Measure out the flour and detachable from total of 3 tablespoons without top. Sift remaining flour with cocoa and baking soda. Softened butter RUB with sugar, salt and vanilla.

Whisk eggs just to blend whites and yolks, so.

Add prepared 3 tablespoons of flour and whisk until smooth. I think it is necessary to when you mix oil and eggs, the dough was not stratified, although do not have accurate information.

Eggs portions introduced into the oil. Vysotskaya recommends 3 doses, I put in two, it works fine. Add flour with cocoa.

It gets really interesting. Chocolate with honey melt, and gently pour it into 150 ml of boiling water, stirring constantly. Guess that's more of chocolate water. Let cool a bit, I cooled 5 minutes, the water should be very hot.

And now it is very scary. Gradually pour the hot water into the dough, mixing thoroughly after each addition. It's really very scary, when I did the first time, hand shaking: dilute the dough almost boiling water, shocking! But it was the operation of water I was interested and mobilized to testing this recipe. In the original, you need to add 200 ml of water, but I still dare not. So, the dough is ready.

Pour it into the form, lined with oiled baking paper.

Bake at 190 degrees. I have this time is baked in exactly an hour, but I did half portion.

The cake is cooled slightly, remove from the mold.

For the glaze chocolate, honey and water melt - it turns out very shiny. The cake is still warm cover with glaze.

Made this cake for more than 10 times and I can responsibly say that to spoil it is impossible. Except that it will burn slightly. So follow him after 30 minutes of baking, as the time depends mainly on the height of the cake. It is better to do very high once baked a double batch in the form of 26 cm in diameter; the bottom, not burnt, but has already begun. It can be assumed that the cake, which contains sugar, honey and chocolate to be very sweet, but it is not, it is neutral. However, the original recipe of sugar more. The test structure is very loose, the glaze is partially absorbed. Perhaps that is why everyone who tries cake for the first time, I ask, what's the cream: taste sensations cream is. And what is very important: serve the cake COLD. Out of the fridge. At room temperature it somehow completely loses its magical taste.

While writing, choked on his own saliva. Do not repeat my mistakes, do not prepare it at night, this sentence. For waist size. Bon appetit! Happy New Year!