Caprice chocolate cake

12 servings
8 hours 20 min


1. In a water bath, heat the honey and mix it with soda and cocoa powder. How it cools down, sift flour into it. We lay it out on the work surface and mix it out. Then we clean for an hour in the refrigerator. Cover with film so that it does not dry.

2. While the dough cools, make the cream. Pour milk into a saucepan with a thick bottom, put it on fire. To avoid lumps, I mix flour and starch separately with a little milk. Add vanillin, beaten egg and sugar. We pour all this mixture into hot milk and constantly stir with a wooden spoon. As it thickens, turn off the heat and let the cream cool, then add oil.

3. Pour milk into a small container and put it on fire, as it boils, pour cocoa and cook until thickened, as it cools, put butter and mix.

4. We divide the dough into 6 equal parts. We roll out and bake at 180 degrees for about 10 minutes.

5. Put the cakes on the dish and rinse with cream. We cover the upper bark with glaze and send it to the refrigerator for impregnation.