Chocolate cake on a pan
Description
The baking is simple and quick. To prepare the dough, we'll need honey, butter, sugar, flour, salt, baking soda, cocoa, and eggs. You'll also need a small saucepan with a thick bottom, a whisk, and a non-stick frying pan with a bottom diameter no more than 17 cm. I used exactly such a pan and got 6 layers; if the pan's diameter is 16 cm, you'll get 7 layers. For the cream, we'll need sour cream, sugar, and cottage cheese. You can also add a flavoring—I couldn't resist and added a pinch of vanilla. I'll use a mixer to beat the cream, as it's convenient and fast. Let's get started.
Instructions
- 1
Step 1
Prepare the ingredients. I use electronic scales, so the weight of the ingredients is precise. Let's begin!
- 2
Step 2
Place honey and baking soda in a heavy-bottomed saucepan. Set over medium heat and continuously stir with a whisk until the honey melts well and begins to lighten in color (this is the reaction with the baking soda).
- 3
Step 3
Add the butter, melt and mix the ingredients, then remove from heat.
- 4
Step 4
Add the sugar, mix with a whisk; it quickly dissolves in the warm mixture.
- 5
Step 5
Beat the eggs, then mix with the remaining ingredients.
- 6
Step 6
Add the flour and cocoa powder.
- 7
Step 7
Whisk the batter thoroughly with a whisk until there are no lumps, making it smooth, homogeneous, and not too thick.
- 8
Step 8
Preheat a non-stick pan; there's no need to grease it, otherwise you won't be able to spread the batter properly. Pour in 2 tablespoons of batter and use the back of a spoon to spread it evenly over the bottom of the pan. Cook over low heat until bubbles appear on the surface. I covered it with a lid for a couple of minutes.
- 9
Step 9
Carefully flip the cake with a spatula and cook for another minute to finish.
- 10
Step 10
Fry all the layers, I ended up with 6 pieces, set them aside to cool, and now let's move on to the cream.
- 11
Step 11
Place cold sour cream, cottage cheese, and sugar into the bowl of a mixer. If the cottage cheese is homemade and lumpy, be sure to press it through a sieve. I'm using store-bought cottage cheese, which is usually more uniform in texture.
- 12
Step 12
Beat the cottage cheese cream for 5 minutes at the highest speed. Use a whisk attachment.
- 13
Step 13
Now proceed to assemble the cake. Place the first cake layer onto the serving plate you plan to use. Generously spread with cream, but make sure it doesn't go over the edges.
- 14
Step 14
Repeat the procedure with each cake layer until you run out of cream. Also, generously frost the top. Frost the sides optionally—I don't do this.
- 15
Step 15
What to decorate the cake with? That's a matter of taste! Fruits, berries, ground nuts (I used walnuts and almonds), a chocolate drizzle, grated chocolate, or caramel are all great options. However, if you plan to use fruits, add them right before serving, otherwise they will release juice. I immediately decorated mine with nuts and put the cake in the refrigerator for 4 hours. After chilling, it slices beautifully, the cream is thick and stable, and the cake layers are soft, tender, and deliciously honey-chocolate flavored!
- 16
Step 16
Try the cake, share your impressions!