Butter and line the bottoms of two 9-inch cake pans with parchment paper. Preheat your oven to 325°F (about 163°C).
In a mixing bowl, beat 6 large eggs with 1 cup white granulated sugar on high speed for about five minutes until light and fluffy.
In a saucepan, heat 5 tbsp honey over medium heat until hot but not boiling (about 125°F), stirring often.
Just as the honey starts faint bubbling, stir in 2 tsp baking soda continuously for about 30 to 45 seconds until it turns a yellow/light caramel color. Remove from heat immediately.
With the mixer on high speed, slowly add the hot honey mixture to the egg-sugar mixture, one tablespoon at a time.
Reduce mixer speed and blend in 2 cups unbleached all-purpose flour, one cup at a time, scraping down the mixing bowl as needed.
Divide the batter evenly between your prepared pans and bake for 25 to 28 minutes or until golden brown and a toothpick comes out clean.
Allow cakes to cool in the pans, then transfer to a wire rack to cool completely.
Beat 1 cup heavy whipping cream until stiff and spreadable.
In another bowl, whisk 32 oz sour cream with 2 cups powdered sugar. Fold in the whipped cream.
Slice each cake in half horizontally to create four layers.
Assemble the cake on your serving platter by layering the cakes with frosting and chopped prunes, repeating the process.
Frost the outside and decorate with melted chocolate and chocolate shavings.
This cake is best enjoyed the next day to allow the flavors to meld.
