Chocolate cake filled with honey cream recipe

This is a round, Christmas cake made using a round bowl as a mold! For the cream filling I used a recipe with honey and champagne that I realy love by Stelios Parliaros that I found on

Click here to see my simple recipe for sponge cake. In this recipe you will need two layers of sponge cake


For the filling
  • 350 g. cream fresh 35% -36% fat
  • 6 egg yolks
  • 90 g. honey
  • 25g. sugar
  • 80 ml. Champagne or sparkling wine
  • 10g. gelatin sheets
For the chocolate
  • 150 g of chocolate (not more than 40 to 50% cocoa), broken into pieces
  • 225 ml cream whipped cream


For the filling
  • Beat the cream fresh in the mixer using the whisk until it get as thick as yoghurt.
  • Pour the egg yolks, honey and sugar into a bowl.
  • Beat the mixture using a whisk and place the bowl over a pan with boiling water (bain marie).
  • Keep beating the mixture on top of the double boiler until the mixture turns white.
  • Remove it from the pan and bring it to the mixer where you keep beating while gradually adding champagne.
  • Put the gelatine leaves in a bowl with cold water and let them soften.
  • Meanwhile, boil about 1 cup of water in a pot.
  • Squeeze the softened gelatine and pour in the boiling water.
  • Stir until it melts completely.
  • Pour the gelatine water in the mixture in the mixer and mix quickly with a rubber spatula.
  • Add the thickened cream and mix with a spatula with gentle circular moves.
For the chocolate
  • Place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water).
  • Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little.
  • Whip the cream until soft peaks form when the whisk is removed.
  • Carefully fold in the melted chocolate until smooth and not streaky.
To make the cake
  • Take a round bowl. (I used this one from IKEA)
  • Cover it in the inside with the first layer of cake.
  • Do not worry if it brakes at some point because noone will notice later on.
  • Pour inside the honey cream.
  • Cover the top with the second cake.
  • Put the bowl in the refrigerator for at least 3 hours. I left it overnight.
  • Remove from the refrigerator and invert onto a platter.
  • Cover the cake with chocolate using a spatula
  • For decoration you can use whatever you want as cookies, candy or whatever you like.

1 Comment on Chocolate cake filled with honey cream recipe

  1. Βάσια
    Sunday November 26th, 2017 at 08:22 PM (2 years ago)

    Το παντεσπάνι δεν αναφέρεται στα συστατικά της συνταγής…


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