Chocolate Spartak Cake
Chocolate Spartak Cake: chocolate-y, 9-layer cake, filled with sour cream frosting, topped with chocolate ganache and decorated with buttercream flowers!
Want more Ukrainian cake recipes? Check them here: Chocolate Cherry Bundt Cake, Honey Cake, Strawberry Kiwi Cake.
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Chocolate Spartak Cake Recipe:
Few months ago I’ve shared a 12” version of this cake for my mom’s birthday. I did 2 servings to make that cake, and decorated with buttercream flowers. This cake was a huge hit. It was stunning, but sadly it had to be eaten! 🙂
This cake is the favorite in my family nowadays! Everyone loves it…kids, adults, me, myself and I! 😀 When you start at a slice, you won’t notice when you’ve eaten the whole cake – you just keep eating it, and it gets better and better with every slice! (no kidding).
Chocolate Spartak Cake takes some effort, but then what cake doesn’t? You have to put effort into anything to make it look beautiful and delicious! But it’s not complicated at all, just takes a bit of time. It’s really easy to work with, just need your muscles to roll out each layer, but you cannot go wrong here. If you end up with a different brand of flour and add slightly more flour while rolling the cake layers than the recipe calls for, don’t worry about it. Once the cake is frosted, leave it at room temperature for few hours before refrigerating and it will do the trick. The cake will fall-apart in your mouth when served.
Chocolate Ganache
You can frost less layers of this cake, and use remaining to make the crumbs for the decoration, but there is something about chocolate ganache and chocolate layers, blending in nicely! Therefore, I always do chocolate ganache for this Spartak cake. I’m using a 36% heavy cream for the ganache in this post since I ran out of the usual 40% Darigold, so the ganache looks slightly on the thinner side, but the taste is still the same. I use the remaining ganache to drizzle other baked goods that same day or next day. Refrigerate and reheat over water bath, but never dispose chocolate! 😀 It’s chocolate!!
The amount of ingredients needed for chocolate ganache is just perfect for a 9” or 10” cake. It makes about 2 1/2 cups of ganache, but you will only use about 1/2 cup of it. The reason I make more because once you start pouring, you should not stop; slowly go throughout the whole cake. If you stop, the ganache will start setting and if you continue minutes later, you will have overlapping chocolate in places where you start pouring again. It won’t destroy the taste of the cake, but it will take away the smooth beauty of this chocolate prince! 😀
The cake must set before being covered in chocolate, otherwise chocolate will crack once the cake layers set. During the process of setting, the cake slightly shrinks down as the cake layers get moist and sit down closer to other layers. For best results, I frost the cake one day, and finish with ganache and buttercream next day.
Chocolate Spartak Cake Ingredients:
- Large eggs – room temperature
- Granulated sugar
- Unsweetened cocoa powder
- Whole or 2% milk
- Unsalted unsalted butter – softened
- Honey
- Baking soda
- All-purpose flour (I used Bob’s Red Mill)
Sour Cream Frosting Ingredients:
- Sour cream
- Extra creamy cool whip – frozen
- Granulated sugar
- Vanilla extract
Chocolate Ganache and Buttercream Decorating:
- Mini chocolate chips (I use Nestle brand)
- Heavy cream
- Unsalted butter – softened
- Powdered sugar – sifted
1. In a small bowl, combine and whisk 2 eggs and 1/2 cup sugar to break the eggs a bit. In a large bowl, combine and whisk 1/2 cup cocoa powder and remaining 1/2 cup sugar. To the bowl with cocoa, add the egg mixture, 4 tbsps unsalted butter, 2 tbsps honey and 1/3 cup milk.
2. Make a water bath, by bringing a large pot with water to a boil and reduce heat to medium. Place a bowl with mixture over the steam (make sure the bowl doesn’t touch the water) and keep stirring for about 10-15 minutes until the butter and the sugar are melted, all ingredients are incorporated and the mixture becomes hot. (I put a tip of my index finger into the mixture to test).
Add 1 tsp baking soda and keep stirring for about 2 minutes until the batter turns foamy and slightly rises. Remove from heat, and immediately sift the flour, or add cup at a time if sifted ahead of time. (Do not let the dough cool or you will ruin the dough; use spatula to fold in flour into hot batter, then transfer the dough to a floured surface to finish incorporating the flour into dough). I do about 2 3/4 cups flour, by adding cup a time and use remaining when rolling out the layers. Preheat the oven to a 360°F.
3. Divide the dough into 8 similar to equal pieces. Sprinkle some flour when needed and roll out first dough piece to a very thin layer (about 2-3 mm thick) to cover a 9” form. Place the base of the springform pan over the rolled piece and cut out a circle, going around the form with a sharp knife. Transfer the cut out circle to a lightly oiled springform base, and bake for 8 minutes. (Meanwhile, roll out second piece and place onto same sized form, or wait until the hot form slightly cools off before placing next piece).
As soon as the layer is finished baking, turn it upside down onto a tray. Remove the form with help of oven mitts and leave the layer upside down for 4-5 minutes (this will keep the layer bump-free and keep it flat). Turn it back to correct side, and stack cooled layers with parchment paper in between until ready to frost. Repeat this process until you’ve baked all layers.
NOTE: do NOT throw away those edges! Form a ball from them, roll out and you will end up with 9th or even 10th layer, that could make your cake higher or use the extra layers to crumble and decorate the cake if you don’t want to cover in chocolate ganache. Cake layers will harden once cooled, but will be moist once frosted.
How to Make Sour Cream Frosting:
4. Using an electric mixer, beat 16 oz sour cream, 8 oz cool whip, 1/2 cup sugar and 1/2 tsp vanilla extract for 10 mins on high until frosting is thick and firm. Refrigerate until ready to use, but not for prolonged time or the cream might become slightly runny. Cut out a cake diameter carton circle. Wrap foil around carton. Spread a teaspoon of frosting onto foil before you place a first cake layer – this will keep the cake from sliding off the carton. Place about 3-4 tbsps frosting between each cake layer and spread evenly (make sure to get edges). (**If you’re going to cover the cake in chocolate, do not frost the last layer – chocolate will be on top). Frost sides as well with any remaining sour cream frosting. Leave the cake at room temperature for 2 hours so that the cake layers become moist.
After 2 hours, insert a toothpick in the middle of the cake and then into a layer from a side. If the toothpick goes in easily, refrigerate the cake until ready to decorate. Do not keep the cake more than 4 hours at room temperature.
How to Make Chocolate Ganache:
5. Place 2 cups mini chocolate chips into a medium bowl. Microwave 1 1/2 cups heavy cream for about 2 minutes until it’s hot and steamy, but not boiling. Meanwhile transfer the cake to a cooling rack from turning table with help of 2 large knives (make sure the knives hold the cake before you completely lift it up). Pour the heavy cream over the chocolate chips and keep whisking until all chocolate chips had melted. As soon as ganache slightly cools, start pouring over the cake – GO SLOW, starting from the top – pour, spread with a knife and slowly keep pouring on the edges going right and left to cover all the area. Don’t pour too much and don’t go fast or you’ll run out of ganache.
**making more ganache to finish the sides will make overlaps on the cake sides and the cake won’t look nice. Let the cake stand for 5 minutes on cooling rack and then gently, using large knives, transfer to a cake stand.
How to Make Buttercream:
6. In a medium bowl, beat 2 sticks unsalted softened butter for about 1 minute. Add 4 cups sifted powdered sugar (1 cup at a time), until all mixed in. Use this buttercream to make roses or any flower or design you like. Pipe onto little parchment paper squares, place onto stainless steel tray and freeze for 5-10 minutes. (The stainless steel tray makes it freeze a lot faster). Transfer flowers to a cake and decorate to your liking. I added a bit of cocoa powder for the brown leaves. Refrigerate cake until ready to serve.
This cake is good up to 5 days in the fridge. Smachnogo! (meaning: bon appetit in Ukrainian!!)
More Cake Recipes to Explore:
- Chocolate Cherry Bundt Cake – easy and fun holiday cake
- Honey Cake with Sour Cream Frosting – the easiest sponge cake recipe
- Strawberry Kiwi Cake – a perfect spring or summer cake
Chocolate Spartak Cake
Ingredients
CAKE INGREDIENTS:
- 2 large eggs, (room temp)
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1/3 cup 2 % milk
- 4 tablespoons unsalted butter, (softened)
- 2 tablespoons honey
- 1 teaspoon baking soda
- 3 cups all-purpose flour, (I used Bob’s Red Mill + more for rolling)
FROSTING INGREDIENTS:
- 16 oz sour cream – cold
- 8 oz extra creamy cool whip – frozen
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
CHOCOLATE GANACHE & BUTTERCREAM DECORATION INGREDIENTS:
- 2 cups mini chocolate chips, (I use Nestle brand)
- 1 1/2 cups heavy cream
- 8 oz 2 sticks unsalted butter (softened)
- 4 cups powdered sugar – sifted
Instructions
- In a small bowl, combine and whisk 2 eggs and 1/2 cup sugar to break the eggs a bit. In a large bowl, combine and whisk 1/2 cup cocoa powder and remaining 1/2 cup sugar. To the bowl with cocoa, add the egg mixture, 4 tbsps unsalted butter, 2 tbsps honey and 1/3 cup milk.
- Make a water bath, by bringing a large pot with water to a boil and reduce heat to medium. Place a bowl with mixture over the steam (make sure the bowl doesn’t touch the water) and keep stirring for about 10-15 minutes until the butter and the sugar are melted, all ingredients are incorporated and the mixture becomes hot. (I put a tip of my index finger into the mixture to test). Add 1 tsp baking soda and keep stirring for about 2 minutes until the batter turns foamy and slightly rises. Remove from heat, and immediately sift the flour, or add cup at a time if sifted ahead of time. (Do not let the dough cool or you will ruin the dough; use spatula to fold in flour into hot batter, then transfer the dough to a floured surface to finish incorporating the flour into dough). I do about 2 3/4 cups flour, by adding cup a time and use remaining when rolling out the layers. Preheat the oven to a 360°F.
- Divide the dough into 8 similar to equal pieces. Sprinkle some flour when needed and roll out first dough piece to a very thin layer (about 2-3 mm thick) to cover a 9” form. Place the base of the springform pan over the rolled piece and cut out a circle, going around the form with a sharp knife. Transfer the cut out circle to a lightly oiled springform base, and bake for 8 minutes. (Meanwhile, roll out second piece and place onto same sized form, or wait until the hot form slightly cools off before placing next piece). As soon as the layer is finished baking, turn it upside down onto a tray. Remove the form with help of oven mitts and leave the layer upside down for 4-5 minutes (this will keep the layer bump-free and keep it flat). Turn it back to correct side, and stack cooled layers with parchment paper in between until ready to frost. Repeat this process until you’ve baked all layers. NOTE: do NOT throw away those edges! Form a ball from them, roll out and you will end up with 9th or even 10th layer, that could make your cake higher or use the extra layers to crumble and decorate the cake if you don't want to cover in chocolate ganache. Cake layers will harden once cooled, but will be moist once frosted.
- MAKE THE FROSTING: Using an electric mixer, beat 16 oz sour cream, 8 oz cool whip, 1/2 cup sugar and 1/2 tsp vanilla extract for 10 mins on high until frosting is thick and firm. Refrigerate until ready to use, but not for prolonged time or the cream might become slightly runny. Cut out a cake diameter carton circle. Wrap foil around carton. Spread a teaspoon of frosting onto foil before you place a first cake layer – this will keep the cake from sliding off the carton. Place about 3-4 tbsps frosting between each cake layer and spread evenly (make sure to get edges). (**If you're going to cover the cake in chocolate, do not frost the last layer - chocolate will be on top). Frost sides as well with any remaining sour cream frosting. Leave the cake at room temperature for 2 hours so that the cake layers become moist. After 2 hours, insert a toothpick in the middle of the cake and then into a layer from a side. If the toothpick goes in easily, refrigerate the cake until ready to decorate. Do not keep the cake more than 4 hours at room temperature.
- MAKE THE GANACHE: Place 2 cups mini chocolate chips into a medium bowl. Microwave 1 1/2 cups heavy cream for about 2 minutes until it’s hot and steamy, but not boiling. Meanwhile transfer the cake to a cooling rack from turning table with help of 2 large knives (make sure the knives hold the cake before you completely lift it up). Pour the heavy cream over the chocolate chips and keep whisking until all chocolate chips had melted. As soon as ganache slightly cools, start pouring over the cake – GO SLOW, starting from the top – pour, spread with a knife and slowly keep pouring on the edges going right and left to cover all the area. Don’t pour too much and don't go fast or you’ll run out of ganache. **making more ganache to finish the sides will make overlaps on the cake sides and the cake won’t look nice. Let the cake stand for 5 minutes on cooling rack and then gently, using large knives, transfer to a cake stand.
- MAKE THE BUTTERCREAM:In a medium bowl, beat 2 sticks unsalted softened butter for about 1 minute. Add 4 cups sifted powdered sugar (1 cup at a time), until all mixed in. Use this buttercream to make roses or any flower or design you like. Pipe onto little parchment paper squares, place onto stainless steel tray and freeze for 5-10 minutes. (The stainless steel tray makes it freeze a lot faster). Transfer flowers to a cake and decorate to your liking. I added a bit of cocoa powder for the brown leaves. Refrigerate cake until ready to serve. This cake is good up to 5 days in the fridge. Smachnogo! (meaning: bon appetite in Ukrainian!!)
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Jeani says:
Just curious if you could weigh the dough and divide into 8 or 9 pieces, then roll each piece right in the bottom of the spring form pan, bake and repeat.
Olga in the Kitchen says:
I eyeball, divide the dough and roll out on the table because it’s easier to make sure the layers are similar in thickness (not too thick, not too thin and big enough to fill out the form to the edges at the same time). It might be hard to roll the dough out in the springform pan. However, you can definitely try it – whatever works for you. Your kitchen, your rules 🙂
Katherine says:
Hi, I’m from the UK and we don’t have cool whip here, do you know what I could use as a substitute?
Olga in the Kitchen says:
You can substitute cool whip for heavy whipping cream, same amount. If I use heavy cream, I beat it separately and then fold in into sour cream mixture.
Liliana says:
Amazing recipe! The best chocolate Spartak I ever had. It was a hit for the entire party. Thanks Olga for this recipe! Will definitely make it again.
Olga in the Kitchen says:
Thank you, Liliana! So happy to hear this recipe was loved by your guests!
Angela S says:
Hi! Just a couple questions: can whole milk be used in the cake component instead of 2%?
For the cocoa- does it matter if it’s natural or Dutch processed? Thanks!
Olga in the Kitchen says:
Hi Angela! You can definitely use whole milk in this recipe. For the cocoa powder, I tried different brands and the only difference in result is the color of the baked layers.
Neeta says:
Have made it once before and it turned out beautifully. I substituted the sour cream for lactose free yoghurt.
However I have 2 questions please, Olga; could you make the cake layers a couple of days in advance? And frost it closer to eating day 🙂
And the second question is could I fill alternative layers with a cherry jam so that it then turns into a black forest type cake?0 would the jam be enough to moist the alternate layers or would it be best to do jam frosting mix and then just a frosting mix?
Thank you in advance
Olga in the Kitchen says:
Hi Neeta! Yes, you can bake the layers even a week in advance and keep them covered in food wrap or plastic container at room temperature. I have not tested frosting the layers with jam, but I do wonder if the layers would not turn out moist enough. Maybe do the frosting and then add a bit of jam? The layers are dry, and usually frosting like sour cream or with heavy cream is what makes them moist.
AnnaBella says:
The BEST Spartak recipe out there! I went on a little hunt a quest if you may in pursuit of finding the best tasting Spartak recipe out there. I can not count how many recipes I’ve collected online and made. Out of ALL of them THIS IS the winner BY FAR! I have been sharing it with all my family and friends because it’s just so GOOD! (And I may have a BA in Spartak-ology of the many if not all recipes of this cake I’ve tried! ((Just for giggles))) I have even made it for a few weddings. Everyone raved about it. If you want to bake a Spartak and are looking for a recipe to try, search no more because THIS this is your cake! You must try. Thank you Olga for sharing your splendid recipe with all of us!
Olga in the Kitchen says:
Thank you for the wonderful review, AnnaBella! I’m so happy to hear our family recipe is loved by your family and friends 🙂
Emily L says:
This got to be the best spartak cake I made in my life. I tried many in my years of baking. Your recipe turns out soft, very easy to follow and make. Kids requested for their birthdays. I will be making it again and doubling it to make a 12” birthday cake next week. The best! Thank you for sharing with us!
Olga in the Kitchen says:
Thank you for the wonderful review, Emily! So happy to hear your family is loving this cake recipe.
Olya s says:
Hi! Do you use frozen cool whip in the frosting or do you thaw it? Thanks
Olga in the Kitchen says:
Frozen. Just break it with a knife or spoon into few smaller pieces.
Kimberly Weis says:
Probably the best chocolate cake I ate in my entire life. So delicious!
Olga in the Kitchen says:
That’s awesome, Kimberly! I’m so glad you enjoyed it 🙂
Brenda says:
This is my kids’ favorite cake and I have been baking it for as long as I can remember. I have always used a family recipe, but one day decided to try yours (the photos appealed to me) and have stuck with it ever since. I like to try recipes by other bloggers but their recipes don’t compare to yours. I have been disappointed with the results every time. I am through with exploring and will stay loyal to this recipe from now on – it truly is the best spartak cake.
Thank you for sharing your family favorites with us, Olga! They are quickly becoming ours as well.
Olga in the Kitchen says:
Thank you for sharing that with us and the wonderful review, Brenda! It means a lot that your family is loving our recipes.