The Best Chocolate Spartak Cake is truly amazing and one of the best! This used to be my mom’s recipe and her very favorite cake as well. She used to call it the “coffee cake”. I don’t exactly know why, but I cannot ask her now either, as she is not with us any longer. Twenty-two years ago, on Christmas Day she went home to be with the Lord. So, with heartfelt nostalgia, this cake is dedicated to her memory, but with my twist on the decorations since she used to cover the entire cake with chocolate ganache or leftover crumbs.
What more can I say about this cake? There are many recipes out there for it and they are all very similar to each other. It is really popular within the Slavic community and is as well known for its unique making process as much as for the taste. It has many thin layers of soft and moist chocolatey delight with smooth and delicate frosting. It’s one of my oldest recipes that I have been making for over two decades now, myself.
This cake is pretty simple to put together, but with a bit of extended time compared to regular sponge cakes because part of the cake batter is made over a steamed water bath. And the dough requires rolling it out for each cake layer. Otherwise, it’s not difficult at all, and it’s actually really fun to make.
Chocolate Spartak Batter Cake Ingredients
- All-purpose organic flour
- Cocoa powder
- Baking powder
- Baking soda
- Sea salt
- Eggs (I used home-raised chicken eggs)
- Sugar
- Organic whole milk
- Pure vanilla extract
- Unsalted butter
Chocolate Spartak Butter Cream Frosting Ingredients
- Unsalted butter (softened to room temperature)
- Cream cheese (softened to room temperature)
- Uncooked condensed milk
- Pure vanilla extract
- Sea salt
- Heavy whipping cream
Chocolate Spartak Chocolate Ganache Ingredients
- Hershey dark chocolate bar
- Organic whole milk
Chocolate Spartak Cake Whipped Cream Frosting Ingredients
- Heavy whipping cream
- Powdered sugar
Chocolate Spartak Cake Batter Instructions
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 Kitchen Aid mixer 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. 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 (important for easier stirring), 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.
Spartak Cake Layers Shaping 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 the 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″ disk to cut out 8 oz. of rolled out dough for tall cakes (the layers will be thicker) and a 10″ 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″ wide in diameter using the same amount (8 oz.) of dough.
I use a large sheet (16 x 24) of parchment paper (great investment). 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 Baking 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’m rolling out the next cake layers. I repeat these rotation steps until all the cake layers are baked.
Spartak Butter Cream Frosting 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.
Assembling the Spartak Butter Cake 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′ 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).
Chocolate Spartak Chocolate Ganache 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 Cake Whipped Cream Frosting Instructions
Beat cold heavy cream with powdered sugar just until thickens. Do not overbeat otherwise you will end up with butter.
Chocolate Spartak Cake Decorating 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.
How to Make Perfectly Clean Cake Slices
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!
If you make this The Best Chocolate Spartak Cake, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
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.
- 6 cups – organic all-purpose flour (+1/2 for rolling)
- 1 cup – cocoa powder
- 1 tsp. – baking powder
- 1 tsp. – baking soda
- ½ tsp. – sea salt
- 6 large – eggs (I used home-raised chicken eggs)
- 2 ½ cups – sugar
- 1 cup – organic whole milk
- 2 tsp. – vanilla
- 8 oz. – unsalted butter
- 8 oz. – unsalted butter (softened to room temperature)
- 16 oz. – plain cream cheese (softened to room temperature)
- 14 oz. – uncooked condensed milk
- ½ tsp. – pure vanilla extract
- 1/8 tsp. – sea salt
- 3 cups – cold heavy whipping cream
- 6.6 oz – Hershey dark chocolate milk
- ¼ cup – organic whole milk
- 2 cups – cold heavy whipping cream
- ¼ cup – 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.
-
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" disk to cut out 8 oz. of rolled out dough for tall cakes (the layers will be thicker) and a 10" 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" 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).
-
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'm rolling out the next cake layers. I repeat these rotation steps until all the cake layers are baked.
-
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.
-
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' 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).
-
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.
-
Beat cold heavy cream with powdered sugar just until thickens. Do not overbeat otherwise you will end up with butter.
-
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.
-
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.
Enjoy with hot cup of tea or homemade latte.
More cake recipes you’ll love:
- The Best Tree Stump Cake
- Simple Pumpkin Spice Latte Cake Recipe
- Strawberry Biskvit Cake with Greek Yogurt Cream
- Chocolate Cherry Cake
- Mint Chocolate Cake
- Korolevsky Cake (Kings Cake)
- Honey Chocolate and Strawberry Cake
- Cake “Broken Glass”
- Cake “Curly Boy”
Check out all desserts recipes.
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