Chocolate Honey Cake with Black Currant

Recipe:

Make the currant layer.

Put the berries in a saucepan (you do not need to defrost them) and add the sugar to it. Bring to a boil and cook for about 10 minutes. I usually mash the berries with a potato masher.

Dilute the cornstarch in cold water. Pour the starch slurry into the boiling berry mixture, stirring constantly. Cook, stirring constantly, until thickened.

Remove from heat, transfer to a bowl and allow to cool.

To make the frosting, pour the boiling cream (1) over the finely chopped chocolate. Let stand for 5 minutes, then stir, cover with plastic wrap and refrigerate.

Prepare the dough for the shortcakes.

Mix honey, sugar, butter and milk in a bowl.

Place in a double boiler. Melt until sugar dissolves and remove from heat.

Add baking soda and salt and stir. The mixture should foam and lighten. Let stand for 10 minutes.

Then add the eggs and beat until smooth. Gradually add the sifted flour and cocoa powder and knead the dough. It should not be too tough – remember that the dough becomes denser as it cools. At first the dough will be very sticky – this is normal.

Divide the dough into 10 equal parts.

Cover with plastic wrap and let rest at room temperature.

Preheat the oven to 180 °C.

Roll out each part on a sheet of parchment paper to a layer about 21 cm in diameter (leave a little extra for trimming).

Bake for 5-6 minutes each.

Cut the shortcakes while they are still hot – I place a plate of the desired diameter on top and cut around the edge with a thin knife.

Allow the cakes to cool.

Prepare the frosting. Combine cold cream cheese and condensed milk in a bowl. Mix with a spatula until smooth. Add the cold cream (2) and the chocolate filling from the refrigerator. Whip the cream until airy and smooth. Add powdered sugar at the end.

Assemble the cake. I do it in a cake ring. Spread and level the cream on the first shortcake.

Cover with the second cake. Spread the frosting on top, making a small border around the edge. Spread one-third of the berry filling on top.

Cover with the third shortcake. Next alternate: frosting-shortcake-frosting-currant-frosting-currant-frosting-shortcake-frosting-shortcake-frosting-currant-frosting, etc.

Spread the top of the cake with frosting and cover with plastic wrap. Save the rest of the frosting to decorate the sides.

Refrigerate the cake overnight.

In the morning, remove the plastic wrap and ring. Spread the frosting on the sides of the cake. Crush the trimmings and sprinkle them on all sides of the cake.

The cake is now ready to serve.

It is best to cut it with a hot knife.

Enjoy it!