Chocolate Spartak Recipe
This chocolate spartak recipe is a classic ukraine cake. Soft chocolate layers between a rich cream the whole family will love.
Servings: 10 servings
- 2 1/3 cups all-purpose flour, measured then sifted
- 1 ½ tsp baking powder
- 1/3 cup cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup whole milk
- 6 Tbsp unsalted butter
- ½ tsp baking soda
- 12 oz cream cheese, softened (1 1/2 packs)
- 12 Tbsp unsalted butter, room temp (1 1/2 sticks)
- 14 oz sweetened condensed milk
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
spartak cake layers-
- Preheat oven to 375°F at step 5.
- In a bowl, sift together flour, baking powder and cocoa powder. Set aside.
Bring a pot of water to a boil. In a glass bowl, whisk together the sugar, eggs, butter, baking soda and milk. Steam over med/high heat until sugar and butter completely dissolves, stirring as needed, about 6-8 minutes.
Remove from heat and quickly stir in the flour mixture while it's still hot. TIP: Add the flour mixture at once and not in batches. Set aside for the dough to cool, about 15 minutes.
Dust surface area with flour and pour the batter on the workspace. Divide batter into eight even pieces.
Sprinkle flour over the dough and roll it out to about a 9". Place a round dish over the dough and cut out an even circle. Keep the scraps.
Place cake layer onto parchment paper carefully and bake for 6-8 minutes.
Repeat with all eight layers. Then, bake the leftover scraps.
prepare the frosting-
In a large bowl, mix heavy whipping cream until thick and whipped.
In a separate bowl, mix together cream cheese and butter. Add condensed milk and powdered sugar and combine.
Fold in the heavy whipping cream.
assemble chocolate spartak cake-
Add some cream on the bottom of the cake platter and add the first cake layer. Cover with cream and top with another cake layer.
Repeat with all the cake layers using the nicest layer for the top. Cover the top and sides of the cake with the rest of the cream.
Blend or crush the baked cake scraps.
Generously coat the top and sides of cake with the crumbs.
Refrigerate overnight or until the cake layers soften.
Calories: 737kcalCarbohydrates: 74gProtein: 11gFat: 46gSaturated Fat: 28gCholesterol: 171mgSodium: 243mgPotassium: 372mgFiber: 2gSugar: 49gVitamin A: 1600IUVitamin C: 1mgCalcium: 213mgIron: 2mg