Spartak Cake

Place sugar, honey, and butter in a saucepan over heat and melt until smooth.

Add baking soda and cook until it achieves a caramel hue.

Let the mixture cool down just a bit, then beat in the eggs, and fold in the cocoa powder and flour.

Knead into a soft dough, let it rest briefly, weigh it, and divide into equal portions.

Roll out, prick with a fork, and bake in a preheated oven at 180°C (350°F) for 4–5 minutes, then remove and trim to the desired diameter.

For the custard, whisk together sugar, eggs, milk, and starch in a saucepan, and place over medium heat until thickened.

Remove from heat, stir in the butter, cover with plastic wrap pressed directly onto the surface, and let cool completely.

Whip cold heavy cream until stiff peaks form, then gradually incorporate the cooled custard base using a mixer.

Assemble the cake by alternating the layers and the cream.

For the glaze, add chocolate to warm heavy cream and stir until smooth, drizzle over the cake, and garnish with crumbs made from the trimmed edges.