Chocolate Honey Cake

Heat the honey with baking soda until it foams, then add the butter and whisk until smooth.

Let it cool down to 40°C.

Whip the eggs with sugar until fluffy.

Combine half of the egg mixture with the honey base, and fold the dry ingredients gently into the remaining half of the eggs.

Mix both batters together.

Spread onto an 18 cm non-stick surface and bake at 180°C for 5-7 minutes.

Let them cool, trim with a ring cutter, and slice each layer in half horizontally.

For the frosting, whip the condensed milk with a mixer and fold in drained sour cream.

Assemble the cake inside a ring lined with acetate film, alternating cake layers and cream. Using a press makes this easier.

Crumb-coat the top layer and chill the cake in the refrigerator for 12 hours.