chocolate spartak cake

Chocolate Spartak Cake Recipe

sugar

Tbsp unsalted butter (softened)

milk

tsp baking soda

all-purpose flour

Tbsp unsweetened cocoa

(16 Tbsp butter, softened at room temp)

sweetened condensed milk (raw/un-cooked)

cream cheese (soft

whipping cream

Tbsp sugar

Sift together 2 cups minus 1 tbsp flour with 1 1/2 Tbsp cocoa. Set aside.

Beat together 1 egg and 1 cup sugar with whisk attachment on medium speed for 6 min.

Add 4 Tbsp softened butter, warm milk, and baking soda. Mix on medium/high speed 3 min, until smooth.

Bring a large pot of water to a boil. Place mixture in a glass bowl or medium sauce pan over the steam for 10 min, stirring frequently.

Remove from heat and immediately add sifted flour and cocoa mixture.Stir until even consistency. (Add flour right away or you will ruin the dough). Let stand at room temp 20 min; until just warm. It thickens as it cools. It's easier to roll out dough if it's still warm. Preheat the Oven to 350˚ F.

Place a heaping tbsp of dough over a large sheet of parchment paper. Sprinkle flour over the dough (so it doesn't stick to your rolling pin) and roll it out to a very thin 9" circle. Place your round dish over the dough and use a pizza slicer to cut out the circle. Push the scraps away from the circle or they will bake into it. I was able to get two circles on one large sheet of parchment paper and baked them together. Bake the parchment paper with dough directly on the middle oven rack at 350 for 4-5 min until edges just start to brown. Don't touch the tops of the layers while hot; it will indent. Reserve the baked scraps.

Transfer layers to a clean, dry surface. They can be stacked once cooled to room temp. You can also make the layers several days in advance and store them in plastic wrap until ready to frost. You can re-use the parchment papers to roll out and bake all the layers.

How to Make Spartak Cake Layers: Preheat the Oven to 350˚ F at step 5 while dough is cooling.

With the whisk attachment, beat together 2 packages softened butter and 1 can sweetened condensed milk on medium speed for 7 min, scraping down the bowl as needed.

Mix in the softened cream cheese a little bit at a time until smooth (2-3 min). It's important that the cream cheese is really soft or you might get small chunks of cream cheese in the frosting. Scrape down the bowl as needed.

In a separate bowl, beat very cold heavy whipping cream and 1 1/2 tbsp powdered sugar on high speed (about 2 min) or until stiff peaks form. Fold whipped cream into the rest of the frosting until well blended.

How to Make the cream/frosting:

Place your first layer over one of the re-used sheets of parchment paper and spread enough frosting to cover the entire surface. Place the next layer on top and press it down with your hand so you don't have air gaps. Repeat step one with all the layers. Finish by frosting the sides.

Over the second re-used sheet of parchment paper, use a rolling pin to crush the baked cake scraps.

Generously sprinkle the crumbs over the top and sides. Refrigerate overnight (it takes about 10 hours for the layers to soften).

Assembling the Cake:

The Best Chocolate Spartak Cake is truly amazing and one of the best! It has many thin layers of soft and moist chocolatey delight with smooth and delicate frosting.

The Best Chocolate Spartak Cake

– organic all-purpose flour ((+1/2 for rolling))

– cocoa powder

baking powder

baking soda

sea salt

– eggs ((I used home-raised chicken eggs))

– sugar

– organic whole milk

vanilla

unsalted butter

cream cheese ((softened to room temperature))

condensed milk

vanilla extract

– cold heavy whipping cream

6.6 oz – Hershey dark chocolate milk

– organic powdered sugar

First things first, measure out and sift dry ingredients: flour, cocoa powder, baking soda, baking powder, salt, and set aside until ready for use.

Prepare a water bath by pouring water into a saucepan that perfectly fits under a glass mixing bowl and bring it to a boil.

While the water is coming to a boil beat eggs and sugar on high for 5 minutes or until light, fluffy and pale yellow in color.

Remove the mixer bowl from the stand mixer and add milk, vanilla (not pictured), cubed and softened butter into the mixer bowl with the egg mixture.

Reduce the water bath heat to med/high (to prevent the water splashing out) and place the mixer bowl over the saucepan with boiling/steaming water, making sure that the bowl doesn't touch the water.

Cook the mixture for 8 minutes, stirring constantly, using a silicone spatula (important for easier stirring). The consistency will thin out at first (which is normal), then will start foaming and doubling in size.

Remove the mixer bowl from the heat and immediately add in the sifted flour/cocoa mixture. Using a firm silicone spatula, mix the hot foamy wet mixture with the dry mixture from the bottom of the bowl upward until well combined, with no dry ingredients left behind. It should have a smooth and stretchy consistency.

Set the dough aside and cool to room temperature for about 30 minutes or so before working with it. The dough will thicken as it cools.

Chocolate Spartak Cake Batter Instructions

Using a silicone spatula, scoop and weigh out 8 oz. of the dough (exact measuring is helpful for even layers). Roll the dough around in flour to coat it and place it onto a parchment paper dusted with more flour. Flatten it into a disk.

Using a rolling pin, roll the dough out flat, working from the center outward. Flip the disk over from the bottom side up (just like you would pizza dough). Dust the paper with additional flour if the dough gets sticky, and roll until it's spread out 1/4 inch beyond your preferred cutting form.

Place the round disk (I use the bottom disk of a springform pan) over the rolled out dough. Then, using a pizza cutter, cut along the perimeter of the form (if the dough gets stuck to the pizza cutter dusted with more flour).

NOTE: I use an 8&quot; disk to cut out 8 oz. of rolled out dough for tall cakes (the layers will be thicker) and a 10&quot; disk to cut out 8 oz. of rolled out dough for shorter cakes. The look is up to you, however thick or thin you like your layers. You can even make a 12&quot; wide in diameter using the same amount (8 oz.) of dough.I use a large sheet (16 x 24) of parchment paper. Roll and bake 2 layers at a time.

After 2 layers of dough is ready to bake, transfer the parchment paper by sliding it onto this cookie baking sheet (it works best).

Spartak Cake Layers Shaping Instructions

Bake in a preheated oven to 350 F for 8 minutes. While the cake layers are baking, repeat the same rolling instructions.

Remove from the oven, slide the parchment paper with baked layers onto the countertop for them to cool for 5 minutes before transferring them onto a cooling rack. Immediately place the second set of rolled-out cake layers into the oven and repeat the same baking instructions.

Using a cake spatula, separate the cake layer from the parchment paper by running it under the layer and gently. Transfer the layers onto cooling racks to cool completely before frosting. The layers will be pretty soft after baking be pretty gentle not to chip or break them during the transfer process.

NOTE: I use 3 sheets of parchment paper and rotate them. While the first set of layers are cooling down the second is baking and on the third sheet, I&#039;m rolling out the next cake layers. I repeat these rotation steps until all the cake layers are baked.

Spartak Cake Layers Baking Instructions

While the chocolate cake layers are cooling, make the frosting.

Start by beating softened butter until creamy and smooth, about a minute or so. Add softened cream cheese and beat again until both are well combined for another minute. Scrape down the cream off the sides of the mixer bowl halfway through.

Next, add condensed milk and beat again for a minute or so, scraping down the cream off the sides of the mixer bowl halfway through mixing.

Then add vanilla and salt mix for another minute.

Finally, add cold heavy cream. Start beating the cream slowly on low, then gradually increase the mixing speed to medium. Again, scraping down the cream multiple times to ensure all the ingredients are well incorporated.

As the heavy whipping cream gets combined with the buttercream it will liquify more. The frosting will thicken during the mixing process. Do not overbeat the frosting! As soon as it starts to hold its shape the frosting is ready.

Spartak Butter Cream Frosting Instructions

Place the first chocolate cake layer onto your favorite cake stand (2" wider than the cake layers). Using a 1/2 cup ice cream scoop, scoop 3 scoops (ha-ha, tongue twister) of frosting and spread it out evenly over the cake layer.

Place the second chocolate cake layer over the frosting and repeat the same scooping, spreading instructions until you're done frosting all the cake layers.

Using the remaining cream, frost the sides and the top of the cake.

Warning: since this cake is almost 6&#039; tall and the frosting is not very thick you need to frost the cake carefully for the layers to stay in place and not slide off or lean.

As soon as you're done frosting the cake, gently transfer the cake into the fridge for the buttercream frosting to set/harden. Chill for about 4 hours or overnight (my preference).

Assembling the Spartak Cake Instructions

Break a chocolate bar into smaller pieces and place them in a glass bowl. Add milk and place it over a saucepan with 1" of water.

Place the saucepan on a stovetop burner turned to high and bring the water to a boil.

Reduce the heat to low and mix the milk with the chocolate, stirring frequently, until it becomes smooth in texture with no lumps.

Carefully remove the bowl from the saucepan and set aside for the ganache to cool to room temperature.

If the ganache gets thickened too much you can simply soften it with warm milk to the desired dripping consistency.

Chocolate Spartak Chocolate Ganache Instructions

Beat cold heavy cream with powdered sugar just until thickens. Do not overbeat otherwise you will end up with butter.

Chocolate Spartak Cake Whipped Cream Frosting Instructions

If you wish to crumb the cake instead of decorating, simply roll out the dough of the last chocolate cake layer very thinly and bake it for 15 minutes. The layer will dry out and be great to crush.

Spread out the whipping cream frosting over the sides of the cake evenly. Using a cake icing smoother, engrave the design on the sides of the cake.

NOTE: I prefer to place the cake into the freezer for a bit before decorating with chocolate ganache, it helps the ganache to stick to the whipping cream frosting faster.

Transfer half of the ganache into the ganache bottle and make drips all around the cake. Then pour the rest of the ganache on top of the cake. Using a regular cake spatula, make the swirly design on top of the cake.

Pipe some roses or any desired design, place fresh strawberries over the roses, garnish with mint leaves and that's it!

Chill the cake for an hour or so for the outer cake frosting to set/harden.

Chocolate Spartak Cake Decorating Instructions

If you like to see nice and clean slices of cake as I do, it is important to know a few tips that will deliver that satisfying look for you. Slicing the cake with a warmed clean knife will turn out each and every slice of the cake clean and beautiful.

Place a long knife into a tall cup filled with hot water for 20 seconds or so. Remove the knife from the water and dry it using a paper towel. The hot knife will melt away stickiness and cleanly slice through the layers of the cake if you cut only in one downward direction, and pull the knife out at the base of the cake.

Repeat the same instruction each time you make a slice and you’ve got a drool-worthy presentation with each slice of this deliciousness you worked so hard on. Happy slicing and eating!

Enjoy with hot cup of tea or homemade latte.

How to Make Perfectly Clean Cake Slices

Chocolate spartak cake: chocolate-y, 9-layer cake, filled with sour cream frosting, topped with chocolate ganache and decorated with buttercream flowers! A family chocolate favorite!

Chocolate Spartak Cake

eggs ((room temp))

cocoa powder

unsalted butter ((softened))

honey

sour cream –

oz extra creamy cool whip – frozen

mini chocolate chips ((I use Nestle brand))

heavy cream

oz 2 sticks unsalted butter (softened)

sugar – sifted

In a small bowl, combine and whisk 2 eggs and 1/2 cup sugar to break the eggs a bit. In a large bowl, combine and whisk 1/2 cup cocoa powder and remaining 1/2 cup sugar. To the bowl with cocoa, add the egg mixture, 4 tbsps unsalted butter, 2 tbsps honey and 1/3 cup milk.

Make a water bath, by bringing a large pot with water to a boil and reduce heat to medium. Place a bowl with mixture over the steam (make sure the bowl doesn’t touch the water) and keep stirring for about 10-15 minutes until the butter and the sugar are melted, all ingredients are incorporated and the mixture becomes hot. (I put a tip of my index finger into the mixture to test). Add 1 tsp baking soda and keep stirring for about 2 minutes until the batter turns foamy and slightly rises. Remove from heat, and immediately sift the flour, or add cup at a time if sifted ahead of time. (Do not let the dough cool or you will ruin the dough; use spatula to fold in flour into hot batter, then transfer the dough to a floured surface to finish incorporating the flour into dough). I do about 2 3/4 cups flour, by adding cup a time and use remaining when rolling out the layers. Preheat the oven to a 360°F.

Divide the dough into 8 similar to equal pieces. Sprinkle some flour when needed and roll out first dough piece to a very thin layer (about 2-3 mm thick) to cover a 9” form. Place the base of the springform pan over the rolled piece and cut out a circle, going around the form with a sharp knife. Transfer the cut out circle to a lightly oiled springform base, and bake for 8 minutes. (Meanwhile, roll out second piece and place onto same sized form, or wait until the hot form slightly cools off before placing next piece). As soon as the layer is finished baking, turn it upside down onto a tray. Remove the form with help of oven mitts and leave the layer upside down for 4-5 minutes (this will keep the layer bump-free and keep it flat). Turn it back to correct side, and stack cooled layers with parchment paper in between until ready to frost. Repeat this process until you’ve baked all layers. NOTE: do NOT throw away those edges! Form a ball from them, roll out and you will end up with 9th or even 10th layer, that could make your cake higher or use the extra layers to crumble and decorate the cake if you don't want to cover in chocolate ganache. Cake layers will harden once cooled, but will be moist once frosted.

MAKE THE FROSTING: Using an electric mixer, beat 16 oz sour cream, 8 oz cool whip, 1/2 cup sugar and 1/2 tsp vanilla extract for 10 mins on high until frosting is thick and firm. Refrigerate until ready to use, but not for prolonged time or the cream might become slightly runny. Cut out a cake diameter carton circle. Wrap foil around carton. Spread a teaspoon of frosting onto foil before you place a first cake layer – this will keep the cake from sliding off the carton. Place about 3-4 tbsps frosting between each cake layer and spread evenly (make sure to get edges). (**If you're going to cover the cake in chocolate, do not frost the last layer - chocolate will be on top). Frost sides as well with any remaining sour cream frosting. Leave the cake at room temperature for 2 hours so that the cake layers become moist. After 2 hours, insert a toothpick in the middle of the cake and then into a layer from a side. If the toothpick goes in easily, refrigerate the cake until ready to decorate. Do not keep the cake more than 4 hours at room temperature.

MAKE THE GANACHE: Place 2 cups mini chocolate chips into a medium bowl. Microwave 1 1/2 cups heavy cream for about 2 minutes until it’s hot and steamy, but not boiling. Meanwhile transfer the cake to a cooling rack from turning table with help of 2 large knives (make sure the knives hold the cake before you completely lift it up). Pour the heavy cream over the chocolate chips and keep whisking until all chocolate chips had melted. As soon as ganache slightly cools, start pouring over the cake – GO SLOW, starting from the top – pour, spread with a knife and slowly keep pouring on the edges going right and left to cover all the area. Don’t pour too much and don't go fast or you’ll run out of ganache. **making more ganache to finish the sides will make overlaps on the cake sides and the cake won’t look nice. Let the cake stand for 5 minutes on cooling rack and then gently, using large knives, transfer to a cake stand.

MAKE THE BUTTERCREAM:In a medium bowl, beat 2 sticks unsalted softened butter for about 1 minute. Add 4 cups sifted powdered sugar (1 cup at a time), until all mixed in. Use this buttercream to make roses or any flower or design you like. Pipe onto little parchment paper squares, place onto stainless steel tray and freeze for 5-10 minutes. (The stainless steel tray makes it freeze a lot faster). Transfer flowers to a cake and decorate to your liking. I added a bit of cocoa powder for the brown leaves. Refrigerate cake until ready to serve. This cake is good up to 5 days in the fridge. Smachnogo! (meaning: bon appetite in Ukrainian!!)

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