Baking

Honey-cocoa cake

Today we offer you to cook a delicious honey-cocoa cake. Such pastries will go well with family coffee Delicious cakes soaked in brandy mixture go well with a simple, moderately sweet cream with a light lemon sourness. You can use any kind of jam for this cake, the main condition is that it should be thick.

Cook with Smakota (Smakotainfo.com) and enjoy the cooking process and unique taste!

Honey-cocoa cake – ingredients

  • For the dough:
  • Flour – 4 cups.
  • Honey – 20 g.
  • Oil – 200
  • Eggs – 2 pieces.
  • Soda – 1 tsp
  • Vanilla sugar – 1 tbsp.
  • Powdered sugar – 150 g.
  • Sour cream – 3 tbsp.
  • Cocoa – 1 tablespoon
  • For semolina cream:
  • Milk – 3 glasses.
  • Semolina – 8 spoons.
  • Oil – 250
  • Powdered sugar – 150 g.
  • Juice of ½ lemon.
  • Cognac – 1 tbsp.
  • Vanilla sugar – 10 g.
  • For impregnation:
  • Water – ½ cup.
  • Cognac – 2 tbsp.
  • Sugar – 2 tsp.
  • For the icing:
  • Oil – 80
  • Chocolate – 80 g.
  • Other ingredients:
  • Jam – 200 ml.
  • Grated chocolate.

An interesting video on the topic – How to make chocolate sprinkles:

Honey-cocoa cake – preparation

Sift the flour with powdered sugar, vanilla sugar and soda. Pour the dry ingredients on the work surface, add cold butter and chop into crumbs, add honey, eggs, sour cream, mix, divide the dough into 2 parts. Add sifted cocoa to one. Mix dark and light dough.

Divide each dough in half. Each particle is rolled out and placed on a form (25×35). Bake until ready at a temperature of 180 degrees.

Now we will prepare the cream. Pour semolina into boiling milk, stirring constantly, and cook for 8-10 minutes. Then cover with a lid and leave to cool.

Beat butter with powdered sugar and vanilla sugar until light and fluffy cream, add cooled semolina one spoon at a time, continuing to beat all the time, add cognac and lemon juice, beat again.

Add sugar to hot water, stir until the sugar is completely dissolved, pour cognac.

We collect our plot. Soak the brown cake in ¼ of the liquid, spread it with half of the cream, flatten it, lay out the light cake, soak it in ¼ of the liquid, spread it with jam (you can put more jam, to your taste), lay out the second light cake, soak it, spread it with the rest of the cream, put the brown cake on top, soak it . Put under a light press for 3-4 hours.

After a few hours, we start preparing the glaze. Melt chocolate and butter, stirring, over low heat. Remove the press from the plate and pour glaze over it. Sprinkle grated chocolate on top.

The honey-cocoa pie is ready, make coffee and invite everyone to the table.

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