Cake "Chocolate Fantasy"

Category: Confectionery

Ingredients
For the test
liquid honey	150 g
sugar	2 tbsp. l.
eggs	2-3 pcs. (130 gr)
wheat flour, higher. grade	300 gr.
soda	0.5 tsp
lemon acid	0.5 tsp
cocoa (optional)	5 tsp
For cream
chocolate	250 g
powdered sugar	100 g
butter	200 gr.
sour cream 26%	100 g
water	2 tbsp. l.
cherries soaked in cognac	upon request and availability
For impregnation
cocoa syrup	50-100 ml.
For decoration
chocolate	30 g
nuts	30 gr.

Cooking method

A cake for lovers of sweet and chocolate, very tasty, but you won't eat much, especially if you follow your figure. But not always dieting. Therefore, at the request of those in need - a cake.
First, the dough.
Mix honey with sugar and keep on minimal heat or water bath until sugar dissolves. Sugar is used here precisely to trace the desired consistency of honey. It is important not to overcook, otherwise we will get honey toffee. We cool the honey, at this time we prepare the dry mixture ourselves: 250 gr. flour (add the rest later, if necessary), mix with soda, citric acid and, if desired, with cocoa. Add eggs to the cooled honey one by one, then dry mixture each tablespoon (all should go away), if necessary, add the rest of the flour until a thick dough suitable for rolling. On a table dusty with flour, roll out the cakes up to 1.5 cm thick. I roll out very thin ones, just so that it can be transferred to a baking sheet - it turns out 3 cakes with a diameter of 25 cm.We bake in a preheated oven at 200C for literally 5 minutes, I do not recommend overdrying the cakes, otherwise they will be tough. Cut off the uneven edges immediately after removing the cake from the oven. We soak the cakes with cocoa or any other impregnation (if desired, I do not soak, but then it seems dry to some).
Cream. To prepare the cream, melt the chocolate with two tablespoons of water in a water bath. Separately, beat the butter with powdered sugar, add the cooled chocolate, beat well - try, if it's too sweet for you, like for me, add sour cream and beat again. The cream will not be very thick, it will later become thicker when the butter and chocolate set.
Assembly. Since the cream is quite liquid, we collect the cake in a mold. We mentally divide the cream into three parts and spread it in equal parts on each cake (a little less on the top one, from this portion we will leave for the sides to be coated), if desired, put the cherry on the cream (I did not add).
We leave the cake on the table for better impregnation for a couple of hours, then send it to the refrigerator to solidify, when the cream grasps, remove it from the mold and grease the sides of the cake with cream. Decorate with grated or chopped chocolate, any (what is in the house) toasted nuts.
Empirically, we came to the conclusion that the cake becomes the most delicious after a day. You can eat earlier, of course, but this is not quite the taste.
A few photos
Bon Appetit!

The dish is designed for

1 -1.2 kg (8-10 servings)

Time for preparing:

1 hour

Cooking program:

oven, stove, mixer

Note

With a cake diameter of 25 cm, three cakes come out, after baking and trimming, the diameter is 24 cm, the total height of three layers is 2.5 cm, with cream the cake comes out 5-6 cm high, weighing 1-1.2 kg.