DOUGH: heat Milk (almost to a boil) and pour into cocoa. Mix thoroughly. Get a thick mass.
Melt the butter. Cool it down.
The honey is heated (do NOT BOIL!) and pour soda. Stir, foam is formed. Cool it down.
Beat eggs with sugar.
Add melted butter to the eggs.
Add cocoa with milk. Stir.
Add honey foam. Stir.
Sift the flour and knead the dough. A long time to knead! The dough is divided into 10-12 parts. Cover the dough from severiane and start rolling the cake.
Can the dough for 20-30 minutes to clean the refrigerator.
Roll out the dough on baking paper. Cut out a circle (I have 24 cm). Cake thickly prick with a fork and bake at 160-180C ~ 5-7 minutes.
Check the readiness of the cake by pressing the middle, the finger should not fall.
Remove the paper from the cake and cool on a flat surface, as the hot cakes are soft and can be deformed.
Cooled cakes folded pile. I got 13 cakes. One cake went to the dusting.
CREAM: for cream sour cream is better to weigh, gauze folded in 4 layers, put it on the sour cream and hang for 4 hours or longer, that would be extra serum glass.If you take sour cream 20% fat, it is necessary to take more 1-1, 2 kg.
Boiled condensed milk whisk with a mixer and add gradually sour cream. All well whisk.If you do not find a quality boiled condensed milk, it is better to cook yourself from this condensed milk with sugar.
Put the cake together! Each Korzh coat with cream. If you cover the cake with icing, then leave the top cake without cream. The sides of the cake with cream and sprinkle with crumbs (for this one cake grind with a rolling pin).
I used ready-made (store bought) frosting.
The finished cake to leave at room temperature for 1.5 hours-2 and put into the fridge for 3-4 hours.