If you have a sweet tooth and adore the perfect balance between rich chocolate and the natural sweetness of honey, then the Chocolate Honey Cake – Spartak Recipe is going to be your new favorite indulgence. This classic layered cake, originating from Eastern Europe, combines tender, thin chocolate honey layers with a luscious sour cream custard filling, creating a harmony of flavors that just melts in your mouth. With its unique texture and deep, comforting taste, this cake is truly a showstopper for any occasion or just a cozy afternoon treat with friends or family.
Ingredients You’ll Need
Ingredients You’ll Need
While the list might look a bit extensive, each ingredient in the Chocolate Honey Cake – Spartak Recipe plays an essential role, from providing structure and depth of flavor to delivering that creamy, luscious texture and beautiful color.
- All-purpose flour (2 ½ cups): The foundation for the cake layers, offering structure and lightness.
- Baking powder (1 tsp): Helps the layers rise just enough to be tender and soft.
- Cocoa powder (¼ cup): Imparts the rich chocolate flavor and dark color to the cake layers.
- Granulated sugar (⅔ cup + ¾ cup): Adds sweetness to both the layers and the custard, balancing the honey and sour cream.
- Honey (¼ cup): Brings natural sweetness with a subtle floral note and enhances the cake’s moistness.
- Unsalted butter (4 oz + 10 oz): Butter gives richness to the cake layers and cream filling, creating a velvety texture.
- Eggs (2 + 2 large): They bind the layers together and enrich the custard’s creaminess.
- Baking soda (1 tsp): A leavening agent that reacts with honey and helps achieve tender layers.
- Full-fat sour cream (2 cups): This is key for a tangy, creamy custard that balances sweetness beautifully.
- Cornstarch (2 tbsp): Thickens the custard without heaviness.
- Vanilla extract or vanilla paste (2 tsp): Adds a warm, aromatic note to the custard.
- Boiling hot heavy cream (2 tbsp): Used to create the glossy, smooth chocolate ganache topping.
- Dark chocolate chips (2 tbsp): The base for the decadent ganache that finishes the cake with a perfect chocolate kick.
- Raspberries (2 cups, optional): Fresh berries add a pop of color and tartness to complement the rich cake.
How to Make Chocolate Honey Cake – Spartak Recipe
Step 1: Prepare the Chocolate Honey Cake Layers
Start by sifting together the flour, baking powder, and cocoa powder to ensure a smooth, lump-free batter. Next, create a gentle heat bath by simmering water in a saucepan, then whisk together sugar, honey, and butter until everything melts into a glossy mixture. Add the eggs and baking soda, mixing thoroughly. Combine the wet ingredients with the dry, folding just until incorporated, then divide the dough into eight equal parts—these will become your beautiful thin cake layers.
Step 2: Roll and Bake the Cake Layers
Roll out each dough portion into a thin circle, making sure to prick small holes across the surface to prevent bubbling during baking. This step is crucial for achieving those perfectly even layers. Bake your rounds at 375°F for 5 to 7 minutes until set but still tender. Once cool, use a template to cut each layer neatly into perfect rounds for uniform stacking later on.
Step 3: Make the Sour Cream Custard
This custard is the dreamy filling that brings the whole cake together. Combine sugar, cornstarch, eggs, vanilla, and sour cream in a heatproof bowl. Place it over simmering water and whisk constantly until it thickens and reaches about 160°F. Then set it aside to cool completely, ensuring a silky smooth and luscious texture for the cream to come.
Step 4: Whip the Butter and Combine with Custard
Whip the room temperature butter until it’s pale and fluffy—this aeration gives your custard an irresistibly light texture. Gradually add the cooled sour cream custard in three parts, mixing well after each addition. The result will be a rich, creamy filling that is simply divine and perfect for layering between your cake rounds.
Step 5: Prepare the Chocolate Ganache
For the finishing touch, melt the dark chocolate chips with boiling heavy cream, stirring until smooth and glossy. This sauce will coat the cake with a shiny chocolate finish that adds a touch of elegance and extra indulgence.
Step 6: Assemble the Cake
Stack the cake rounds by spreading two heaping scoops of the luscious cream between each layer—this generous portion maximizes flavor and moisture. Cover the entire cake with the remaining cream, then pour the glossy ganache over the top, letting it cascade down the cake’s sides. To finish, press some crumbled cake crumbs onto the sides, adding texture and a rustic look that’s utterly charming.
Step 7: Chill and Let the Flavors Marry
Allow the assembled cake to rest at room temperature for 5 to 6 hours first—this resting period lets those distinct layers soak up the cream fully. Then refrigerate the cake overnight for the best flavor and texture. The time spent chilling transforms it into a tender, melt-in-your-mouth dessert ready to impress everyone at your table.
How to Serve Chocolate Honey Cake – Spartak Recipe
Garnishes
Fresh raspberries on top not only add a stunning contrast of color but introduce a delicate tartness that balances the cake’s rich sweetness beautifully. You could also dust a little cocoa powder or powdered sugar for an elegant rustic flair that invites everyone to take a slice.
Side Dishes
This cake pairs wonderfully with simple sides like a scoop of vanilla ice cream or a cup of freshly brewed coffee or black tea. The bitter notes from the beverage cut through the richness, creating a perfect harmony with your Chocolate Honey Cake – Spartak Recipe.
Creative Ways to Present
Try serving individual slices with a drizzle of warm chocolate sauce or a dollop of whipped cream infused with a hint of honey. Plating with additional fresh berries or edible flowers can elevate the experience visually, making it ideal for special family celebrations or intimate gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Honey Cake – Spartak Recipe covered in the refrigerator to maintain freshness and prevent it from absorbing any other odors. Wrapped tightly, it stays moist and flavorful for up to 3 days, making it easy to enjoy the flavors a little at a time without any rush.
Freezing
You can freeze this cake wrapped well in plastic wrap and then foil for up to a month. When you’re ready to enjoy, thaw it overnight in the refrigerator to keep the delicate layers intact and retain that luscious cream texture.
Reheating
This cake is best served cool, so rather than reheating, bring it to room temperature by removing it from the fridge about an hour before serving. This enhances the flavors and softens the cream for a truly indulgent bite.
FAQs
Can I use low-fat sour cream instead of full-fat?
While you can substitute with low-fat sour cream, full-fat sour cream is recommended for its rich texture and flavor, which helps create the custard’s creamy consistency and luxurious mouthfeel.
Is there a way to make this recipe gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just be mindful that the texture might be slightly different but still delicious.
Can I prepare the layers in advance?
Absolutely! The cake layers can be baked a day ahead and stored in an airtight container at room temperature. This actually makes assembly day easier and faster.
How important is the rest time before refrigeration?
The rest time at room temperature allows the layers to absorb the cream filling properly, resulting in a softer texture. Skipping this step might lead to slightly less integration of flavors and moisture.
What’s the best way to get those perfect thin cake layers?
Rolling the dough evenly and pricking holes to prevent bubbles is key. Baking at the right temperature for just the right time is essential to avoid overbaking and maintaining tender layers that stack well.
Final Thoughts
If you’re ready to wow your taste buds and have a blast in the kitchen, the Chocolate Honey Cake – Spartak Recipe is a dazzling choice. This cake’s rich layers, creamy filling, and luscious ganache come together to create a dessert experience that feels both homey and lavish. Trust me, once you try making this, you’ll be excited to share it—and the whole joyful baking process—with friends and family over and over again.
Print
Chocolate Honey Cake – Spartak Recipe
- Prep Time: 2 hours 20 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Description
This decadent Chocolate Honey Cake from Spartak features delicate, thin layers of cocoa-infused cake sweetened with honey, complemented by a rich sour cream custard frosting and finished with a smooth dark chocolate ganache. Lightly crisp on the edges yet tender inside, this cake is perfect for celebrations or an indulgent dessert, garnished optionally with fresh raspberries for a tart contrast.
Ingredients
For the Cake Layers
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ cup cocoa powder
- â…” cup granulated sugar
- ¼ cup honey
- 4 oz unsalted butter (melted if desired)
- 2 eggs
- 1 tsp baking soda
For the 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
For the Buttercream
- 10 oz unsalted butter (room temperature)
- Cooled sour cream custard (from above)
For the Ganache
- 2 tbsp boiling hot heavy cream
- 2 tbsp dark chocolate chips
For Garnish (Optional)
- 2 cups raspberries
Instructions
- Make the Chocolate Honey Cake Layers: Sift together the all-purpose flour, baking powder, and cocoa powder in a bowl. In a separate saucepan, combine granulated sugar, honey, and unsalted butter over simmering water to gently heat and blend. Remove from heat and add eggs, mixing thoroughly, then incorporate baking soda. Fold this wet mixture into the dry ingredients until a smooth dough forms. Divide the dough evenly into 8 portions.
- Roll the Dough: Roll each portion into a thin circle on a lightly floured surface. Prick the surface with a fork or skewer to prevent air bubbles during baking. Bake each round at 375°F (190°C) for 5-7 minutes until set but not overcooked. Once baked, cut them into perfect rounds using a cake template for uniformity.
- Make the Sour Cream Custard: In a heatproof bowl, combine granulated sugar, cornstarch, eggs, vanilla extract, and full-fat sour cream. Place the bowl over simmering water (double boiler method) and cook gently, stirring constantly until the mixture thickens and reaches 160°F (71°C). Remove from heat and allow to cool completely at room temperature.
- Whip the Butter: Using a mixer, whip the room temperature unsalted butter until it becomes pale and fluffy. Gradually add the cooled sour cream custard in three additions, beating thoroughly after each to form a smooth and creamy frosting.
- Prepare the Ganache: Pour boiling heavy cream over the dark chocolate chips and stir until completely smooth and glossy to create a rich ganache.
- Assemble the Cake: Place one cake round on a serving plate. Spread two scoops of the buttercream between layers, stacking all eight rounds vertically. Cover the entire cake, including top and sides, with remaining frosting. Pour the prepared ganache over the top, letting it drizzle down the sides. Press crumbled cake scraps against the sides for a decorative finish.
- Chill: Allow the cake to rest at room temperature for 5-6 hours to set the layers and flavors. Then refrigerate overnight for the best texture and flavor development before serving. Optionally, garnish with fresh raspberries on top before serving.
Notes
- Pricking the dough layers before baking helps prevent bubbling for thin, even cakes.
- Use full-fat sour cream for a rich and creamy custard texture.
- Be sure to cool the custard completely before adding to butter to avoid melting it.
- Allow adequate chilling time for the flavors to meld and the cake to set fully.
- Fresh raspberries add a beautiful tartness and visual appeal but can be omitted if unavailable.
- The recipe makes 12 servings, so adjust portions accordingly for fewer servings.
