Chocolate honey cake with ganache
Incredibly chocolaty tastes the ganache cake. It also has a special flavor thanks to honey. With its many thin layers, the cake is an eye-catcher on the dining table. With this recipe you can easily make the chocolate honey cake with ganache yourself with just a few ingredients.
Servings 14
Ingredients
for the dough
- 150 g honey**
- 200 g sugar**
- 190 g butter
- 40 g cocoa powder**
- 2 eggs
- approx. 620 g flour**
- 9 g baking soda** (sodium bicarbonate)
- 1 pinch of salt
- flour for the work surface
for the ganache
- 420 g cream
- 420 g dark chocolate**
Instructions
Preparation of the ganache
- Chop dark chocolate coarsely and put it in a large mixing bowl.
- Heat cream so that it is just before boiling.
- Immediately pour the hot cream over the chopped chocolate, let it sit for 3 - 4 minutes and mix it. Then blend it with a hand blender to a homogeneous mass, let it cool down a bit and refrigerate the ganache overnight.
Preparation of the dough
- Put honey, sugar, butter cut into pieces, cocoa powder and salt in a thick-bottomed saucepan and heat (do not boil) it over low heat, stirring until the butter is melted.
- Take the chocolate-honey mixture off the heat and let it cool to lukewarm.
- Stir in eggs of the chocolate-honey mixture.
- Mix flour with baking soda, add it in batches to the chocolate-honey mixture and knead briefly to form a soft, slightly sticky dough.
- Divide the dough into 10 pieces on a floured work surface. First roll one piece of dough in flour, roll it out very thinly on a sheet of baking paper and cut out an approx. Ø 26 cm circle from it. Bake the dough circle in a preheated oven at 180 °C top and bottom heat for about 5 minutes. Repeat the same with the other dough pieces and let the 10 round cake layers cool down.
- Also roll out the resulting dough scraps thinly and bake them in the same way as the cake layers. Let them cool down and crumble them finely.
Preparation of the cake
- Whip the ganache briefly until creamy.
- Spread the cake layers with the ganache and stack them on top of each other. Spread the sides of the cake with the remaining ganache.
- Sprinkle the top and sides of the cake with the crumbs and chill for about 8 hours or overnight.
Notes
- The amount of flour indicated may vary. In portions, add only enough flour to the chocolate-honey mixture until a very soft, slightly sticky dough is formed.
- Do not knead the chocolate-honey dough too long, but only briefly until it reaches a homogeneous consistency.
- Do not leave the individual cake layers unattended in the oven for too long, as they can burn quickly.
- If you don't find the ganache sweet enough, you can add some powdered sugar while whipping.
- Note the detailed tips and tricks for making the chocolate honey cake with ganache at the top of the post.