Chocolate Cake with South Multiflora Honey and Toffee

Layers of chocolate sponge cake and caramel sauce surrounded by a sweet and sparkling honey-flavored chocolate icing.
Stunning and perfect for celebrating! !

Ingredients



For the cake:
100 g dark chocolate
250 g brown sugar
225 g butter at room temperature
170 g honey Multiflora Sur @reinamadre.cl
2 eggs
210 g of flour1 teaspoon of baking soda
A pinch of salt
1 tablespoon of cocoa
250 ml of boiling water

For the toffee:
100 g sugar
3 tablespoons of water
2 tablespoons of honey @reinamadre.cl
200 ml cream
75 g butter
1 teaspoon vanilla extract
1/2 teaspoon salt

For the chocolate coating:
45 ml of water
 120 g of honey @reinamadre.cl
125 g of dark chocolate
55 g powdered sugar

Preparation


Cake:
Preheat the oven to 180 degrees, grease and flour a 24 cm mold
Melt the chocolate in a bowl over a pot of boiling water, or in the microwave.
Aside, in the processor or blender put sugar, butter, honey, eggs, add melted chocolate and process until smooth. Continue with the flour, baking soda, salt, and cocoa.
Scrape down the sides of the bowl and process again, adding the water, while processing, until the mixture is completely soft.
Pour the batter into the pan and bake for an hour and a half, or until a toothpick in the center comes out dry.
Cool to room temperature, then refrigerate.
When cake is cool, smooth top with knife and cut into 3 equal layers .

Honey toffee:
In a medium saucepan mix sugar , water and honey and heat to a boil over high heat, without stirring.
Cook until dark caramel: first small bubbles, then large ones, it will slowly acquire a golden color, then beautiful amber.
When the caramel is ready, carefully add the cream and stir until the mixture is smooth.Add the butter, vanilla extract, salt, and mix well until the butter has melted and the mixture is smooth.
Continue cooking while boiling for another 5 minutes.
Remove from heat and reserve in a bowl to cool.

 Coating:
Put water and honey in a small pot and bring to a boil.
Put the chopped chocolate in a bowl.
Pour the mixture of water and honey over the chocolate, wait a minute and stir until the mixture looks smooth.
Sift in the powdered sugar and stir until smooth. Cool.

Assembly:
Put a layer of the cake on a cake maker and spread half the honey toffee in an even layer, on top of this put the next layer and repeat
Save a little for decoration!
Put on the third layer, cover the entire cake with the topping and spread with a spatula.
*Let it settle a bit before decorate with the rest of the toffee

Recipe, production and photography: @catasanchezmontes

Chocolate Cake with South Multiflora Honey and Toffee

Layers of chocolate sponge cake and caramel sauce surrounded by a sweet and sparkling honey-flavored chocolate icing.
Stunning and perfect for celebrating! !

Ingredients



For the cake:
100 g dark chocolate
250 g brown sugar
225 g butter at room temperature
170 g honey Multiflora Sur @reinamadre.cl
2 eggs
210 g of flour1 teaspoon of baking soda
A pinch of salt
1 tablespoon of cocoa
250 ml of boiling water

For the toffee:
100 g sugar
3 tablespoons of water
2 tablespoons of honey @reinamadre.cl
200 ml cream
75 g butter
1 teaspoon vanilla extract
1/2 teaspoon salt

For the chocolate coating:
45 ml of water
 120 g of honey @reinamadre.cl
125 g of dark chocolate
55 g powdered sugar

Preparation


Cake:
Preheat the oven to 180 degrees, grease and flour a 24 cm mold
Melt the chocolate in a bowl over a pot of boiling water, or in the microwave.
Aside, in the processor or blender put sugar, butter, honey, eggs, add melted chocolate and process until smooth. Continue with the flour, baking soda, salt, and cocoa.
Scrape down the sides of the bowl and process again, adding the water, while processing, until the mixture is completely soft.
Pour the batter into the pan and bake for an hour and a half, or until a toothpick in the center comes out dry.
Cool to room temperature, then refrigerate.
When cake is cool, smooth top with knife and cut into 3 equal layers .

Honey toffee:
In a medium saucepan mix sugar , water and honey and heat to a boil over high heat, without stirring.
Cook until dark caramel: first small bubbles, then large ones, it will slowly acquire a golden color, then beautiful amber.
When the caramel is ready, carefully add the cream and stir until the mixture is smooth.Add the butter, vanilla extract, salt, and mix well until the butter has melted and the mixture is smooth.
Continue cooking while boiling for another 5 minutes.
Remove from heat and reserve in a bowl to cool.

 Coating:
Put water and honey in a small pot and bring to a boil.
Put the chopped chocolate in a bowl.
Pour the mixture of water and honey over the chocolate, wait a minute and stir until the mixture looks smooth.
Sift in the powdered sugar and stir until smooth. Cool.

Assembly:
Put a layer of the cake on a cake maker and spread half the honey toffee in an even layer, on top of this put the next layer and repeat
Save a little for decoration!
Put on the third layer, cover the entire cake with the topping and spread with a spatula.
*Let it settle a bit before decorate with the rest of the toffee

Recipe, production and photography: @catasanchezmontes
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