If you are searching for a decadent and unforgettable dessert, look no further than the Chocolate Honey Cake with Raspberry Garnish Recipe. This cake is a true celebration of flavors and textures, combining the deep richness of cocoa and honey-sweetened layers with a luscious sour cream custard cream. Topped with a glossy dark chocolate ganache and brightened by fresh raspberries, it harmonizes sweet and tangy notes beautifully. This cake is a labor of love but worth every moment you spend crafting it, resulting in a treat that’s both elegant and heartwarming for any special occasion.

Chocolate Honey Cake with Raspberry Garnish Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to creating this spectacular cake. Each component is simple but plays a crucial role: from the dry ingredients that build the cake’s tender crumb to the rich sour cream custard that keeps each bite moist and flavorful. Let’s dive into what makes this recipe shine.

All-purpose flour: Provides the structure for the cake layers, ensuring a perfect texture every time.
Baking powder: Gives the cake a light lift without overpowering the delicate crumb.
Cocoa powder: Adds the trademark chocolate flavor and a beautiful deep color.
Granulated sugar: Sweetens the layers and the creamy filling for balanced sweetness.
Honey: Introduces a warm, floral sweetness that complements the chocolate perfectly.
Unsalted butter: Adds richness and moisture to both the cake and the frosting.
Eggs: Bind the ingredients together and create a tender crumb.
Baking soda: Helps the cake rise and react with the honey for a tender bite.
Full-fat sour cream: Key to the custard’s silky texture and adds tangy flavor contrast.
Cornstarch: Thickens the custard so it spreads beautifully between layers.
Vanilla extract or vanilla paste: Enhances the flavor depth and rounds out the custard.
Dark chocolate chips: Melted for a smooth ganache topping that adds a luscious finish.
Boiling heavy cream: Combined with chocolate chips to create that glossy ganache shine.
Fresh raspberries: Optional but highly recommended for a bright, fresh garnish that pairs wonderfully with the rich cake.

How to Make Chocolate Honey Cake with Raspberry Garnish Recipe

Step 1: Make the Chocolate Honey Cake Layers

Begin by sifting the flour, baking powder, and cocoa powder together to ensure even mixing and a smooth batter. In a heatproof bowl set over simmering water, gently combine sugar, honey, and butter until melted and silky. Whisk in the eggs and baking soda, then fold in the dry ingredients until you achieve a rich, thick dough. Divide this dough into eight equal parts to create your cake layers.

Step 2: Roll the Dough

Roll each dough portion into thin circles, aiming for uniform thickness to ensure even baking. Be sure to poke gentle holes throughout to prevent air bubbles from forming during baking. Bake these rounds at 375°F for 5 to 7 minutes until set but not overly browned. For a flawless presentation, cut around the edges with a template for perfectly sized layers.

Step 3: Make the Sour Cream Custard

For the creamy filling, whisk together sugar, cornstarch, eggs, vanilla, and full-fat sour cream. Warm the mixture gently over simmering water, constantly stirring until thickened to about 160°F. This custard provides a smooth, tangy contrast to the sweet honey cake layers. Allow it to cool completely before the next step.

Step 4: Whip the Butter

Using room temperature butter, whip it until pale, light, and fluffy—this creates the luscious texture of your frosting. Gradually incorporate the cooled custard in thirds, blending after each addition to keep the cream smooth and airy, ready to be spread luxuriously between and over the cake layers.

Step 5: Prepare the Ganache

Pour boiling heavy cream over dark chocolate chips and stir steadily until you achieve a glossy, velvety ganache. This component adds an indulgent finish that perfectly balances the softness of the cream and the density of the cake.

Step 6: Assemble the Cake

Layer each cake round with two generous scoops of the custard cream, stacking them to build height and flavor. After the final layer, cover the entire cake—top and sides—with the same cream. Pour the ganache over the top for a shiny, smooth cover and press cake crumbs around the edges to create a lovely textured finish.

Step 7: Chill

Allow your cake to rest at room temperature for 5 to 6 hours so flavors marry beautifully. For best results, refrigerate overnight; this resting time lets the cake develop its signature moistness and ensures each slice is a perfect, delicious cloud of honey and chocolate bliss.

How to Serve Chocolate Honey Cake with Raspberry Garnish Recipe

Garnishes

Fresh raspberries are the ideal accompaniment to this rich cake. Their tartness and juicy burst of flavor cut through the creaminess, highlighting the honey and cocoa notes. Feel free to add a dusting of powdered sugar or a few mint leaves for an extra touch of elegance and freshness.

Side Dishes

This cake pairs beautifully with a light and refreshing side, such as a simple mixed berry salad or a scoop of vanilla bean ice cream. The cold creaminess complements the warm spices of the cake layers and balances the intense chocolate flavor, making every bite sublime.

Creative Ways to Present

For a stunning presentation, serve the cake on a rustic wooden board with scattered raspberries and edible flowers. Alternatively, slice into neat, tall wedges and drizzle a little extra ganache or honey on each plate for that extra wow factor. This cake also shines as a centerpiece at parties, inviting everyone to indulge in something truly special.

Make Ahead and Storage

Storing Leftovers

Once assembled, cover the cake tightly with plastic wrap to prevent drying out and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers often taste even better the next day.

Freezing

This cake freezes well if wrapped carefully to avoid freezer burn. Slice before freezing for easier thawing and portioning. Thaw in the refrigerator overnight to keep that luscious texture intact without condensation making the cake soggy.

Reheating

Because it’s a moist and creamy cake, reheating isn’t necessary or recommended. Serve chilled or at room temperature for the best experience, allowing the ganache and cream layers to be at their ideal consistency and flavor.

FAQs

Can I use light sour cream instead of full-fat sour cream?

While light sour cream might work in a pinch, full-fat sour cream is essential to achieve the rich, creamy texture and tangy flavor that balances the sweetness in this cake wonderfully.

Is it necessary to poke holes in the cake layers before baking?

Yes, poking holes prevents air bubbles from forming and helps the layers bake evenly without puffing up or cracking, ensuring a smooth surface for stacking later.

Can I substitute honey with another sweetener?

Honey contributes a unique floral sweetness and moisture to the cake layers. Substituting it may alter the flavor and texture, but you could try maple syrup or agave as a similar alternative.

How long does it take to assemble the cake?

Assembly takes about 20 to 30 minutes once all components are ready. Taking your time to spread the cream evenly and layer carefully results in the most beautiful and delicious cake.

Can I make this cake gluten-free?

With some experimentation, substituting the all-purpose flour for a gluten-free blend might work, but you’ll want to ensure the flour substitutes maintain the right texture and binding properties for the cake layers.

Final Thoughts

If you are ready to impress your friends and family with something that tastes like pure magic, the Chocolate Honey Cake with Raspberry Garnish Recipe is your go-to dessert. It’s rich, indulgent, and yet surprisingly balanced with bright raspberry freshness and the subtle sweetness of honey. Give it a try—you’ll be so glad you did, and everyone who tastes it will be asking for seconds!

Chocolate Honey Cake with Raspberry Garnish Recipe

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3.9 from 31 reviews

Author: admin
Total Time: 3 hours
Yield: 12 servings 1x

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Description

This decadent Chocolate Honey Cake, also known as Spartak Cake, features multiple thin chocolate layers soaked with a luscious sour cream custard and topped with a rich dark chocolate ganache. Perfectly balanced with honey’s natural sweetness and cocoa’s deep flavor, this cake is an impressive dessert that requires careful layering and chilling to develop its signature moist, tender texture. Optional raspberries add a fresh pop of color and flavor.

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

Buttercream

10 oz unsalted butter (room temperature)

Ganache

2 tbsp boiling hot heavy cream
2 tbsp dark chocolate chips

Optional Garnish

2 cups raspberries

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Instructions

Make the Chocolate Honey Cake Layers: In a large bowl, sift together the flour, baking powder, and cocoa powder. In a heatproof bowl set over simmering water, combine sugar, honey, and melted butter. Stir until the sugar dissolves and mixture is warm. Remove from heat, add eggs, beating well, then stir in baking soda. Gradually fold this wet mixture into the dry ingredients until a dough forms. Divide the dough into 8 equal portions.
Roll the Dough: Working with one portion at a time, roll each piece into a thin circle on a lightly floured surface. Poke holes all over the dough rounds using a fork to prevent air bubbles while baking. Place on a baking sheet and bake in a preheated oven at 375°F (190°C) for 5-7 minutes until slightly firm. Use a template to trim each round into perfect circles if needed. Allow to cool.
Make the Sour Cream Custard: In a mixing bowl, whisk together sugar, cornstarch, eggs, vanilla extract, and sour cream until smooth. Transfer mixture to a heatproof bowl over simmering water and gently cook, stirring constantly, until thickened and reaching about 160°F (71°C). Remove from heat and let cool completely.
Whip the Buttercream: Using a stand mixer or handheld mixer, beat the room temperature butter until pale and fluffy, about 3-5 minutes. Gradually add the cooled sour cream custard to the whipped butter in three additions, mixing well after each to create a smooth, creamy filling.
Prepare the Ganache: Pour the boiling hot heavy cream over the dark chocolate chips in a small bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Assemble the Cake: Place one cake round on a serving plate, spread two scoops of buttercream evenly over it. Repeat layering all cake rounds with buttercream between each. Cover the top and sides of the cake with the remaining buttercream. Pour the warm ganache over the top, letting it drip slightly down the sides. Press any leftover crumbled cake pieces gently against the sides for decoration.
Chill: Allow the assembled cake to rest at room temperature for 5-6 hours to let the flavors meld and the layers set. For the best results, refrigerate the cake overnight before serving. Optionally garnish with fresh raspberries on top before serving.

Notes

Be sure to poke holes in the cake layers before baking to avoid air bubbles and uneven textures.
Cooling the sour cream custard fully before mixing with butter is crucial to prevent melting the butter and ensure a stable buttercream.
The cake improves in flavor and texture when rested overnight.
Use full-fat sour cream and unsalted butter for best richness and flavor.
Optional raspberry garnish adds freshness and visual appeal but can be omitted.

Prep Time: 1 hour
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: Russian