How to make Russian Cake - Chocolate Spartak Cake Recipe - Торт Спартак - Рецепт

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

condensed milk

🥗Healthier: evaporated milk + sweetener

💰Cheaper: milk + sugar

Evaporated milk reduces calories while maintaining creaminess.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are lower in calories and can be more affordable.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate offers health benefits and is often less expensive.

Whisk 1 egg and 1 cup sugar on medium speed for 5 to 6 minutes.

Add 4 tablespoons softened butter and 1 cup warm milk to the egg mixture.

Mix in 1 teaspoon baking soda and whisk for another 3 minutes.

Sift 1 cup flour and 1 cup cocoa powder together.

Place the mixture over simmering water and cook for 10 minutes, stirring constantly.

Quickly mix in the sifted flour and cocoa powder until smooth.

Let the mixture cool for 10 to 15 minutes on parchment paper.

Roll out the mixture and bake for 3 to 4 minutes at 180°C (350°F).

Prepare the buttercream filling by whisking together a lot of butter and 1 can condensed milk for 5 minutes.

In a separate bowl, whisk double cream with icing sugar and optional vanilla extract.

Add cream cheese to the whipped double cream and mix until smooth.

Layer the baked cake layers with buttercream filling in between.

Cover the entire cake with remaining icing and refrigerate overnight.

Make cake crumbs from leftover bits using a food processor.

Cover the cake in chocolate ganache and refrigerate for 1 hour.

Roast hazelnuts at 200°C for 5 minutes, then remove skins.

Decorate the cake with cake crumbs and raspberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens