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.
Recipe by Sveta's Recipes at https://svetasrecipes.com/2020/01/chocolate-spartak-cake-no-rolling/