16 Layer Chocolate Custard Honey Cake | Шоколадно-заварный медовый торт

Всем привет! Welcome to my channel! Добро пожаловать! I'm Alla, the host of this show and this wonderful kitchen. I have been, you know, thinking a lot about this recipe and I came up with it thinking this is going to be the hit and it totally was. Today we're going to be making a 16-layered chocolate custard honey cake. now it's going to be individual thin layers filled with chocolate custard this cake is absolutely insane it's unbelievable it's so delicious creamy chocolatey and with a little hint of honey dough if you've known me for a while you know I love my experiments with honey cakes and I've got a variety of different types of honey cake flavors and of course this one was just my latest creation and I'm so excited to share it with you now to get access to all my recipes you can become a member today I'll leave all the links down below in my description box where you can find out more information on how to join us join the best and biggest cooking and baking platform with Alla's Yummy Food where we have obviously the most incredible recipes ever that are 100% tested and guaranteed for you to succeed at even if you have no baking experience ever or before and of course in my platform we have no ads no pop-ups and a searchable library so it's basically your little trick your little helper in a kitchen for you to always succeed so now i hope you're excited to get going and let's get baking in a large pot you're going to separate your egg yolks from egg whites first and then into a large bowl you're going to add your egg yolks, sugar and you're going to add milk, vanilla extract and mix everything together with your electrical whisk. Then you want to add your cocoa powder together with plain flour and mix everything one more time. The remaining milk is in my other pot. Make sure you use a large pot and once it starts boiling and reaches the bubbles on the sides, you want to add a little bit of your hot milk into your chocolate mixture. You want to add this slowly, a little bit at a time and keep whisking every time you add your hot milk inside. The reason we do this is because we don't want to cook our eggs and there is a really high chance of making scrambled eggs if you don't follow this procedure as i explain it and you want to do it nice and slow and not overdo this once you've added half of your hot milk you're then going to take your mixture and add it back into your pot with the remaining hot milk okay now that your eggs are used to the temperature they will not cook now you want to mix everything together and make sure you take a large pot because you're going to be mixing your chocolate custard on the stove for quite some time. Once it's on the stove you just want to use your spatula and mix, mix all the time using the bottom, the sides and making sure that your custard is being cooked on a medium heat for a while. You don't want to leave the custard unattended because there is a really high chance that it can burn and have lots of lumps. so you want to mix it until it becomes thicker a really good way to test this is with your wooden spatula or your wooden spoon if you go over with your finger or a knife over the spoon and it doesn't drip away and you can see the line in the middle stays that means your custard is done that is a really good way of telling when your custard is done and also you will see that it has thickened and became nice and pourable now you want to sieve your custard into a different bowl using a whisk using a sieve and just getting rid of any excess bits that might be there now this is really important to make sure your custard fully cools down and you might want to leave this in a room temperature for several hours i usually put it away and cover it with cling film and store it in a fridge for about one hour. It depends how much you're making so it will really depend on the amount that you will need. We are going to be mixing our butter together with our custard so make sure your butter is at room temperature otherwise your cream will completely split. So in your stand mixer you're going to add your custard and then you're going to whisk this on high speed to cool it down even more and then slowly start adding butter okay you want to add butter at room temperature and keep mixing on very high speed adding butter a little bit at a time then once your mixture is done you want to add your whisked heavy or double cream until firm stiff peaks and then you're going to gently incorporate that with your custard now this is really important to do and make sure that your custard also has cooled down otherwise your cream will melt. So make sure you do this as a last step once your custard has completely cooled down you're going to incorporate your whisked cream together with your custard. Now we're going to make our honey dough. In a large pan add your unsalted butter and melt it until it's quite liquid, then add sugar and mix everything together until it is incorporated. I'm using very low heat to make sure everything is mixed through and the butter and sugar mixture is not too hot. Then we're going to add baking soda, mix that in and then we're going to add our eggs and you want to whisk at this stage really really quickly and lower the heat completely. Just keep whisking and whisking you will start to see the mixture is bubbling then add your honey and then start to whisk again this whole process will take five to eight minutes you need to stay by the pan and just keep whisking to make sure the mixture doesn't burn you will see that the color starts to change and it's going to become quite golden and nice just like that so on a very low heat just keep whisking your mixture up and down now the color I'm happy with that that's done we're just going to now add our flour I'm adding half of the flour at a time and then mixing it together just to make sure we don't have any lumps then add more flour and mix everything together it's always better to add a bit less flour than more flour just in case we don't want very dry sponge otherwise it's not going to be able to roll out so just keep adding flour until you feel that the mixture is sticky but not sticking kind of to your hands and the spatula I'm adding a bit more flour and I'm gonna knead my dough on my surface after this just because it becomes a lot easier to do it on there so add more flour onto your surface the dough is still very sticky transfer your dough it's very hot so be very careful and make sure you add more flour on top and all over your hands and just knead the dough a little bit to make sure it's nice and smooth and all kind of coming together don't want to lose any bits and then we're going to stretch the dough into kind of a long sausage so just keep stretching it out and then we're going to cut it into equal sizes then just roll the dough into a little ball and place it onto your surface make sure you cover the dough with damp towel while you roll each piece just so it doesn't dry out. The baking stage just add flour and some parchment paper and just gently roll out your piece of dough. It's very very thin so you have to go very slow and you just need to make sure you get all the edges. Just keep rolling it to a desired shape of your cake so depends what shape you want to do you can do squares you can do rounds so I'm just rolling it all out and then I'm gonna measure with my cake tin then gently cut around the circle and if you're missing any pieces just kind of put them back on there and roll it over and you're gonna get a nice circle like I said the dough is very very thin so it's okay if it's not too perfect and we're gonna keep all the scraps as well so we're gonna bake this for about two to three minutes at 200 degrees Celsius or 400 Fahrenheit that just depends on your oven how long when it's done you can just leave them to cool down for a couple of minutes and then just flip it over and take off the parchment paper really slowly and then leave the dough to cool down once you've done all your layers we're gonna keep the scraps add all your extra bits from the cake inside and then we're going to blitz this on a high speed until you get nice crumb consistency it's gonna look just like this now my beautiful layers are done look at these so nice and ready to go but now once everything has been cooked and done I'm using a decoration plate straight away at the bottom place your cake ring and what I'm gonna do I'm going to put it on some foil first and wrap it tightly around the edges to make sure that it doesn't leak out. I'm also putting the cake onto a board so it's nice and set. Once you've added your first layer of honey dough you want to add your custard one ladle at a time. Spread it nice and even and just keep adding the layers and custard in between. You're going to keep going until you finish all the layers and you want to be quite generous with your cream as you want the sponges to soak nice and well so just keep adding it and keep going and just keep working with your honey cake until you finish up with all the layers this is actually a quite fun process to do and once you finish up with your last layer i usually add a bit of custard and then add my crushed biscuits i chopped them quite roughly so it has like a beautiful look like so and then the cake goes into the fridge overnight or at least six to eight hours to soak through all the layers on the next day you want to take your cake out of your fridge uh unzip the cake and just gently take it out it might get stuck but it should come out pretty easily i then transfer the cake onto my presentation dish and using my hand and the cake crumbs I'm just going to go around the cake and cover it all the way in the crumbs. Just keep going until you finish the process and then you can decorate it with some melted chocolate or whatever you like. Feel free to use your imagination and do what you like. And you can see this beautiful 16 layer chocolate honey custard cake looks absolutely fantastic. It's a dream to have on any table for any occasion and if you like honey cake and chocolate this one is definitely for you. It has very nice soft honey dough flavors with a hint of chocolate which makes it just very very light. I just want to show you again all these layers just look at that so yummy and so delicious.