Chocolate Spartak Cake
Dessert

Chocolate Spartak Cake

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Your guests are coming later today and your scratching your head wondering what should I give them to eat that will be synergetic with tea. After the meal and dessert it is often a Slavic past time to sit around the table and prolong the flowing and engulfing conversation among loved ones with a hot cup of tea. Chocolate Spartak Cake is a fine option that will turn heads and please taste buds. The layers are soft and the cream is fluffy, and overall it’s the right dessert for a cherry on top to top off the night.

Ingredients:

 

To make your Chocolate Spartak Cake, you’ll need 7 eggs, 1 and 1/2 cups of sugar, 400 grams of sour cream, 3 tea spoons of baking soda, 1 table spoon of vinegar, 260 grams of honey, 400 grams of flower, 4 table spoons of cocoa powder, ingredients for the cream: 1 carton of heavy cream, and 1/2 a can of condensed milk.

 

 

Directions:

 

1.) split your egg yolks from the whites in two separate large bowls. Place your egg whites in a mixing bowl, then add the sugar to the bowl and mix for 7 minutes. Next, slowly add your egg yolks while the mixer is still mixing. Mix until your egg mixture doubles in size. In a small bowl add your baking soda and vinegar and mix them.

 

 

2.) Melt your butter in the microwave for 30 seconds then add honey and sour cream. Mix together well. Combine the egg mixture and the butter mixture, while slowly mixing with a spatula. In a measuring cup add your flour and cocoa powder, then mix.

 

 

3.) Add your Flour mixture to your dough and mix. Then pour your mixture into a cake form with oiled tin foil, Spread out your mixture so it is even and thin with a spatula. Place it in the oven and bake for 7 minutes at 350ºF. Repeat this process for all 9 cake layers. In a mixing bowl add your heavy cream and mix for 5 minutes.

 

 

4.) While mixing your heavy cream gradually add your condensed milk. Mix for 2 more minutes.

 

 

5.) Find a cake stand and place your first layer on top, then cover it with your cream. Repeat this process with all layers.

 

6.) Cover the sides and top of the cake with cream also, then place the cake in a cold area for 30 minutes, add 1 more layer of cream on top and place it back in the fridge.

 

NOTE: LET THE CHOCOLATE SPARTAK CAKE SIT IN YOUR REFRIGERATOR FOR 12 HOURS BEFORE EATING.

 

Chocolate Spartak Cake:

 

 

 

Chocolate Spartak Cake (No Rolling)
 
Prep time
Cook time
Total time
 
Your guests are coming later today and your scratching your head wondering what should I give them to eat that will be synergetic with tea. After the meal and dessert it is often a Slavic past time to sit around the table and prolong the flowing and engulfing conversation among loved ones with a hot cup of tea. Chocolate Spartak Cake is a fine option that will turn heads and please taste buds. The layers are soft and the cream is fluffy, and overall it's the right dessert for a cherry on top to top off the night.
Author:
Recipe type: Dessert
Cuisine: Ukrainian
Ingredients
  • 7 Eggs
  • 1½ Cups of Sugar
  • 400 grams of Sour Cream
  • 3 tsp of Baking Soda
  • 1 Tbsp of Vinegar
  • 260 grams of Butter
  • 3½ Tbsp of Honey
  • 400 grams of Flower
  • 4 Tbsp CoCoa Powder
  • INGREDIENTS FOR THE CREAM:
  • 1 Carton of Heavy Cream
  • ½ Can of Condensed Milk
Instructions
  1. ) split your egg yolks from the whites in two separate large bowls. Place your egg whites in a mixing bowl, then add the sugar to the bowl and mix for 7 minutes. Next, slowly add your egg yolks while the mixer is still mixing. Mix until your egg mixture doubles in size. In a small bowl add your baking soda and vinegar and mix them.
  2. ) Melt your butter in the microwave for 30 seconds then add honey and sour cream. Mix together well. Combine the egg mixture and the butter mixture, while slowly mixing with a spatula. In a measuring cup add your flour and cocoa powder, then mix.
  3. ) Add your Flour mixture to your dough and mix. Then pour your mixture into a cake form with oiled tin foil, Spread out your mixture so it is even and thin with a spatula. Place it in the oven and bake for 7 minutes at 350ºF. Repeat this process for all 9 cake layers. In a mixing bowl add your heavy cream and mix for 5 minutes.
  4. ) While mixing your heavy cream gradually add your condensed milk. Mix for 2 more minutes.
  5. ) Find a cake stand and place your first layer on top, then cover it with your cream. Repeat this process with all layers.
  6. ) Cover the sides and top of the cake with cream also, then place the cake in a cold area for 30 minutes, add 1 more layer of cream on top and place it back in the fridge.
  7. NOTE: LET THE CHOCOLATE SPARTAK CAKE SIT IN YOUR REFRIGERATOR FOR 12 HOURS BEFORE EATING.

 

 

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