|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.
How to make Chocolate honey cake with buttercream
Tender honey cakes, soaked in vanilla cream, melting in the mouth — the taste of childhood…
Divide the dough into 10 parts, form balls. Cover with cling film and put in the refrigerator for 20-30 minutes.
And so we roll out each ball in turn and bake.
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.
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.