Chocolate Honey Layer Cake with Semolina Cream

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

1. Preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper.
2. Combine the milk, sugar, honey and butter in a saucepan.
3. Heat gently until the butter melts and the mixture is smooth.
4. Remove from the heat and whisk in the baking soda. Allow the mixture to cool slightly.
5. Whisk in the eggs and cocoa.
6. Gradually add enough flour to form a soft dough that can be rolled.
7. Divide the dough into 5 or 6 equal portions.
8. Roll each portion into a thin rectangle or circle directly on parchment paper.
9. Bake each layer for approximately 5–7 minutes, until set. Do not overbake.
10. Cool the cake layers completely.
11. For the cream, bring the milk, sugar and vanilla sugar to a simmer.
12. Whisk in the semolina and cook, stirring constantly, until very thick.
13. Remove from the heat, stir in the lemon juice and cool completely.
14. For the icing, combine the cocoa, milk and butter in a saucepan.
15. Cook over low heat, stirring, until smooth and glossy.
16. Layer the cake sheets with the semolina cream.
17. Spread the chocolate icing over the top.
18. Sprinkle with the chopped roasted peanuts.
19. Refrigerate for at least 2 hours, preferably overnight, so the layers soften before slicing.