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.
Wafer Chocolate Cake with Honey
Servings 20 cm round cake pan
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
- Mini wafers of various kinds
- A little honey
Chocolate cake layers:
Heat the oven to 170c degrees and grease the pan.
In a mixer bowl whip egg whites and salt until whitish foam begins to form.
Gradually add in the sugar while whipping until you get a stable meringue.
In a separate bowl, mix egg yolks, vanilla, oil and milk until smooth.
Lower the mixer speed and add in while mixing the egg yolk mixture. Continue to whisk slowly until combined.
Sift flour, cocoa and baking powder into the bowl, and gently fold it until fully assimilated and batter is smooth.
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.
Cool the cake completely at room temperature.
Cut the cake into 3 equal layers using a long serrated knife.
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.
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:
Place a layer of cake on a serving plate and brush it gently with some milk.
Pour about 1/4 of the cream and straighten with a palate knife to a uniform layer.
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.
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.
Cool the cake for about an hour in the freezer until set.
Chocolate and honey ganache:
Chop the chocolate and put in a bowl.
Add the cream and honey and melt together in a microwave or over double-boiler until everything is melted and the mixture is smooth.
Cool the ganache at room temperature for about an hour until it thickens slightly.
Pour the ganache over the top of the cake and let it drizzle slightly on the sides.
Decorate the top of the cake with various wafers and drizzle honey for decoration.
- 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.