Chocolate Spartak Cake

Spartak Cake is a delicious layered chocolate and honey cake that is a rich and creamy with just a hint of crunch from the walnuts tucked between the cream-filled layers.

Course Dessert

Cuisine Russian

Prep Time 40

Cook Time 10

Total Time 50

Servings

Calories 740kcal

Author Dina

Ingredients

For the chocolate cake layers

2 eggs
3/4 cup granulated sugar
1/4 cup milk
2 tbsp honey
4 tbsp unsalted butter
1 cup semisweet chocolate chips
1 1/2 tsp baking soda
3 1/4 cup all-purpose flour

For the filling

2 cups sour cream
1 cup unsalted butter softened
15 oz can sweetened condensed milk
1 cup walnuts finely chopped

Instructions

In a bowl, begin making the cake frosting by beating 1 cup of softened butter with an electric hand mixer until light and fluffy (about 3 minutes). Then add the sweetened condensed milk and mix to combine.
Add the sour cream and blend just to incorporate. Don't over-mix. Now cover the frosting and place it in the fridge for later.
Begin making the cake by beating sugar and eggs in a large bowl using a whisk.
Add the milk, honey, butter, and chocolate chips into the bowl.
Place the bowl over a pot of shallow simmering water (double boiler) and stir with a whisk until the butter and chocolate melt. Then add the baking soda. Stir for an additional 8 minutes. Tip: do not add too much water to the double boiler. You do NOT want the simmering water to touch the bottom of the bowl or it might scorch the chocolate.
Divide the flour in half. Add the first half and stir to incorporate. Then add the second half and stir until it is well incorporated.
Place the dough onto a lightly floured surface and work into the dough with your hands. Form it into a log.
Divide the log into 8 equal pieces.
Roll each piece out into a very thin circle (about 10 inches in diameter). Place a 9 inch baking pan over the dough and trace around the pan with a knife cutting through the dough.
Place the rolled dough circle onto a baking sheet lined with parchment paper and generously poke the dough with a fork. Place the leftover dough scraps onto the baking sheet as well. You will need these for later.
Bake the cake layers/scraps in batches at 350 degrees Fahrenheit for 10 minutes.
Once the cakes have cooled, begin assembling your cake by spreading an even layer of the filling onto the first cake layer. Then sprinkle a small amount of chopped walnuts on top.
Before adding the next cake layer, lightly spread a little filling on the bottom of the cake layer so there will be filling on the top and bottom of each layer. This will help the nuts stick to each layer better.
Repeat this step until the 8th layer. From then, frost the outside of the cake with the remaining filling.
Pulse the baked scraps in a food processor until they become fine crumbs. Then coat the sides and top of the cake with the finely pulsed cake crumb

Notes

This cake is best served the next day. After assembling, keep the cake in room temperature for at least 3 hours, then refrigerate.

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