Happy December 6th. Behind today’s door are delicious honey cake bombs with chocolate and buttercream. A true Christmas classic that comes in many varieties.
These honey bombs are filled with apricot jam and delicious buttercream flavored with orange, and they’re topped with a thick layer of dark chocolate and a sprinkling of stars. If you don’t like the sounds of that, you can just eat these scrumptious honey cake bombs as they are (but they taste better with a layer of cold butter).
Honey cake dough isn’t hard to make, but it does require a little time and patience. The dough is best if it’s made and refrigerated the day before it’s baked. Apricot jelly and grated marzipan are rolled into the honey cake dough, which is then cut out, just like when you make cinnamon swirls. The swirls are then baked in a cupcake mold (a muffin tin with 12 holes for cupcakes).
Once the honey bombs are baked and cooled, they can be refrigerated with a damp cloth over them, so they stay deliciously moist if they’re not going to be decorated and served immediately.
Honey cake bombs taste delicious and look nice in an old-fashioned Christmas kind of way, and they fill the house with a beautiful aroma of Christmas when baked. Enjoy!
Honningbomber med chokolade og smørcreme
Honey cake bombs (dough) makes 12
300 g honey
100 g butter
2 tsp. potassium carbonate (potash)
2 tbsp. water
2 egg yolks
400 g all-purpose flour
2 tsp. baker’s ammonia
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
Filling for the dough
100 g marzipan, grated
100 g apricot jelly or orange marmelade
Buttercream with orange
200 g butter, softened
300 ml confectioner’s sugar
Zest from an orange, finely grated
300 g dark chocolate
Apricot jelly or orange marmelade
Honey cake bombs (dough)
Melt the honey and butter in a small saucepan on a low heat. Take the pan off the heat. Stir the potassium carbonate into the water, add the egg yolks and mix. Add that mixture to the honey (it will turn a little gritty and clumpy, but dissolves in the honey). Whisk it well.
In a mixing bowl, mix the flour with the baker’s ammonia, cinnamon, cloves and ground ginger. Pour the honey mixture into the flour mixture and knead it well together until it’s even (with a consistency like cookie dough). Put the dough in the refrigerator for a minimum of 2 hours, but preferably until the next day.
How to assemble the honey cake
Take the dough out of the refrigerator about 30 minutes before you’re going to assemble the cake bombs. Sprinkle flour on a surface and knead the honey cake dough with some flour. Roll the dough into a square about 30 × 30 cm. Spread jelly on the dough and sprinkle with grated marzipan. Roll the dough, just like when making cinnamon swirls or or a roulade. Cut it into 12 equal swirls. Grease a muffin tin with butter and place the swirls in the tin.
Heat the oven to 160 C convection.
Bake the honey cake bombs for about 30 minutes. Let them cool completely.
Buttercream with orange
Whisk the softened butter with the confectioner’s sugar until it’s light and fluffy. Add the finely grated orange zest and whisk it well together to form an even and airy buttercream. Put the buttercream in a piping bag with a star nozzle.
Melt the chocolate in a double boiler or in the microwave.
How to assemble the honey cake bombs
Cut the honey bombs across the middle and pipe the buttercream around the bottom half. Put a spoonful of apricot jelly or orange marmelade in the middle and put the the top half back on. Spread the melted chocolate on top and, if you like, add sprinkles. Enjoy the honey cake bombs immediately or store them in the refrigerator for a few days (make sure they’re in an airtight container). Enjoy!