Ingredients:
340 g leavening flour
40 g bitter cocoa
1 teaspoon of baking soda.
230 g sugar.
200 g honey
140 g orange marmalade
280 cc milk.
280 cc sunflower oil.
4 large eggs.
For the chocolate ganache:
500 g semi-sweet chocolate
500 g cream
1 tablespoon of honey
Oil and flour for the mold c/n
Edible flowers to decorate c/n
Preparation:
Preheat the oven to 160º. Oil and flour a 24 cm diameter mold.
In a large bowl, mix the flour, cocoa, sugar and baking soda. Add the honey, the jam, the milk and mix well.
Pour into the mold and bake for one hour or until a toothpick inserted comes out dry.
Remove and let cool on a wire rack.
For the ganache; chop the chocolate, heat the cream and pour over the chocolate. Stir every now and then until melted and completely combined.
Separate 1/3 of the ganache and mix with the honey, reserve for the bath. Cool the rest for the filling.
Divide the cake in half. Cover one side with the ganache reserved for the filling, and replace the top.
Place on a wire rack, warm the bath and bathe the cake completely.
Once well coated, give a couple of dry blows to the grid, so that the excess falls off and the frosting settles.
Allow to cool completely. See less
