Spartak Cake 'Caramel Night'

Prepare a water bath. Pour water into a pot to a height of about 3-4 cm and bring it to a boil. Reduce the heat so that the water is just gently 'bubbling'. Place a metal or glass bowl on top of the pot that is larger than the diameter of the pot and does not touch the surface of the water. In the bowl, add the diced butter, sugar, and honey.

Mix the ingredients in a bowl using a whisk until the butter and sugar are completely dissolved and the mixture becomes smooth and liquid. This should take about 5-7 minutes. In the meantime, in a small bowl, lightly beat the eggs with a fork.

Very slowly, in a thin stream, pour the beaten eggs into the hot honey mixture, constantly whisking vigorously. This is a very important moment - continuous mixing will prevent the eggs from curdling and turning into scrambled eggs. Mix for another 1-2 minutes, until the mixture thickens slightly.

Add baking soda to the hot mixture and stir for about a minute. The mixture will rapidly increase in volume and become very fluffy and frothy. This is the correct reaction. Remove the bowl from the water bath.

In a separate, large bowl, mix the sifted flour, cocoa powder, and a pinch of salt. Sifting is important to aerate the ingredients and eliminate lumps. Make a well in the center and pour in the hot, frothy honey mixture.

Using a wooden spoon or spatula, start mixing the ingredients, folding the dry into the center until they are initially combined. When the dough has cooled slightly, transfer it to a work surface and briefly knead it by hand, just until you achieve a uniform, smooth ball. The dough will be soft and slightly sticky – this is normal.

Shape the dough into a disk, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 1 hour. Chilling the dough will make it firm and much easier to roll out.

Preheat the oven to 180°C (fan). Take the chilled dough out of the fridge, unwrap it from the foil, and divide it into 8 equal parts using a kitchen scale or by eye. Shape each part into a ball. Keep the parts you are not currently using covered to prevent them from drying out.

Take one ball of dough and place it on a sheet of parchment paper. Roll it out into a very thin circle, about 1-2 mm thick. The dough is flexible, but roll it gently. Immediately on the paper, place a plate or the bottom of a springform pan with a diameter of 22-24 cm and cut out a perfect circle with a sharp knife. Do not remove the scraps!

Prick the dough thoroughly with a fork all over the surface. This will prevent air bubbles from forming during baking. Transfer the paper with the dough and scraps onto a large baking sheet.

Place the baking sheet in the preheated oven and bake each layer for 5-7 minutes. The finished layer will be matte and dry to the touch. Be careful not to burn it. The hot layer is soft, but it hardens very quickly once removed. Move the parchment with the baked layer to a cooling rack. Repeat the process for all 8 pieces of dough. Collect all the baked scraps in a bowl.

In a mixing bowl, place the well-chilled mascarpone cheese. Using the whisk attachment, mix it on medium speed for about 30 seconds, just until it becomes smooth and creamy. Do not mix for too long!

Reduce the mixer speed to the minimum and add the chilled condensed milk in a thin stream while continuously mixing. Once all the milk has been added, increase the speed to medium and mix for another 1-2 minutes until the cream becomes thick, fluffy, and stable.

Finally, add the completely cooled coffee and optionally rum. Gently mix with a spatula or on the lowest speed of the mixer, just until the ingredients are combined. The finished cream should be thick and smooth. Place it in the refrigerator while preparing the topping.

Break the chocolate into small pieces and place them in a heatproof bowl. In a small saucepan, heat the heavy cream until it is very hot, but do not bring it to a boil (small bubbles will appear at the edges).

Pour the hot cream over the pieces of chocolate. Do not stir! Set the bowl aside for 3-4 minutes. The heat of the cream will melt the chocolate. After this time, start gently mixing the mixture with a small whisk or spatula, beginning from the center of the bowl and making small, circular motions. Gradually expand the movements to the entire bowl until a smooth, shiny, and uniform glaze is formed.

Prepare a platter or plate on which you will serve the cake. Place a small teaspoon of cream in the center (this will prevent the first layer from sliding). Place the first chocolate layer on top. Spread an even layer of cream on it (about 2-3 full tablespoons). Cover with the second layer, pressing down gently.

Repeat the process, alternating layers and cream until all ingredients are used up. Place the last, eighth layer on top. Use the remaining cream to thinly coat the top and sides of the cake. This layer is called a 'crumb coat' and 'seals' in all the crumbs.

Place the assembled cake in the refrigerator for at least 30-60 minutes to allow the cream to set. During this time, prepare the crumbs for decoration. Place the previously baked cake scraps in a sturdy ziplock bag and crush them with a rolling pin into fine 'sand'.

Take the chilled cake out of the refrigerator. Pour the ganache glaze, which should still be liquid but no longer hot (at body temperature), into the center of the cake. Gently tilting the stand or using a spatula, spread the glaze so that it covers the entire top and begins to drip down the sides in an irregular manner, creating a 'drip' effect.

Before the glaze completely sets, sprinkle the sides of the cake with the crumbs you prepared earlier. You can do this by gently 'pressing' the crumbs with your hand against the sides of the cake. Additionally, you can decorate the top of the cake with chopped walnuts.

Place the finished cake in the refrigerator for at least 12 hours, preferably for a full day (24 hours). This is the most important step, during which the hard and crumbly layers will absorb moisture from the cream, becoming wonderfully soft and melting in your mouth. The flavors will blend perfectly.