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Торт "Спартак" с шоколадным кремом

Spartak Cake - Chocolate Honey Layer Cake

Thin chocolate-honey layers with a silky chocolate custard buttercream. This Eastern European classic gets better overnight, when the layers soak up the cream.
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Prep Time 1 hour
Cook Time 1 hour
Resting time 10 hours
Total Time 12 hours
Servings: 12 slices
Cuisine: Home cooking
Ingredients Method Notes

Ingredients
  

Layers
  • 350-450 g flour
  • 50 g cocoa powder
  • 8 g baking soda
  • 150 g sugar
  • 50 g honey
  • 90 ml water
  • 1 egg
  • 50 g butter or margarine
Chocolate custard buttercream
  • 500 ml milk
  • 2 eggs
  • 200 g sugar
  • 45 g cornstarch
  • 45 g cocoa powder
  • 200 g butter room temperature

Method
 

Cream
  1. Heat the milk. In a bowl whisk the eggs with the sugar, cornstarch and cocoa, loosen with a splash of warm milk and stir.
  2. Pour the mixture into the hot milk in a thin stream and cook, stirring constantly, until thick and just bubbling. Cool completely.
  3. Whip the soft butter until fluffy, then add the cooled custard base a spoonful at a time, whipping until smooth.
Layers
  1. Melt the sugar, honey, butter and water in a bain-marie until fully dissolved. Off the heat, quickly stir in the beaten egg.
  2. Pour the mixture into a bowl with the sifted flour, cocoa and baking soda. Knead quickly into a soft dough - add flour sparingly, it should stay pliable.
  3. Divide into 8-10 pieces, roll each thin and bake at 200 °C (390 °F) for 5-7 minutes. Cool the layers.
Assembly
  1. Generously spread each layer with cream, pressing lightly. Rest a couple of hours at room temperature, then refrigerate overnight.
  2. Coat the sides with crumbs made from trimmings and decorate as you like. Enjoy!

Notes

You'll get 8-10 thin layers; blitz one into crumbs for the sides.