Spartak chocolate cake

12 servings
12 hours

How to make Spartak chocolate cake? To make cakes, we need: flour, cocoa powder, sugar, softened butter, eggs, soda, baking powder and honey.

Sift 400g flour into a large bowl, add 4 tbsp cocoa powder and one tsp baking powder. Stir. Be prepared for the fact that flour may be needed more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

In a small saucepan, mix together 4 tablespoons of honey (that's about 100 grams), 150g of sugar and 100g of butter.

Heat a bigger pot of water for a steam bath. Place a pan of honey mixture on a steam bath and bring to uniformity with constant stirring.

Break 2 eggs and whisk them a little. In a thin stream, pour the eggs into the mixture, stirring constantly. Add the soda. The mass will immediately increase in size and foam will appear. Cook for 10 minutes without stopping stirring. Remove from the heat and allow to cool slightly, 2-3 minute enough.

Add the custard honey mixture to a bowl of flour and cocoa, mix well with a spoon. The dough may seem liquid at first, but there is no need to add flour. Cooling, the dough will thicken, become elastic and will not stick to the hands.

Roll up the sausage and cut it into eight equal parts.

Place them on a plate, cover with cling film or plastic bag and leave for 15 minutes at room temperature. After that, place in the refrigerator for another 15 minutes.

Remove the dough from the refrigerator and roll out the first portion of the dough up to 2 millimeters thick immediately on the baking paper (parchment) so that it is not transferred later. Do not pour flour. Place the dough along with the paper on a baking sheet, tip the surface with a fork in a few places and place in the oven. Bake no longer than 6-8 minutes at 180 ° C. Perhaps your oven will need a little less or more time. While the cake is baking, prepare the next portion

Remove the bark from the oven and cut immediately according to the shape. To do this, use a pan lid, plate, bottom from baking tin or a piece of cardboard. Fold the trimmings separately - from them we will make a crumb to decorate the cake. Ready-made cakes cannot be stacked on top of each other so that they do not stick together.

Make the cream. For it, we will need: milk, eggs, sugar, vanilla sugar or vanillin, flour, butter. Butter should be at room temperature.

Pour 500ml milk into a saucepan, gradually add two slightly beaten eggs, 150g sugar, 2 tsp vanilla sugar and 100g flour. Stir until smooth. Place in a water bath and cook until thickened. Constantly stir the cream so that it does not burn.

The cream will be ready when a line can be drawn on the surface. Remove from the heat and let the mass cool. Mix periodically so that the surface is not covered with film. In order not to constantly interfere, you can cover the cream with cling film in contact.

Whisk 200g softened butter until fluffy with a mixer. Continuing to beat, add the cooled cream to the oil in a tablespoon.

Gradually intervene like this all the custard part. As a result, an air and a rather thick mass should be obtained.

Assemble the cake on a backing.

Brush all the cooled cake cakes and sides with cold cream. Leave without cream only the last top cake.

Grind the scraps from the cakes in a blender or mash with a rolling pin in a bag.

Sprinkle over the sides of the cake.

The chocolate glaze can be brewed independently from cocoa powder, or you can use the finished chocolate bar to save time. For the glaze, melt one bar of chocolate and 50-60 g of butter in the microwave in short pulses of 10-15 seconds, stirring the glaze each time.

Gently cover the top of the cake with icing, flatten with a silicone spatula or a wide knife. Send the Spartacus cake to the refrigerator for 8-10 hours, or better at night, so that the cake is evenly soaked.