Chocolate Honey Cake

 

        



Dough - 100 g of butter, 1 cup of sugar, 2 heaping tablespoons of honey, 2 eggs, 2 tsp of baking soda, 3 tablespoons of cocoa, 3 - 3.5 cups of flour. 
Place the butter, sugar, and honey in a bowl, set it over a water bath, and heat while stirring until everything dissolves, add eggs, and heat further, stirring to a homogeneous mixture. Then add the baking soda, and keep for another 5 minutes (the mixture will foam). Remove the bowl from the heat. Mix the flour with cocoa, and sift it into the liquid mixture.
Knead the dough (the dough should be like plasticine, soft and pliable). Then divide the dough into 16 pieces, place them in a bowl, and put it in the refrigerator for 1 hour. Roll out the layers very thinly directly on parchment paper, dusting with flour, and immediately cut out circles with a diameter of 19 - 20 cm. Bake at 180 degrees for 5 minutes.
Bake the scraps from the layers as well.
 Cream - sour cream
1 liter of sour cream + vanilla + 1 cup of sugar or to taste, beat everything with a mixer until fluffy cream + pieces of prunes. Spread cream on the layers, sides, and top of the cake. Crush the scraps with a rolling pin, and sprinkle them on the cake. Decorate as desired. Leave the cake at room temperature for a couple of hours, then put it in the refrigerator.