Preheat your oven to 180°C (356°F). In a large mixing bowl, beat the eggs and sugar with a mixer on high speed for about 4-5 minutes until foamy and pale.

Sift together the all-purpose flour and unsweetened cocoa powder, then gently fold it into the egg mixture using a spatula.

Pour the batter into a greased rectangular baking dish and bake for 15 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely.

In a small bowl, combine a portion of the milk with cornstarch and sift in cocoa, mixing to a smooth paste.

In a saucepan, heat the remaining milk along with sugar and vanilla over medium heat until it's steaming.

Gradually whisk in the cornstarch mixture and cook, stirring constantly, until the custard thickens, about 5-7 minutes. Remove from heat and let the custard cool.

Using a mixer, whip the heavy cream on medium speed for about 3-4 minutes. Gradually add sugar and sift in cocoa powder, continuing to whip until stiff peaks form.

Once done, gently refrigerate the whipped cream until you’re ready to assemble the cake.

Once the cake has cooled completely, slice it in half horizontally to create two layers.

Place one layer on a serving dish and spread a generous layer of the cooled custard cream over the top.

Carefully place the second cake layer on top and evenly spread the remaining custard cream on top, making it nice and smooth.

Next, take the whipped cream from the refrigerator and carefully spread it over the top of the second cake layer.

In a small saucepan, melt the butter over low heat, then whisk in unsweetened cocoa powder and honey until the mixture is smooth.

Cook for just a minute or two, stirring continuously to avoid burning. Once ready, remove from heat and pour the warm cocoa glaze over the assembled cake.

Finally, refrigerate the finished Sokolatina for at least 2 hours, or ideally overnight, to allow the layers to set and meld together beautifully.