Description
Chocolate Honey Cake, also known as Spartak Cake, is a decadent layered dessert featuring thin cocoa-infused honey dough rounds filled with a rich sour cream cream. This classic Eastern European cake offers a perfect balance of sweet honey, deep chocolate, and creamy filling, making it a beloved treat in Russian cuisine. The cake is chilled for several hours to develop soft, moist layers and is garnished with grated dark chocolate or cake crumbs for texture and presentation.
Ingredients
Scale
Dough Ingredients
- 1/2 cup honey
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour
Cream Ingredients
- 4 cups sour cream
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream
Garnish
- 1/2 cup dark chocolate, grated or melted
Instructions
- Prepare the Honey Mixture: In a medium saucepan over low heat, combine the honey, granulated sugar, and unsalted butter. Stir constantly until the mixture melts completely and becomes smooth. Whisk in the cocoa powder to incorporate it fully, then remove the saucepan from heat and allow the mixture to cool slightly to prevent cooking the eggs in the next step.
- Mix in Eggs and Baking Soda: Beat the eggs in a separate small bowl. Slowly whisk the eggs into the slightly cooled honey mixture, ensuring a steady incorporation without scrambling. Stir in the baking soda, which activates the mixture for the dough’s rise and texture.
- Form the Dough: Gradually fold in the all-purpose flour bit by bit, mixing until a soft dough forms that is pliable but not sticky. Divide the dough into 7 or 8 equal portions, individually wrap each piece in plastic wrap, and refrigerate for 30 minutes to firm up for easier rolling.
- Preheat Oven and Roll Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out each dough portion into a thin, round layer approximately 9 inches in diameter. Take care to keep the thickness even for uniform baking.
- Bake the Cake Layers: Place each rolled dough round onto a baking sheet and bake in the preheated oven for 5 to 6 minutes or until the layer is set but not overly browned. Remove from the oven and allow to cool completely on wire racks. Repeat with remaining dough portions.
- Prepare the Cream Filling: In a large mixing bowl, beat together sour cream, powdered sugar, vanilla extract, and heavy cream until the mixture becomes thick, smooth, and spreadable. This creamy filling will keep the delicate cake layers moist and flavorful.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of the sour cream mixture evenly over the top. Continue layering the cake rounds and cream until all layers are stacked, then frost the entire top and sides of the cake with the remaining cream.
- Garnish and Chill: Decorate the frosted cake with grated dark chocolate or melted chocolate drizzle. For a traditional touch, crumble one reserved cake layer and sprinkle the crumbs over the cake instead of chocolate. Refrigerate the cake for at least 6 hours or ideally overnight, allowing the flavors to meld and layers to soften perfectly before slicing and serving.
Notes
- The longer the cake chills, the softer and creamier the layers become, enhancing its texture and taste.
- For authentic presentation, reserve one cake layer, crumble it finely, and sprinkle these crumbs over the outside of the frosted cake instead of using grated chocolate.
- Ensure the honey mixture has cooled before adding eggs to avoid scrambling.
- Rolling the dough thin ensures delicate layers that bake quickly and remain tender.
- Use full-fat sour cream and heavy cream for best flavor and creaminess.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
