Spartak chocolate cake is my favorite cake! It turns out to be incredibly tender and delicious. Soft, soaked chocolate cakes combined with caramel butter cream give an amazing taste! And pieces of walnuts add their own unique flavor.
Everyone who tastes this cake notes its tenderness and balanced taste.
Also, this version of the cake can be used as a lower tier when preparing two-tier cakes. This cake is stable and can easily support the weight placed on top.
Preparing a Spartak cake is not too difficult. Such a cake can be prepared for any occasion and for any occasion, and decorated to your taste.
If you have not tried SPARTAK chocolate cake with caramel cream yet, I highly recommend making it. This is an unforgettably delicious dessert!
Ingredients:
Dough:
- flour - 280 g
- sugar - 230 g
- butter - 150 g
- raw yolk - 4 pcs.
- cocoa powder - 45 g
- boiling water - 4 tbsp. l.
- sour cream (kefir) - 1 tbsp. l.
- baking powder - 1 tsp l.
- soda - 1/2 tsp l.
Cream:
- boiled condensed milk - 380 g (1 can)
- butter - 250 g
- cream 30% - 250 ml
- walnuts - 100 g
Step by step recipe
Cooking dough for cake layers
1. First, prepare the cake dough.
Pour 4 yolks into a bowl. Pour 4 tablespoons to them. boiling water and immediately begin to beat.
2. Gradually add 230 g of sugar to the yolks.
Beat the yolks until whitening and increase in volume.
3. Add 150 g of melted butter and 1 tbsp to the whipped yolks. l. sour cream or kefir. Stir until smooth.
4. Pour 280 g flour, 45 g cocoa, 0.5 tsp into a separate bowl. l. soda and 1 tsp. l. baking powder. Mix everything with a spoon.
5. Pour dry into the liquid mixture and mix until smooth. I use the hook nozzle to stir the dough. You can also knead the dough with your hands.
6. Wrap the prepared dough in plastic wrap and put it in the refrigerator to rest and cool for at least 2 hours. This dough can be kneaded in advance and left in the refrigerator overnight or even for a day.
7. The dough lay in the refrigerator, tear off a small piece from it and roll it out on parchment paper, a little floured. You should get a thin layer with a thickness of 1.5-2 mm.
8. Cut out a circle from the rolled out dough with a metal sliding cake mold. Also, the dough can be cut out with a lid from the pan or by attaching something round to cut with a knife. The diameter of my cakes is 21 cm.
Put the finished rolled dough on parchment paper on a baking sheet. I bake two cakes at a time.
9. We put the cakes in the oven in a preheated oven to 180 degrees and bake for about 8-10 minutes. The baking time depends on the oven itself. Watch the cakes carefully so that they do not dry out.
10. Turn the finished cakes while still hot on a board and remove the parchment paper. We leave them to cool on a flat surface.
Roll out the rest of the dough, from which a whole cake is not obtained, and bake. We will make crumbs from them for sprinkling the cake.
From this amount of dough, I got 8 cakes.
Cooking cream
11. Preparing the cream for the cake.
Whisk 250 g of butter at room temperature in a bowl. Whisk until it increases in volume and whitens.
12. Gradually add one 380 gram can of boiled condensed milk to the whipped butter. Beat everything until smooth.
13. Pour 250 ml of cold cream into a separate bowl with at least 30% fat. Begin to beat the cream at the minimum speed, gradually increasing it to the maximum. Make sure the bowl and whisk are clean and dry. Whip the cream until thick.
14. As soon as the cream thickens, gradually add whipped butter with condensed milk to it. At this stage of combining the ingredients, you need to be careful so that the cream does not exfoliate due to the temperature difference. Beat the cream for a short time and at the lowest speed of a hand mixer.
If, nevertheless, the cream has exfoliated, then we continue to beat it further at high speed. The temperature of the cream will even out - and everything will be connected. If it did not work out, then put the stratified cream in the refrigerator and, after it has cooled, beat it again.
15. You will also need 100 g of walnuts for the cake.
Pour the peeled nuts onto a baking sheet. We put it in a cold oven, turn it on at 170 degrees and dry for 15 minutes. If it is possible to remove the husk from the nuts, then it is also advisable to peel them.
Cut the dried nuts into smaller pieces.
We fold the cake
16. We collect the cake.
We put the first cake, put a sliding ring and spread the acetate film on the sides. We squeeze everything to the size of the cake.
We put the cream and distribute it all over the cake. The layer of cream should be about the same as the thickness of the crust, or slightly less. Sprinkle the cream with prepared nuts. Cover with the following cake. This is how we fold the whole cake. We leave a little cream to coat the cake on top and on the sides.
If it so happened that the cakes are dry, then they must be soaked in sugar syrup so that the cake does not turn out to be dry.
17. We cover the assembled cake with cling film and put in the refrigerator for 3-4 hours, or better overnight.
Decorating the cake
18. The cake is infused, we take it out of the refrigerator, remove the ring and acetate film.
Cover the cake with the remaining cream on the sides and top.
19. Break the baked dough remnants and grind them into crumbs using a grinder.
20. Sprinkle the sides of the cake with a crumb. First, put the crumb on the sides of the cake with a spoon, and then with a wide culinary brush.
21. Sweep the excess crumbs from the dish with the same brush.
We put the cake in the refrigerator for 10 minutes to freeze the top cream.
22. We put the cake in the refrigerator for 10 minutes to freeze the top cream.
Decorate the top of the cake using a stencil. This is an easy and very quick way to decorate a cake. Put the stencil on the cake and sprinkle generously with cocoa. We remove the stencil.
The cake is ready.
Spartak cake turned out to be very tasty. Chocolate shortbread cakes and delicate caramel cream in combination with fried nuts give a unique explosion of taste. Be sure to cook such a cake, no one will remain indifferent to it.
Video recipe
The recipe is taken from my culinary site. gotovimop.com