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Chocolate-Honey Cake "Spartak" with Sour Cream Frosting
Instructions
I start with the dough. In a deep enamelled pot I place the honey, butter and 1 cup of sugar. I use good-quality natural honey – the aroma of the layers depends on it.
I put the pot over medium heat and stir constantly with a spoon until the butter and sugar have completely dissolved. It is important not to let the mixture boil – just melt all the ingredients until smooth and remove from the heat.
Into the warm (not hot!) honey-butter mixture I beat 2 chicken eggs. If the mixture is too hot, the eggs may curdle – so I let it cool a little before adding the eggs.
I whisk the contents of the pot thoroughly with a fork or whisk until smooth, then put it back over low heat and warm it slightly. I add the baking soda – it is needed to make the layers fluffy.
I stir the mixture right on the heat, without removing the pot. Before your eyes a small miracle happens: the mass starts to foam, lighten and roughly double in volume – this is the soda reacting with the honey. I take it off the heat as soon as it foams up.
I add dark cocoa powder to the foamy mass – it is the dark cocoa that gives a rich chocolate colour and flavour. I stir until the cocoa is fully dissolved, so there are no lumps.
Gradually I work in the sifted wheat flour, mixing with a spoon. The flour must be sifted – this way the dough turns out more airy.
I knead the dough first with a spoon in the pot, then turn it out onto a flour-dusted surface and continue kneading with clean hands. The dough for "Spartak" should be soft and slightly sticky – if you add too much flour, the layers will turn out hard and will not soak well with the frosting.
I divide the dough into 5 roughly equal pieces. I dust the table generously with flour and lightly knead each piece, shaping it into a ball.
I sprinkle the baking sheet generously with wheat flour. I take the first ball of dough and roll it out with a rolling pin into a thin sheet 2–3 mm thick on a flour-dusted surface. On top I place a wide plate (22–24 cm in diameter) and cut out an even circle with a knife. I carefully transfer the circle to the baking sheet. I set the trimmings aside – I will use them to make another layer later.
I repeat the procedure with the remaining 4 pieces of dough – that gives 5 layers. From the trimmings I form a sixth "ball" and roll out a 6th layer from it. I bake the layers in an oven preheated to 180°C for 2–3 minutes each – they bake very quickly! It is important not to overbake them, otherwise the layers will dry out and become hard. I lift the baked layer with a spatula and cool it on a wire rack.
While the layers cool, I make the sour cream frosting. Into a deep, clean bowl I put 1 litre of rich homemade sour cream, add 300 g of condensed milk and 1 cup of sugar. Important: I use specifically homemade sour cream – store-bought turns runny when whisked and does not hold its shape.
I whisk all the components with a mixer on medium speed for 5–10 minutes, until the frosting becomes thick, airy and fluffy. If I use store-bought sour cream, I always add a cream thickener (1 sachet), otherwise the frosting will be too runny.
I move on to assembling the cake. I place the first layer on a wide flat tray or dish and spread it generously with sour cream frosting – I do not skimp on the frosting, so the cake soaks well and turns out tender.
I add the second layer and again spread it generously with frosting. I repeat with all the remaining layers – each layer should be well coated.
With the remaining sour cream frosting I coat the sides and top of the cake, smoothing the surface with a spatula. For a more striking look you can cover the cake with chocolate glaze instead of frosting.
I put the cake in the refrigerator for now and start preparing the decoration – a chocolate tower. On a sheet of A4 paper I draw schematic sketches of the tower, divided into several parts (base, middle section, top). This way the tower will be easier to assemble.
I break the milk chocolate (200 g) into pieces and transfer it to a deep glass bowl.
I melt the chocolate in a water bath, stirring constantly, until completely liquid. It is important not to overheat the chocolate – it should be warm and fluid but not hot, otherwise it will be impossible to work with.
I pour the melted chocolate into an ordinary (sturdy) plastic sleeve and snip off one corner with small scissors – this makes a piping bag. I place the tower sketches inside a clear plastic sleeve, lay another sleeve on top, and through it I pipe the outlines of the tower parts with chocolate, then fill them in completely. I apply the chocolate in a thick layer so the parts are strong and do not break during assembly.
I put the sleeves with the chocolate parts in the freezer for 10–15 minutes, until the chocolate has fully set. Then I carefully peel off the sleeve and begin assembling the tower. This is the trickiest stage, requiring patience and speed – the chocolate melts in your hands. I start with the tower legs: I stand 4 legs on a cutting board, leaning them against each other, and fill the joints with melted chocolate. I send each assembled part straight to the freezer for a couple of minutes to set. Then I place the largest square of the base on the legs and fix it with chocolate.
While the lower part sets in the freezer, I assemble the middle and upper parts of the tower the same way. Then I join all the parts into a single structure, securing the joints with chocolate. I let the tower set completely and carefully move it onto the cake. With the remaining melted chocolate I make patterns on the surface of the cake to my taste. I coat the sides of the cake with chopped walnuts.
I put the cake in the refrigerator for at least 2–3 hours, and preferably overnight – in this time the layers soak through completely with frosting and become incredibly tender. Before serving I slice it with a sharp knife and serve with tea or coffee.
Tips
- 1
The layers for "Spartak" cake bake very quickly – literally 2–3 minutes at 180°C. It is important not to overbake them, otherwise they will become dry and hard and will not soak well with the frosting. A ready layer should be just lightly golden at the edges.
- 2
For the frosting I always use rich homemade sour cream (at least 20% fat) – store-bought often turns runny when whisked. If you do not have homemade, add a cream thickener or gelatine (1 tsp, soaked beforehand) to the frosting.
- 3
The cake must be kept in the refrigerator for at least 2–3 hours, and preferably overnight – in this time the layers soak through completely and become soft, like in a classic honey cake ("Medovik"). Freshly baked layers are hard, but after soaking they melt in your mouth.
- 4
The chocolate tower can be replaced with a simpler decoration: dust the cake with grated chocolate, cocoa powder, chopped nuts, or decorate it with fresh berries. The taste of the cake will not change, but it will take much less time.
FAQ
Can I replace the honey in the recipe with sugar? +
Technically you can, but the cake will lose its highlight – the honey aroma and tenderness. Honey gives the layers a special texture and flavour that is hard to replace. If you have no honey, it is better to make a different cake rather than this one. If you are allergic to honey, you can try replacing it with invert syrup, but the result will be different.
How long can the cake be stored in the refrigerator? +
I keep the finished cake in the refrigerator in a closed container or covered for up to 3–4 days. With each day it becomes more tender and soaks better. After 4 days the sour cream frosting may start to turn sour, so I do not recommend keeping it longer.
Is the chocolate tower decoration essential? +
No, the chocolate tower is a beautiful but optional element. I often simply dust the cake with grated chocolate, cocoa or chopped nuts, or decorate it with fresh berries. The taste of the cake does not depend on the decoration, but the tower really does make it impressive for a festive table.
Can "Spartak" cake be frozen? +
You can freeze both the finished cake and the individual layers. I freeze the finished cake for 1–2 hours, then transfer it to a container and keep it in the freezer for up to 1 month. I defrost it gradually in the refrigerator. The layers can be frozen separately and the frosting made fresh before assembly.
Why did the dough turn out too sticky, or conversely too hard? +
The dough for "Spartak" should be soft and slightly sticky – that is normal. If it is too sticky, add a little more flour (1 tbsp at a time), but do not overdo it – too much flour makes the layers hard and dry. If the dough is hard, then too much flour was added – such layers will not soak well with the frosting.
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