Chocolate Spartak Cake: a rich, chocolate 9-layer cake filled with tangy sour cream frosting, finished with glossy chocolate ganache and decorated with buttercream flowers.
Looking for more Ukrainian-style cakes? Try these recipes: Chocolate Cherry Bundt Cake, Honey Cake with Sour Cream Frosting, Strawberry Kiwi Cake.
Chocolate Spartak Cake Recipe
A few months ago I made a 12″ version of this cake for my mom’s birthday and decorated it with buttercream flowers. It was a showstopper and everyone loved it. This chocolate Spartak has quickly become a family favorite—kids and adults both reach for seconds. The layers are chocolatey and tender, the sour cream frosting adds a pleasant tang, and the ganache ties everything together.
Making Spartak takes some time and a bit of elbow grease, mainly for rolling the thin layers, but the process is straightforward and very rewarding. The dough is forgiving: if you need a little extra flour while rolling, it’s fine. After assembling, let the frosted cake rest at room temperature for a couple of hours before refrigerating so the layers relax and become moist. When served, the cake practically melts in your mouth.
Chocolate Ganache
I always finish Spartak with a chocolate ganache because chocolate layers and ganache complement each other perfectly. For this recipe I used 36% heavy cream and the ganache was slightly thinner than with 40% cream, but the flavor remained rich and satisfying. Make extra ganache rather than too little: once you begin pouring, it’s best not to stop. The recipe below makes roughly 2 1/2 cups of ganache, which leaves some leftover after covering a 9″ cake; save the remainder to drizzle over other desserts or warm gently and reuse.
Important tip: the cake should be well set before pouring ganache. If it’s still settling, the ganache can crack or run unevenly. For best results, frost the cake one day and finish with ganache and buttercream decorations the next day.
Chocolate Spartak Cake Ingredients
- 2 large eggs (room temperature)
- 1 cup granulated sugar (divided)
- 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 more for rolling)
Sour Cream Frosting Ingredients
- 16 oz cold sour cream
- 8 oz extra creamy Cool Whip (frozen)
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Chocolate Ganache and Buttercream Decorating Ingredients
- 2 cups mini chocolate chips
- 1 1/2 cups heavy cream
- 8 oz (2 sticks) unsalted butter, softened
- 4 cups sifted powdered sugar
Instructions
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Prepare the chocolate dough: In a small bowl whisk 2 eggs with 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, 4 tablespoons softened butter, 2 tablespoons honey and 1/3 cup milk to the cocoa bowl and mix until combined.
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Cook over a water bath: Bring a pot of water to a simmer and set the bowl with the mixture over the steam (the bowl should not touch the water). Stir continuously for 10–15 minutes until the butter and sugar melt and the mixture is hot. Flick a fingertip carefully to test temperature. Stir in 1 teaspoon baking soda and continue stirring for about 2 minutes; the batter will foam and rise slightly.
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Add flour and shape the dough: Remove the bowl from heat and quickly sift in flour, folding it in a cup at a time so the dough remains warm and workable. Use a spatula to fold in until it forms a smooth dough. You will likely use about 2 3/4 cups of flour, reserving some for dusting while rolling. Preheat the oven to 360°F (182°C).
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Roll and bake layers: Divide the dough into eight equal pieces. On a floured surface roll each piece very thin—about 2–3 mm—large enough to cover the base of a 9″ springform pan. Use the pan base to cut circles, transfer each to a lightly oiled springform base, and bake 8 minutes. After baking, invert the layer onto a tray and remove the pan while wearing oven mitts; leave the layer upside down for 4–5 minutes to keep it flat. Stack cooled layers separated by parchment. Save any trimmings to roll into another layer or to crumble for decoration.
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Make the sour cream frosting: Using an electric mixer, beat 16 oz cold sour cream, 8 oz frozen Cool Whip, 1/2 cup sugar and 1/2 teaspoon vanilla on high for about 10 minutes until thick and firm. Chill briefly if needed, but avoid over-chilling which can cause the frosting to become loose.
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Assemble the cake: Cut a cardboard circle to the cake diameter and wrap it in foil. Spread a teaspoon of frosting on the foil to anchor the first layer. Place the first layer and spread 3–4 tablespoons of frosting between each layer, making sure to cover the edges. If you plan to pour ganache, do not frost the very top layer. Frost the sides with the remaining sour cream frosting. Let the cake rest at room temperature for about 2 hours so the layers soften and settle. Test with a toothpick: if it inserts easily through a layer, refrigerate the cake until you’re ready to decorate. Do not leave the assembled cake more than 4 hours at room temperature.
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Make the ganache: Put 2 cups mini chocolate chips in a bowl. Heat 1 1/2 cups heavy cream until hot and steamy but not boiling (about 2 minutes in the microwave). Pour the hot cream over the chocolate chips and whisk until smooth. Allow the ganache to cool slightly but remain pourable. Transfer the cake to a cooling rack over a sheet pan. Starting at the top, pour the ganache slowly, spreading with a knife and encouraging a smooth edge drip around the cake. Work steadily; if you stop too long the ganache will begin to set and may form visible overlaps. Let the ganache set for about 5 minutes, then transfer the cake to a serving plate carefully.
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Make the buttercream decorations: Beat 2 sticks (8 oz) softened unsalted butter briefly, then add 4 cups sifted powdered sugar one cup at a time until smooth. Use this buttercream to pipe roses or other flowers onto small parchment squares, freeze the piped flowers on a metal tray for 5–10 minutes, then transfer them to the cake. Dust cocoa powder into piping bag or on petals for brown leaves if desired. Chill the finished cake until serving.
Storage and Serving
Store the cake covered in the refrigerator for up to five days. For the best texture and flavor, remove it from the fridge about 20–30 minutes before serving to allow the ganache to soften slightly. Smachnogo! (That’s “bon appétit” in Ukrainian.)
More Cake Recipes to Explore
- Chocolate Cherry Bundt Cake — a festive, easy bundt
- Honey Cake with Sour Cream Frosting — a tender layered honey cake
- Strawberry Kiwi Cake — light and fruity, perfect for spring and summer
