This chocolate-honey cake is a true masterpiece of home baking. It consists of several thin layers of cake and creamy filling, all covered with a shiny chocolate glaze. Plus, it’s cake that gets better with each day, if it even lasts that long. Can’t wait? Check out our recipe below!
The Secret to How Our Chocolate-Honey Cake Gets so Moist
I’ve mentioned it several times and won’t ever get tired of saying it: Coffee and cake are a match made in heaven. One that I, even when I’m alone, always like to celebrate and indulge in. Everyday life can be forgotten for a few minutes when a nice warm drink and cake come together on the table.
A cake that I always keep in rotation with this tradition is chocolate-honey cake. It’s truly amazing, a work of baking art that consists of moist chocolate cake and a luscious honey buttercream. But, and this stays betweeen us: A little sour cream is the secret ingredient. Its pleasant acidity balances out the sweetness of the honey and creates a wonderful interplay of flavors that will make your mouth water even during preparation.
To give the cake thin yet moist layers, you should roll out the dough in several portions and bake them one after another. This requires a little patience, but the result is worth it: The cake layers remain soft but get enough structure to perfectly absorb the filling. By the way: The chocolate-honey cake ages like a fine wine. A day of rest will let the cake layers soak perfectly and absorb the buttercream perfectly. So, here foresight does the trick. This cake is best planned in advance, even only if it’s just the evening before. This way, once your guests (or cravings) arrive the next day, you’ll have a perfect slice awating them and you! So, what are you waiting for? Get baking!
Does your chocolate craving demand even more cake? Then bake our simply delicious chocolate lemon cheet cake or wonderfully elegant mini mint chocolate cheesecake. Our Nutella marble cake is also a real stunner.
Chocolate-Honey Cake
Equipment
- 1 (9-in.) springform pan
Ingredients
For the cake:
- ½ cup dark chocolate
- ½ cup butter
- ¾ cup sugar
- 2 eggs
- 3⅓ cups all-purpose flour
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1 pinch of salt
For the honey buttercream:
- ½ cup softened butter
- 1½ cups powdered sugar
- ⅔ cup honey
- 1½ cups sour cream
For the glaze:
- ¾ cups dark chocolate
- 3½ tbsp butter
- ⅓ cup heavy cream
Instructions
- First, prepare the chocolate cake. Preheat the oven to 350°F.
- Melt the chocolate, butter, and sugar in a double boiler until the chocolate and sugar have dissolved.
- Let the mixture cool slightly, then stir in the eggs.
- In a bowl, combine the flour, cocoa powder, baking soda, and salt. Add the wet ingredients and knead everything into a smooth dough.
- Divide the dough into 6 equal portions. Roll out each portion on parchment paper to the size of the springform pan.
- Bake the layers one after another for 6–8 minutes each, until firm but still soft.
- Let the layers cool completely.
- Now, for the buttercream, beat the softened butter with the powdered sugar until fluffy. Stir in the honey and sour cream until smooth.
- Spread the buttercream on each layer and stack the layers in the springform pan. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow it to set.
- Make the glaze by melting the chocolate and butter into the heavy cream using a double boiler.
- Stir the mixture until smooth and pour it over the chilled cake. Spread the glaze evenly and let it set before serving.