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This chocolate spartak cake is probably the most requested video tutorial on my blog. It also happens to be my favorite cake – and my son’s favorite! I learned from the best; Mama :). Actually Mom’s classic version is vanilla. A couple tiny tweaks and it became chocolate.
This is a soft 7-layer cake (it’s known to some as napoleon cake) and it’s always a favorite at parties; definitely a holiday worthy dessert! I hope you enjoy watching this video as much as I enjoyed making it. I also hope you feel inspired to make it yourself.
Watch How To Make Chocolate Spartak Cake:
CLICK HERE TO PRINT the recipe. 🙂
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Loads of Love (and cake),
-Natasha
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
One of the best recipes I’ve tried!
To get even thinner cake layers, right after getting them out of the oven I rolled over them a few times with a rolling pin
Thank you so much for sharing that with me.
Can I make this cake 3 days in advance and just let it be in my fridge?
Hi Nicole, I haven’t maxed out the timing, but it should be ok to leave the layers along at room temperature for 3-5 days in a low humidity area. If you want to make the full cake ahead, I imagine it will be great 24-48 hours out, but I haven’t tried keeping it for longer than that. I hope this helps.
Can you use a hand mixer? Seems a silly question but I am not one for the kitchen 😁
Hi Sarina, that may work. If you experiment, I would love to know how you like that.
Hi Natasha, how many layers do you get from this amount of the dough? Did I count 7?
Hi Maryna, Here is the full recipe for that post. I was able to get 7 layers
I made this cake (2 of them) for my son’s birthday party. The cake was divine. Everyone, most importantly my boy enjoyed it very much. Definitely making this cake again and again. Thank you for sharing all your delicious recipes.
That’s so great! Isn’t it the best when kids eat what we parents make! Thank you for sharing that with me.
Natasha, thank you SO much! I am married to a Ukrainian man who is constantly asking for Napoleon cake…. his mama makes “the best” of course…he’s a good son!!
But I always wondered why a person couldn’t do it in chocolate…Now you’ve given the recipe for it! Next time I have time, I’m going to surprise him!!!
Stay well and blessed!!!
I’m so happy you discovered our blog and the recipe for that! I hope you all enjoy this cake!
Hey Natasha, could you keep the layers in plastic wrap (in a cool room)? And for how long?
Hi Darina, I haven’t maxed out the timing but it should be ok at room temperature for 3-5 days in a low humidity area.
Thank you so much! This helps a lot!😘
You’re so welcome, Julie!
Hello Natasha! Have you frozen the unfrosted cake sheets of this cake? If so what are the tips? Thanks so much!
Hi Julie. I haven’t tried this myself but here is what one of our readers says about storing the cake layers “I put paper towels between each layer and then plastic wrapped the whole stack. These went into the freezer. Later (3 weeks), I let them come to room temp and then iced them with the cream. This cake is wonderful!”
Natasha,
I never knew this recipe before and when I tried yours it became my “if you want to impress” go to cake! I can’t thank you enough for this recipe! The most delish cake of all. <3
PS. Lots of your other recipes are also super yummy!
Ryna
Wow! I’m so inspired reading your review. Thank you, Ryna!
So, I am in the process of rolling out my first circle, I have been working on it for awhile. I am going crazy with the flour and the dough is still sticking to my wooden roller. Do you think there is an error when I made the dough? Should I let it sit longer? Please let me know what you recommend to overcome this. Thank you. I love your recipes and videos!
Hi Alyssa. You can add more flour to help the process. What kind of flour did you use? Also, when you measured flour, did you use a dry ingredients measuring cup rather than a liquid one? That can alter your flour measure. You can still add small amounts of flour and then generously dust the parchment paper and top of the dough before rolling so it doesn’t stick to the pin. If it starts sticking, you can sprinkle with more flour. I wish I had seen your comment a little sooner. I hope everything worked out