Honey Chocolate Cake

INSTRUCTIONS FOR THE CAKE LAYERS

• 1
  Heat butter, sugar, and honey on a low setting for 2 minutes or until melted over a water bath (the bowl must not touch the water surface).
• 2
  Once the ingredients are nicely combined, stir in the eggs while continuously whisking with a hand whisk.
• 3
  Remove from the heat and gradually mix in the flour combined with cocoa and baking soda (first mix with a whisk, and once the mixture thickens to the point where it can no longer be mixed, take the dough out onto a work surface and knead it smoothly by hand).
• 4
  Prepare baking papers and trays. Preheat the oven to 180˚C (top-bottom heating).
• 5
  Gradually take portions of the dough weighing approximately 140 g, roll them out into a flat cake, and cut out circles with a diameter of 18 cm using a knife (use the bottom of a cake form of this diameter as a guide, or cut out a template from paper). Combine the scraps with the remaining dough and use again.
• 6
  Keep in mind that you will need an amount approximately equivalent to one flat cake for decoration – for a fine crumb on the sides of the cake (you can bake some of it without cutting into a circle), or for cookies on the cake (as in the picture) – these need to be cut out and baked separately.
• 7
  Pierce each flat cake generously with a fork (the dough will remain flat and won't puff up).
• 8
  Bake each flat cake for 5 minutes.

INSTRUCTIONS FOR THE PLUM LAYER

• 1
  Dry roast the nuts in a pan and chop them coarsely.
• 2
  Mix the plum jam with rum.

INSTRUCTIONS FOR THE CHOCOLATE CREAM

• 1
  Take the butter out of the fridge about 1 hour before making the cream. Do not leave it out longer; this way, it has the ideal temperature and texture. It will soften further during mixing.
• 2
  Start by melting the chocolate. You must add it to the cream base cooled to room temperature (the cream and chocolate should be roughly the same temperature to combine properly). Melt the chocolate in a microwave or over a water bath (the bowl must not touch the water surface) and set aside to cool to room temperature.
• 3
  Whip the softened butter at medium speed until creamy and smooth (it will lighten beautifully). It takes about 5 minutes with a hand mixer.
• 4
  Gently mix in the cocoa and pour in the condensed milk. Whip again until everything is combined (about 1 minute).
• 5
  Fold in the melted chocolate with a spatula.

ASSEMBLING THE CAKE

• 1
  Chop one flat cake or a portion of the designated dough finely in a chopper or blender.
• 2
  Alternately spread the flat cakes with chocolate cream and plum jam, on which you place the nuts, so that the plum layer is on the penultimate flat cake. Spread chocolate cream on the last flat cake (on top of the cake). Also, coat the sides of the cake with chocolate cream.
   
• 3
  You can place the created cookies on top, which you previously lightly spread with plum jam with rum and coated in crumbs.