SPARTAK

MEGA CHOCOLATE HONEY CAKE

© International Culinary Academy KICA, 2021. Photo credit: Nataliya Khoroshaeva

 SPARTAK
For 1 cake d=20-22 cm and h=15 cm

CHOCOLATE AND HONEY SPONGE LAYERS

Ingredients Total weight: ~ 1575 g 100%

Honey 480 g 30%

Sugar 90 g 6%
Butter 82% 115 g 7%
Sour cream 15-20% 165 g 10%
Baking soda 12 g <1%
Whole eggs 260 g 17%
Salt 2.8 g <1%
All purpose flour 400 g 25%
Cocoa powder 22-24% 50 g 3%

1 Put the honey, sugar and butter in the saucepan. The butter can be either at room temperature or
right from the fridge.

2 Heat over low heat constantly stirring, until the sugar dissolves.

3 Add the sour cream combined with soda to the honey mixture. Stir well to prevent the mixture
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from burning. When a very foamy mass has formed in the saucepan, it means that the soda has
reacted with honey. You can remove the honey mixture from the heat and proceed to the next
step.

4 Pour the honey and sour cream mixture into the mixer bowl and whip with the whisk attachment
at medium speed, gradually adding eggs, until you obtain a homogeneous mass.

5 In a separate bowl mix the sifted flour, cocoa-powder and salt with the whisk.

6 Add dry ingredients mixed together to the honey, sour cream and egg mixture.

TIP
Turn off the mixer, remove the bowl and add the mixture of dry ingredients to it. Gently fold them in with the whisk and
only then mix in a mixer until a homogeneous texture. The ready batter should be runny and slightly warm. You should
work with it quickly, because as it cools, the butter hardens and the batter becomes thicker.

7 The weight of the ready batter is 1580 g and its quantity is enough for making 16-18 sponge
layers 15x30 cm.

8 Pour the batter on the baking tray and spread it in a thin layer with the offset spatula.

TIP
Try to spread the batter in an even layer so that you do not have too thin areas, otherwise the sponge layers will
overbake and it won’t be comfortable to work with them.

9 Bake the sponges for 5-8 minutes at 180 ˚С / 356 °F (but mind the peculiarities of your own
oven).

© International Culinary Academy KICA, 2021.

 SPARTAK
For 1 cake d=20-22 cm and h=15 cm

CHOCOLATE CUSTARD

Ingredients Total weight: ~ 1500 g 100%

Whole eggs 120 g 8%

Egg yolks 40 g 7%
Corn starch 30 g 2%
Sugar 150 g 10%
Milk 600 g 40%
Dark chocolate 60-70% 150 g 10%
Butter 82% 100 g 7%
Whipping cream 33-36% 300 g 20%
Vanilla 1 pod <1%

1 Pour the milk into the saucepan and add seeds of 1 vanilla pod (you may also add the pod itself
for a better aroma).

2 Bring the milk to a boil and take it off the heat. Then cover it with the lid or cling film in contact
and leave to infuse and to cool down for 15-20 minutes.

3 In a separate bowl mix the whole eggs, egg yolks, sugar and cornstarch with the whisk until
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homogeneous texture.

4 Constantly stirring, in a thin stream pour the warm milk into the egg mixture. Then transfer it back
to the saucepan and put at low heat. While constantly stirring, cook the custard until it thickens.

5 Take the ready custard off the heat and pour into a low and wide container to cool down faster.

6 Once the custard reaches the room temperature, add softened butter and stir it with spatula.

7 Add the dark chocolate into the custard and butter mixture and stir with the spatula.

8 Pour the mixture into the measuring cup and process it with the hand blender until smooth, shiny
and homogeneous texture. Then pour it into a separate bowl.

9 Pour the cold cream into the mixer bowl and whip it with the whisk attachment until medium stiff
peaks.

10 Combine the whipped cream with the chocolate custard in several stages with the help of the
spatula.

11 Cover the chocolate custard with the cling film in contact and put it in the fridge at 4 °С / 39 °F
until it is completely cold.

© International Culinary Academy KICA, 2021.

 SPARTAK
For 1 cake d=20-22 cm and h=15 cm

CHERRY FILLING

Ingredients Total weight: ~ 516 g 100%

Pitted cherries 450 g 87%

Sugar 60 g 12%
Pectin NH Sosa 6g 1%

1 Put the pitted cherries into the saucepan and place it over low heat.

2 Add the pectin NH combined with sugar and constantly stirring, bring the mixture to a boil.

3 Once the cherry sauce has boiled, pour it into a separate container and cover with cling film in
contact.

4 Cool down the cherry filling at room temperature and put it in the fridge for 12 hours to set.

CHOCOLATE GANACHE

Ingredients Total weight: ~ 600 g 100%

Dark chocolate 60-70% 300 g 50%

Whipping cream 33-36% 300 g 50%

1 Bring the cream almost to a boil.

TIP
Shake the saucepan from time to time not to miss the moment when the cream is hot.

2 Remove the hot cream from the stove. Add dark chocolate in callets and set aside for a couple of
minutes.

3 Thoroughly stir the mixture until homogeneous texture with the spatula.

4 Pour it in a separate container and cover with cling film in contact.

5 Put the ganache in the fridge for 12 hours to set.

© International Culinary Academy KICA, 2021.

 SPARTAK
For 1 cake d=20-22 cm and h=15 cm

ASSEMBLING THE CAKE

Ingredients

Baked chocolate and honey sponge layers

Chocolate custard
Cherry filling

1 Turn the sponge layers over and carefully remove the parchment paper. Then arrange them in
one or more rows on the table so that it is convenient to cover the sponges with the custard.

2 In a thin layer apply the chocolate custard on the chocolate and honey sponge layers with the
offset spatula.

TIPS
In order to distribute the custard between the sponges evenly, you need to divide its weight (~ 1490 g) by the total
number of the layers: 1490 g of custard / 16-18 layers = ~ 80-90 g of custard per sponge layer.
Attentively apply the custard on the edges, as they are usually dry.

3 Stir the cherry filling well and scatter it over the custard. Since the sponges are very soft, you can
start assembling the cake immediately after applying the custard and the filling. It is better to
start with the layer that was the first to be covered with custard and end with the layer that was
covered last.

4 Gently roll the first sponge layer. The first layer should be rolled up very carefully and as tightly as
possible so that there is no hollow in the center of the cake later. At the same time, it may crack a
little, but you shouldn’t worry, since after the assembling and soaking it won’t be visible.

5 Then, tightly wrap another 3-4 sponge layers around the roll. After that, place it in the center of
the cake base and carefully wrap all the remaining sponge layers around the cake in a standing
position.

6 Wrap the assembled cake with the acetate film, put an adjustable cake ring on it and place it in
the fridge to stabilize for at least 4-6 hours, preferably overnight.

© International Culinary Academy KICA, 2021.

 SPARTAK
For 1 cake d=20-22 cm and h=15 cm

COATING AND DECORATING THE CAKE

Ingredients

Chocolate ganache
Amarena cherries in heavy syrup or fresh cherries or
chocolate décor (optional)

1 Take the assembled cake out of the fridge, unmold it and remove the acetate film.

2 Apply the first layer of the ganache, smooth it out and put the cake in the fridge for 15-20
minutes.

TIP
Before using the ganache, which has stabilized in the fridge for 12 hours, leave it at room temperature for a few hours
so that it acquires a soft consistency.

3 Cover the cake with the second layer of the ganache and smooth it out well on the turntable with
the icing scraper.

4 Decorate the cake with fresh cherries and/or chocolate décor (optional).

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© International Culinary Academy KICA, 2021.