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