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How To make Honey Chocolate Cake
2 1/2 c Sifted Flour
1 ts Baking Powder
1 ts Baking Soda
1/2 ts Salt
1/2 c Shortening
1/2 c Sugar
3/4 c Honey
1 Egg, Separated
2 oz Chocolate, Melted
1/4 c Water
1/2 c Sour Milk
1 ts Vanilla
Sift flour, baking powder, soda and salt together. Cream shortening with sugar and honey until fluffy. Add 1/2 cup dry ingredients and blend. Add beaten yolk and chocolate; beat thoroughly. Add dry ingredients and liquids alternately in small amounts, blending after each addition. Fold in stiffly beaten egg white. Bake in greased pan in moderate oven 350?F for 40 to 50 minutes.
How To make Honey Chocolate Cake's Videos
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!
♥
컵 계량 / 부드러운 초콜릿 케이크 / Soft Chocolate Cake full of sweetness / Medovik Recipe
안녕하세요.
분 베이크입니다.
오늘은 달콤한 꿀과 초콜릿을 넣은 초콜릿 꿀 케이크를 만들어 보겠습니다.
꿀 풍미가 가득한 초콜릿 케이크~!
벌써부터 기대가 되지 않나요?
이번에도 초콜릿과 꿀 향의 적절한 밸런스를 맞추어서 더욱 맛있게 만들었어요.
여러 번의 테스트 끝에 꿀 향과 초콜릿 맛이 그대로 살아 있는 꿀 케이크를 만들었어요.
한 장씩 구워야하고, 하룻밤을 냉장고에서 휴지시켜야 촉촉한 케이크가 되는 인내심이 필요한 케이크에요.
하지만 그만한 가치가 있는 케이크이니 꼭 만들어 보셨으면 합니다.
한 입 먹어 보면 만드느라 힘들었던 순간이 사르르 사라집니다.
자 그럼 초코 꿀 케이크 ~
만들어 볼까요?
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
#ASMR #russianhoneycake #chocolatecake
♥ 파베 초콜릿 ♥
* 재료 / Ingredients
( 9 cm * 9 cm *6cm , 3개 ) 또는 ( 30 cm *20cm*6cm ,1개)
♥ 천상의 맛 꿀 케이크
무염 버터 80g ( 1/3 컵 + 2 tsp )
브라운 설탕 30g ( 2 Tbsp + 1 tsp )
흰 설탕 35g ( 2 Tbsp + 1/2 Tbsp )
꿀 80g ( 1/4 컵 )
소금 한 꼬집
달걀 2개
바닐라 익스트랙 2ml
베이킹 소다 4g ( 1 tsp )
중력분 310g ( 2 컵 + 2 Tbsp )
코코아 가루 35g ( 6 Tbsp )
♥ 달콤한 초콜릿 우유 시럽
우유 50g (3 Tbsp + 1 tsp )
물 13g ( 1 Tbsp )
꿀 50g ( 2 Tbsp + 1 tsp )
코코아 가루 1 tsp
♥ 꿀의 풍미가 가득한 초콜릿 크림
사워 크림 380g ( 1컵 + 1/2 컵 + 2 Tbsp )
다크 초콜릿 70g ( 1/3컵 + 1Tbsp )- 다진 상태
꿀 50g ( 2 Tbsp + 1 tsp )
가당 연유 30g ( 2 Tbsp )
코코아 가루 30g ( 5 Tbsp )
바닐라 익스트랙 5ml ( 1 tsp )
생크림 350g ( 90% 휘핑 ) ( 1 컵 + 1/2 컵 )
♥ 장식용
** 파베 초콜릿
꿀
* 영상속에 자세한 내용이 있어요.~~
구독 눌러주시고. 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독 과 좋아요는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
**BGM--
Song : 이철희 - Like a movie
자료출처 :
Music promoted by DayDreamSound :
CC-BY 3.0
Song : 임샛별 - 봄날의 걸음마
자료출처 :
Music promoted by DayDreamSound :
시청해주셔서 감사합니다.
● 분 베이크 인스타그램 바로가기
The Honey Bee! ???? My first plated dessert around Honey and Orange!n ????????The Bees are so cute! ????
Easy chocolate cakes for two!
Chocolate Honey Cake (Medovik) #shorts
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Medovik - Russian Honey Cake Recipe
Medovik (Медовик) – Russian layer honey cake. 8 soft honey cake layers with delicious sour cream frosting.
Printable Version:
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Ingredients:
For the cake layers:
7 tablespoons (100g) butter
4 tablespoons (80g) Honey
1 teaspoon (5g) baking soda
3½ cups (450g) flour
3 eggs
3/4 cup (150g) Sugar
For the cream:
2¼ cups (515g) sour cream
1 cup (240ml) Heavy cream
1½ cups (190g) Powdered sugar
1 teaspoon vanilla extract
directions:
1. Preheat oven to 350F (175C).
2. In a heat proof bowl beat eggs with sugar until light and fluffy add butter and honey. Set the bowl over a bain-marie (double boiler). Stir until butter is completely melted and sugar is dissolved.
3. Add baking soda to the honey and butter mixture and whisk. Gradually add flour and mix with a wooden spoon until dough forms.
4. Knead the dough on a lightly floured surface. Divide into 8 equal pieces. Shape each piece into balls. Roll each piece into very thin layer, trim the rolled dough using a 7-Inch (18 cm) cake ring/cake pan.
5. Pierce each layer with a fork. Bake for 7-8 minutes or until golden. To save time, while baking one tray, roll out other dough pieces. Bake the leftover dough as well (it may take less time), let cool, then process baked leftovers into fine crumbs.
6. Make the cream: in a large place bowl heavy cream, vanilla extract and powdered sugar. Beat to medium-stiff peaks. Fold whipped cream into the sour cream until smooth.
7. Once the cake layers are cooled you can assemble the cake. Spread about 3 tablespoons of cream on one layer, Stack the second layer on top and repeat until you have 8 layers. Spread extra cream on top and sides. Spread reserved cake crumbs on top and sides of the cake.
8. Refrigerate the cake overnight.
Notes:
* To reduce time, you can bake few layers at the time. But only on one baking tray.
Kitchen Equipment:
Chef Knife:
Cutting Board:
Digital Kitchen Scale:
Cake stand:
Food Processor:
Hand mixer:
Spatula:
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