Prep. Time 15′      Baking Time 30′        Serves 10


For the cake:

  • 220 g finely chopped dark chocolate
  • 250 g butter
  • 1 cup brown sugar
  • 2 tbsp honey
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 4 large eggs at room temperature
  • 2 tsp liquid vanilla extract (or 2 vanilla pods)
  • 1/4 tsp salt
  • 1 cup milk

For the frosting:

  • 750 ml 35% heavy cream, whipped to whipped cream
  • 1 packet grated biscuits (185 g)

For garnish:

  • 1 packet biscuits


  1. Preheat the oven to 150°C on air.
  2. Butter two 20 cm trays and lay parchment paper on them.
  3. In a bain-marie, melt the chocolate, butter, sugar, and honey, stirring.
  4. Add the salt.
  5. Once melted, remove from heat.
  6. Sift the flour, cocoa, baking soda, and salt.
  7. Add the melted chocolate and mix with a spatula.
  8. One by one, add the eggs and mix.
  9. Add the vanilla.
  10. Alternately add flour and milk, starting and ending with the dry ingredients.
  11. Divide the mixture into the trays and bake for 30 minutes until set.
  12. Remove from the oven and let cool.
  13. When the cakes have cooled, remove them from the molds and cut each cake in half.
  14. Combine the whipped cream with the grated biscuits by mixing well.
  15. Spread a layer of cream and grated biscuits on the cake.
  16. Make layers of cream and grated biscuits and coat the cake externally with the remaining mixture.


Source: Argiro Barbarigou