Spartak Honey Cake

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

Add the baking soda and cook until the mixture turns a caramel color.

Let the mixture cool down slightly, then whisk in the eggs, followed by the cocoa powder and flour.

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

Roll out each portion, dock with a fork, bake in a preheated oven at 180°C (350°F) for 4-5 minutes, and trim the edges while warm.

In a saucepan, whisk together the sugar, eggs, milk, and starch, then cook 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 the chilled heavy cream until stiff peaks form, gradually fold in the cooled custard base, and mix with a mixer.

Assemble the cake by alternating the baked layers and the cream.

For the glaze, stir chocolate into warm cream until smooth, pour over the cake, and garnish with crumbs.