For the caramel sauce; Place the sugar in a pan, preferably made from Teflon. Cook the sugar over medium heat, when it turns amber, stir with a wooden spoon to finish integrating all the sugar until it has an intense amber caramel. Remove from heat and set aside. Be careful not to burn it.
Add the butter and mix until the butter has melted. Add a little of the cream and mix. Be careful because in this step the caramel bubbles and increases its volume, do it with caution. Reserve aside.
Melt butter, white chocolate, hot water and honey in a heat-resistant bowl over a pan of boiling water. Gently stir to mix evenly. Let it cool.
Pour the caramel sauce chilled in the chocolate mixture and stir well with a spatula.
Preheat oven to 160 ° C. Grease and flour the mold.
Sift the flour and the yeast in a separate bowl. Add the mashed sugar, mix well. Add the eggs, butter and mix gently. Pour the egg mixture into the dry ingredients, and beat immediately with a spatula until it is fully incorporated.
Pour the chocolate-caramel mixture into the dough and fold together until well combined.
Empty the mixture in the mold and bake until a toothpick comes out clean after inserted in the center of the cake. This will take around 70 to 80 minutes for an 8-inch square cake.
Let the cake cool in the mold for 15 minutes. Remove the cake from the mold and allow it to cool completely on a rack.
Decorate to taste and enjoy.
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