Chocolate honey cake

Cool honey cake, just mind-blowing!

Ingredients

• For test:
• Honey - 70 g
• Butter - 100 g
• Sugar - 150 g
• Flour - 350 g
• Eggs - 2 pcs.
• Cocoa - 30 g
• Soda - 1 teaspoon
• For cream:
• Sour cream (20%) - 450 g
• Sugar - 130 g
• Corn starch - 40 g
• Egg - 1 pc.
• Butter - 100 g

Directions

1. Let's start making chocolate cake with dough. Our honey is fresh and fragrant!
2. Butter, sugar and honey are put in a cup in a water bath. Stir and wait for the sugar to dissolve.
3. Add soda, mix. Then quickly introduce the eggs (one at a time), stirring constantly.
4. Add cocoa and flour. You should get a thick and sticky dough.
5. The dough is visually divided into eight parts, this is about a tablespoon with a good slide. And we roll out a layer 2-3 mm thick on parchment. By the way, it rolls out well on baking paper, it does not stick to the rolling pin.
6. We bake cakes at a temperature of 200 degrees, in time - 5 minutes, no more. Keep in mind that all ovens are different. We cut out still hot cakes, for this I have a form without a bottom with a diameter of 21 cm.
7. The cakes are cooling down, let's take care of the cream! Sour cream - 20%.
8. Sour cream, sugar, egg and starch are sent to a saucepan. And over low heat, stirring constantly, bring to a boil.
9. Beat soft butter with a mixer. Now we introduce the cooled custard a few tablespoons and continue to beat, the mixture should be cooled.
10. We collect the cake. We coat the cooled cakes with a cooled cream, do not forget about the top and sides. The cream turned out great.
11. The scraps (leftovers) from the cakes were crushed in a blender - a wonderful crumb turned out. Sprinkle over the chocolate honey cake and refrigerate for a few hours. Well, if it stays for 8-12 hours.