Honey Cake with Chocolate Topping

Preheat the oven to 180°C (medium)

Grease two 25cm diameter cake pans with butter. Reserve

For the cake: in a stand mixer, beat the honey with the butter and baking powder until smooth (about 5 minutes)

Add the egg yolks and continue beating until well combined (about 2 minutes)

Multiply by adding all-purpose flour with baking soda and yeast to the mixture without stopping

Add the yogurt and beat until the mixture is homogeneous (about 1 minute). Reserve

In another bowl, whisk the egg whites until firm peaks form (about 1 minute)

Combine with the reserved cake mixture and mix delicately

Distribute between the pans

Bake the two cakes simultaneously in a preheated oven at 180°C (medium) until, when inserting a toothpick into the cakes, it comes out clean (about 30 minutes)

Tire from the oven and let cool for about 10 minutes

Turn one cake upside down on a plate and cover with orange gelatin

Place the other cake on top

Wet a kitchen towel with whiskey, unfold it, place the filled cake on it, and wrap

In that order, wrap in aluminum foil

Let it sit at room temperature for about 12 hours

For the topping: In a small saucepan, combine the chocolate and heavy cream, heat over low heat, and stir constantly until smooth (about 3 minutes)

Tire from the heat

Unwrap the cake, place on a serving plate

Spread the topping evenly over the entire cake and level with an offset spatula. Reserve

In a small saucepan, melt the white chocolate in a water bath over high heat, stirring constantly

Decorate the top of the cake as above and serve

544 calories per slice