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
Scale
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.
