Spartak chocolate cake

Step-by-step cooking

1. Step 1:

   

   To prepare cakes, we will need: flour, cocoa powder, sugar, softened butter, eggs, soda, baking powder and honey.

2. Step 2:

   

   In a large bowl, sift 400 g of flour, add 4 tablespoons of cocoa powder and one teaspoon of baking powder. Mix it up.

3. Step 3:

   

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

4. Step 4:

   

   Heat a bigger pot with water for a steam bath. We install a saucepan with a honey mixture on a steam bath and, with constant stirring, bring it to uniformity.

5. Step 5:

   

   Break 2 eggs and beat them a little with a whisk. Pour the eggs into the mixture in a thin stream, stirring constantly. Add soda. The mass will immediately increase in size and foam will appear. Cook for 10 minutes, stirring constantly. Remove from the heat and allow to cool slightly, 2-3 minutes is enough.

6. Step 6:

   

   Add the custard honey mixture to a bowl with flour and cocoa, knead well with a spoon. The dough may seem runny at first, but you do not need to add flour. Cooling down, the dough will thicken, become elastic and will not stick to your hands.

7. Step 7:

   

   Roll the sausage and cut it into eight equal parts.

8. Step 8:

   

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

9. Step 9:

   

   We take the dough out of the refrigerator and roll out the first portion of the dough up to 2 millimeters thick immediately on baking paper (parchment) so that it does not shift later. Do not add flour. We put the dough together with the paper on a baking sheet, prick the surface with a fork in several places and put it in the oven. Bake for no longer than 6-8 minutes at 180oC. While the cake is being baked, we prepare the next portion.

10. Step 10:

    

    We take the cake out of the oven and immediately cut it into shape. To do this, we use a lid from a saucepan, a plate, the bottom of a baking dish or a piece of cardboard. We put the trimmings separately — we will make a crumb from them to decorate the cake. Ready-made cakes can not be stacked on top of each other so that they do not stick together.

11. Step 11:

    

    Let's prepare the cream. For it we will need: milk, eggs, sugar, vanilla sugar or vanillin, flour, butter. The butter should be at room temperature.

13. Step 12:

    

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

14. Step 13:

    

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

15. Step 14:

    

    With a mixer, beat 200 g of softened butter until fluffy. Continuing to beat, add a tablespoon of cooled cream to the oil.

16. Step 15:

    

    Gradually mix in the whole custard part. The result should be an airy and rather thick mass.

17. Step 16:

    

    Assemble the cake on the substrate.

18. Step 17:

    

    Lubricate all the cooled cakes and sides of the cake with cold cream. We leave only the last top cake without cream.

19. Step 18:

    

    Cuttings from cakes are crushed in a blender or kneaded with a rolling pin in a bag.

20. Step 19:

    

    Sprinkle the sides of the cake.

21. Step 20:

    

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

22. Step 21:

    

    The top of the cake is carefully filled with icing, leveled with a silicone spatula or a wide knife. We send the Spartak cake to the refrigerator for 8-10 hours, and preferably overnight, so that the cakes are evenly soaked.