Photo: Natalie Levin
If you prefer chocolate cake over honey cake – this one’s for you! This is an over-the-top wafer chocolate cakei with honey that is so sweet, decadent and delicious, you won’t be able to resist.
3 layers of soft chocolate cake filled with chocolate butter cream, all topped with thick and luscious chocolate and honey ganache and LOTS of chocolate wafers on top.
Photo: Natalie Levin
Wafer Chocolate Cake with Honey
Servings 20 cm round cake pan
Ingredients
For the chocolate cake layers:
- 5 large eggs separated
- Pinch of salt
- 200 grams (1 cup) sugar
- 1 tsp. vanilla extract
- 30 ml. (2 tbsp.) vegetable oil
- 15 ml. (1 tbsp.) milk
- 175 grams (1 1/4 cups) all-purpose flour
- 60 grams (6 tbsp.) cocoa powder
- 10 grams (2 tsp.) baking powder
For brushing the cake layers:
- 80 ml. (1/3 cup) milk
For chocolate cream:
- 200 grams (1 cup) soft butter
- 300 grams (3 cups) sugar powder
- 50 grams (5 tbsp.) cocoa powder
- 1/4 tsp. salt
- 60 ml. (1/4 cup) milk
For chocolate and honey ganache:
- 150 grams dark chocolate
- 125 ml. (1/2 cup) whipping cream
- 40 grams (2 tbsp.) honey
Decoration:
- Mini wafers of various kinds
- A little honey
Instructions
Chocolate cake layers:
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Heat the oven to 170c degrees and grease the pan.
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In a mixer bowl whip egg whites and salt until whitish foam begins to form.
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Gradually add in the sugar while whipping until you get a stable meringue.
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In a separate bowl, mix egg yolks, vanilla, oil and milk until smooth.
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Lower the mixer speed and add in while mixing the egg yolk mixture. Continue to whisk slowly until combined.
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Sift flour, cocoa and baking powder into the bowl, and gently fold it until fully assimilated and batter is smooth.
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Pour the batter into the pan, straighten the top and bake for 30-40 minutes or until the cake is stable and a skewer inserted in the middle comes out dry.
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Cool the cake completely at room temperature.
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Cut the cake into 3 equal layers using a long serrated knife.
Chocolate cream:
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In a mixer bowl with a whipping attachment, place butter, sugar powder, cocoa powder and salt, and mix at medium speed until a uniform mixture begins to form.
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Add in the milk and continue whipping at medium to high speed for 3-4 minutes until fluffy and very stable cream forms.
Assemble the cake:
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Place a layer of cake on a serving plate and brush it gently with some milk.
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Pour about 1/4 of the cream and straighten with a palate knife to a uniform layer.
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Place another layer of cake over the cream, brush it with milk and pour another 1/4 of the cream. Straighten and place the top layer of cake.
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Brush the top layer with milk and coat the cake with the remaining cream - top and sides. The result should not be "perfect", it's a naked cake style.
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Cool the cake for about an hour in the freezer until set.
Chocolate and honey ganache:
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Chop the chocolate and put in a bowl.
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Add the cream and honey and melt together in a microwave or over double-boiler until everything is melted and the mixture is smooth.
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Cool the ganache at room temperature for about an hour until it thickens slightly.
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Pour the ganache over the top of the cake and let it drizzle slightly on the sides.
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Decorate the top of the cake with various wafers and drizzle honey for decoration.
Recipe Notes
- Keep the cake in a closed container for up to 5 days.
- It is recommended to add the wafers and decorations just before serving.
- Instead of honey, you can use date syrup or maple in the same amount.
- It is recommended that the cake be prepared the day before serving.
- Add the decorations and the coating on the serving day.
Photo: Natalie Levin
Photo: Natalie Levin