Spartak Honey Cake

Combine sugar, honey, and butter in a saucepan over heat and melt until smooth. Stir in the baking soda and cook until the mixture turns a caramel color.

Let the mixture cool slightly, then beat in the eggs. Next, mix in the cocoa powder and flour.

Knead into a soft dough. Let it rest for a bit. Weigh and divide into equal portions.

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

For the cream, whisk together sugar, eggs, milk, and starch in a saucepan. Cook over medium heat, stirring constantly, until thickened.

Remove from heat, add butter, mix well, and cover with plastic wrap pressed directly onto the surface. Leave to cool completely.

Whip the cold heavy cream until stiff peaks form. Gradually fold in 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, pour over the cake, and sprinkle with the crushed leftover crumbs.