If you’re on the hunt for a distinctive dessert that combines rich chocolate flavor with a delightfully tender texture, the Chocolate Spartak Cake Recipe is a sure winner. This cake isn’t just a treat; it’s an experience layers of soft cocoa-infused dough meet a luxuriously creamy, tangy frosting that will have everyone at your table asking for seconds. With every bite, you’ll savor the perfect balance of sweetness, smoothness, and a hint of indulgent decadence that makes this dessert unforgettable.
Ingredients You’ll Need
Gathering these ingredients is the first step toward creating the magic of the Chocolate Spartak Cake. Each component is simple yet vital, contributing uniquely to the cake’s texture, flavor, and overall harmony.
- 1 egg: Binds the batter and adds moisture for a tender crumb.
- 1 cup sugar: Sweetens the cake and helps achieve a golden crust during baking.
- 4 Tbsp unsalted butter (softened): Adds richness and enhances the cake’s moist texture.
- 1/3 cup warm milk: Activates the baking soda and lends a smooth batter consistency.
- 1 tsp baking soda: Leavens the cake, giving it a light, airy structure.
- 2 cups minus 1 tbsp all-purpose flour: The base of the batter, providing the essential structure.
- 1 1/2 Tbsp unsweetened cocoa: Infuses the dough with a deep chocolate flavor without overpowering it.
- 2 sticks (16 Tbsp) butter, softened at room temp: Creates the luscious, creamy frosting.
- 14 oz can sweetened condensed milk (397 grams), raw/un-cooked: Sweetens and enriches the cream cheese frosting.
- 8 oz package cream cheese (soft at room temp): Adds tanginess and smoothness to the frosting.
- 3/4 cup very cold heavy whipping cream: Whipped to firm peaks, it lightens and brightens the frosting texture.
- 1 1/2 Tbsp powdered sugar: Provides subtle extra sweetness and helps stabilize the whipped cream.
How to Make Chocolate Spartak Cake Recipe
Step 1: Prepare the Batter
Start by beating the egg with sugar until it becomes light and fluffy, setting a wholesome sweetness foundation. Next, blend in the softened butter and warm milk, which will make your batter wonderfully smooth and easy to work with. In a separate bowl, whisk together the baking soda, flour (remember to subtract one tablespoon), and cocoa powder. Gradually incorporate these dry ingredients into the wet mixture, ensuring everything is combined without overmixing, which keeps your cake tender and soft.
Step 2: Shape and Bake the Cake Layers
Divide the chocolate batter evenly into portions – note, this recipe yields about 10 to 12 thin layers. You’ll bake each one separately on parchment-lined baking sheets at 350°F (175°C) for roughly 20 minutes or until the layers spring back when touched lightly. Thin layers are the hallmark of the Spartak cake’s signature texture, so take your time baking and cooling between batches.
Step 3: Make the Cream Cheese Frosting
In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Slowly add the sweetened condensed milk, blending continuously to avoid lumps. In a separate chilled bowl, whip the cold heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a dreamy, fluffy frosting that will perfectly complement the chocolate layers.
Step 4: Assemble the Cake
Place one cooled cake layer onto your serving plate and generously spread a layer of frosting over it. Continue stacking and frosting each subsequent layer until all layers are used. Finish with a final coating of frosting on top and around the sides for that classic, elegant finish. For best results, chill the cake for several hours or overnight, allowing the layers to soak up the flavors and soften further into an irresistible treat.
How to Serve Chocolate Spartak Cake Recipe
Garnishes
Simple garnishes can add charm and an extra touch of flavor to your Chocolate Spartak Cake Recipe. Try sprinkling cocoa powder or finely grated dark chocolate on top for a beautiful, understated look. Fresh berries or a handful of chopped nuts also create a vibrant pop of color and contrast well against the creamy frosting.
Side Dishes
Pairing your cake with complementary sides can elevate the experience. Consider serving a small scoop of vanilla ice cream or a dollop of fresh whipped cream on the side to add creaminess and balance the rich chocolate layers. A cup of strong coffee or a rich tea also pairs wonderfully with this dessert, enhancing its complex flavors.
Creative Ways to Present
For a stunning presentation, slice the cake into neat bars or squares and plate them with drizzles of chocolate sauce or raspberry coulis. You could also cut the layers into smaller shapes and serve them as delicate mini cakes for parties or special occasions. Adding edible flowers or gold leaf accents can impress guests and make this homemade staple truly shine.
Make Ahead and Storage
Storing Leftovers
The Chocolate Spartak Cake Recipe keeps beautifully in the refrigerator, covered tightly with plastic wrap or in an airtight container. Leftovers will stay fresh for up to 4 days without losing their moistness or flavor, making this a great make-ahead dessert.
Freezing
If you want to enjoy this cake at a later time, it freezes well. Wrap the sliced cake layers individually in plastic wrap and then in foil before placing them in a freezer bag. Store for up to 2 months, and thaw overnight in the refrigerator before assembling or serving.
Reheating
Since this is a no-bake creamy cake with chilled layers, reheating isn’t necessary. Simply bring it to room temperature before serving for the best texture and flavor. Avoid microwaving, which could cause the frosting to melt and separate.
FAQs
Can I use low-fat cream cheese for the frosting?
While low-fat cream cheese can be used, it may affect the frosting’s richness and texture. For the creamiest and most authentic experience, full-fat cream cheese is recommended.
What’s the best way to get thin, even cake layers?
Using a piping bag or spreading the batter evenly with a spatula on parchment paper helps achieve uniform layers. Also, try to keep the layers consistent in thickness for even baking.
Is there a gluten-free version of this Chocolate Spartak Cake Recipe?
Yes, you can substitute the all-purpose flour with a gluten-free baking mix that measures cup-for-cup the same. Make sure it contains xanthan gum or other binding agents for the best results.
How long should I chill the cake before serving?
Chilling the cake overnight is ideal as it allows the flavors to meld and the layers to soften perfectly, resulting in a melt-in-your-mouth experience.
Can I make the cake layers ahead of time?
Absolutely! You can bake the layers a day or two in advance and store them wrapped in plastic wrap at room temperature. Just keep the assembly fresh for peak taste and texture.
Final Thoughts
This Chocolate Spartak Cake Recipe is truly a treasure for those who adore chocolate with a twist of creamy indulgence. Its layered approach and luscious frosting make it a dessert worth savoring and sharing. If you’re eager to impress your friends or just spoil yourself, this cake will not disappoint — I promise you’ll fall in love with every bite!
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Chocolate Spartak Cake Recipe
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Total Time: 80 minutes
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Description
This Chocolate Spartak Cake is a rich and indulgent layered dessert featuring a moist cocoa-infused cake base and a creamy, luscious filling made from sweetened condensed milk, cream cheese, and whipped cream. Perfect for special occasions, this cake combines a tender crumb with a smooth, velvety texture for an unforgettable chocolate experience.
Ingredients
Cake
- 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
Filling and Frosting
- 2 sticks (16 Tbsp) unsalted butter, softened at room temperature
- 14 oz (397 grams) sweetened condensed milk (un-cooked)
- 8 oz cream cheese, softened at room temperature
- 3/4 cup very cold heavy whipping cream
- 1 1/2 Tbsp powdered sugar
Instructions
- Prepare the Cake Batter: In a mixing bowl, beat together 1 egg, 1 cup sugar, 4 tablespoons of softened unsalted butter, and 1/3 cup warm milk until smooth and creamy. Add 1 teaspoon baking soda and stir well.
- Add Dry Ingredients: Sift together 2 cups minus 1 tablespoon all-purpose flour and 1 1/2 tablespoons unsweetened cocoa powder. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to form a smooth batter.
- Bake the Cake: Preheat the oven to 350°F (175°C). Pour the batter into a greased or parchment-lined baking pan. Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely before assembling.
- Make the Filling: In a large mixing bowl, beat 2 sticks (16 Tbsp) softened butter with 14 oz sweetened condensed milk and 8 oz softened cream cheese until light, smooth, and fluffy.
- Prepare the Whipped Cream: In a chilled bowl, whip 3/4 cup very cold heavy whipping cream with 1 1/2 tablespoons powdered sugar until stiff peaks form. Gently fold the whipped cream into the condensed milk and cream cheese mixture until fully combined, creating a luscious, creamy filling.
- Assemble the Cake: Once the cake is completely cool, slice or layer it as preferred. Spread the creamy filling evenly between layers and over the top and sides, smoothing with a spatula.
- Chill and Serve: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the filling to firm up. Slice and serve chilled for the best taste and texture.
Notes
- Make sure the cake is fully cooled before applying the filling to prevent melting and sogginess.
- Use very cold heavy whipping cream to achieve stiff peaks easily.
- This cake can be stored covered in the refrigerator for up to 3 days.
- For a firmer texture of the filling, chill it before spreading on the cake.
- Unsweetened cocoa powder can be substituted with Dutch-processed cocoa for a milder chocolate flavor.
