Chocolate Spartak Cake Without Rolling

Chocolate Spartak cake without rolling is a honey cake where the liquid cocoa batter is simply spread with a spatula onto parchment instead of being rolled out: two large layers bake for 10 minutes each at 180 C and are then split into four. The filling is a chocolate custard cream made with 500 ml of milk. It comes together very quickly - I recommend it, enjoy!

Chocolate Spartak Cake Without Rolling

A chocolate honey cake with chocolate custard cream: the layers of thin batter are spread with a spatula, no rolling pin needed.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Chilling 8 hours hrs

Total Time 9 hours hrs 10 minutes mins

Servings: 10 servings

Ingredients Method

Ingredients

  

For the layers

• 100 g butter
• 100 g honey
• 1 tsp baking soda
• 3 eggs
• 100 g sugar
• 210 g flour
• vanillin pinch
• salt pinch
• 30 g cocoa powder

For the cream

• 500 ml milk
• 2 eggs
• 150 g sugar
• 10 g vanilla sugar
• 40 g cornstarch can be replaced with flour
• 85 g dark chocolate
• 1 tbsp cocoa powder

Method

 

Cream

1. Put the eggs, sugar, vanilla sugar and cornstarch in a saucepan and whisk together well until smooth.
2. Pour in the hot milk and cook over low heat, stirring constantly, until it thickens and comes to a boil.
3. Immediately transfer the finished cream to another bowl, add chopped chocolate and mix well with a whisk until smooth, then fold in the cocoa powder. Cool the cream, stirring constantly.

Layers and assembly

1. In a saucepan, melt the butter with the honey, add the baking soda and cook for a couple of minutes until the mixture increases in volume and turns caramel-colored, then remove from heat.
2. In the mixer bowl, beat the eggs with salt and sugar for a couple of minutes, pour in the butter-honey mixture and beat again.
3. Sift in the flour with vanillin and cocoa powder in portions and mix - you'll get a thin, liquid batter.
4. Divide the batter into about 2 parts (340 g each) and spread thinly with a spoon or spatula on parchment on a 40x30 cm baking sheet. Bake the layers one at a time, 10 minutes each at 180 C.
5. Split each cooled layer into 2 pieces and trim them, keeping the trimmings for the crumb coating.
6. Spread cream between the layers, including on top, about 4 tbsp per layer, and coat the top and sides with the crumb. Refrigerate the cake overnight. Enjoy!
   

Tips

• The cornstarch in the cream can be replaced with flour.
• You can make the cream ahead of time; cool it while stirring constantly so a skin doesn't form.
• Divide the batter into about 340 g per layer and spread it thinly on parchment on a 40x30 cm baking sheet.
• Don't throw away the layer trimmings - they go into the crumb coating for the cake.
• Each layer takes about 4 tbsp of cream; spread cream on the top layer too.