Chocolate Spartak Cake: a rich, chocolate 9-layer cake filled with tangy sour cream frosting, finished with a glossy chocolate ganache and decorated with buttercream flowers.
Chocolate Spartak Cake Recipe
A few months ago I made a 12-inch version of this cake for my mom’s birthday. I doubled the dough to make the large cake and finished it with buttercream flowers. It was a showstopper and disappeared quickly. This Chocolate Spartak has become a family favorite — everyone loves it. Each slice seems better than the last, and it’s surprisingly addictive.
Preparing Spartak requires some time and attention but it’s not difficult. The dough is easy to work with and you’ll be rolling thin layers by hand. Different flours absorb moisture differently, so you may need a little more flour when rolling; that’s fine. After assembling and frosting, let the cake sit at room temperature for a few hours so the layers soften and the cake achieves the melt-in-your-mouth texture it’s known for. I recommend frosting the cake one day and finishing with ganache and buttercream the next for the best results.
Chocolate Ganache
Chocolate ganache pairs beautifully with the thin chocolate layers of Spartak. I typically make enough ganache for a 9″ or 10″ cake; the recipe yields about 2 1/2 cups, which gives you some to spare. Work steadily when pouring ganache — if you stop and return after it begins to set, you risk uneven overlapping lines. If you use slightly lower-fat cream the ganache may be a bit thinner but still delicious; you can refrigerate leftovers and gently rewarm them in a water bath for future use.
The cake must be allowed to set before you pour ganache. As the layers absorb the frosting they settle slightly, so chilling or resting the assembled cake first prevents the ganache from cracking. For best appearance, apply ganache and decorate the next day.
Ingredients
Cake
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/3 cup whole or 2% milk
- 4 tablespoons unsalted butter, softened
- 2 tablespoons honey
- 1 teaspoon baking soda
- About 3 cups all-purpose flour (plus extra for rolling)
Sour Cream Frosting
- 16 oz sour cream, cold
- 8 oz extra creamy whipped topping (frozen) or thick cream alternative
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Ganache and Buttercream Decoration
- 2 cups mini chocolate chips (or finely chopped chocolate)
- 1 1/2 cups heavy cream
- 2 sticks (8 oz) unsalted butter, softened
- 4 cups sifted powdered sugar
Step-by-Step Instructions
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In a small bowl whisk together 2 eggs and 1/2 cup sugar. In a larger bowl combine 1/2 cup cocoa powder with the remaining 1/2 cup sugar. Add the egg mixture to the cocoa along with 4 tbsp softened butter, 2 tbsp honey and 1/3 cup milk.
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Prepare a double-boiler: bring a pot of water to a boil then reduce to a simmer. Place a heatproof bowl with the mixture over the steam (bowl should not touch the water) and stir continuously for 10–15 minutes until the sugar and butter melt and the mixture is hot. Add 1 teaspoon baking soda and stir for 2 minutes until the batter becomes foamy and rises slightly. Remove from heat and immediately fold in flour a cup at a time (or sift it in) until a soft dough forms. Work quickly while the dough is still hot. Preheat the oven to 360°F (182°C).
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Divide the dough into 8 equal pieces. On a lightly floured surface roll each piece into a very thin round about 2–3 mm thick to fit a 9″ springform base. Cut the round using the springform base, transfer to a lightly oiled springform base and bake each layer for about 8 minutes. When a layer is done, turn it out onto a tray and keep it upside down for 4–5 minutes to remain flat. Stack cooled layers separated by parchment paper. Save and re-roll the scraps to form an extra layer or crumble them for decoration.
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Make the sour cream frosting: with an electric mixer beat 16 oz cold sour cream, 8 oz frozen extra creamy whipped topping, 1/2 cup sugar and 1/2 tsp vanilla on high for about 10 minutes, until thick and stable. Chill briefly if needed. Place a round of cardboard wrapped in foil on your cake board and spread a teaspoon of frosting to anchor the first layer. Spread 3–4 tbsp frosting between each layer, including the edges. If you plan to pour ganache on top, do not spread frosting on the topmost layer. Smooth the sides and let the assembled cake sit at room temperature for 2 hours to allow the layers to soften. After 2 hours test with a toothpick; if it slides easily into a layer, refrigerate until ready to finish. Do not keep the cake more than 3–4 hours at room temperature before chilling.
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Make the ganache: place 2 cups mini chocolate chips in a bowl. Heat 1 1/2 cups heavy cream until hot and steamy but not boiling, then pour over the chocolate and whisk until smooth. Allow the ganache to cool slightly until it thickens just enough to pour slowly. Place the cake on a wire rack over a tray, then pour the ganache starting in the center and working outward. Use a spatula to nudge ganache down the sides and create an even coat. Work steadily so the ganache remains fluid and smooth. Let the ganache set for a few minutes, then transfer the cake to a serving plate.
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Make buttercream for decorations: beat 2 sticks softened unsalted butter for about 1 minute, then add 4 cups sifted powdered sugar one cup at a time until fully combined and smooth. Use this buttercream to pipe roses or other decorations. Pipe onto small squares of parchment, chill on a metal tray for 5–10 minutes to set, then transfer the flowers to the cake. Dust a little cocoa powder into some buttercream to create darker leaves if desired. Refrigerate the finished cake until serving.
This cake keeps well in the refrigerator for up to five days. Smachnogo! (Bon appetit in Ukrainian.)
Ingredients Summary
- Cake: eggs, sugar, cocoa powder, milk, butter, honey, baking soda, all-purpose flour
- Frosting: sour cream, extra creamy whipped topping, sugar, vanilla
- Ganache & Decoration: mini chocolate chips or chopped chocolate, heavy cream, unsalted butter, powdered sugar
