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
Scale
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.
