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.
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).
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.
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.
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.
Enjoy with hot cup of tea or homemade latte.
The Best Chocolate Spartak Cake https://www.valyastasteofhome.com/the-best-chocolate-spartak-cake/