Chocolate Spartak cake is seriously the best cake! It is made with thin chocolate layers that are filled with fluffy cream cheese frosting and then glazed with a chocolate ganache!
This cake is best made ahead of time! This recipe makes 12 layers for a tall cake or it makes 2 cakes that are 6 layers each.
When I was younger, I used to make this cake with my mom for weddings! Everyone loved the way my mom made this recipe! When we moved to America my mom visited a family here and they served her this chocolate Spartak cake. The very friendly host shared this recipe with my mother. And ever since then, this cake has been a hit!
People still contact my mom for her to bake this cake for orders. On every occasion this cake is the most requested! I’m so so honored to share chocolate Spartak cake with you all!
Ingredients for chocolate Spartak cake
This recipe makes about 16 layers. You can make 2 shorter cakes or one tall one.
For the layers
- 2 sticks of butter (16 tbl)
- 2 cups white granulated sugar
- 3/4 cup milk
- 3 eggs
- 2 teaspoons of baking soda
- 4 tablespoons Dutch cocoa
- 2 1/2 cups of flour, plus more
- 11 oz Hershey’s milk chocolate chips ( 1 bag)
- 6 tablespoons of milk
Fluffy cream cheese frosting
- 20 oz softened cream cheese (2 1/2 packs)
- 6 oz of sweetened condensed milk
- 5 12 oz of Extra creamy cool whip ( 5 tubs)
How to make Chocolate Spartak cake
First, you will need to make a double boiler, you can do that by taking a big pot, filling it with a few inches of water then placing a heatproof bowl that will fit inside of it. Let the water underneath come to a boil, then turn it down to a low boil.
into the double boiler add 2 sticks of butter, once the butter melts add 2 cups of sugar. Mix the butter and sugar then immediately add 3/4 cup of milk. keep stirring until the sugar has melted.
While the sugar is melting, in a clean bowl mix 2.5 cups of flour and 4 tablespoons of good-quality cocoa powder. Once the sugar has melted beat 3 eggs in a small bowl and get ready 2 teaspoons of baking soda.
Add the beaten eggs to the melted butter, quickly mixing it with a whisk for a few minutes. Make sure you don’t stop mixing the egg for a good 2 minutes. ( if you don’t whisk it, the egg will turn into scrambled eggs) Once the egg is whisked in, add 2 teaspoons of baking soda and gently mix it in with the whisk. The batter should foam up once the baking soda is mixed.
(to make sure your baking soda is fresh just add a little bit of some vinegar in a cup, if it foams up-the baking soda is good to use!)
Once the baking soda foams up, add the sifted flour and cocoa powder, the batter will the liquidly, add 1/2 of flour at a time then continue to mix it in until the batter is thick and mostly sticks away from the walls of the double boiler. ( the amount of flour will depend on what kind of cocoa powder you use, also the type of flour makes a difference. I use All trumps flour. )
This may take an additional 2-3 cups of flour. Just keep mixing it with a whisk until you can no longer mix it with the whisk, which at that point switch to a wooden or rubber spoon. This whole process will take about 10 minutes. Do not take it off the heat.
It is easier to roll the dough while it is warm.
Take the double boiler off the heat, and on a heatproof cutting board place the double boiler with the dough onto a countertop.
Dust the countertop with flour, then take about 1/2 cup of dough. Roll it into a ball then dust the top with flour. Using a rolling pin, roll the ball of dough out into a circle.
The size of the circle depends on how wide you want the chocolate Spartak cake to be. I usually use a 12-inch spring form as a guide for the size of the dough.
Tip: find a big flat plate or a spring form. And roll out the dough to the same size. You will also use this plate to cut out the shape of the dough.
Preheat the oven to 350F
Roll all the dough into a circle then place your template on top of the dough, with a sharp knife cut around the plate or spring form. Put the scraps underneath the dough into the double boiler. You can reuse them to roll out with the rest of the dough.
You want to roll the dough out thinly, they will get thicker as they bake.
Line a baking sheet with foil, then dust a little bit of flour on it. put the cutout dough onto the baking sheet and bake for 7-9 minutes.
Gently remove the baked layer onto a countertop and let it cool. Do not stack the baked layers while they are hot.
Bake every layer like this.
Make the cream cheese frosting
Add 2 softened cream cheese blocks into a stand mixer (you can use a hand mixer as well) and beat it on high speed for 7 minutes. Scrape the sides of the mixing bowl every 2 minutes to make sure to beat all the lumps of cream cheese.
After 7 minutes add 6 oz of sweetened condensed cream then mix for an additional 3 minutes.
Once the cream cheese is whipped, add the extra creamy cool whip, and mix on medium speed just to combine.
Assemble the cake
Place one cake layer on a cake stand, then add about 4 ice cream scoops of cream on top of the layer. With a spoon spread the cream evenly all over.
Repeat this process for all layers. Do not add cream to the top layer!
Slightly press each layer down on top of the other one every time you put a new layer on top of the cream. This will help to get rid of air bubbles.
Depending on how many layers you get out of the cake, you can either make one tall cake or 2 shorter cakes. You can also make one shorter cake and the rest of the layers placed into a bag and its shelf is stable for a few weeks.
Let the cake stand at room temperature all night and all day. About 16 hours. ( this makes the cake super soft!)
After the cake had a chance to soften, let’s make the chocolate ganache!
I’ve used many chocolate companies before, and Hershey’s has so far been the best for chocolate Spartak cake!
Start with emptying a bag of Hershey’s milk chocolate chips into a saucepan. To the saucepan add 6 tablespoons of milk. Add it to low heat while stirring nonstop. Once the chocolate melts and becomes smooth, take it off the heat.
Let the chocolate come to room temperature then spread the chocolate all over the top of the cake. If you made 2 cakes, divide the chocolate ganache in two. Let the chocolate drip down the sides of the cake.
Place the cake in the fridge overnight. When cutting the cake, place the knife under hot water for a few seconds, then wipe the knife dry then cut the cake. The heated knife helps you get smooth cuts.
Chocolate Spartak cake
Ingredients
- 16 tbs butter ( 2 sticks)
- 2 cups white granulated sugar
- 3/4 cup milk
- 3 eggs
- 2 tsp baking soda
- 4 tbs Dutch cocoa
- 2.5 cups flour and more
chocolate ganache
- 11 oz Hershey's milk chocolate chips (1 bag)
- 6 tbl milk
Cream cheese frosting
- 20 oz softened cream cheese (2 1/2 packs)
- 6 oz sweetened condensed milk
- 60 oz extra creamy cool whop ( 5 12oz tubs)
Instructions
chocolate layers
- (refer to pictures above)First you will need to make a double boiler, you can do that by taking a big pot, fill it with a few inches with water then find a heat proof bowl that will fit inside of it. Let the water underneath come to a boil, then turn it down to a low boil.
- into the double boiler add 2 sticks of butter, once the butter melts add 2 cups of sugar. Mix the butter and sugar then immediately add 3/4 cup of milk. keep stirring until the sugar has melted.
- While the sugar is melting, in a clean bowl mix 2.5 cups of flour and 4 table spoons of good quality cocoa powder. Once the sugar has melted beat 3 eggs in a small bowl and get ready 2 teaspoons of baking soda.
- Add the beaten eggs into the melted butter, quickly mixing it with a whisk for a few minutes. Make sure you don't stop mixing the egg for a good 2 minutes. ( if you don't whisk it, the egg will turn into scrambled eggs) Make sure you don’t stop mixing the egg for a good 2 minutes. Once the egg is whisked in, add in 2 teaspoons of baking soda and gently mix it in with the whisk. The batter should foam up once the baking soda is mixed it.(to make sure your baking soda is fresh just add a little bit to some vinegar, if it foams up-the baking soda is good to use!)
- Once the baking soda foams up, add the sifted flour and cocoa powder, the batter will the liquidly, add 1/2 of flour at a time then continue to mix it in until the batter is thick and mostly sticks away from the walls of the double boiler. ( the amount of flour will depend of what kind of cocoa powder you use, also the type of flour makes a difference. I use All trumps flour. )This may take an additional 2-3 cups of flour. Just keep mixing it with a whisk until you can no longer mix it with the whisk, which at the point switch to a wooden or rubber spoon. This whole process will take about 10 minutes. Do not take it off the heat.It is easier to roll the dough while its warm.
- Take the double boiler off the heat, on a heat proof cutting board place the double boiler with the dough onto a countertop. Dust the countertop with flour, then take abut 1/2 cup of dough. Roll it into a ball then dust the top with flour. Using a rolling pin, roll out the ball of dough out into a circle. The size of the circle depends on how wide you want to the to be. I usually use a 12 inch spring form as a guide for the size of the dough.Tip: find a big flat plate or a spring form. And roll out the dough as the same size. You will also use this plate to cut out the shape of the dough.
- Preheat the oven to 350F
- Roll all the dough into a circle then place your template on top of the of the dough, with a sharp knife cut around the plate or spring form. Put the scraps underneath the dough into the double boiler. You can reuse them to roll out with the rest of the dough. You want to roll the dough out thinly, they will get thicker as they bake.
- Line a baking sheet with with foil, then dust a little bit of flour on it. put the cutout dough onto the baking sheet and bake for 7-9 minutes. Gently remove the baked layer onto a countertop and let it cool. Do not stack the baked layers while they are hot.Bake every layer like this.
MAKE THE CREAM CHEESE FROSTING
- Add 2 1/2 softened cream cheese blocks into a stand mixer (you can use a hand mixer as well) and beat it on a high speed for 7 minutes. Scrape the sides of the mixing bowl every 2 minutes to make sure to beat all the lumps of cream cheese.
- After 7 minutes add 6 oz of sweetened condensed cream then mix for an addition 3 minutes.
- Once the cream cheese is whipped, add the extra creamy cool whip, mix on medium speed just to combine.
ASSEMBLE THE CAKE
- Place one cake layer on a cake stand, then add about 4 ice cream scoops of cream on top of the layer. With a spoon spread the cream evenly all over.
- Repeat this process for all layers. Do not add cream to the top layer!Slightly press each layer down on top of the other one every time you put a new layer on top of the cream. This will help to get rid of air bubbles.Cover the sides with left over cream.
- Depending on how many layers you get out of the cake, you can either make one tall cake or 2 shorter cakes. You can also make one shorter cake and the rest of the layers place into a bag and its shelf stable for a few weeks.
Let the cake rest!
- Let the cake stand in room temperature all night and all day. About 16 hours( this makes the cake supper soft!)After the cake had a chance to soften, lets make the chocolate ganache!
Chocolate ganache
- Start with emptying a bag of Hershey’s milk chocolate chips into a saucepan. To the saucepan add 6 tablespoons of milk. Add it to a low heat while stirring non stop .Once the chocolate melts and becomes smooth, take it off the heat.
- Let the chocolate come to room temperature then spread the chocolate all over the top of the cake. If you made 2 cakes, divide the chocolate ganache in two. Let the chocolate drip down the sides of the cake.
- Place the cake in the fridge over night!When cutting the cake, place the knife under hot water for a few seconds, then wipe the knife dry then cut the cake. The heated knife helps yo get smooth cuts.
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