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You have to make this chocolate Spartak layer cake for the holidays! This cake is a close relative of the wildly popular original Spartak cake I posted last year. I made the chocolate Spartak cake on Sunday and took it over to my parent’s house for dinner. It was my first time baking the chocolate Spartak which is now a family favorite and extended family favorite. No crumb was left behind (I was half hoping to take a slice of heaven home with me).
The room was buzzing with happy cake eaters – and my family is open and honest; they level with me if something needs to be scrapped.
This cake takes some effort, but it’s oh-so worth it! Big Thank you to Laura, one of my readers who shared her suggestions on rolling out the dough and using parchment paper. I love learning from you all!
What you will need for Chocolate Spartak Cake:
2 large sheets of parchment paper
round plate or the base of a 9″ springform pan
Ingredients for Chocolate Spartak 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 *measured correctly
1 1/2 Tbsp unsweetened cocoa
Ingredients for Chocolate Spartak Cream:
2 sticks (16 Tbsp) butter, softened at room temp
14 oz can sweetened condensed milk (raw/un-cooked)
8 oz package cream cheese, soft at room temp
3/4 cup of very cold heavy whipping cream
1 1/2 Tbsp powdered sugar
Watch How To Make Chocolate Spartak Cake:
How to Make Chocolate Spartak Cake Layers:
Preheat the Oven to 350 ° F at step 5 while your dough is standing 20 min.
1. Sift together 2 cups minus 1 Tbsp all-purpose flour with 1 1/2 tbsp cocoa.
2. Beat together 1 egg and 1 cup sugar with a whisk attachment of your stand mixer (medium speed, 6 min).
3. Add 4 Tbsp softened butter, warm milk, and baking soda. Mix on medium/high speed 3 min, until smooth (or mostly smooth).
4. Bring a medium/large pot of water to a boil. Place mixture in a glass bowl or medium sauce pan over the steam (not immersed in the water) for 10 min, stirring frequently.
5. Remove from heat and immediately stir in sifted flour & cocoa and mix well. (Add flour right away or you will ruin the dough and it may crack when you roll it out).Let stand 20 minutes; until dough is just warm; it thickens as it cools:
Note: It’s easier to roll out the dough while it’s still warm.
Preheat the Oven to 350 °F.
6. Place a heaping Tbsp over a large sheet of parchment paper. Sprinkle flour over the dough (so it doesn’t stick to your rolling pin) and roll it out to a very thin 9″ circle. Place your round dish over the dough and use a pizza slicer to cut out the circle. Pull the scraps away from the circle or they will bake into it. I was able to get two circles on one large sheet of parchment paper and baked them together. Bake the parchment paper with dough directly on the middle oven rack at 350˚F for 4-5 minutes until the edges barely start to brown (no need for a baking sheet). Don’t touch the top of the cake layer while it’s hot, or you’ll leave finger indents.
7. Place the baked scraps to a separate bowl; you’ll need them for the top. Transfer cake layers to a clean, dry surface. They can be stacked once they are cooled to room temp. You can also make the layers several days in advance and store them in plastic wrap until ready to frost. I’m frugal so I re-used each sheet of parchment paper a couple times and then kept it for a temporary cake decorating surface.
How to Make the cream/frosting:
1. Using the whisk attachment on your stand mixer, beat together 2 packages softened butter and 1 can sweetened condensed milk on medium speed 7 min, scraping down the bowl as needed. Goodness this by itself might make a luscious cupcake frosting!!
2. Mix in the softened cream cheese a little bit at a time until smooth (2-3 min). It’s important that the cream cheese is really soft or you might get small chunks of cream cheese in the frosting. Scrape down the bowl as needed.
3. In a separate bowl, beat very cold heavy whipping cream and 1 1/2 Tbsp powdered sugar on high speed (about 2 min) or until stiff peaks form. Fold whipped cream into the rest of the frosting until well blended.
Assembling Chocolate Spartak Cake:
1. Place your first layer over one of the sheets of parchment paper and spread enough frosting to cover the entire surface. Place the next layer on top and press it down with your hand so you don’t end up with air gaps. Repeat step one with all the layers. Finish by frosting the sides.
3. Use a rolling pin to crush the baked cake scraps you set aside (again, another good way to re-use that parchment paper!).
4. Generously sprinkle the crumbs over the top and sides. The sides are tough to put crumbs on. At one point I got frustrated and started throwing crumbs at the cake. Then I learned you can kind of toss the crumbs at the base up onto the cake by flicking the sides of the parchment paper; just do the best you can. Refrigerate overnight (it takes about 10 hours for the layers to soften).
It cleans up nice! 🙂
P.S. Do you know this cake as Spartak or Napoleon? It seems there are some differing opinions out there.
Chocolate Spartak Cake Recipe
Ingredients
Ingredients for Cake Layers:
- 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
Ingredients for Spartak Cream
- 2 sticks, 16 Tbsp butter, softened at room temp
- 14 oz can sweetened condensed milk, (397 grams) raw/un-cooked
- 8 oz package cream cheese, soft at room temp
- 3/4 cup of very cold heavy whipping cream
- 1 1/2 Tbsp powdered sugar
Instructions
How to Make Spartak Cake Layers: Preheat the Oven to 350˚ F at step 5 while dough is cooling.
- Sift together 2 cups minus 1 tbsp flour with 1 1/2 Tbsp cocoa. Set aside.
- Beat together 1 egg and 1 cup sugar with whisk attachment on medium speed for 6 min.
- Add 4 Tbsp softened butter, warm milk, and baking soda. Mix on medium/high speed 3 min, until smooth.
- Bring a large pot of water to a boil. Place mixture in a glass bowl or medium sauce pan over the steam for 10 min, stirring frequently.
- Remove from heat and immediately add sifted flour and cocoa mixture.Stir until even consistency. (Add flour right away or you will ruin the dough). Let stand at room temp 20 min; until just warm. It thickens as it cools. It's easier to roll out dough if it's still warm. Preheat the Oven to 350˚ F.
- Place a heaping tbsp of dough over a large sheet of parchment paper. Sprinkle flour over the dough (so it doesn't stick to your rolling pin) and roll it out to a very thin 9" circle. Place your round dish over the dough and use a pizza slicer to cut out the circle. Push the scraps away from the circle or they will bake into it. I was able to get two circles on one large sheet of parchment paper and baked them together. Bake the parchment paper with dough directly on the middle oven rack at 350 for 4-5 min until edges just start to brown. Don't touch the tops of the layers while hot; it will indent. Reserve the baked scraps.
- Transfer layers to a clean, dry surface. They can be stacked once cooled to room temp. You can also make the layers several days in advance and store them in plastic wrap until ready to frost. You can re-use the parchment papers to roll out and bake all the layers.
How to Make the cream/frosting:
- With the whisk attachment, beat together 2 packages softened butter and 1 can sweetened condensed milk on medium speed for 7 min, scraping down the bowl as needed.
- Mix in the softened cream cheese a little bit at a time until smooth (2-3 min). It's important that the cream cheese is really soft or you might get small chunks of cream cheese in the frosting. Scrape down the bowl as needed.
- In a separate bowl, beat very cold heavy whipping cream and 1 1/2 tbsp powdered sugar on high speed (about 2 min) or until stiff peaks form. Fold whipped cream into the rest of the frosting until well blended.
Assembling the Cake:
- Place your first layer over one of the re-used sheets of parchment paper and spread enough frosting to cover the entire surface. Place the next layer on top and press it down with your hand so you don't have air gaps. Repeat step one with all the layers. Finish by frosting the sides.
- Over the second re-used sheet of parchment paper, use a rolling pin to crush the baked cake scraps.
- Generously sprinkle the crumbs over the top and sides. Refrigerate overnight (it takes about 10 hours for the layers to soften).
Natasha, I made this cake for my birthday, and it turned out perfect. I do agree that it takes good effort but really really worth it. Everyone loved the cake and wanted second but it disappeared quickly. Thanks and keep it coming.
You are welcome Inessa :). I had a same problem with cake disappearing too fast. I’m doubling the recipe next time.
Its all good 😉 i rolled it and made a cake gonna try tonight! Thanks!
I have a question. Do u really have to wait 20 minutes for the dough to be thick enough? Because Im waiting for more than 40 minutes and it is still sorta soft.. What do u think I should do?
It’s still supposed to be soft and plyable. I posted 2 pictures of the dough before and after the 20 minutes. Does it look like the second one after 20 minutes? Does it roll out?
Thank you for the recipe, I made it yesterday, it was delicious and its gone already, I see you have about 8 korji, I have no idea how u managed to make 8, I had only 6 korji and no scraps like at all, but they were a little thicker, couldnt roll them thiner. I have the last question after you sift the flour do you use scoop method to scoop the flour with measuring cup or spoon method to put the flour with the spoon in measuring cup. I know that a little difference in flour amount makes the difference too.
Thank you!
I measured using a dry measuring cup then I sifted the flour with Coco together. Did you use all purpose flour or Canadian? I used regular by Gold medal. I rolled them out pretty skinny 🙂
So you measured first then sifted, that adds a little more flour than measuring the sifted flour. I use unbleached organic all purpose flour from Costco, Canadian flour proabably is better but I prefer unbleached flour. I see yours are super thin, good job! I’ll get better each time lol, thank you!
Even of it was 6 layers instead of 7 that’s perfectly fine. It’s probably a difference in the flour. I actually didn’t use Canadian on this and it turned out great. I’m glad you still loved the cake 🙂
Thank you very much for this recipe , I made it today and it came
Came out great 🙂 will be making this cake again for my whole family
For Christmas so thanks .
Yay! I’m so glad you loved it 🙂
Thank u so much for this recipe , i made it today
It came out great , will make it again for my whole
Family for Christmas . 🙂 thank u
This cake will be my weekend project. Looks delicious.
As to your P.S., this is not a Napoleon, at least not the kind I grew up with. For my approach to Napoleon, go here {shameless plug for my blog}: http://eastofparis.blogspot.com/2010/03/homage-to-france-east-of-paris-style.html
Finally, I do like your “new” recipe box at the end of your posts.
Oh, another masterpiece!
Amen 😀
Hello Natasha, so you sift the flour then measure? or measure first and then sift?
Sift first than measure 🙂
This is one of my favorite cakes! up to this point i used the microwave instead of steam but i really want to try it your way. And i used ready made cool whip for the cream and much less butter. By the way, i’ve always wondered what’s the purpose of sifting? Thank u for the recipe:)
There are several reasons to sift flour. 1) Flour compacts during storage so sifting aerates it. 2) You might be using more flour than recipe calls for when flour is compacted. Hope this helps 🙂
This one is my fav too!! 🙂 I know it as spartak. I heard from someone that Spartak has the cocoa in it and Napoleon doesn’t. Dont know how rue that is but taste to me, is all that matters :)) luv your post!
Thank you Tina 🙂
Thank you Natasha, I love layers cakes and I make them pretty often. In my opinion Napoleon cake uses puff pastry for layers and vanilla cream with butter (more butter than in a normal vanilla cream). But maybe I’m wrong. I rely on your expertise in Russian desserts.
Love your blog and appreciate all your work.
Hello Natasha, thank you for a wornderful recipe, I was wondering what’s better to add the whipped cream topping to the frosting like you did in the original Spartak cake or to make my own with heavy whipping cream and sugar like you did in this recipe, is there difference in the taste?
Will make this cake tomorrow 🙂
Either one works awesome! I’ve tried with both and they truly are equal in taste 🙂
It is a gorgeous cake! I can just imagine all the flavors in each layer…yum! Your pictures are wonderful as well 🙂
Thank you Suzie :).
LOVE THAT CAKE!! Seriously, my mouth is watering! I know it as Napoleon.
I love this cake. yours looks so delicious. your photos are beautiful.
Thank you Nadia 🙂
My favorite cake, I use the dark chocolate coco, it adds flavor and color. For the top I pour chocolate glaze (pomadka). Good stuff…
I would have to add the glaze next time I make this cake 🙂
How do you make pomadka?
making this for the weekend:)
I can’t wait to make this!!! 🙂
This cake is one of my family’s favorite cakes… Love it.. I add hazelnut in mine. Beautiful pictures 🙂
Thank you Inessa. There was no leftovers on this one :D.
Inessa, where do you put the hazelnut? on top or in between??