Spectacular chocolate Honey cake with cherry filling: an improved version of the popular dessert

Classic sponge cakes for Honey cake can be made of chocolate. And cherries, in addition to cream, are perfect for the filling. You'll get a new and improved version of the popular dessert that will surely impress all your guests.

The idea of making a chocolate honey cake with buttercream was published on the Instagram page of food blogger Anna with the nickname _fil.anna_ . The cake will be the perfect addition to any celebration.

Ingredients for the cakes:

• butter - 100 g
• honey - 100 g
• sugar - 150 g
• baking soda - 1 tsp
• eggs - 2 pcs
• flour - 450 g
• cocoa - 50 g

Ingredients for the cream:

• cream cheese - 400 g
• cream 33% - 300 g
• powdered sugar - 100 g

Ingredients for the cherry filling:

• cherries - 200 g
• sugar - 50 g
• corn starch - 25 g

Ingredients for the glaze:

• dark chocolate - 100 g
• butter - 2 tbsp.

Method of preparation:

1. For the filling, add sugar to the cherries, beat with a blender, put on the stove, stir constantly, bring to a boil.

2. Add starch and cook until thickened.

3. Remove, cool, put into a pastry bag.

4. For the cakes, put the butter, sugar, and honey in a saucepan.

5. Put on the stove and heat, stirring, until the mixture begins to boil.

6. Add the baking soda and mix thoroughly.

7. Cook, stirring, until the mass becomes caramel-colored.

8. Remove from heat and cool until warm.

9. Add the eggs and stir.

10. Mix the flour with cocoa, pour the honey-oil mixture, and knead the dough.

11. Roll out the cakes between two sheets of parchment.

12. Pierce each cake with a fork to prevent them from swelling.

13. Bake in a preheated 180-degree oven for 5-7 minutes.

14. Put the cold cream and cream cheese in a bowl, add the powdered sugar, and beat at low speed with a mixer, increasing the speed until the cream becomes thick and stable.

15. For the glaze, melt the dark chocolate in a water bath or the microwave.

16. Add the butter, mix, and cool to room temperature.

17. Grease the cooled cakes with cream (2 tbsp of cream without a slide).

18. Spread the cherry filling in a spiral on top of the cream.

19. Put in the refrigerator overnight.

20. Pour the chocolate glaze, and sprinkle the sides with crumbs.

21. Decorate as desired.