Traditional cake for father's day, cho: chocolate, honey and special honey orange cake!

Ingredients

Chocolate sponge cake :

• 70 g Cake flour
• 15 g Cocoa powder
• 3 Eggs
• 90 g Sugar
• 30 g Unsalted butter (melted)
• a pinch of salt

Simple Syrup :

• 50 g sugar
• 50 cc water

Grand Marnier syrup :

• 50 g Simple syrup
• 1 tablespoon Grand marnier
• Honey mousse
• 120 ml Milk
• 3 Egg yolks
• 20 g Sugar
• 5 g Gelatin sheet
• 50 g Honey
• 140 ml Whipping cream

Orange jelly :

• 400 ml Orange juice (from "Special Honey" orange)
• 6 g Gelatin sheet

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Preparation

• Preheat the oven to 180°C. Line 30x30 cm.pan with baking paper.Using hand mixer, beat the eggs with sugar and salt (add the sugar gradually) until ribbon stage.
• Sift the flour and cocoa powder into the bowl and fold to combine.Pour the melted butter into the bowl, and fold lightly to combine, then pour the batter into the prepared pan. Bake for 16 minutes or until the top is spring lightly when touch.
  Let the cake cool on the wire rack.
  
• Make the syrup:
  Put the water and sugar into small saucepan and bring to boil, until all the sugar dissolved, take off the heat and let the syrup cool. Make the honey mousse: Bloom the gelatin in cold water.
• In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks and sugar together and whisk in a heavy?bottomed saucepan.Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
  
• Place the pan over medium heat and whisk vigorously (without stop) until the mixture thicken.Squeeze the water out of the gelatin, put the gelatin into the hot mixture, stir to combine, then mix in the honey stir to combine.Wait until it has completely cooled.
• Whisk cream just to soft peaks. Gently fold 1/3 of the cream into the honey cream base.
  
• Gently fold back the the honey cream base and cream mixture into the cream. The mixture will be quite loose. Put the mixture into piping bag with large plain nozzle.Cut the cake into 12 small rounds (7 cm/rounds).
• Mix simple syrup with Grand marnier.
  
• Place the cake round into the cake rings, and sprinkle with Grand marnier syrup.
  Pipe honey mousse in the cake rings, and cover with another piece of cake round.
  Refrigerate until ready to use (or at least 30 minutes).
• Make orange jelly:
  Bloom the gelatin in cold water.
  Boil 100ml of orange juice, take of the heat, squeeze the water out of the gelatin and put the gelatin into the hot orange juice.
  
• When the mixture cool, mix with the rest of the juice.
  Sprinkle the syrup over the cake, pour about 1tbsp orange jelly over the cake, then refrigerate for 30 minutes.
  Pour the rest of the jelly over the cake and refrigerate until firm (about 12 hours).
• Take out of the mold, decorate with chocolate pieces, and serve cool.

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