Why You’ll Love This Recipe
This chocolate honey cake is the ultimate indulgence! The combination of soft, honey-infused chocolate cake layers and the creamy, tangy sour cream filling creates an unforgettable flavor experience. The crunchy cake crumbs pressed against the sides of the cake add an extra texture that makes every bite just a little more special. Whether you’re a fan of chocolate cake or sour cream desserts, this recipe is a must-try for its balance of flavors and textures. It’s a show-stopping cake that’s as impressive as it is delicious!
Ingredients
For the Chocolate Cake Layers:
Dry Ingredients (Sift together, set aside):
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ cup cocoa powder
Wet Ingredients (Cook over a water bath):
- ⅔ cup granulated sugar
- ¼ cup honey
- 4 oz unsalted butter (melted if desired to speed up the process)
- 2 eggs
- 1 tsp baking soda
For the Chocolate Honey Cake Cream:
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
Whipped Butter:
- 10 oz unsalted butter (room temperature)
For the Ganache:
- 2 tbsp boiling hot heavy cream
- 2 tbsp dark chocolate chips
Additional:
- 2 cups raspberries (optional for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
How to Make the Chocolate Honey Cake Layers:
- Sift the Dry Ingredients: In a large bowl, sift together the flour, baking powder, and cocoa powder. Set aside.
- Cook the Wet Ingredients: Set a saucepan over high heat and add about 1-2 inches of water. In a heatproof bowl, combine sugar, honey, and butter. When the water in the saucepan starts to simmer, reduce the heat to a gentle simmer. Place the heatproof bowl over the saucepan, ensuring the bowl doesn’t touch the water. Stir occasionally until the sugar is dissolved (about 5-10 minutes). Add eggs and continue whisking constantly until well mixed. Then, add baking soda and cook for another 1-2 minutes while whisking.
- Combine the Wet and Dry Ingredients: Pour the wet mixture into the sifted dry ingredients and mix using a sturdy wooden spoon until a dough forms. It will be sticky at first but will become easier to handle as it cools. Divide the dough into 8 equal portions and cover them as you work.
Rolling and Baking the Layers:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll the Dough: Roll each piece of dough between two sheets of parchment paper into slightly larger than an 8-inch circle. Poke holes in each layer about every inch using a fork to prevent air bubbles.
- Bake the Layers: Place each rolled dough on a baking sheet and bake for about 5-7 minutes. The edges should not brown. Remove from the oven, and immediately use an 8-inch round template (such as a salad plate or 8-inch baking pan) to cut each layer into perfect rounds. Set the scraps aside to cool.
- Crumble the Scraps: Once the scraps have cooled, crumble them into fine crumbs by pulsing them in a blender, crushing them with your fingers, or placing them in a ziplock bag and rolling with a rolling pin.
How to Make the Honey Cake Cream:
- Whip the Butter: In a separate bowl, whip the room temperature butter for 5-7 minutes until pale in color and fluffy. Set aside.
- Make the Sour Cream Custard: In a heatproof bowl, combine sugar, cornstarch, and eggs. Add vanilla extract and sour cream, then set the bowl over the saucepan with simmering water. Stir constantly until the mixture thickens and reaches around 160°F (about 25 minutes). The custard will start thick and then thin down before thickening again as the cornstarch and eggs work their magic.
- Cool the Custard: Allow the sour cream custard to cool completely at room temperature. To speed up the cooling process, you can place the bowl into some iced water.
- Combine the Cream: Add the cooled sour cream custard to the whipped butter in thirds, mixing well after each addition until smooth and fluffy. Set the cream aside.
Make the Chocolate Ganache:
- Prepare the Ganache: In a small bowl, combine boiling hot heavy cream and dark chocolate chips. Let it sit for 1 minute, then stir until smooth.
Assemble the Cake:
- Layer the Cake: Place a dab of cream in the center of the serving platter or cake board and top with one of the chocolate cake layers to keep it in place. Layer the cake with two scoops of cream between each layer, spreading the cream evenly.
- Cover the Cake: Once all the layers are stacked, cover the top and sides of the cake with the remaining cream. Pour the ganache over the top and use an offset spatula to spread it evenly over the cake.
- Finish with Cake Crumbs: Press the crushed cake crumbs against the sides of the cake, creating a border with crumbs over the top.
- Chill: Cover the cake and let it sit at room temperature for about 5-6 hours. Refrigerate overnight for best results. The flavors will develop further, and the texture will improve.
Servings and Timing
- Servings: 12 servings
- Prep time: 2 hours 20 minutes
- Cook time: 40 minutes
- Total time: 3 hours
Variations
- Fruit Filling: You can add fruit like raspberries or strawberries between the layers for an extra burst of flavor.
- Nutty Version: Add crushed hazelnuts or almonds to the filling or around the edge of the cake for a crunchy texture.
- Vegan Version: Substitute the butter and eggs with vegan alternatives such as coconut cream and flax eggs for a vegan-friendly version.
Storage
- Storage: Store the assembled cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the cake layers and filling separately for up to 2 months. Thaw before assembling.
FAQs
Can I use a different sweetener?
Yes, you can use any sweetener of your choice, including honey, maple syrup, or stevia. Adjust the quantity to taste.
Can I make this cake ahead of time?
Yes, this cake actually tastes better the longer it sits. Prepare it a day or two in advance, and refrigerate it for the best flavor and texture.
How can I make this cake gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend, and make sure the other ingredients do not contain gluten.
How do I know when the sour cream custard is done?
The custard will thicken and reach about 160°F. It should coat the back of a spoon.
Can I decorate the cake with anything else?
Feel free to garnish the cake with fresh berries, chocolate shavings, or a drizzle of additional ganache for a more festive look.
Conclusion
This Chocolate Honey Cake (Spartak) is the perfect indulgent treat for special occasions, combining layers of chocolate cake with creamy, tangy sour cream filling. The time and effort it takes to make this cake are well worth the delicious, mouthwatering result. With its rich flavor and perfect texture, this cake is sure to become a go-to dessert for your celebrations!
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Chocolate Honey Cake – Spartak Recipe
- Total Time: 3 hours
- Yield: 12 servings
Description
Chocolate Honey Cake (Spartak) is a decadent Russian dessert featuring tender chocolate honey cake layers, creamy sour cream filling, and a rich chocolate ganache. It’s a showstopper perfect for special occasions.
Ingredients
For the Chocolate 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
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 Whipped Butter:
10 oz unsalted butter (room temperature)
For the Ganache:
2 tbsp boiling hot heavy cream
2 tbsp dark chocolate chips
Additional Ingredients:
2 cups raspberries (optional for garnish)
Instructions
- Make the Chocolate Honey Cake Layers: Sift together flour, baking powder, and cocoa powder. In a saucepan, combine sugar, honey, and butter over simmering water. Add eggs, mix well, and add baking soda. Fold into dry ingredients and divide dough into 8 portions.
- Roll the Dough: Roll each dough portion into a circle, poke holes to prevent air bubbles, and bake at 375°F for 5-7 minutes. Cut into perfect rounds using a template.
- Make the Sour Cream Custard: Combine sugar, cornstarch, eggs, vanilla, and sour cream in a bowl. Heat over simmering water until thickened to 160°F. Cool the custard.
- Whip the Butter: Whip the room temperature butter until pale and fluffy. Add cooled sour cream custard in thirds, mixing well after each addition.
- Prepare the Ganache: Mix boiling cream with dark chocolate chips and stir until smooth.
- Assemble the Cake: Layer the cake rounds with two scoops of cream between each layer. Cover the top and sides with cream and pour ganache over the top. Press crumbled cake crumbs against the sides of the cake.
- Chill: Let the cake rest at room temperature for 5-6 hours, then refrigerate overnight for best results.
Notes
For a fruitier version, add berries like raspberries or strawberries between the layers.
For a nutty texture, consider adding crushed hazelnuts or almonds around the cake edges.
To make this vegan, substitute with vegan butter and flax eggs and use a dairy-free sour cream alternative.
- Prep Time: 2 hours 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 90mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
