Chocolate Honey Cake

You will have to spend quite a lot of time on this cake, but it is worth it - the honey cake is very tasty and beautiful. The finished cake should be allowed to steep and soak.
 Ingredients: 
Dough:
3 tablespoons of cocoa
4 tablespoons of honey
1 teaspoon of baking soda
50 g of butter
3 eggs
1 cup of sugar
From 3-3.5 to 4 cups of flour
Cream:
1 liter of milk
6 - 7 tablespoons of semolina
300 - 350 g of butter
3 / 4 cup of granulated sugar
Vanilla extract (I added 2 tablespoons)
Icing:
100 g of dark chocolate
7 - 8 tablespoons of sweet cream (I had 10% cream)
Preparation of the layers:
Combine all the ingredients for the dough, except for the flour, in a sufficiently large container and heat in a water bath for 20 minutes, stirring frequently. You should get a very hot and fluffy mass. Combine this mass with 1.5 cups of flour (it’s better to do this in a bowl) and quickly mix. The remaining flour should be added very carefully, little by little, while constantly stirring. When the mass thickens enough to be kneaded by hand, transfer it to a floured countertop and knead the dough. The dough should be soft and elastic, so be especially careful with the flour: it's better to under-add flour and then, in extreme cases, add more.
Divide the finished dough into 7 - 10 parts, roll each part thinly and bake for 6 minutes at a temperature of 180 – 185 degrees Celsius.
Explanations for rolling and baking:
The dough should be rolled out while it is still warm, directly on parchment paper, from which circles with a diameter of 28 cm should be cut out beforehand. The paper with the rolled layer of dough should be placed on a hot baking sheet and put in the oven, immediately starting to roll out the next circle. After 6 minutes, when the first layer has baked, it should be quickly removed from the baking sheet, placing a wooden board underneath to prevent the layer from breaking, and immediately place the second rolled layer on the baking sheet. The finished layers are stacked on top of each other, paper side up, after which this paper is carefully removed.
Preparation of the cream
Boil a thick cream from milk, sugar, and semolina. Cool, stirring frequently enough to avoid lumps. Whip the butter until white and gradually add the well-cooled cream, continuing to beat continuously. Coat all the layers with the finished cream, including the top.
Melt the chocolate and cream in a water bath and pour the resulting icing over our cake.
Notes:
- Be very careful with the flour in this recipe. If you add too much flour to the dough, it will be difficult to roll it out;
- The dough sticks a little to the hands and the rolling pin, so it should be constantly dusted with flour.
Author Krystyna