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

Scale

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 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)

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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.