Chocolate Honey Dome Cake With Chocolate Honey Glaze Recipe

How to Make Chocolate Honey Dome Cake With Chocolate Honey Glaze

1. **Cake:**
2. Preheat oven to 350°F (175°C). Grease and flour a 9-inch diameter cake pan with 2-inch high sides.
3. Line the bottom of the pan with a parchment paper round.
4. In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt.
5. In a large bowl, whisk together 2 cups granulated sugar, ½ cup honey, 4 large eggs, and 2 teaspoons vanilla extract until well combined.
6. Whisk in 1 cup vegetable oil, then add half of the dry ingredients and whisk until just combined.
7. Whisk in 1 cup buttermilk, then add the remaining dry ingredients and whisk until just combined. Do not overmix.
8. Pour batter into the prepared pan and bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes.
10. Invert the cake onto a wire rack and carefully remove the parchment paper.
11. Turn the cake right-side up and let it cool completely on the rack.
12. **Cream Filling:**
13. Once the cake is completely cool, carefully cut it in half horizontally.
14. Place the bottom half of the cake on a cardboard round, tart pan bottom, or springform pan bottom.
15. In a small bowl, sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon of cold water. Let it stand for 10 minutes to soften.
16. In a small saucepan, heat ¼ cup heavy cream to a boil. Remove from heat and stir in the softened gelatin mixture until completely dissolved.
17. Let the gelatin mixture cool to room temperature, stirring occasionally, about 5 minutes.
18. In a medium bowl, using an electric mixer, beat 1 cup heavy cream, ½ cup sour cream, and ¼ cup honey until stiff peaks form.
19. Gently fold in the cooled gelatin mixture and ½ cup grated semi-sweet chocolate into the whipped cream mixture.
20. Immediately spread the filling evenly over the bottom half of the cake, leaving a ½-inch border at the edges.
21. Place the top half of the cake on top of the filling, pressing gently to spread the filling to the edge.
22. Cover and chill the cake in the refrigerator overnight.
23. **Chocolate-Honey Glaze:**
24. Place 1 cup semi-sweet chocolate chips in a large heatproof measuring cup.
25. In a small saucepan, bring ½ cup heavy cream and 2 tablespoons honey to a boil over medium heat, stirring until the honey is dissolved.
26. Pour the hot cream mixture over the chocolate chips. Let stand for 1 minute, then stir until smooth and glossy.
27. Let the glaze cool for 5 minutes.
28. Place a wire rack on top of a rimmed baking sheet.
29. Transfer the chilled cake to the wire rack.
30. Pour the glaze evenly over the cake, letting it drip down the sides.
31. Use a spatula to spread the glaze smoothly over the sides of the cake.
32. Gently pat chopped nuts (optional) onto the sides of the cake.
33. Chill for at least 1 hour to allow the glaze to set completely.