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Chocolate Spartak cake

Chocolate Spartak cake is made with thin chocolate layers filled with fluffy cream cheese frosting then glazed with a chocolate ganache!
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dessert
Servings 24 people

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.
Keyword chocolatecake, dessert, moussecake, spartak