Chocolate Spartak Cake
If you love rich chocolate desserts, this Chocolate Spartak Cake is a must-try. Made with soft cocoa layers, a smooth custard buttercream, and a glossy chocolate glaze, this layered cake is as beautiful as it is delicious. It may look impressive, but the steps are easy to follow, making it a great homemade dessert for holidays, birthdays, or any celebration. With every bite, you get the perfect balance of chocolate and creamy filling that melts in your mouth.
Ingredients
For the Dough:
- 3 large eggs
- 200 g sugar
- 2 tbsp honey
- 100 ml milk
- 100 g butter
- 1 tsp baking soda
- 1 tbsp vinegar
- 4 tbsp cocoa powder
- 600 g all-purpose flour
For the Cream Filling:
- 250 g butter softened (room temperature)
- 6 egg yolks
- 110 –120 g sugar
- 30 g cornstarch
- 25 g all-purpose flour
- 1.5 tbsp vanilla sugar
- 500 ml milk
- Pinch of salt
For the Chocolate Glaze:
- 8 tbsp sugar
- 4 tbsp cocoa powder
- 100 g butter
- 12 tbsp hot water
Instructions
Prepare the Dough:
- In a heatproof bowl, whisk together the eggs, sugar, honey, butter, and milk. Place the bowl over a steam bath and stir constantly until the mixture is smooth (do not let it boil).
- Remove from heat. Quench the baking soda with vinegar and stir it into the mixture along with cocoa powder.
- Gradually add the flour and knead into a soft dough.
- Divide the dough into 4 equal parts. Roll each piece into a thin rectangle, prick with a fork, and bake at 180°C (350°F) for about 5 minutes per layer. Let cool.
Prepare the Cream:
- In a saucepan, bring milk to a gentle boil with sugar and vanilla sugar.
- In a separate bowl, whisk the egg yolks with a pinch of salt, then add flour and cornstarch.
- Slowly pour the hot milk into the yolk mixture while whisking. Return everything to the saucepan and cook on low heat, stirring constantly, until the cream thickens.
- Cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool completely.
- Once cooled, beat the softened butter until fluffy, then gradually add the custard cream until smooth and well combined.
Assemble the Cake:
- Place one chocolate layer on a serving plate. Spread a generous amount of cream on top.
- Repeat with the remaining layers, finishing with a cream layer on top.
Prepare the Glaze (make just before using):
- In a small saucepan, mix together sugar and cocoa powder.
- Add hot water gradually while whisking, then stir in the butter.
- Heat gently, stirring constantly, until smooth and glossy (do not overcook).
- Pour the glaze over the cake, spreading evenly across the top.
Final Step:
- Chill the cake in the refrigerator for at least 4–6 hours or overnight before slicing and serving.
Notes
Serving Size: 1 slice (out of 14 slices)
- Calories: ~470 kcal
- Carbohydrates: ~48 g
- Protein: ~6 g
- Fat: ~27 g
- Saturated Fat: ~16 g
- Cholesterol: ~145 mg
- Sodium: ~180 mg
- Fiber: ~2 g
- Sugar: ~30 g
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
