Chocolate honey cake with buttercream recipe with photos step by step

Ingredients

	Eggs — 3 pieces
	Honey — 100g
	Butter — 200g
	Sugar — 150g
	Baking powder — 2st.l
	Salt — A Pinch
	Cocoa — 40g
	Flour — 350-400g
	Berries, raspberries, blackberries — For decoration
	Cream: — 600-700ml (in general)
	Cream — 33%-500ml
	Powdered sugar — 200g
	Vanillin — 1 pack
	Butter — 250g

All ingredients should be at room temperature.

100g Honey

200g butter

150g Sugar

2st.l Baking powder

A Pinch of Salt

40g Cocoa

350-400g Flour

For decoration Berries, raspberries, blackberries

600-700ml (in general) Cream:

33%-500ml Cream

200g Powdered sugar

1 pack of vanilla

250g butter

Tender honey cakes, soaked in vanilla cream, melting in the mouth — the taste of childhood…

1.	Dough: Pour sugar into a deep bowl, break eggs and beat with a mixer. Melt honey and butter in a water bath, pour into a bowl. Beat with a mixer. Pour baking powder, salt and flour, add flour in portions and sifting. Knead a soft dough.
2.	Divide the dough into 10 parts, form balls. Cover with cling film and put in the refrigerator for 20-30 minutes. Roll out each ball into a thin layer. Lightly sprinkle with flour. In several places, prick with a fork. Bake on a baking sheet lined with parchment paper. At 180 degrees, bake cakes for 5-7 minutes. We check the readiness of each cake with a toothpick. It should be dry.
3.	And so we roll out each ball in turn and bake.
4.	Put a ring on the finished cakes (I have a diameter of 24cm), trim the edges. Turn these pieces into crumbs using a rolling pin. They are suitable for sprinkling the cake on top.
5.	Lubricate each cake with cream and spread it on top of each other. Sprinkle crumbs on top. Decorate with berries. Put it in the refrigerator for 2 hours and ideally overnight to soak our cake.