Chocolate Layer Cake (aka Spartak Cake)
Need a lacto ovo vegetarian side dish? Chocolate Layer Cake (aka Spartak Cake) could be an outstanding recipe to try. This recipe makes 10 servings with 686 calories, 7g of protein, and 46g of fat each. For 84 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 37 people have tried and liked this recipe. A mixture of honey, eggs, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Moms Dish. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is rather bad. If you like this recipe, you might also like recipes such as Mom's Spartak Cake, Coconut Filled Chocolate Cake – AKA: Almond Joy Cake! #BundtaMonth, and Beatty's Chocolate Cake Aka The Best Homemade Chocolate Cake.
Servings: 10
Preparation duration: 50 minutes
Cooking duration: 30 minutes
Ingredients:
1 teaspoon Baking Soda
2 tablespoons Cacao
1 Egg
3 Eggs
2 cups Flour
3 tablespoons Flour
3 tablespoons Honey
2 cups Milk
3 tablespoons Milk
3/4 cups Sugar
1 cup Sugar
2 cups Unsalted Butter; softened
4 tablespoons Unsalted Butter
1 teaspoon Vanilla Extract
Equipment:
bowl
spatula
whisk
oven
wire rack
pot
Cooking instruction summary:
Prepare ingredients for the cake layers.This cake dough is made on a steam bath. Preheat water and place a bowl on top of the boiling water, making sure that the bowl doesn't melt. Combine together sugar, egg, butter, honey and milk. Cook until ingredients double in volume. Stir in cacao slowly, followed by baking soda. In small parts keep on adding flour to the mixture. At first use a whisk and as the dough becomes thicker, use a spatula. At first, dough may still be soft, but as it gets colder, it will get harder. Divide dough into 11 equal in size pieces. On a floured surface, roll out each piece into your preferred size. Measure it using a plate or a lid, to make it a consistent size. Don't cut the dough yet, wait until it bakes. Bake at 350F for about 5-8 minutes, depending on your oven. Remove from the oven, place your measuring circle on top and cut out the edges. Remove it form the sheet onto a cooling rack. Repeat the steps until you are all done with the dough. Prepare ingredients for the cream. Whisk together eggs with flour until all lumps are gone. Pour milk into a heavy sauce-pot, add in egg mixture, vanilla and sugar. Cook on low-medium heat, stirring/whisking entire time until the mixture resembles condensed milk in texture. Don't forget to stir/whisk, otherwise the cream can burn. Remove from heat, letting it completely cool to a room temperature. Whisk the room temperature butter, until it's smooth in texture. In small parts, add in cooked cream. Continue whisking until all mixture is combined together. Using 80% of the cream, distribute it evenly between all cake layers. Spread cream evenly and stack them on top of each other. Use the remainder of the cream to cover the top of the cake.Decorate as you wish. I used ganache to decorate the cake. You can use the leftover crumbs to decorate the cake as well.
Step by step:
1. Prepare ingredients for the cake layers.This cake dough is made on a steam bath. Preheat water and place a bowl on top of the boiling water, making sure that the bowl doesn't melt.
2. Combine together sugar, egg, butter, honey and milk. Cook until ingredients double in volume. Stir in cacao slowly, followed by baking soda. In small parts keep on adding flour to the mixture. At first use a whisk and as the dough becomes thicker, use a spatula. At first, dough may still be soft, but as it gets colder, it will get harder. Divide dough into 11 equal in size pieces. On a floured surface, roll out each piece into your preferred size. Measure it using a plate or a lid, to make it a consistent size. Don't cut the dough yet, wait until it bakes.
3. Bake at 350F for about 5-8 minutes, depending on your oven.
4. Remove from the oven, place your measuring circle on top and cut out the edges.
5. Remove it form the sheet onto a cooling rack. Repeat the steps until you are all done with the dough. Prepare ingredients for the cream.
6. Whisk together eggs with flour until all lumps are gone.
7. Pour milk into a heavy sauce-pot, add in egg mixture, vanilla and sugar. Cook on low-medium heat, stirring/whisking entire time until the mixture resembles condensed milk in texture. Don't forget to stir/whisk, otherwise the cream can burn.
8. Remove from heat, letting it completely cool to a room temperature.
9. Whisk the room temperature butter, until it's smooth in texture. In small parts, add in cooked cream. Continue whisking until all mixture is combined together. Using 80% of the cream, distribute it evenly between all cake layers.
10. Spread cream evenly and stack them on top of each other. Use the remainder of the cream to cover the top of the cake.Decorate as you wish. I used ganache to decorate the cake. You can use the leftover crumbs to decorate the cake as well.
Nutrition Information:
covered percent of daily need
