What is a Chocolate Spartak Cake and where does it originate from?

Chocolate Spartak Cake is a popular layered dessert known for its rich cocoa flavor and soft texture. It originated in Russia and became widely loved across Eastern Europe and former Soviet countries. The cake typically features thin layers of cocoa-infused dough alternated with a creamy sweetened condensed milk filling, resulting in a moist and flavorful treat. Its name "Spartak" comes from a famous Soviet sports society, reflecting its cultural significance.

How do I make the dough for a Chocolate Spartak Cake?

To make the dough for Chocolate Spartak Cake, combine flour, cocoa powder, butter, sugar, eggs, and a leavening agent like baking soda dissolved in vinegar or lemon juice. Knead until smooth and then refrigerate to firm up. The dough should be pliable but firm enough to roll into thin, even layers. This process ensures the cake layers bake evenly and maintain their structure during assembly.

What is the best filling to use for the Chocolate Spartak Cake?

The traditional filling for Chocolate Spartak Cake is a sweetened condensed milk cream. This is usually made by whipping sweetened condensed milk with butter to create a smooth, creamy consistency. Some recipes enhance this filling with a touch of vanilla extract or softened cream cheese for added flavor and richness. The filling binds the layers and provides the moist texture that defines Spartak cake.

How should I assemble and store Chocolate Spartak Cake to keep it fresh?

After baking the thin cocoa layers and preparing the filling, assemble the cake by spreading an even layer of filling between each cake layer. Press gently to ensure good contact but avoid squishing. Once assembled, refrigerate the cake for at least 6 hours, preferably overnight, so the layers absorb the filling and soften. Store the cake covered in the refrigerator to keep it fresh for up to 4 days.

Can I customize the Chocolate Spartak Cake for dietary preferences?

Yes, Chocolate Spartak Cake can be adapted for various dietary needs. To make it dairy-free, substitute butter with plant-based margarine and use coconut or almond milk-based condensed milk. For a gluten-free version, replace regular flour with a gluten-free baking mix and adjust liquid ingredients as needed. Keep in mind that these substitutions may slightly alter the texture and flavor but will still produce a delicious cake.

Chocolate Spartak Cake Recipe with Creamy Rich Flavor

Name: Chocolate Spartak Cake
Prep time: 10 h 40 min
Cook time: PT-489500H56M4S
Total time: PT-489500H56M4S
Cuisine: Eastern European
Ingredients: 1 egg; 1 cup sugar; 4 tablespoons unsalted butter (softened); 1/3 cup warm milk; 1 teaspoon baking soda; 2 cups minus 1 tablespoon all-purpose flour; 1 1/2 tablespoons unsweetened cocoa powder; 2 sticks (16 tablespoons) softened butter; One 14 oz can sweetened condensed milk (uncooked); One 8 oz package cream cheese (softened); 3/4 cup very cold heavy whipping cream; 1 1/2 tablespoons powdered sugar

Description

🍫 The Chocolate Spartak Cake features rich, creamy layers paired with tender chocolate dough for an indulgent dessert experience.
🎂 Its smooth frosting and delicate cake rounds offer a homemade treat that’s perfect for special occasions or celebrations.

Ingredients

Scale

1 egg

1 cup sugar

4 tablespoons unsalted butter (softened)

1/3 cup warm milk

1 teaspoon baking soda

2 cups minus 1 tablespoon all-purpose flour

1 1/2 tablespoons unsweetened cocoa powder

2 sticks (16 tablespoons) softened butter

One 14 oz can sweetened condensed milk (uncooked)

One 8 oz package cream cheese (softened)

3/4 cup very cold heavy whipping cream

1 1/2 tablespoons powdered sugar

Instructions

1-Preheat your oven: to 350°F while the dough rests, which helps everything bake evenly from the start.

2-Sift the flour with the cocoa powder: to mix them well and avoid lumps. In a bowl, beat the egg and sugar on medium speed for about 6 minutes until it’s nice and fluffy. Then, add the softened butter, warm milk, and baking soda, mixing on medium-high speed for 3 minutes until smooth this step builds the base of your chocolate layers.

3-Steam the mixture: over boiling water for 10 minutes, stirring often to keep it even. Remove from heat and stir in the sifted flour and cocoa right away; let it stand for 20 minutes until it’s just warm. Roll the dough out on parchment paper into a thin 9-inch circle, cut into rounds, and set aside the scraps for later.

4-Bake the rounds directly on the oven rack with parchment for 4-5 minutes until the edges turn slightly brown keep an eye on them so they don’t overcook. Remember, it’s normal if bubbles form on the layers; that’s just the dough doing its thing.

5-Let them cool a bit. For the frosting, beat the butter with sweetened condensed milk for 7 minutes until creamy, then gradually add cream cheese until smooth. Whip the cold heavy cream with powdered sugar to stiff peaks and fold it in. Assemble by layering the cake and frosting, pressing gently to avoid air pockets, and sprinkle crushed scraps on top.

6-Refrigerate: for 10 hours or overnight to let the layers soften.

Notes

🍽️ Roll out the dough while warm to prevent cracking.
📄 Use parchment paper for easy handling and clean removal of dough and layers.
🔥 Avoid touching hot cake layers to prevent marks and maintain smooth surface.

Prep Time: 40 minutes
Chilling time: 10 hours
Cook Time: 5 minutes per layer
Category: Dessert
Method: Baking and assembling
Cuisine: Eastern European

Nutrition

Serving Size: 1 slice
Calories: 390 kcal
Sugar: 40 g
Sodium: 150 mg
Fat: 25 g
Saturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 85 mg

Keywords: Chocolate Spartak cake, Creamy layer cake, Rich chocolate dessert, Eastern European cake