;
- Honey — 6 tbsp. spoons;
- Sugar — 1 cup;
- Flour — 2.5 cups;
- Soda — 1 tsp;
- Cocoa — 4 tsp;
- Sour cream — 0.5 l .;
- Sugar — 1 cup.
- 1 chicken eggs;
- Sugar — 100 gr .;
- Milk — 1 cup;
- Flour — 1 tbsp. spoon;
- Cocoa — 5 tbsp. spoons;
- Butter — 50 gr.
We will cook this cake in a slow cooker, but if there is none, then the sponge cakes will be perfectly cooked in an ordinary oven. Since the cake is with honey, we put the pot for the water bath, as it is necessary to heat the honey. In a saucepan, pour soda and add honey.
When the water in the bath began to boil, transfer the burner to medium heat and set the stew pan to the bath. We begin to continuously stir in order to get a homogeneous mass of caramel color.
To all other beauties will add the volume of the mass.
While this reaction is taking place in a skillet, beat the eggs with sugar to a good stable foam.
You have no idea how beautiful it is in the kitchen at this moment, there is caramel foam on the stove, it’s white in the saucepan — any gallery would give a lot of money for such a picture, only the artists don’t see it.
We begin to combine both masses, but here the mixer is no longer an assistant and act with a wooden or plastic spatula.
Very carefully mix both masses, taking care of the preservation of bubbles. Now sift the flour and cocoa in a separate bowl and begin to add to the cloud of uncertain color in small portions.
Stir, too, with a spoon or spatula. In general, we fight every minute for the presence of air in the cake.
When all the ingredients are collected, we make the bowl of the multicooker with oiled baking paper, as if making a cross. And pour into our cup our test mass. I was preparing this biscuit in Panasonic, so the mode for it.
Baking and 65 minutes of time. The lid must be closed.
Now we start to prepare a cream to grease a cake with honey.
As you can see, the cream recipe also includes cocoa, so chocolate is made in chocolate. So you could call this cake — it sounds beautiful.
To cope with the custard, the recipe of which is presented above does not require too much cooking skills, the desire to cook a delicious chocolate honey cake will be enough.
Mix the flour with the egg and stir well with a fork. Believe, it will be faster with a fork, and most importantly all the lumps will disperse. True, I do this operation not in a saucepan, as many advise, but in a regular mug.
Only after poured into a small saucepan.
Then it is necessary to put milk in a separate saucepan on the stove, in which sugar is added. It is better to mix some sugar and put it on the hob to wait for the sweet milk to boil.
On the next burner put the pot for a bath and boil water. Now pour in a thin stream of milk in the eggs, not forgetting to continuously interfere. Sift cocoa there and mix it too.
Now put the stewpan in the water bath and reduce the fire. Stirring continuously, waiting for the cream to thicken, but do not bring it to a boil.
In the cream already removed from the bath we send the butter and stir it. Cool quickly in a basin of ice water.
The cream is ready, the cake in a multivariate, we are doing the impregnation, for this purpose weighed out the sour cream, beat with a mixer and add sugar.
We continue to beat until the mass does not get the desired consistency — a dense, but malleable cream.
It is at this point that you can do the bringing of the kitchen in order, remove all unnecessary, wash the dishes and prepare the work surface for assembling the finished cake.
When the slow cooker notifies the readiness of the dish, you should not open it immediately, but wait a quarter of an hour. Then open the lid and another 10 minutes, the biscuit should stand in this form.
Only after that we turn the bowl onto the steaming tray and separate the baking paper. We need to soak the impregnation cake so that the hand can easily tolerate its heat.
When you touch the biscuit, you do not withdraw your hand from the heat, start to cut it into 4 equal in thickness to the cake. Spread the cakes on the surface of the table separately, so that they cool down faster.
Literally in 20 minutes you can start collecting the cake.
Smear cakes impregnated with sour cream, all but the last.
When you cover the chocolate honey cake with the last layer, use custard chocolate cream to decorate the top and sides. If the recipe of this cake is used on a festive table, then prepare the decorations beforehand.
It is better to buy confectionary beads or make figures of melted white chocolate.
Sometimes for this cake, I use the recipe for ordinary cream of condensed milk and butter, you can fluff and protein cream. Since I really like the combination of dark and light in all types of cakes, then for a light cake I choose a recipe for dark or colored cream.
A multi-colored or chocolate cakes spread out with light cream. Just in the cut is always beautifully obtained.