Chocolate Spartak Cake Recipe
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Ingredients for Cake Layers:
Ingredients for 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
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).