Bake the cake base. Beat the eggs and sugar. Pour in the heated milk, melted butter, salt, and honey. Gradually pour the liquid mixture into the flour mixed with cocoa. Knead until you obtain a light dough.

Cover the pan with baking paper, pour in the batter, and bake for 25 minutes at 170°C. The cake will be even, with a thickness of just over one centimeter.

Let the dough cool and start making the crepe batter. Mix the dry ingredients. Add the eggs, mix with a fork, and gradually pour in the warm milk. Then, stirring constantly with a whisk, pour in the boiling water. Strain the mixture through a sieve. Mix in the vegetable oil (I use rapeseed oil) and honey. The batter should rest for half an hour.

Grease the pan with vegetable oil and bake the crepes on both sides. It is not necessary to grease the pan each time. I did it once. From the given amount of ingredients, you will get 14 crepes.

Prepare the cream: mix the cream cheese, powdered sugar, yogurt, and whipped cream. Beat with a mixer until smooth. Place the cake layer on a plate and spread the cream over it. Leave some of the cream to decorate the cake.

Spread the cream on each crepe. Then fold the crepe in half.

Spread the cream again on the rounded side of the crepe.

And fold this part toward the middle.

Repeat with the remaining crepes.

Then start rolling the crepes into a roll. Roll four pieces and place them on the base.

Then cover the center with the remaining crepes.

Place the cake in a ring mold and let it cool in the refrigerator to stabilize.

Then remove the ring, cover the sides of the cake with cream, and serve! The cake is very easy to cut. It is very tasty!