Chocolate Spartak Cake
Oh this cake! It is divine, and that is where I'll start... My mom got this recipe from my brother's mother -in -law. As expected, from my mom, the recipe in her book did not include measurements. Especially with the cream, and that's the best part! sigh... I'm telling you right now, its yummy! I've made this cake countless of times, various ways. I've even made it Gluten Free, so do make it GF if you must. Be warned, rolling the layers is not easy, so skip your triceps workout! . - your welcome. It's worth it in the end, I promise.
Lets get started.
What you'll need:
1 cup sugar
1 stick of butter or half a cup
2/3 cup milk
1 tsp baking soda
1 tsp vinegar
5 Tbs cocoa powder
2.5 cups flour
Over a double broiler (or a larger pot over a smaller pot of boiling water), melt the butter with the sugar and milk. Let cool for about 5 min. The baking soda and vinegar are next, but be careful here. In a tablespoon or small container put the baking soda and then pour the vinegar on the baking soda and mix together as it fizzes and pour it into the mixture of sugar, butter, and milk. (you will see the process on the pictures) Allow the mixture to cool.
While the mixture is cooling, sift flour and cocoa powder. Mix the flour mixture into your wet ingredients. Cover with parchment paper and allow to stand and rest for a while. An hour will do.
Here's my all time helper
He's too cute.
Ok, get the dough, divide into six equal pieces. I usually roll each piece into a ball to make sure they are somewhat equal. Place each ball at a time between two pieces of parchment paper and roll it out in a circle shape. I roll it out until it's about the size of a plate that I use as a pattern. I made one for my family using a salad plate and one for my in-laws using a dinner plate- because there are a lot more people to serve. I like using the smaller plate because I can get seven layers instead of six, this way the cake is taller. I have made it smaller and did six layers and they are thicker, and that's ok too.
Pre-heat the oven to 350 degrees as you roll out the first couple layers. I bake two at a time, one on the top rack, and one on the bottom. They bake for about 7-8 minutes each. When firm to the touch let cool on the cookie sheet for a minute and then transfer to a cooling rack.
Allow all the layers to cool completely before assembling the cake.
Cream ingredients (it's a very rich cream, but I only make this for special occasions so bring on the goodness!)
1 package of cream cheese (one cup) room temperature.
1.5 cups heavy whipping cream
1 can of condensed milk
half a 8oz package/tub of cool whip ( some times I use a bit more than half the package
1 tsp vanilla extract
I always start with whipping the cream cheese, so its smooth. Scraping the sides once. As the mixer is going, pour in the heavy whipping cream, beating until it thickens up, you'll want peaks to form. Then pour in the condensed milk, beat for about a min. Turn the mixer to low and fold in the cool whip and vanilla.
That's it cake is ready to be assembled. Repeat the process of layering the cake with cream, it's about a cup of cream per layer. You can lay out all six layer to get uniform cream ratios and then assemble, spreading the cream as you go. The top layer will have the thinnest layer of cream because some of the cream will cover the sides. OR, use a spring pan! Use the bottom as the guide and then arrange the layers in it. Once you take the spring pan off, the layers are perfect. (next time I make this cake I'll do it in a spring pan to show you) Decorate it as you wish. I used flowers here.
I had to make the cream ahead of time, this time around, and refrigerated it for about an hour. I feel it turned out better. It was easier to assemble because the cream was chilled.
THIS CAKE MUST BE MADE THE NIGHT BEFORE YOU SERVE IT. You will have to refrigerate it, but don't have to cover it. Decorate it before your dinner party or wherever you plan to take it.
Goodness, looking at these pictures and writing about this cake - I'm drooling.
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