Chocolate Honey Cake with Raspberries and Ganache Recipe
If you are craving a dessert that feels like a warm hug with a sophisticated twist, the Chocolate Honey Cake with Raspberries and Ganache Recipe is your dream come true. This cake is a luscious symphony of rich chocolate, sweet honey, velvety sour cream custard, and a glossy ganache topping, all crowned with fresh, tart raspberries for a perfect balance. It’s not just a cake; it’s an experience that brings layers of complex flavors and textures that gently melt together, making every bite unforgettable. Whether for a special occasion or simply to brighten up your day, this recipe will quickly become your go-to sweet indulgence.
Ingredients You’ll Need
Gathering the ingredients for this cake is surprisingly straightforward, yet each plays a crucial role in building the vibrant flavors and textures you’ll adore. From the rich cocoa and aromatic honey that create the cake’s deep flavor, to the creamy sour cream custard that lends moisture and silkiness, every ingredient has a story to tell.
- All-purpose flour (2 ½ cups): The foundation of the cake providing structure and softness.
- Baking powder (1 tsp): Helps the cake layers rise lightly and evenly.
- Cocoa powder (¼ cup): For that intense chocolate flavor and beautiful dark color.
- Granulated sugar (⅔ cup + ¾ cup): Adds sweetness while balancing bitterness from cocoa.
- Honey (¼ cup): Imparts a delicate floral sweetness and tender crumb.
- Unsalted butter (4 oz melted + 10 oz room temperature): Brings richness and helps with moisture and fluffiness.
- Eggs (2 for dough + 2 large for custard): Bind the cake and enrich the custard layers.
- Baking soda (1 tsp): Reacts with honey to give lift and lightness.
- Full-fat sour cream (2 cups): Creates silky, tangy custard that keeps the cake moist.
- Cornstarch (2 tbsp): Thickens the sour cream custard to the perfect consistency.
- Vanilla extract or paste (2 tsp): Adds warmth and depth to the custard flavor.
- Boiling hot heavy cream (2 tbsp): Used to melt chocolate chips into a glossy ganache.
- Dark chocolate chips (2 tbsp): For making the rich ganache topping.
- Fresh raspberries (2 cups, optional): Brilliant tartness and color that brighten every bite.
How to Make Chocolate Honey Cake with Raspberries and Ganache Recipe
Step 1: Make the Chocolate Honey Cake Layers
Start by sifting together the flour, baking powder, and cocoa powder to ensure a smooth, lump-free base. Then, in a saucepan over simmering water, gently combine the sugar, honey, and butter until smooth and fragrant. Whisk in the eggs and baking soda carefully to maintain the right texture. Finally, fold this wet mixture into the dry ingredients, creating a luscious dough that you will divide into eight equal parts.
Step 2: Roll the Dough
Each portion of dough is gently rolled out into thin circles, pinpricked to stop air bubbles from forming during baking. Bake them briefly at 375°F (190°C) for 5 to 7 minutes until they are cooked through but still incredibly tender. After baking, cut each into perfect rounds using a template for uniform layers that stack beautifully.
Step 3: Make the Sour Cream Custard
This step transforms simple sour cream into a creamy, dreamy custard. Whisk together the sugar, cornstarch, eggs, vanilla, and sour cream in a bowl. Heat this mixture over simmering water, stirring constantly until it thickens to about 160°F (71°C). Let this custard cool completely, as it will be the silky filling that keeps the cake moist and luscious.
Step 4: Whip the Butter
Next, whip the room temperature butter until it’s pale and fluffy — this adds airiness to your frosting. Incorporate the cooled sour cream custard little by little into the butter, blending well after each addition. The result is a rich, smooth cream that is the star binding all those delightful layers.
Step 5: Prepare the Ganache
Ganache is as simple as stirring boiling hot cream into dark chocolate chips. This melts the chocolate into a glossy, rich coating that will add a sophisticated finish to the cake. Make sure it’s smooth and pourable before moving on to assembly.
Step 6: Assemble the Cake
Stack the cake rounds by spreading two scoops of the whipped cream custard between each layer, ensuring every bite is flavorful and moist. Cover the top and sides of the whole cake with the same cream for a beautiful, even look. Pour the prepared ganache over the top, allowing it to cascade down the sides in a decadent waterfall. Finally, press crumbled cake scraps along the sides for texture and rustic charm.
Step 7: Chill and Set
Allow the cake to rest at room temperature for 5 to 6 hours so the flavors mingle and the layers soften perfectly. Then refrigerate it overnight for the best texture and taste — this patience is worth every luscious bite of your Chocolate Honey Cake with Raspberries and Ganache Recipe.
How to Serve Chocolate Honey Cake with Raspberries and Ganache Recipe
Garnishes
Fresh raspberries are the perfect final touch for this cake, providing a burst of tartness and a splash of vivid color that pops against the dark ganache. For extra elegance, dust a little cocoa powder or powdered sugar around the plate or scatter some delicate edible flowers for a stunning presentation.
Side Dishes
This cake is rich and indulgent on its own, but pairing it with a simple dollop of lightly whipped cream or a scoop of vanilla bean ice cream takes the experience up a notch. For those who love contrasts, a citrus sorbet can also add refreshing brightness alongside every bite.
Creative Ways to Present
Try serving individual portions with a drizzle of additional warm ganache or a spoonful of raspberry coulis on the side. You could also assemble small layered parfait versions using cake crumbs, custard cream, and whole raspberries in clear glasses for a beautiful, casual alternative. No matter how you present it, this Chocolate Honey Cake with Raspberries and Ganache Recipe will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once assembled, your cake can be stored in the refrigerator in an airtight container. It keeps beautifully for up to 4 days, during which the flavors deepen, and the textures become even more harmonious. Just be sure to bring it to room temperature before serving for the best taste.
Freezing
This cake can be frozen if you want to prepare it well in advance. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to a month. Thaw in the refrigerator overnight and let it soften at room temperature for a couple of hours before serving.
Reheating
Since this is a custard-filled cake, reheating is best avoided to keep the cream stable. Instead, allow refrigerated or thawed slices to sit at room temperature for about 30 minutes for maximum indulgence without compromising texture.
FAQs
Can I use different berries instead of raspberries?
Absolutely! Blueberries, blackberries, or sliced strawberries each bring their own unique flavor and complement the rich chocolate and honey notes beautifully. Just pick your favorite or mix them up for added color and taste.
Is there a way to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Just make sure the blend includes xanthan gum or a similar binder to help maintain the cake’s delicate texture.
What if I don’t have sour cream for the custard?
You can substitute sour cream with full-fat Greek yogurt or crème fraîche. Each will add tanginess and creaminess, though flavors will vary slightly, so choose what you prefer.
Can I make this cake vegan?
This recipe relies heavily on eggs, butter, and sour cream, so adapting it to vegan would require substantial modifications. Using plant-based substitutes for butter and eggs, and a dairy-free yogurt alternative might work, but expect a different texture and flavor profile.
How long should I let the cake chill before serving?
For the best experience, let the cake rest at room temperature for about 5-6 hours first, then refrigerate overnight. This chilling process allows the layers to fully absorb the custard and the ganache to set perfectly.
Final Thoughts
This Chocolate Honey Cake with Raspberries and Ganache Recipe is truly one of those cakes that makes you smile with every bite. Rich but never heavy, sweet with just the right tang, and elegantly simple to make, it’s perfect for when you want to impress without the stress. Give it a try, and you might just find your new favorite dessert to share with friends and family — trust me, it will become a staple in your baking repertoire!
Print
Chocolate Honey Cake with Raspberries and Ganache Recipe
- Total Time: 3 hours
- Yield: 12 servings 1x
Description
The Chocolate Honey Cake – Spartak Recipe is a classic layered Russian cake known for its tender honey-infused chocolate cake layers paired with a rich sour cream custard and a luscious dark chocolate ganache. This recipe yields a beautifully textured cake with a harmonious blend of sweetness, creaminess, and a slight tang from the sour cream, finished with elegant chocolate ganache and optional raspberry garnish for a fresh contrast.
Ingredients
Chocolate Honey Cake Layers
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ cup cocoa powder
- ⅔ cup granulated sugar
- ¼ cup honey
- 4 oz unsalted butter (melted if desired)
- 2 eggs
- 1 tsp baking soda
Sour Cream Custard
- 2 cups full-fat sour cream
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 2 large eggs
- 2 tsp vanilla extract or vanilla paste
Frosting and Ganache
- 10 oz unsalted butter (room temperature)
- 2 tbsp boiling hot heavy cream
- 2 tbsp dark chocolate chips
Optional Garnish
- 2 cups raspberries
Instructions
- Make the Chocolate Honey Cake Layers: Sift together the all-purpose flour, baking powder, and cocoa powder into a large mixing bowl. In a separate saucepan, combine granulated sugar, honey, and melted butter over simmering water, stirring until fully blended. Add eggs one by one to the saucepan mixture, mixing thoroughly after each addition. Stir in baking soda, then fold this wet mixture into the dry ingredients until a smooth dough forms. Divide the dough evenly into 8 portions.
- Roll the Dough: Lightly flour your working surface and roll each dough portion into a thin, even circle. Use a fork or skewer to poke holes throughout each layer to prevent air bubbles from forming during baking. Bake the dough layers at 375°F (190°C) for 5-7 minutes until set but not overly crisp. Once cooled slightly, cut each baked layer into perfect rounds using a template for uniformity.
- Make the Sour Cream Custard: In a heatproof bowl, whisk together granulated sugar, cornstarch, eggs, vanilla extract, and sour cream until smooth. Place the bowl over simmering water, continuously whisking the mixture to prevent lumps. Heat the custard gently until it thickens and reaches about 160°F (71°C). Remove from heat and allow it to cool completely.
- Whip the Butter: Using a stand or hand mixer, whip the room temperature unsalted butter until it becomes pale, fluffy, and light in texture. Gradually add the cooled sour cream custard to the whipped butter in three separate additions, mixing well after each to create a smooth, creamy frosting.
- Prepare the Ganache: Place the dark chocolate chips in a small bowl and pour the boiling hot heavy cream over them. Stir continuously until the chocolate melts completely and forms a smooth, glossy ganache ready for the cake topping.
- Assemble the Cake: Starting with one cake layer, spread two generous scoops of the sour cream custard frosting. Continue layering each round with the cream, stacking until all layers are used. Cover the top and sides of the assembled cake with the remaining cream. Pour the prepared dark chocolate ganache over the top to drip down the sides. Press any crumbled cake scraps against the sides of the cake for decoration and texture contrast.
- Chill: Allow the assembled cake to rest at room temperature for 5-6 hours to set and develop flavor. For best results, refrigerate the cake overnight before serving to achieve the ideal texture and creaminess. Optionally, garnish with fresh raspberries before serving.
Notes
- Be sure to poke holes in the cake layers before baking to avoid undesired air bubbles and cracking.
- The sour cream custard must be gently heated and stirred continuously to prevent curdling and ensure a smooth consistency.
- Use room temperature butter for optimal whipping results to create a light and fluffy frosting.
- For a moister cake, allow the cake layers to rest fully with the frosting before slicing.
- Fresh raspberries as garnish provide a vibrant contrast but can be omitted according to preference or availability.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Russian
