If you’ve been hunting for a show-stopping dessert that feels like a warm hug wrapped in chocolate and honey, look no further than this Chocolate Honey Cake with Raspberries and Rich Ganache Recipe. This cake is a masterpiece of delicate, tender layers infused with the subtle sweetness of honey, silky sour cream custard cream, and a drizzle of luxurious dark chocolate ganache. Fresh raspberries add a vibrant burst of tartness that cuts through the richness perfectly, making every bite extraordinarily memorable. Whether you’re treating yourself or impressing guests, this cake delivers a sensational balance of flavors and textures that’s nothing short of addictive.
Ingredients You’ll Need
The magic of this Chocolate Honey Cake with Raspberries and Rich Ganache Recipe comes alive because of its deceptively simple ingredients. Each component brings a special quality, from the cocoa powder’s deep chocolate notes to the honey’s floral sweetness, all playing a critical role in creating the cake’s soft texture and luscious flavors.
- All-purpose flour: Provides the perfect structure to hold this delicate cake together without being too dense.
- Baking powder: Helps the layers rise just enough for that tender crumb you’re craving.
- Cocoa powder: Infuses the cake with rich chocolate flavor and gives a beautiful dark color.
- Granulated sugar: Balances the honey’s natural sweetness and adds a touch of crisp texture in the crust.
- Honey: Adds moistness, natural sweetness, and a subtle floral depth that makes this cake so unique.
- Unsalted butter: Provides richness, enhances mouthfeel, and supports the creamy texture in both the cake and frosting.
- Eggs: Bind everything together and lend a tender, moist crumb to the cake.
- Baking soda: Reacts with the sour cream for a light rise and perfect crumb.
- Full-fat sour cream: Creates the custard cream’s silky smoothness and gives a bit of tang to balance the sweetness.
- Cornstarch: Thickens the custard, making it rich and stable for layering.
- Vanilla extract or vanilla paste: Elevates the flavor, adding aromatic warmth and complexity.
- Boiling heavy cream: Melts the chocolate chips perfectly to create a glossy, luscious ganache.
- Dark chocolate chips: Make the intense ganache coating that adds a bittersweet contrast to the sweet layers.
- Fresh raspberries: Optional but highly recommended, they provide freshness and a pop of bright, natural color.
How to Make Chocolate Honey Cake with Raspberries and Rich Ganache Recipe
Step 1: Make the Chocolate Honey Cake Layers
Begin by sifting together your flour, baking powder, and cocoa powder to ensure even distribution and a light texture in your final cake. Next, create a gentle heat with a double boiler or simmering water to melt the butter, mixed with sugar and honey, melding them into a smooth, fragrant syrup. Whisk in the eggs and baking soda until everything is beautifully combined. Fold this wet mixture into the dry ingredients to make a soft dough. Divide the dough into eight equal portions for rolling.
Step 2: Roll the Dough
Take each portion and roll it out into a thin circle—aim for consistency in size so your cake layers stack evenly. To prevent unwanted air bubbles that could disrupt the cake’s delicate texture, prick holes gently with a fork across the surface. Bake each round at 375°F for about 5 to 7 minutes until just set. While still warm, cut with a round template for perfectly uniform cake layers.
Step 3: Make the Sour Cream Custard
In a heatproof bowl, whisk together sugar, cornstarch, eggs, vanilla, and full-fat sour cream. Place the bowl over simmering water to gently cook the mixture, stirring constantly to avoid lumps, until it thickens up to 160°F and coats the back of a spoon delightfully. Remove it from heat and let the custard cool completely—this silky filling is what adds richness and moisture inside the layers.
Step 4: Whip the Butter
Take the unsalted butter at room temperature and whip it until it’s pale, airy, and fluffy. This step is essential to get that luscious, light cream texture. Gradually add the cooled sour cream custard to the whipped butter in thirds, mixing thoroughly after each addition to create a smooth and creamy frosting without any lumps.
Step 5: Prepare the Ganache
Heat the heavy cream until boiling and pour it immediately over dark chocolate chips in a bowl. Let it sit for a few minutes to melt, then stir gently until your ganache is glossy, thick, and perfectly smooth—a rich, decadent topper that contrasts beautifully with the honey notes.
Step 6: Assemble the Cake
Now, the fun part: layering. Place one cake round on your serving dish, add two generous scoops of the creamy sour cream custard, spread evenly, then top with the next cake layer. Repeat until all layers are stacked. Cover the entire cake with the remaining cream, smoothing it on the top and sides. Press crumbled cake scraps along the edges for texture and rustic charm. Pour the dark ganache over the top, allowing it to cascade down the sides for a dramatic finish.
Step 7: Chill
Let your masterpiece rest at room temperature for 5 to 6 hours to let the flavors mingle and the cream set just right. For ultimate indulgence, refrigerate overnight—the patience here rewards you with a perfectly melded, tender cake that slices beautifully every time.
How to Serve Chocolate Honey Cake with Raspberries and Rich Ganache Recipe
Garnishes
Fresh raspberries aren’t just for looks—they add a lively, tart burst that cuts through the cake’s sweetness. Scatter them across the top or nestle them along the sides for a jewel-like appearance. You can also dust the cake lightly with cocoa powder or powdered sugar for a delicate, elegant touch.
Side Dishes
This cake pairs wonderfully with lightly whipped cream or a scoop of vanilla bean ice cream to balance its richness. Alternatively, a hot espresso or robust black tea can highlight the chocolate and honey flavors brilliantly, turning your serving into a true experience.
Creative Ways to Present
Try serving individual slices adorned with a drizzle of extra ganache and a few raspberries perched on top for an impressive dessert plate. You can also place thin chocolate shards or edible gold leaf for a festive, upscale presentation that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
This cake holds up beautifully refrigerated for up to 4 days when covered tightly. The flavors develop further, and the cake stays moist and tender, so don’t hesitate to make it a day ahead for better results.
Freezing
If you want to freeze the cake, wrap it well in several layers of plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. Thaw it in the fridge overnight before serving to retain its creamy texture and flavor.
Reheating
To enjoy your cake just like fresh, let slices sit at room temperature for 20 to 30 minutes before serving. Avoid microwaving as it may change the texture of the custard and ganache.
FAQs
Can I substitute honey with another sweetener in this recipe?
Honey provides a unique floral sweetness and moisture that’s hard to replicate, but you can use maple syrup or agave nectar in equal parts if you need an alternative. Keep in mind this might slightly alter the flavor profile.
Do I have to use sour cream in the custard?
Sour cream adds essential tang and creaminess to the custard. If you need a substitute, Greek yogurt with similar fat content can work, but it may change the texture slightly.
How do I prevent the cake layers from becoming too dry?
Rolling the dough thinly and baking for a short time ensures the layers stay tender. Also, the generous sour cream custard between layers keeps the cake moist and soft.
Can I make this cake gluten-free?
Yes, by swapping all-purpose flour for a gluten-free blend designed for baking, you can create a gluten-free version. Make sure the blend contains xanthan gum or another binder for proper texture.
Is it necessary to chill the cake overnight?
While you can serve the cake after a few hours of resting, chilling it overnight enhances the flavors and texture, allowing the layers to meld beautifully for the best eating experience.
Final Thoughts
This Chocolate Honey Cake with Raspberries and Rich Ganache Recipe is truly one of those treats you’ll want to make again and again. Its perfect harmony of sweet, tangy, and rich elements will brighten any occasion or simply elevate your everyday dessert game. I’m confident that once you experience the melt-in-your-mouth layers with that fresh raspberry sparkle and velvety ganache, it will become a treasured favorite in your baking repertoire. So roll up your sleeves and let the delicious journey begin!
Print
Chocolate Honey Cake with Raspberries and Rich Ganache Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Description
This decadent Chocolate Honey Cake, inspired by the Spartak recipe, features multiple thin chocolate cake layers sweetened with honey and baked to perfection. The layers are generously filled with a luscious sour cream custard-infused buttercream, topped with a rich dark chocolate ganache and adorned with cake crumbs. Optional fresh raspberries add a pop of color and freshness. This cake requires patience but rewards with exquisite texture and balanced flavors, making it perfect for special occasions.
Ingredients
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
Sour Cream Custard Filling
- 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
Additional
- 2 cups raspberries (optional for garnish)
Instructions
- Make the Chocolate Honey Cake Layers: Sift together the all-purpose flour, baking powder, and cocoa powder to ensure a light and even mixture. In a saucepan set over simmering water, combine granulated sugar, honey, and melted butter, stirring gently until incorporated. Remove from heat and gradually whisk in the eggs and baking soda until smooth. Fold this wet mixture into the dry ingredients carefully to create a soft dough. Divide the dough into eight equal portions for individual cake layers.
- Roll the Dough: On a lightly floured surface, roll each dough portion into a thin, even circle. Using a fork or skewer, gently poke holes throughout each circle to prevent air bubbles during baking. Place them on baking sheets and bake at 375°F (190°C) for 5 to 7 minutes until firm to the touch. Use a round template to cut each baked sheet into perfect circles for uniform layers.
- Make the Sour Cream Custard: In a heatproof bowl, combine the granulated sugar, cornstarch, eggs, vanilla extract, and full-fat sour cream. Place the bowl over simmering water to create a double boiler, stirring continuously until the mixture thickens and reaches around 160°F (71°C). Remove from heat and cool completely, stirring occasionally to prevent skin formation.
- Whip the Butter: Using a stand or hand mixer, whip the room temperature unsalted butter until pale and fluffy, which will take about 3 to 5 minutes. Gradually add the cooled sour cream custard in three additions, mixing well after each to achieve a smooth and creamy buttercream filling.
- Prepare the Ganache: Pour boiling hot heavy cream over the dark chocolate chips in a small bowl. Let it sit for 1 to 2 minutes before stirring gently until the mixture is smooth and glossy, forming the ganache.
- Assemble the Cake: Place one cake round on your serving plate and spread two generous scoops of the buttercream filling on top. Repeat layering with remaining cake rounds and cream, covering the top and sides fully. Pour the prepared ganache over the top, allowing it to drip slightly down the sides. Press crumbled pieces of leftover cake layers gently around the sides to decorate.
- Chill: Allow the assembled cake to rest at room temperature for 5 to 6 hours to let the flavors meld and the cream set slightly. For best results, refrigerate the cake overnight before serving. Optionally, garnish with fresh raspberries for a vibrant finish.
Notes
- Ensure eggs and butter are at room temperature before starting for better mixing.
- Poking holes in the rolled dough layers prevents bubbling and uneven baking.
- Cooling the custard completely before mixing it with butter is critical to avoid separation.
- You can prepare the cake layers and custard a day in advance to save time on assembly day.
- If fresh raspberries are not available, you can use other berries or omit them altogether.
- Letting the cake chill overnight enhances the flavor and texture significantly.
