Recipe source: busyinbrooklyn
2 cups all-purpose flour
2 tbsp cocoa powder
½ tsp baking soda
2 tsp baking powder
1 tsp cinnamon powder
½ tsp salt
¾ cup sugar (white or brown)
½ cup canola oil
1 cup honey
1 cup boiling water
Whisk flour, cocoa, salt, baking powder and baking soda in a large bowl.
In another bowl, beat eggs and sugar until creamy.
Add oil and honey and beat well.
Add egg mixture to flour and mix well.
Add boiling water and mix well. Batter will be thin.
Pour into a greased baking pan and bake in a preheated oven at 160 degree Celsius for 45-50 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool completely before you slice. It’s an extremely soft and moist cake.
One of the best cakes!! It is not complicated to make at all.
Melt few ingredients… make a dough… roll the dough… bake the dough circles…and assemble…simple!!
Medovik (Honey Cake)
Recipe source: Inessa
3 ½ cups flour + extra for rolling
1 cup sugar
1 stick butter
1 tsp baking soda
1 tbsp vinegar
2 tbsp honey
2 cups whipping cream
¾ – 1 cup powdered sugar
1 tsp vanilla
Place baking soda and vinegar in separate small bowls.
In a sauce pan add eggs, sugar and honey. Whisk to mix and add butter.
Place the pan on low heat and stir slowly. (Don’t worry….eggs will not cook!)
Butter and sugar will melt and the mixture will become liquidy.
Take the pan off heat.
Mix baking soda and vinegar and add to the mixture and mix well.
Add ½ cup flour at a time and mix well using a wooden spoon. Use hands towards end to form dough.
The dough will be extremely sticky and soft at first but will harden slightly as it cools.
Flour the work surface and place the dough on it. Divide into 7 equal parts.
Now preheat the oven to 180 degree Celsius.
Take parchment paper and cut 10 inch sheets. You will need 7 sheets, one for each layer.
Sprinkle flour on a parchment sheet and place the ball of dough. Sprinkle more flour on top and roll to a thin circle.
Use one 8” or 9” plate or bowl and press it down on the dough to mark a perfect circle.
Place the parchment sheet on a baking tray and bake for 5-7 mins until lightly golden in colour.
Roll the other dough and bake as you go.
Cool the baked layer for few minutes and peel the parchment paper. Break the scraps on the circle to form perfect rounds.
Keep the scraps aside. When cool, grind to a coarse powder and keep aside.
Whisk the cream and sugar until mixed well and form soft peaks.
Assemble the cake:
Place one layer on a cake plate.
Spread 4-5 tablespoon of cream evenly over the layer. Place another cake layer and repeat until all seven are complete.
Cover the entire cake top and side with the remaining cream.
Sprinkle the powdered crumbs on top and sides to cover.
Refrigerate the cake overnight.
Place in room temperature 1 hr before you plan to serve.
Slice and serve melt in mouth honey cake.