Chocolate-Coffee Spartak Cake with Mascarpone Cream and White Chocolate

Prepare a water bath. Pour water into a larger 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 simmering. Place a smaller pot or metal bowl on top of the larger pot, ensuring that the bottom does not touch the water. Add butter, sugar, and honey to the bowl. Heat while stirring with a whisk until all the ingredients melt and combine into a smooth, uniform mixture. This should take about 5-7 minutes.

In a small bowl, beat the eggs with a fork to combine the yolks with the whites. Without removing the bowl from the water bath, very slowly pour the beaten eggs into the hot butter-honey mixture in a thin stream, while continuously whisking vigorously. This is a very important step to prevent the eggs from curdling. Stir the mixture for another 2-3 minutes until it thickens slightly.

In a separate, large bowl, combine the dry ingredients. Add the flour, cocoa powder, instant coffee, and baking soda. Use a whisk or fork to mix the ingredients thoroughly and evenly distribute the baking soda and cocoa. Sifting the ingredients through a sieve will help avoid lumps and additionally aerate them.

Remove the bowl with the hot mixture from the water bath. Pour the hot, liquid mixture into the bowl with the dry ingredients. Using a wooden spoon or spatula, start mixing the ingredients from the center, gradually incorporating the flour from the edges. Mix until the ingredients are combined and a thick, sticky dough forms. Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour, preferably for 2 hours. The dough needs to chill well to be rollable.

Preheat the oven to 180°C (fan). Take the chilled dough out onto a lightly floured surface. Divide the dough into 8 equal parts. The easiest way to do this is by rolling the dough into a log and cutting it into 8 pieces. Shape each portion into a ball. Keep the remaining dough balls covered (e.g., with plastic wrap) to prevent them from drying out.

Take one ball of dough and place it on a sheet of baking paper. Cover it with a second sheet of paper. Roll out the dough very thinly, to a thickness of about 1-2 mm and a diameter slightly larger than 22-24 cm. Trace a circle from a plate or the bottom of a springform pan of the desired diameter, gently pressing it onto the dough. Do not cut out the circle yet. Prick the entire surface of the dough with a fork to prevent air bubbles from forming during baking.

Transfer the paper with the rolled-out dough to the baking tray. Place in the preheated oven and bake for 5-7 minutes. The layers bake very quickly! The finished layer will be matte and slightly hard at the edges. Immediately after removing from the oven, while it is still hot and soft, place the same plate or mold on top and cut out a perfect circle with a sharp knife. Leave the trimmed dough scraps on the paper.

Carefully remove the cut layers onto a cooling rack. Repeat steps 6 and 7 for all the remaining 7 portions of dough. Gather the scraps from all the layers on one baking sheet and bake for a few more minutes until they are very crispy. Once cooled, grind them in a food processor or crush them with a rolling pin in a bag into fine crumbs for decoration.

Prepare the cream. Break the white chocolate into small pieces and place it in a bowl. Melt it in a water bath or in the microwave (in short intervals of 20-30 seconds, stirring each time). Set the melted chocolate aside to cool completely. It should be at room temperature but still liquid.

In a large, chilled bowl, place the very cold 36% cream. Whip it with a mixer on high speed until it starts to thicken and form soft peaks. Be careful not to 'overwhip' it (to make butter). It should be stiff but still fluffy.

In a second bowl, place the cold mascarpone cheese, sifted powdered sugar, and vanilla paste. Mix on medium speed just until the ingredients are combined into a smooth, uniform mass, about 30-40 seconds. Then pour in the cooled white chocolate and briefly mix again until combined.

Add 1/3 of the whipped cream to the mascarpone and chocolate mixture. Gently fold with a spatula to loosen the mixture. Then add the remaining whipped cream and very gently combine both mixtures with upward motions. Mix only until you achieve a uniform, fluffy cream. Use the finished cream immediately for layering the cake.

On the platter or plate where you will serve the cake, spread a little cream in the center. Place the first layer of cake on it - this will prevent the cake from sliding. Spread an even layer of cream on the layer (about 2-3 full tablespoons). Use a curved spatula or the back of a spoon to spread the cream all the way to the edges.

Cover the layer of cream with the second layer, pressing it down gently. Spread another portion of cream again. Repeat this process until the last, eighth layer. Use the remaining cream to coat the top and sides of the cake, creating a thin, even layer. Place the cake in the refrigerator for at least 4-6 hours, preferably overnight. This step is crucial for the layers to soften and absorb moisture.

Prepare the glaze. In a small saucepan, heat the 30% cream almost to boiling. Remove from heat. Add the broken dark chocolate pieces to the hot cream. Let it sit for 2-3 minutes without stirring, so the chocolate can melt. After that time, gently mix with a whisk or spatula until you achieve a smooth, shiny glaze (ganache). Set aside to cool slightly for about 10 minutes.

Take the chilled cake out of the refrigerator. Pour the cooled chocolate glaze over the top, allowing it to flow freely down the sides, creating appetizing drips. Sprinkle the sides of the cake and the edges of the top with the prepared cake crumbs. Additionally, if using, sprinkle the top with toasted and chopped hazelnuts.

Place the finished cake back in the refrigerator for at least 1 hour to allow the glaze to set. The cake tastes best after 24 hours from preparation. Cutting the cake will be easier if you dip the knife in hot water for a moment and then wipe it dry.