Chocolate-Honey Spartak Cake with Mascarpone Cream

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 'bubbling'. Place a smaller pot or metal bowl on top of the larger pot, ensuring that the bottom of the bowl does not touch the surface of the water. In the bowl, add butter, sugar, and honey. Heat, stirring occasionally with a spatula, until all the ingredients dissolve and combine into a smooth, liquid mixture. This should take about 5-7 minutes.

In a small bowl, beat the eggs with a fork until the yolks and whites are combined. Remove the bowl with the honey mixture from the pot. While continuously stirring the mixture with a whisk, pour in the beaten eggs in a very thin stream. Vigorous mixing is key to prevent the eggs from curdling due to the heat and turning into scrambled eggs. The mixture should become smooth and slightly thicken.

Place the bowl back over the pot of hot water. Add the baking soda and mix vigorously for about a minute. The mixture will start to foam, increase in volume, and take on a lighter, caramel color. This is a sign that the baking soda has activated. Remove the bowl from the water bath and set it aside.

In a large bowl, mix the sifted flour, cocoa, instant coffee, and salt. Make a well in the center. Pour the still warm, liquid honey mixture into it. Using a wooden spoon or spatula, start mixing, incorporating the dry ingredients from the sides until a sticky, thick dough forms.

Transfer the dough to a lightly floured countertop or board. Knead it briefly by hand, just until it is smooth and uniform, about 2-3 minutes. Shape the dough into a ball, flatten it slightly, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 30-40 minutes. The chilled dough will be less sticky and easier to roll out.

Preheat the oven to 180°C (fan or conventional). Prepare several sheets of baking paper. Take the dough out of the fridge and divide it into 8 equal parts. It's best to use a kitchen scale to ensure each portion is identical. 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 baking paper. Roll it out very thinly, to a thickness of about 1-2 mm, into a circle slightly larger than 24 cm in diameter. The dough is flexible, but if it sticks, you can lightly dust the rolling pin or the dough with flour. From the bottom of a 24 cm springform pan or from a large plate, trace a circle, and then cut it out with a pizza cutter or a regular knife. Do not remove the scraps - they will bake along with the base.

Prick the cut circle with a fork in several places to prevent air bubbles from forming during baking. Transfer the paper with the dough to a baking tray. Place in the preheated oven and bake for 5-7 minutes. The finished crust should be matte and slightly browned at the edges. Be careful not to burn it, as thin dough bakes very quickly.

Remove the baking sheet from the oven and carefully slide the paper with the baked layers onto a cooling rack. Repeat the rolling and baking process for the remaining 7 portions of dough. Set all the baked layers and scraps aside to cool completely. When the scraps are cold and hard, place them in a food processor or a sturdy zip-top bag and crush into fine crumbs using a rolling pin.

Prepare the cream. Make sure that the mascarpone cheese and cream are very well chilled. Also chill the bowl (preferably metal) and the mixer attachments by placing them in the freezer for 15 minutes. Pour the 36% cream into the chilled bowl and start whipping on medium speed. When the cream begins to thicken, gradually add the sifted powdered sugar. Increase the speed and whip until a thick, stiff cream forms (there should be clear traces left by the mixer).

Add the chilled mascarpone cheese (in 2-3 batches) and freshly grated lemon zest to the whipped cream. Reduce the mixer speed to the lowest setting and mix very briefly, just until the ingredients are combined into a smooth, uniform cream. You can also gently fold in the mascarpone using a spatula, making motions from bottom to top, so the cream doesn't lose its fluffiness.

On a platter or large plate where you will serve the cake, spread a little cream in the center - this will prevent the first layer from sliding. Place the first chocolate layer. Spread an even layer of cream on it (about 3-4 tablespoons). Cover with the second layer, press down gently, and spread cream again. Repeat this process until all layers are used. Do not spread cream on the last, top layer for now.

Spread the remaining cream on the top and sides of the cake, trying to smooth the surface. It doesn't have to be perfectly smooth, as the sides will be covered with crumbs. Place the assembled cake in the refrigerator for at least 8 hours, preferably overnight. This is an absolutely crucial step during which the firm layers will absorb moisture from the cream, become soft and 'cakey', and the flavors will meld together.

After cooling the cake, prepare the glaze. In a small saucepan, heat the 36% cream almost to boiling. Remove from heat. Add the broken dark chocolate and butter to the hot cream. Let it sit for 2-3 minutes without stirring, so the chocolate melts from the heat. After that time, mix everything with a spatula until smooth and shiny ganache forms.

Remove the cake from the refrigerator. Pour the slightly cooled but still liquid glaze in the center of the top of the cake. Use a spatula or spoon to spread it evenly, allowing it to flow freely down the sides, creating appetizing 'drips'. Generously sprinkle the sides of the cake with the prepared cake crumbs. On top, you can additionally sprinkle the cake with chopped, toasted walnuts. Place the cake in the refrigerator for another 30 minutes to let the glaze set.