Decadent Chocolate & Honey Spartak Cake

Divine taste, so tender that it melts in your mouth! Chocolate Spartak cake is the perfect combination of chocolate and honey cake layers, custard and wonderful glaze. This dessert is something between Honey cake and Napoleon.
cook time: 12h
Noah Merrick
Decadent Chocolate & Honey Spartak Cake

Nutrition Facts (per serving)

349
Calories
17g
Fat
39g
Carbs
6g
Protein

Ingredients (12 portions)

For the cakes:

Sugar 150 g
Wheat flour 400 g
Butter 100 g
Cocoa 4 tbsp
Eggs 2 pc
Honey 4 tbsp
Baking powder 1 tsp
Soda 1 tsp

For cream:

Sugar 150 g
Wheat flour 100 g
Butter 200 g
Milk 500 g
Eggs 2 pc
Vanilla sugar 2 tsp

For the glaze:

Butter 60 g
bitter chocolate 100 g

Recipe instructions

Step 1

Step 1
How to make Spartak chocolate cake? To prepare the cakes we will need: flour, cocoa powder, sugar, softened butter, eggs, soda, baking powder and honey.

Step 2

Step 2
Sift 400 g of flour into a large bowl, add 4 tablespoons of cocoa powder and one teaspoon of baking powder. Stir. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. Read about the properties of flour in the article at the end of this recipe.

Step 3

Step 3
In a small saucepan, mix 4 tablespoons of honey (this is about 100 grams), 150 g of sugar and 100 g of butter.

Step 4

Step 4
Heat a larger pan with water for a steam bath; when the water boils, reduce the heat, the boil should not be strong. Place the pan with the honey mixture in a steam bath and stir until smooth, stirring constantly.

Step 5

Step 5
Break 2 eggs and beat them a little with a whisk. Pour the eggs into the mixture in a thin stream, stirring constantly. Add soda. The mass will immediately increase in size and foam will appear. Cook for 10 minutes, stirring continuously. Remove from heat and let cool slightly, 2-3 minutes is enough. Read the intricacies of using soda in baking in a separate article at the end of this recipe.

Step 6

Step 6
Add the custard honey mixture to the bowl with flour and cocoa, mix well with a spoon. The dough may seem runny at first, but there is no need to add flour. As it cools, the dough will thicken, become elastic and will not stick to your hands.

Step 7

Step 7
Roll the sausage and cut it into eight equal pieces.

Step 8

Step 8
Place them on a plate, cover with cling film or a plastic bag and leave for 15 minutes at room temperature. After this, place in the refrigerator for another 15 minutes.

Step 9

Step 9
Remove the dough from the refrigerator and roll out the first portion of dough to a thickness of 2 ml immediately on baking paper (parchment) so as not to transfer it later. Do not add flour. Place the dough along with the paper on a baking sheet, prick the surface with a fork in several places and place in the oven. Bake for no longer than 6-8 minutes at 180 C. Your oven may need a little less or more time. While the crust is baking, prepare the next batch.

Step 10

Step 10
Remove the crust from the oven and immediately cut to shape. To do this, use a pan lid, a plate, the bottom of a baking dish, or a piece of cardboard. Fold the scraps separately — we will use them to make crumbs for decorating the cake. Ready-made cakes should not be stacked on top of each other to prevent them from sticking together.

Step 11

Step 11
Start preparing the cream. For it we need: milk, eggs, sugar, vanilla sugar or vanillin, flour, butter. Butter should be at room temperature.

Step 12

Step 12
Pour 500 ml of milk into a saucepan, gradually add two slightly beaten eggs, 150 g of sugar, 2 tsp. vanilla sugar and 100 g flour. Stir until smooth. Place in a water bath and cook until thickened. Stir the cream constantly to prevent it from burning.

Step 13

Step 13
The cream will be ready when a line can be drawn on the surface. Remove from heat and let the mixture cool. Stir occasionally to prevent the surface from becoming covered with a film. In order not to constantly interfere, you can cover the cream with cling film in contact.

Step 14

Step 14
Using a mixer, beat 200 g of softened butter until fluffy. Continuing to beat, add the cooled cream to the butter, one tablespoon at a time.

Step 15

Step 15
Gradually stir in the entire custard mixture. The result should be an airy and fairly thick mass.

Step 16

Step 16
Assemble the cake onto the base.

Step 17

Step 17
Brush all cooled cake layers and sides of the cake with cold cream. Leave only the last top layer without cream.

Step 18

Step 18
Grind the cake scraps in a blender or mash them with a rolling pin in a bag.

Step 19

Step 19
Sprinkle the sides of the cake.

Step 20

Step 20
You can make your own chocolate glaze from cocoa powder, or you can use a ready-made chocolate bar to save time. For the glaze, melt one chocolate bar and 50-60 g of butter in the microwave in short bursts of 10-15 seconds, stirring the glaze each time.

Step 21

Step 21
Carefully pour the glaze over the top of the cake and level it with a silicone spatula or a wide knife. Place the Spartak cake in the refrigerator for 8-10 hours, or preferably overnight, so that the cakes are evenly soaked.

Additional rubrics

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