The unique way of folding this cake not only gives it a special look but also a one of a kind inside look that you can actually taste. The light and silky filling complement the fluffy and moist cake.
Pre heat oven to 375F. Line a 12"x16" baking pan with parchment paper.
I a separate bowl sift together the flour and cocoa powder.
In a bowl, beat the egg yolks with the vanilla extract and salt to combine.
In a bowl of a standing mixer, on the medium speed whip the eggs whites until frothy. Increase the speed to high and add the sugar in 3-4 additions. Keep whipping until the egg whites form a medium and shiny peak.
Using a rubber spatula, gently fold the egg yolk into the egg white.
Using a rubber spatula gently sprinkle the flour mixture in 3 parts over the eggs mixture and gently fold until combined.
Spread the batter evenly on the pan and bake for 7-8 minutes or until the top of the cake is shiny and smooth.
Add the cocoa powder to the honey and blend to get a paste. Set a side.
Place the cream cheese in a bowl of a standing mixer and beat to soften the cream cheese using the paddle attachment. About 2 minutes.
Add the Honey-Cocoa paste to the cream cheese and continue mixing until combined.
Replace the paddle attachment with the cage attachment and on the slow speed setting slowly add the heavy cream. Once all added, increase the speed to high and keep mixing. It is ready once the liquid like mix turns to firm and spreadable frosting.
Assemble the cake according to the tutorial.