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Incredibly chocolaty tastes this 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. You can easily make it yourself with just a few ingredients. A detailed recipe for the chocolate honey cake with ganache with exact quantities and step-by-step instructions can be found here at the bottom.
Chocolate delight with honey flavor
Even though this cake is a chocolate honey cake, it has a dominant chocolate flavor. The honey flavor is suppressed by the chocolate. But in return, the cake retains the honey flavor.
This combination of chocolate taste and honey scent makes the layer cake unique.
Above all, the chocolate honey cake with ganache is guaranteed to delight all chocolate lovers. Because it tastes incredibly chocolaty. More chocolate simply can not be.
Refining ideas
Refine the cake with nuts
You can refine this chocolate honey cake with ganache with any nuts you like. Use walnuts, hazelnuts or peanuts for example. You should roast them first and then chop them coarsely. After you have spread each cake layer with ganache, sprinkle it with nuts and then stack the cake layers on top of each other.
Nuts combine perfectly with chocolate. They make the taste of the layer cake more intense and even more special.
Add spices to the dough
To the chocolate honey dough, add more aroma and intensity in taste with cinnamon. Knead some of it into the dough. You can also experiment with other spices. How about ginger powder, nutmeg or cardamom?
Flavoring ganache with alcohol
You can give the ganache a special flavor by stirring in a little rum, liqueur or cognac. By the way, alcohol is used to flavor the fillings of many Russian cakes, such as the cake “Gusinye lapki” or cake “Abrikotin”.
How to decorate chocolate honey cake with ganache?
I simply covered my chocolate honey cake completely with pastry crumbs. So it looks simple, but pretty.
However, you can decorate the ganache cake as you like. For example, make a chocolate glaze and pour it over the cake instead of sprinkling it with the crumbs. The glaze gives the cake even more chocolate flavor than it ever already has.
Also, you can decorate the chocolate honey cake with any fruits or with nuts. They also combine very well with chocolate in terms of taste.
Cake layers number and size
I made my chocolate honey cake with ganache quite large in diameter, namely 26 cm. But for this it is not too high. For this size of cake I had to roll out 10 cake layers.
Alternatively, you can make about 12 smaller in diameter cake layers. Then your cake is not so wide, but quite high. Or roll out even larger in diameter, for example 28 cm – 30 cm, cake layers and reduce their number for that.
Depending on how many cake layers you make, the amount of work could be bigger or smaller. You not only have to roll out each cake layer, but also bake them separately. If you have very small cake layers in diameter, two of which will fit on one baking sheet, then baking will be a little faster.
A faster alternative would be to roll out large rectangular cake layers, bake them, and then cut each cake layer in half. This is how I did it with my honey cake “Winnie-the-Pooh” and cake “Ptichka”.
This chocolate honey cake with ganache is
- heavenly chocolaty,
- tender,
- fluffy,
- incredibly delicious,
- moderately sweet,
- aromatic,
- easy to make with few ingredients,
- an eye-catcher with many thin layers,
- perfect for a party or for dessert at the weekend.
Recipe for chocolate honey cake with ganache
The recipe for the chocolate honey cake with ganache is not difficult at all. The honey dough is quickly kneaded. The most effort is involved in rolling out and baking the individual thin cake layers.
The ganache is also quickly prepared. It only needs to be refrigerated overnight.
You can make both the ganache and the cake layers the day before. The next day, you whip the ganache briefly and assemble the cake.
How to make chocolate honey cake with ganache: tips and tricks
- The amount of flour given in the recipe below may vary. Add only enough flour to the chocolate-honey mixture in portions until a very soft, slightly sticky dough is formed.
- Knead the chocolate-honey dough not too long, but only briefly until a homogeneous consistency.
- Do not leave the individual cake layers unattended in the oven for too long, as they can burn quickly.
- You can make the cake layers together with the ganache the day before.
- If you find the ganache not sweet enough, you can add some powdered sugar while whipping.
- The cake tastes best the next day after preparation.
Did you make the chocolate honey cake with ganache yourself using this recipe? I’m looking forward to your result, your star rating and your comment here below on how it turned out and tasted to you.
Not tired of delicious chocolate cakes? Try some more:
- Zucchini brownies – the moistest and chocolatiest in the world
- Chocolate banana bread: Recipe for moist chocolate cake with bananas
- Mini chocolate sponge cakes – easy recipe for chocolate eye-catchers
- Chocolate pear cake – moist chocolate cake with pears
- Flourless chocolate cake – 4 ingredient recipe without nuts
Chocolate honey cake with ganache
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.
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