Preparing the Chocolate Honey Cake Layers

Cup of Yum
1. In a food processor, pulse the chocolate chips into tiny pieces and set them aside.
2. In the bowl of a stand mixer, combine the eggs with honey. Beat them together until they turn foamy and triple in volume.
3. In a separate bowl, stir the flour, baking soda, and cacao together. Set the mixture aside.
4. Stir in the oil and chocolate into the egg mixture and stir until well-combined.
5. In small portions, fold in the flour mixture into the eggs. Mix until the ingredients are well-combined.
6. Divide the dough into eight equal pieces.
7. On a well-floured surface, roll out a dough piece as large and flat as you can (you'll trim the layers down later, but this will help give you more surface to work with). To transfer it to the baking sheet easily, roll it up onto the rolling pin and unroll it onto the baking sheet.
8. Bake the cake layer at 350°F for 5-7 minutes or until lightly browned. While one layer is baking, roll out the next dough piece. Once the layer is done, remove it from the oven and trim it into a perfect circle using a dinner plate as a stencil. Save the cake trimmings for decorating. Repeat the process until all your cake layers are baked.

Making the Chocolate Honey Cake Cream

1. In the bowl of a stand mixer, beat the sweetened condensed milk, Irish cream liqueur, and extra cold heavy whipping cream together until the mixture is thick and reaches stiff peaks.
2. Spread a thin layer of cream on your serving plate.

Assembling the Cake

1. Place a cake layer on top of the cream on the serving plate and spread a layer of cake cream on top. Place another cake layer on top and repeat the process until you run out of cream and cake layers.
2. Frost the outside of the cake with the remaining cake cream and refrigerate the cake overnight. The next day, blend up the leftover cake trimmings and decorate the sides of the cake with them. Optionally, you can pipe dollops of cream all over edges of the cake and place a chocolate chip right in the center.