Chocolate honey cake with sour cream
0
1224
Kitchen
Russian
Calorie content
186.4 kcal
Portions
6 port.
Cooking time
90 minutes
Proteins *
7.1 gr.
Fats *
10 gr.
Carbohydrates*
23.8 g
Those who love the classic version of the honey cake and have a positive attitude towards chocolate pastries will definitely like this version of the cake. The cakes combine the recognizable notes of honey and the bright taste of cocoa. Their texture is crumbly and velvety. The sour cream here balances the chocolate-honey richness well and adds a delicate creamy sourness. Due to the porosity of the cakes, the cake is perfectly saturated with cream and turns out to be moist and tender. In the process of preparing and baking dough, there are certain important points that must be observed in order to get a truly delicious dessert. Everything is detailed in this recipe.
Ingredients
Cooking process
Break the egg into a bowl, add granulated sugar and cocoa powder. Mix everything together with a whisk so that all the lumps break, and a homogeneous mass is obtained. Then add honey and pour in milk, mix everything together with a whisk. If the honey is solid, then you should first melt it to a liquid state in the microwave.
Now, little by little, add the remaining flour until you have a soft, pliable dough that can be shaped into a ball. Depending on the characteristics of the flour used, you may need more or less of it than indicated in the recipe. Therefore, before the dough is obtained, add the flour carefully, a little at a time, so that in the end the mass does not turn out too steep.
Preheat the oven to a temperature of 180 degrees. On a baking sheet covered with oiled parchment (it is also convenient to use a silicone mat) we transfer the cakes and bake each for about four to five minutes. The dough is baked very quickly, it is important to carefully monitor and not overdry the products.To make the finished cake have the correct round shape, put a plate of a suitable diameter on each finished cake and cut off the uneven edges around the perimeter. Save the cuttings for sprinkling.
Grind the crumbs into crumbs using a blender. Sprinkle the creamy edges of the cake with the resulting crumb, gently pressing it with your palm. To prepare the glaze, break the chocolate into small pieces and mix with the specified amount of butter. We put the mixture in a water bath and, with constant stirring, achieve a completely homogeneous mass. Then we put it on the top cake layer. Smooth out the chocolate layer with the back of a spoon or a culinary spatula.
Bon Appetit!