Chocolate Honey Cake

Combine the eggs, sugar, butter, and honey in a saucepan and stir constantly until the sugar completely dissolves, heat for another 1-2 minutes, then add the baking soda and continue heating the mixture while stirring for 1 more minute.

Remove from heat and gradually fold in the flour pre-sifted with cocoa powder in 3 additions.

Divide the dough into portions and chill in the refrigerator for at least 1 hour.

Roll out thinly, trim with a ring cutter, and bake for 5-6 minutes at 180°C (350°F).

Combine all the frosting ingredients in a mixer bowl and whip to stiff peaks.

Assemble the cake by spreading frosting between each layer, and reserve some of the baked layers to crush into crumbs.

Wrap the cake in plastic wrap and refrigerate for 3 hours, then coat the outside with the crumbs.