1. Dough Instructions: Preheat oven to 375° (190 Celsius)
2. Begin melting your butter in a large double-boiler bowl until the butter has melted. Add sugar mix in until dissolved then add your honey and combine. Beat eggs separately in a bowl and gradually add beaten eggs as you mix vigorously into the melted butter mixture and remove the bowl from the heat.
3. As soon as you remove from heat, pour baking soda and vanilla into the mixture and mix. Gradually add sifted flour until it’s fully incorporated until your dough mixture forms into a soft sticky soft dough ball. Knead by hand for a few minutes and add some flour if the dough tends to be too sticky. You will need to leave about 1/2 cup of flour for kneading.
4. Form dough into a long loaf. Divide dough into 6 pieces. Pre-cut parchment paper to fit the baking sheet in advance. On each parchment paper, sprinkle some flour over it and roll out each dough into your desired shape as thin as you can get it! Cut off edges and use them for the next batch. I rolled my dough out about 1/8″ thick. Hold parchment paper with one hand and roll a rolling pin by the palm of your hand to open the dough easily. I used a small plate to shape and cut my dough into (you can have your cake round or square). Bake each sheet for about 5-6 minutes until golden brown. Repeat this process for all 10 layers until all are baked and done.
5. Place sheets of cake on a cooling rack and wait until the cake completely cools off.
6. Cream Instructions: Whip heavy whipping cream in a medium-sized bowl with a hand mixer on low speed. Whip until it reaches fluffy soft peaks. Add powdered sugar to sour cream mix together and then fold in sour cream into whipped whipping cream gently.
7. Start layering your cake one layer at a time. Place a spoon of cream in the center of your platter. This will allow your cake not to slip out of place. Spread 1/8″ thick of cream evenly over your sheet dough. Continue this until you reach your 10th layer.
8. Chocolate Glaze: In a medium sauce pan, combine cream, sugar and water and bring to a simmer until sugar is dissolved. Add chocolate and stir continuously until completely melted. Set aside and allow this to cool off slightly to a warm temperature before spreading over the top of the cake. Pour chocolate glaze over the cake to the amount you like.
9. Set in the fridge and allow the cake to chill overnight.

Tip: The best time to serve this cake is after several days in the fridge! I noticed this cake tasted way better after a few days! Enjoy 😋