Honey Chocolate Cake

Ingredients

• 3 3/4 cups of all-purpose flour
• 3 eggs
• 4 tablespoons of baking cocoa
• 11 tablespoons of salted butter
• 3/4 cup of light brown sugar
• 3/4 cup of honey
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla
• CREAM INGREDIENTS
• 1 can of La Lechera Dulce de Leche
• 1/2 cup of light brown sugar
• 1 1/2 cup of sour cream
• 3 cups of heavy whipping cream
• 1 teaspoon of vanilla extract

Directions

1In the pan, combine butter, sugar and, honey. Put it on the stove and heat it all together at medium-high heat till everything melts and ultimately becomes one mass. When everything melts, it will look just like condensed milk. Make sure to stir this at all times, so it doesn’t burn at the bottom of the pan. Add baking soda and vanilla. It will start foaming up and doubling in size. That’s what we want to happen, keep stirring the mixture till it starts to change color. Pay close attention. If you leave it on the stove too long, it will burn. If not long enough, it will lose the pretty color. When it starts to look like a pale caramel, take it off the stove. Even though it isn’t on the hot burner, sugar is still cooking and will still be changing color. When it’s all done, it should look like a very pretty caramel.

2Pour the mixture into a large bowl and let it cool down for about 10 to 13 minutes while continuing stirring. When the mixture is hot but not hot enough to burn your skin add eggs one at a time. ( You know the mixture is cool enough when it leaves a ribbon trail. Look at the picture for an example.) When eggs are one with caramel, put it in the fridge for about 10 minutes.

3Now that our mixture is a bit warmer than room temperature, we will start adding flour about half a cup at a time till it forms a nice soft dough ball. And the reason we do that is that we don’t want to overdo it with flour. We should be left with a little less than 3/4 cup of flour. We will need that for rolling out the dough.

4Preheat oven to 355 degrees. While the oven is preheating, divide the dough into 12 equal balls. Roll out each piece on the parchment paper or silicone baking mats. The size of a circle should be about 10 inches. Using a 9-inch lid, press into a rolled-out dough and cut around it with a pizza cutter. You will end up with a perfect circle. Poke holes with a fork before putting it in the oven. Don’t throw away the trimmings. Bake it with the cake for about 5 to 7 minutes; it all depends on your oven. Keep the trimmings. You will need them for later.

5In the large mixing bowl, whip sour cream, sugar, and vanilla.  When sugar melts, add one can Dulce de Leche, whip for one minute, and slowly start adding whipping cream and continue whipping till cream reaches mayonnaise consistency.

6On a layer of cake, smear about two tablespoons of Dulce de Leche and on top of it, add and smear cream. On the second layer, do cream and lines of Nutella about half an inch apart. Look at the picture for an example. And do that periodically till you do that to every layer. You should be left with no cream. Now we are going to put the trimmings to use. Turn them into crumbs and cover the sides of the cake. Put the cake in the fridge for about 3 hours and enjoy.