◾️340 g leavening flour
◾️40 g bitter cocoa
◾️1 teaspoon of baking soda.
◾️230 g sugar.
◾️200 g honey
◾️140 g orange marmalade
◾️280 ml milk.
◾️280 ml 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
◾️Edible flowers to decorate
◾️Preheat the oven to 160ºc
◾️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.
◾️Beat the eggs with the oil and add, a little at a time, to the previous mixture.
◾️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.
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