Spartak Cake with Chocolate Ganache
A rich Spartak cake with six thin honey chocolate layers, mascarpone cream, and a dark chocolate ganache, chilled until tender.
Equipment
- Saucepan
- Large mixing bowl
- Rolling Pin
- Baking sheet
- Parchment paper
Ingredients
Main Ingredients
- ¾ cup milk
- 120 grams butter
- ¼ cup honey
- 2 large eggs room temperature
- 1 cup granulated sugar
- 2 tsp baking soda
- 1 tbsp vinegar for the baking soda
- ½ cup cocoa powder
- 4 ¼ cup all purpose flour
- 14 oz sweetened condensed milk
- 8 oz mascarpone cheese
- 8 oz frozen whipped topping thawed
- 1 pint heavy whipping cream for the filling
- 7 oz dark chocolate two 3.5 oz bars, chopped
- 1 tbsp unsalted butter for the ganache
- ⅔ cup heavy cream for the ganache
Instructions
Cooking
- Warm. Melt the milk, butter, and honey together and let cool slightly. Mix. Beat the eggs and sugar, stir in the milk mixture, then add the fizzing soda and vinegar, cocoa, and flour to form a dough.
- Bake layers. Divide into 6 pieces, roll each thin, and bake one at a time at 350 degrees F for 5 to 7 minutes. Cool.
- Make the cream. Beat the condensed milk and mascarpone, then fold in the whipped heavy cream and the whipped topping.
- Stack. Layer the cake and cream, finishing with cream on top.
- Ganache. Heat the cream and butter, stir in the chocolate until smooth, cool slightly, and pour over the cake.
- Chill. Refrigerate for a few hours until set.
Notes
Substitutions: Use cream cheese loosened with heavy cream for the mascarpone.
Tips: Roll the layers thin, bake just until set, and cool them completely before stacking.
Storage: Refrigerate covered for 3 to 4 days.