Chocolate Cake with Honey & Nuts

Honey nut chocolate cake features a deep cocoa batter sweetened with honey and enriched with butter, paired with a luxurious cream layer of cottage-style sour cream and sweetened condensed milk, with chopped and whole nuts adding crunch. You bake thin rounds of dough, layer them with cream and nuts, then chill to fuse flavours and textures. This cake works beautifully for celebrations or when you want a special-tasting dessert.

• Place the sugar, honey, and butter in a bowl. Stir gently until smooth. Turn on low heat and, stirring constantly, melt the mixture without overheating it. Then let it cool.
• In a separate bowl, sift the flour, cocoa, and baking soda through a sieve until the ingredients are evenly mixed.
• Gradually incorporate the flour into the melted and cooled sweet mixture, kneading the dough.
• Beat the egg with a fork and add it to the dough. It is important that the dough is not warm, otherwise the egg may curdle. Mix well.
• Divide the dough into 6 equal portions. Roll each portion out with a rolling pin into circles 20-25 cm in diameter and 5 mm thick.
• Lightly and thinly sprinkle baking paper with flour so that the dough does not stick, place a crust and bake each for 10 minutes at 190 C on medium heat. Allow the cookies to cool. Cut the edges to obtain equal and uniform circles.
• Whip the cream, add the condensed milk.
• Assemble the cake: spread the cream evenly over the cake, then sprinkle with chopped walnuts. Repeat this 5 times.
• Grind any leftover cake and scraps (after cutting the cake) in a blender and sprinkle the powdered cake on top and around the edges. Decorate with whole walnuts and sprinkle with powdered sugar. Place the cake in the refrigerator for a few hours and allow the cake to soak up the cream.

• To vary the appearance and taste of the cake, you can add ground coffee to some of the cakes. This will not only give it an appealing coffee aroma, but will also “paint” the cake crusts in different colors.