chocolatehoneysemolina
Chocolate Honey Layer Cake with Semolina Cream
Make Chocolate Honey Layer Cake with Semolina Cream from Violet's Home Food with 17 ingredients and 19 clear steps.
From YouTube · Feb 2, 2026
Make Chocolate Honey Layer Cake with Semolina Cream from Violet's Home Food with 17 ingredients and 19 clear steps.
50 min
Prep time
35 min
Cook time
4 hrs
Total time
12
Yield
Ingredients
17 ingredients- [Honey cake layers] 120 ml milk
- [Honey cake layers] 200 g granulated sugar
- [Honey cake layers] 195 g honey
- [Honey cake layers] 75 g butter
- [Honey cake layers] 1 teaspoon baking soda
- [Honey cake layers] 2 large eggs
- [Honey cake layers] 40 g cocoa powder
- [Honey cake layers] 700 g all-purpose flour, approximately
- [Semolina cream] 750 ml milk
- [Semolina cream] 110 g semolina
- [Semolina cream] 1 packet vanilla sugar
- [Semolina cream] 80 g lemon juice
- [Semolina cream] 170 g granulated sugar
- [Chocolate icing] 60 g cocoa powder
- [Chocolate icing] 160 ml milk
- [Chocolate icing] 100 g unsalted butter
- [Finishing] 50 g roasted peanuts, chopped
Method
19 steps- Preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper.
- Combine the milk, sugar, honey and butter in a saucepan.
- Heat gently until the butter melts and the mixture is smooth.
- Remove from the heat and whisk in the baking soda. Allow the mixture to cool slightly.
- Whisk in the eggs and cocoa.
- Gradually add enough flour to form a soft dough that can be rolled.
- Divide the dough into 5 or 6 equal portions.
- Roll each portion into a thin rectangle or circle directly on parchment paper.
- Bake each layer for approximately 5–7 minutes, until set. Do not overbake.
- Cool the cake layers completely.
- For the cream, bring the milk, sugar and vanilla sugar to a simmer.
- Whisk in the semolina and cook, stirring constantly, until very thick.
- Remove from the heat, stir in the lemon juice and cool completely.
- For the icing, combine the cocoa, milk and butter in a saucepan.
- Cook over low heat, stirring, until smooth and glossy.
- Layer the cake sheets with the semolina cream.
- Spread the chocolate icing over the top.
- Sprinkle with the chopped roasted peanuts.
- Refrigerate for at least 2 hours, preferably overnight, so the layers soften before slicing.
Recipe notes
Helpful tips
- Ingredient groupings, layer count, temperature and baking durations were editorially reconstructed from the retained ingredient order.
- Add the flour gradually because the exact quantity required may vary.
- The thin layers bake quickly, so check them frequently.
Storage
Cover and refrigerate for up to 4 days.
Additional tips
- Editorial reconstruction from incomplete source instructions.
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