Polish Honey Spice Cake with Plum Jam and Chocolate Glaze

13 ingredients

12 steps

What you need

250 g (2 cups) all-purpose flour, up to 100 g can be rye flour
20 g (3 tbsp) unsweetened cocoa powder
2 tsp baking powder
1 tbsp gingerbread spice mix, ground cinnamon, ginger, clove, cardamom and nutmeg
1 pinch salt
3 large eggs, at room temperature
125 g (1 stick + 1 tbsp) unsalted butter, soft
120 g (1/2 cup + 1 tbsp) granulated sugar
150 g (1/2 cup) honey
120 g (1/2 cup) sour cream
150 g (1/2 cup) plum jam, thick, such as plum butter
100 g (3.5 oz) dark chocolate, chopped
30 g (2 tbsp) butter for the glaze

Restated from the original video

1
Preheat the oven to 175 °C (350 °F). Line a 20 cm (8 in) square baking tin with parchment.
2
Sift the flour, cocoa, baking powder, spice mix and salt into a bowl and whisk to combine.
3
Separate the eggs. Beat the butter with the sugar until pale and fluffy, 3-4 min.
4
Whisk the yolks with the honey and sour cream, then beat this into the butter mixture.
5
Fold in the flour mixture with a spatula until no dry streaks remain. The batter will be thick.
6
Whip the whites with a pinch of salt to stiff peaks. Fold them in two additions, keeping as much air as you can.
7
Spread the batter in the tin and bake for 40-45 min, until a skewer comes out clean and the top springs back when pressed.
8
Cool in the tin for 15 min, then lift the cake out and cool it completely on a rack.
9
Slice the cake in half horizontally. Spread the jam over the bottom layer and set the top layer back on.
10
Melt the chocolate with the glaze butter in a bowl over barely simmering water, stirring until smooth. Let it cool for 5 min.
11
Pour the glaze over the cake and spread it to the edges. Leave to set.
12
Cover the cake loosely and let it rest for 2 hours, or overnight, so the layers soften. Cut into squares.

Imported from ovkuse.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.