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
Scale
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
