Chocolate Spartak Cake

This Chocolate Spartak Cake recipe features rich, tender chocolate layers paired with a creamy, velvety frosting made from sweetened condensed milk, cream cheese, and heavy whipping cream. Each layer of cake is soft and moist, with a slight cocoa flavor, while the frosting provides a smooth, melt-in-your-mouth texture. This traditional dessert is perfect for special occasions, holidays, or when you want to impress your guests with a delicious homemade treat. Easy to prepare and beautifully presented, this cake combines the richness of chocolate with a light, creamy filling that everyone will love. Make it ahead for the best results, as the flavors develop and layers soften after chilling overnight. This cake is ideal for those looking for a show-stopping dessert with minimal effort.

Ingredients for Cake Layers:

• 1 egg
• 1 cup sugar
• 4 Tbsp unsalted butter, softened
• 1/3 cup warm milk
• 1 tsp baking soda
• 2 cups minus 1 tbsp all-purpose flour
• 1 1/2 Tbsp unsweetened cocoa powder

Ingredients for Spartak Cream:

• 2 sticks (16 Tbsp) butter, softened at room temperature
• 14 oz can sweetened condensed milk (397 grams), uncooked
• 8 oz package cream cheese, softened at room temperature
• 3/4 cup very cold heavy whipping cream
• 1 1/2 Tbsp powdered sugar

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Instructions

How to Make Spartak Cake Layers:

1. Preheat the oven to 350°F while preparing the dough.
2. Sift together the flour (2 cups minus 1 tbsp) and cocoa powder (1 1/2 Tbsp). Set aside.
3. In a mixing bowl, beat 1 egg and 1 cup sugar using the whisk attachment on medium speed for about 6 minutes, until thick and fluffy.
4. Add 4 Tbsp softened butter, warm milk, and baking soda. Mix on medium/high speed for another 3 minutes until smooth.
5. Steam the mixture: Bring a large pot of water to a boil, then place the egg and sugar mixture in a glass bowl or medium saucepan over the steam for 10 minutes, stirring frequently.
6. Remove from heat and immediately stir in the sifted flour and cocoa mixture. Mix until smooth. Let the dough stand at room temperature for 20 minutes or until just warm. The dough will thicken as it cools.
7. Roll the dough: On a large sheet of parchment paper, sprinkle flour and roll the dough out to a thin 9-inch circle. Use a round dish to cut out the circle. Discard the scraps or reserve them for decorating the cake later.
8. Bake the dough in the preheated oven for 4-5 minutes at 350°F, until the edges just begin to brown. Do not touch the layers while they’re hot to avoid indentations.
9. Transfer the baked layers to a clean, dry surface. Once cooled, stack them and cover with plastic wrap until ready to frost. You can prepare the layers ahead of time and store them.

How to Make the Spartak Cream/Frosting:

1. In a mixer, beat together the softened butter and sweetened condensed milk on medium speed for about 7 minutes, scraping down the bowl as needed.
2. Gradually add the softened cream cheese and mix for 2-3 minutes until smooth. Make sure the cream cheese is fully softened to avoid lumps.
3. In a separate bowl, beat the very cold heavy whipping cream and powdered sugar on high speed for 2 minutes or until stiff peaks form.
4. Fold the whipped cream into the butter-cream cheese mixture until fully combined and smooth.

Assembling the Cake:

1. Place the first layer of cake on a sheet of parchment paper and spread a generous amount of the cream frosting over the top.
2. Add the next layer of cake and gently press down to avoid air gaps. Repeat with all the layers until the cake is fully assembled.
3. Frost the sides of the cake to fully cover it.
4. Crush the reserved baked cake scraps using a rolling pin over another sheet of parchment paper.
5. Sprinkle the crushed crumbs generously over the top and sides of the cake.
6. Refrigerate the assembled cake overnight (or for about 10 hours) to allow the layers to soften and meld together.

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Why You’ll Love This Recipe

• Decadent Chocolate Layers: The chocolate cake layers are rich, soft, and perfectly complement the creamy filling.
• Whipped Cream Frosting: The frosting is light and smooth, with a balanced sweetness from the cream cheese and condensed milk.
• Traditional and Elegant: Spartak cake is a classic dessert that looks impressive yet is simple to make.

Tips

• Don’t overmix the dough: When adding the flour and cocoa, fold gently to keep the layers light.
• Room temperature ingredients: Make sure the cream cheese and butter are at room temperature to avoid lumps in the frosting.
• Chill before serving: Allow the cake to rest in the fridge overnight so the flavors can meld and the layers soften perfectly.

Variations and Substitutions

• Fruit fillings: Add a layer of fresh berries or fruit jam between the cake layers for an added burst of flavor.
• Dairy-free option: Use non-dairy butter and cream cheese, and substitute the heavy cream with a non-dairy version to make this cake dairy-free.
• Flour alternative: For a gluten-free version, try substituting with a gluten-free flour blend.

FAQs

• How long does the cake last?
  The Spartak cake can be stored in the fridge for up to 3-4 days, but it’s best enjoyed within the first two days.
• Can I make the cake layers ahead of time?
  Yes, the cake layers can be baked in advance and stored at room temperature for up to 2 days before assembling the cake.
• Can I freeze Spartak cake?
  Yes, you can freeze the assembled cake. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. Let it thaw in the fridge before serving.

Serving Suggestions

• Serve the Spartak cake with a cup of tea or coffee for an elegant dessert experience.
• Pair it with a scoop of vanilla ice cream or fresh fruit for extra flavor.

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