Chocolate honey cake
0
772
Kitchen
Russian
Calorie content
176.6 kcal
Portions
10 port.
Cooking time
8 h.
Proteins *
6.9 gr.
Fats *
8.6 gr.
Carbohydrates*
29.1 gr.
Honey cake is everyone's favorite cake, and if it is also chocolate, then this is generally an incredible combination. Sour cream goes well with all the other ingredients. The cake turns out to be soft and tender if it is placed in the refrigerator for at least 6 hours.
Ingredients
Cooking process
Sift the premium wheat flour and cocoa powder into a deep bowl, pour the honey mass and mix well. Roll the dough into a ball and wrap in plastic wrap and leave for 20 minutes. Divide the dough into 8-9 pieces. Roll each part into a circle. Line a baking sheet with baking paper. Lay out the cakes and bake for 6 minutes at 160 degrees.
Transfer the finished cakes to the countertop, and cut on a plate. Break the cuttings with your hands and place in a blender bowl. Grind into crumbs. On the dish on which you will collect the cake, put a couple of tablespoons of the cream and distribute in the center, put the cake on top and press it down.
Put sour cream on the cake and spread evenly. Thus, collect the whole cake, thoroughly coat the top layer and sides with cream. Sprinkle the top and sides of the honey cake with crushed crumbs. Cover the finished cake and refrigerate overnight. The fragrant cake will soak well during this time. Brew tea and serve dessert.
Enjoy your tea!