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Spartak Cake Chocolate Honey Layered Dessert

Spartak Cake is a delicious layered chocolate and honey cake that is a rich and creamy with just a hint of crunch from the walnut tucked between the cream-filled layers. 
Course Dessert
Cuisine Russian
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 12
Calories 740kcal
Author Dina


For the chocolate cake layers

For the filling

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


  • In a bowl, begin making the cream by beating 1 cup softened butter with an electric mixer until light and fluffy. Then add the sweetened condensed milk and mix to combine.
  • Add the sour cream and blend just to incorporate. Don't over mix.
  • 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 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.
  • 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 cake layers have cooled, pulse the baked scraps in a food processor until they become fine crumbs.
  • 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. Then coat the sides and top of the cake with the finely pulsed cake crumb


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


Calories: 740kcal | Carbohydrates: 75.4g | Protein: 13.6g | Fat: 45g | Saturated Fat: 20.9g | Cholesterol: 96mg | Sodium: 344mg | Fiber: 3.3g | Sugar: 43.6g