How To make Honey Chocolate Cake

Medovik RUSSIAN HONEY CAKE Recipe ( медового торта )

Medovik Russian Honey Cake Recipe - Medovik Cake - Рецепт медового торта

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Medovik Russian Honey Cake Recipe in gr and cups медовик рецепт :

- 170 gr Butter ( 1 1/2 sticks)
- 200 gr Honey ( 7 ounces )
- 170 gr Sugar ( 3/4 cup + 1 tbsp)
- 1 1/2 tsp baking Soda
- 5 medium Eggs
- 750 gr Flour ( 5 1/3 cups )
- Good pinch of Salt

NOTE: This recipe makes up to 12 cake layers. Because the layers are a bit time consuming to make, I like to make a large quantity and freeze the remaning layers for another time.
Use a tall pan. Once you add the baking soda, don't walk away. The mixture will lighten in color and bubble up. After 1 - 2 min it will start to turn a deep honey color. At that point take it off the stove immediately.

Honey Cake Yogurt Frosting:

- 500 gr Heavy Cream ( 18 ounces )
- 200 gr Greek Yogurt ( 7 ounces)
- 70 gr Sugar ( 1/4 cup + 2 tbsp) but you can add the sugar to your liking.
- 1 tsp Vanilla Extract

- Milk to dip the layers.

Enjoy!
♥

Most Delicious Double Chocolate Cake / Honey Chocolate Ganache Cream

Double chocolate Cake. One of my favourite chocolate cake recipes.

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Russian Chocolate Honey Cake Recipe | Medovik Cake | Just Cook!

#russianhoneycake #cake #recipe

Russian Chocolate Honey Cake Recipe | Medovik Cake

Don’t like dessert that is too sweet? I have the perfect recipe for you!

Medovik (Медовик) or Russian Honey Cake is made with soft honey cake layers and delicious sour cream frosting. Don't be fooled by its name though....just because it's made with honey, it is not actually that sweet and believe me one piece won't be enough.

Follow my recipe and make this Chocolate Russian Honey Cake today. It is not as hard as it looks!

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INGREDIENTS:

FOR THE COOKIE LAYERS

* 100g Honey
* 85g Butter
* 100g Sugar
* 3 Eggs
* 1/2 tsp Salt
* 5g Bicarbonate of Soda
* 370g All-purpose Flour
* 30g Cocoa Powder
* 1 tsp Vanilla Extract

FOR THE CHOCOLATE AND HONEY FROSTING

* 350g Sour Cream
* 70g Honey
* 3 tbsp Cocoa Powder
* 1 tsp Vanilla Extract
* 350g Heavy Cream (Whip the cream to stiff peaks)

FOR THE TOPPING

* 75g Dark Chocolate
* Honey

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Flourless Moist Chocolate Cake / Gluten Free / No Flour

Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml

120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)

4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)

Bake at 170C for about 20 minutes

Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)

Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely

Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)


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Drooling Chocolate Honey Cake

#honeycake#chocolatecake#chicolatehoneycake

This honey cake is something special for me..it is an innovative recipe..it is a drooling delicious recipe

Ingredients for chocolate honey sponge

butter-1/4 cup(50 gm)
honey-1/4 cup(50gm)
brown sugar-1/4 cup(50gm)
egg-4 (big size)
all purpose flour- 3/4 cup (100 gm)
cocoa powder-1/4 cup(25 gm)

Ingredients for filling

cream cheese -1/2 cup(100 gm)
condensed milk -as for sweetness
chocolate -1/2 cup (100 gm)
unsweetened whipped cream-1 cup
sour cream -1/2 cup

link of Bake My Day special Honey Cake


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Chocolate Medovik - Chocolate Honey Cake

Ever since I’ve made Medovik - Russian Honey Cake I’ve wanted to try a chocolate version of it. I finally did it and it is absolutely delightful. Chocolate Medovik - Chocolate Honey Cake consists of eight honey cocoa layers filled with a cocoa cream filling and topped with chocolate glaze. The layers get softened by the filling and they simply melt in your mouth.

To print the recipe check the full recipe on my blog:


#chocolatemedovik #chocolatehoneycake

0:00 - Intro
0:41 - Preparing the cocoa honey dough
3:28 - Dividing the dough
4:14 - Rolling and shaping the dough
4:53 - Baking time
6:03 - Sour Cream Frosting
7:33 - Assemble the cake
9:44 - Refrigerating time
9:46 - Chocolate Glaze
10:13 - Decorate the bottom of the cake
10:37 - Create drips
11:02- Caramel Shards
11:33 - Decorate the top of the cake
12:25 - Enjoying the cake

Ingredients

Makes about 12-14 servings
Cocoa Honey Cake Layers
3 3/4 cups (470g) all purpose flour
1/2 cup (60g) cocoa powder
1/2 cup (113g) butter
1/3 cup (120g) honey
2/3 cup (135g) sugar
1 tsp (6g) baking soda
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
3 eggs

Sour Cream Frosting
2 cups (500g) sour cream, 25% fat
2/3 cup (80g) powdered sugar
2 tbsp (16g) cocoa powder
2 tbsp (40g) honey
1 tsp (5g) vanilla extract
2 cups (500g), whipping cream 35% fat, chilled

Chocolate Glaze
3.5 oz (100g) semisweet chocolate
4 oz (120g) whipping cream

Caramel shards
1/2 cup (100g) sugar
1 tbsp (15ml) water

For decorating
leftover cuts, turned into crumbs and cookie triangles
whipped cream


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