Chocolate Spartak Cake: a rich, chocolate 9-layer cake filled with tangy sour cream frosting, finished with chocolate ganache and decorated with buttercream flowers.
If you enjoy Ukrainian cakes, try more recipes from the same collection.
Chocolate Spartak Cake Recipe
A few months ago I made a 12″ version of this cake for my mom’s birthday, doubling the recipe and decorating it with buttercream flowers. It was a showstopper and a big hit. Today I’m sharing the 9″ version — a chocolate lover’s dream that’s become a family favorite. Everyone keeps going back for slice after slice; it’s tender, moist, and melts in your mouth.
This cake requires effort and time, but the steps are straightforward. The dough is easy to handle and forgiving: if your flour brand behaves differently and you need a touch more while rolling, that’s fine. After you frost the assembled cake, let it rest at room temperature for a few hours before chilling so the layers soften and settle. The result is a tender, layered cake with deep chocolate flavor.
About the Chocolate Ganache
I always finish this cake with chocolate ganache. The smooth, glossy ganache pairs perfectly with the chocolate layers and sour cream filling. I used 36% heavy cream in the photos, which made the ganache slightly thinner than if using 40%, but the flavor is unchanged. I make extra ganache on purpose — once you start pouring it over the cake you want enough to cover the top and edges without stopping, otherwise the ganache can begin to set and create uneven overlapping sections.
For best results, the cake must set before pouring ganache. As the layers moisten and settle, the cake shrinks slightly; letting it rest helps prevent the ganache from cracking. I typically assemble and frost the cake one day and add ganache and final buttercream decorations the next day.
Ingredients
For the Cake
- Large eggs — room temperature
- Granulated sugar
- Unsweetened cocoa powder
- Whole or 2% milk
- Unsalted butter — softened
- Honey
- Baking soda
- All-purpose flour (extra for rolling)
Sour Cream Frosting
- Sour cream — cold
- Extra creamy Cool Whip — frozen
- Granulated sugar
- Vanilla extract
Ganache and Buttercream Decoration
- Mini chocolate chips
- Heavy cream
- Unsalted butter — softened
- Powdered sugar — sifted
Method
- In a small bowl whisk 2 eggs with 1/2 cup sugar to break them up. In a larger bowl whisk 1/2 cup cocoa powder with the remaining 1/2 cup sugar. Add the egg mixture to the cocoa, then stir in 4 tablespoons softened butter, 2 tablespoons honey and 1/3 cup milk.
- Create a water bath: bring a pot of water to a simmer and place the bowl with the chocolate mixture above the steam (the bowl should not touch the water). Stir constantly for 10–15 minutes until the butter and sugar have melted and the mixture is hot. Add 1 teaspoon baking soda and stir another 2 minutes until the batter becomes foamy and slightly rises. Remove from heat and immediately add flour a cup at a time, folding it in while the batter is still hot. Work the dough on a floured surface until combined. Use about 2 3/4 cups flour, keeping extra for rolling. Preheat the oven to 360°F.
- Divide the dough into eight equal pieces. Roll each piece thinly (about 2–3 mm) to cover a 9″ pan. Use the springform base as a template to cut circles. Transfer each circle to a lightly oiled springform base and bake for about 8 minutes. After baking, invert the layer onto a tray, remove the ring with oven mitts and leave the layer upside down for 4–5 minutes to keep it flat. Cool and stack layers separated by parchment paper. Save the trimmed edges — you can combine them to roll an extra layer or crumble them for decoration.
- Make the sour cream frosting: beat 16 oz cold sour cream, 8 oz frozen extra creamy Cool Whip, 1/2 cup sugar and 1/2 teaspoon vanilla on high for about 10 minutes until thick and firm. Chill briefly. Prepare a cake board by cutting a circle the size of your cake, wrapping it in foil and adding a teaspoon of frosting to anchor the first layer. Spread 3–4 tablespoons of frosting between each layer, making sure to reach the edges. If you plan to top the cake with ganache, skip frosting the very top layer. Frost the sides with any remaining frosting. Let the assembled cake sit at room temperature for 2 hours so the layers soften. Test doneness by inserting a toothpick through the center into a side layer — if it slides in easily, refrigerate until ready to decorate. Do not leave the cake at room temperature for more than 4 hours.
- Make the ganache: place 2 cups mini chocolate chips in a bowl. Heat 1 1/2 cups heavy cream until steaming but not boiling, then pour over the chips and whisk until smooth. Transfer the cake to a cooling rack set over a tray. When the ganache cools slightly, pour slowly over the center of the cake, spreading gently and allowing it to flow to the edges and down the sides. Work steadily so the ganache stays fluid and even; avoid stopping mid-pour or making extra ganache for the sides, which can create visible overlaps. Let the cake sit for about 5 minutes, then transfer carefully to a cake stand.
- Make the buttercream decorations: beat 2 sticks (8 oz) softened unsalted butter for about a minute, then add 4 cups sifted powdered sugar one cup at a time until smooth. Use this buttercream to pipe roses or other decorative shapes onto small parchment squares; freeze them briefly on a metal tray for faster set-up, then transfer the flowers to the cake. Dust cocoa powder into piping bag for brown leaf accents if desired. Refrigerate the finished cake until serving.
Storage
This cake keeps well in the refrigerator for up to 5 days. Serve chilled or bring slices to room temperature for a few minutes before serving for the best flavor. Smachnogo! (That’s “bon appétit” in Ukrainian.)
More Cake Recipes to Explore
- Chocolate Cherry Bundt Cake — a festive, chocolate-and-cherry bundt cake
- Honey Cake with Sour Cream Frosting — a classic, tender honey sponge
- Strawberry Kiwi Cake — a bright, seasonal fruit-topped cake
