Spartak Cake
Spartak Cake is a delightful layered dessert with a rich and creamy filling, perfect for special occasions or family gatherings.
Ingredients
For the Cake Layers
- ¾ cup milk
- 120 grams butter
- ¼ cup honey
- 2 large eggs Make sure they are at room temperature.
- 1 cup granulated sugar
- 2 tsp baking soda (quenched in 1 Tbsp of vinegar)
- ½ cup cocoa powder
- 4 ¼ cups all-purpose flour
For the Cream Filling
- 14 oz sweetened condensed milk
- 8 oz mascarpone cheese Can substitute with cream cheese mixed with heavy cream.
- 8 oz Cool Whip Can substitute with whipped heavy cream.
For the Chocolate Ganache
- 1 pint heavy whipping cream
- 7 oz chocolate (two 3.5 oz dark chocolate bars) Use high-quality chocolate for better flavor.
- 1 Tbsp unsalted butter
- ⅔ cup heavy cream
Instructions
Make the Cake Layers
- In a saucepan, combine the milk, butter, and honey. Heat until melted, then let it cool slightly.
- In a large bowl, beat the eggs and sugar until fluffy. Add the cooled mixture and stir well.
- Sift together the baking soda, cocoa powder, and flour. Slowly mix the dry ingredients into the wet ingredients until a dough forms.
Bake the Layers
- Preheat your oven to 350°F (175°C).
- Divide the dough into 6 pieces. Roll each piece out to fit a baking sheet lined with parchment paper.
- Bake each layer for about 5-7 minutes until set. Cool completely.
Prepare the Cream Filling
- In a bowl, mix the sweetened condensed milk, mascarpone cheese, and Cool Whip until smooth and creamy.
Assemble the Cake
- Place one layer of cake on a serving plate. Spread a generous amount of the cream filling over it.
- Repeat this process with the remaining layers, finishing with cream on top.
Make the Chocolate Ganache
- In a small pot, heat the heavy cream and unsalted butter.
- Remove from heat and add the chocolate. Stir until melted and smooth.
- Allow it to cool slightly.
Finish the Cake
- Pour the chocolate ganache over the assembled cake, ensuring it drips down the sides.
- Refrigerate for a few hours to set.
Notes
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. You can freeze individual slices for up to a month, ensuring they are wrapped tightly. For extra chocolate flavor, consider adding chocolate shavings on top before serving. You can also try adding fruit preserves between layers.