Placeholder Image

字幕列表 影片播放

  • (vibrant bouncy music)

  • Hey everyone, it's Natasha from natashaskitchen.com,

  • and today we're making my favorite cake.

  • It's actually my mom's recipe for her Spartak cake or

  • Спартак cake, and we're gonna do a twist on it.

  • We're gonna make it chocolate.

  • This is one of the most requested videos on my blog,

  • and so, here you go, enjoy.

  • We're gonna start with the ingredients.

  • So you'll need two cups minus a tablespoon of flour,

  • a tablespoon and a half of cocoa, one cup of sugar,

  • one large egg, four tablespoons of soften butter,

  • 1/3 cup of sugar, and one teaspoon of baking soda.

  • And for the frosting, you'll need one package or eight

  • ounces of cream cheese and get that to room temperature

  • so take it out now 'cause you'll need it later.

  • Also, two packages of unsalted butter,

  • also at room temperature, and one can of uncooked

  • sweetened condensed milk.

  • 3/4 cups of heavy whipping cream and

  • about a tablespoon and a half of powdered sugar.

  • Now, if you don't want to make your own whipped cream,

  • you can use eight ounces of Cool Whip, if you want to.

  • I like the heavy whipping cream version,

  • but that's up to you.

  • So, let's get started on this great cake.

  • The first thing we want to do is sift together

  • your flour and your cocoa.

  • The baby wanted chocolate, that's what happened.

  • And so, can't refuse the baby, nope!

  • I'm 18 weeks now and these chocolate

  • cravings are getting crazy.

  • Okay, I think that's all that's coming out of

  • that little cup; it must have been wet.

  • I don't know, whatver.

  • Okay so, we've got that sifted let's put that aside.

  • Now, the next thing we want to do is in the bowl of a

  • stand mixer, and you can do this with a hand mixer,

  • it's just a little more tedious.

  • We're gonna put in one cup of sugar

  • and one egg.

  • Okay and you're gonna beat that for six minutes on

  • medium speed just to get the sugar nice and dissolved.

  • Scrape down the bowl as needed.

  • I just do that once in the middle of mixing.

  • We're ready to add our butter,

  • our baking soda,

  • and add warm milk.

  • Now, we're going to crank that up to medium-high

  • speed and go for another three minutes.

  • Next, you're gonna set up your water bath,

  • and you don't need any special equipment for this.

  • I just have a large pot of water,

  • well it's about a 1/4, filled with boiling water.

  • I've got a glass bowl over the top;

  • you can also put a smaller pot over the top.

  • You just want it sitting above the water so it's over

  • the steam and not actually submerged in the water.

  • So, we're gonna take our mixture from our stand mixer,

  • and just pour it into that hot bowl.

  • And, we're gonna mix it for about

  • 10 minutes, just stirring frequently.

  • Okay our mixture has been on the stove for about 10 minutes,

  • and we're gonna remove it.

  • Just be careful because there's hot steam underneath.

  • Turn off the stove,

  • and, without waiting, we're gonna mix in

  • our sifted flour and cocoa.

  • You don't want to wait or you will ruin the dough.

  • Okay, so just stir that in.

  • Now, you can see what this looks like when the flour

  • is all incorporated, and it's still very sticky.

  • Now, keep in mind, it hardens as it cools,

  • so what you're gonna do is just set this aside

  • and let it sit at room temperature for 20 minutes.

  • After 20 minutes, you can see that the dough is no longer

  • really sticking to the spatula.

  • It's still warm to the touch

  • so while it's warm is when it's the easiest time

  • to roll out this dough.

  • So, we've got our oven preheating to 350 degrees,

  • and we're gonna start by taking a heaping

  • tablespoon at a time of this dough.

  • Just transfer that dough onto a sheet of parchment paper.

  • And, you're gonna sprinkle the top generously

  • with some flour, and that'll just keep it from

  • sticking to your rolling pin.

  • Just start rolling it out.

  • You're gonna make it into an about a 9-inch round.

  • So just start working on it, and, if it start to stick

  • to your pin, just sprinkle a little more flour.

  • Okay I've got it about 9-inch round, and, to make sure

  • they're even circles, what I take is the bottom of a

  • springform pan, you can also use a plate,

  • and just lay it over the top.

  • And then, take a pizza cutter and

  • just slice all the way around.

  • And, what's easy about this is we bake directly

  • on the parchment paper so what you're gonna do is,

  • pull the scraps away because, if you don't, they'll bake

  • into the cake, and you don't want that.

  • We want to use the scraps later to make crumbs out of them.

  • So, just make sure that they stay on the parchment paper,

  • but they're pulled away from the cake.

  • Now, I'm usually able to get two layers on one large sheet

  • of parchment paper, so we're gonna bake this for about

  • three to five minutes at 350 degrees.

  • You can use a cookie sheet or the bottom of a cookie sheet

  • to help you get this into the oven.

  • But, otherwise, you just transfer it right onto the wrap.

  • Okay, our first two layers are done,

  • and they look just perfect.

  • I kept them in there closer to five minutes.

  • And, we're just gonna let those cool, set them aside,

  • and actually reuse that parchment paper.

  • Now, to make the process a little bit faster,

  • while your first layers are in the oven,

  • you can to start rolling out your next ones.

  • Also, keep these dried scraps because

  • they'll turn into cookies, basically, that you can crush

  • and then create this nice topping for the cake later.

  • So, you're gonna continue with the rest

  • of your layers until you're done.

  • Our cake layers are done.

  • Our crumbs are hardening nicely.

  • We'll want to let that cool to

  • room temperature while we start on the frosting.

  • So, start out with two sticks of softened butter.

  • Put that in your mixer.

  • And then add one can of sweetened condensed milk,

  • and it can just be a raw condensed milk.

  • It does not have to be cooked.

  • Easy-peasy.

  • Okay and, once that's in, we're gonna beat that on

  • medium speed for about seven minutes.

  • Okay, you can see it's turned into a frosting consistency.

  • So, now with the mixer still on, we're gonna add the

  • cream cheese, just one piece at a time, and,

  • once it's all in, we're gonna continue mixing for

  • another three to five minutes or until the

  • cream cheese is completely mixed in.

  • If you see cream cheese stuck on the walls,

  • just scrape it down as needed.

  • And keep mixing until your frosting is nice and smooth.

  • The last step of our frosting is whipped cream.

  • Now, again, you can use Cool Whip, but this is just so easy,

  • and it's natural and tasty that I love to do it this way.

  • So, we're gonna put 3/4 of a cup of

  • heavy whipping cream in a cold bowl.

  • I'll put this in the freezer for

  • 10 minutes before I make this.

  • And that ensures the best and fluffiest

  • results for whipped cream.

  • Then our powdered sugar, add that right in and beat on high

  • speed for a little under two minutes or just until it's

  • thick and spreadable, but don't overdo

  • because it'll turn buttery.

  • Okay, nice and thick.

  • Now, fold your whipped cream into your frosting,

  • and just stir it together until it's well incorporated.

  • Ugh, looks wonderful.

  • Okay, now for the exciting part.

  • We're gonna put this cake together.

  • All right, so we've got our layers here.

  • And I like to assemble it right on that parchment paper

  • that I was using earlier to bake.

  • Less waste, less cleanup.

  • I like it.

  • Okay, so we're gonna start with

  • our first layer on the bottom.

  • Okay, and then we're gonna add enough frosting on top

  • to completely cover the surface.

  • Don't be shy with the frosting.

  • You'll have plenty,

  • for all seven layers.

  • Ugh, this thing's gonna be so good and beautiful

  • when you guys finish this.

  • Your family's gonna love it.

  • This is a favorite for kids too.

  • Kids love this cake, my son's favorite cake.

  • Okay, see how much frosting I added on there?

  • So now just take that next layer,

  • put it right over the top, center it evenly,

  • and push down on it.

  • This make sure that you don't get any

  • air gaps under the cake.

  • And continue with more frosting all the way til you're done.

  • Alright, I like to save the most lovely and

  • even layer for the top.

  • So, push that down; that's our last layer.

  • And now we're gonna cover the cake on the top and

  • sides with lots of frosting,

  • just use the rest of that frosting up.

  • Alright, our cake is frosted.

  • it's smooth down and beautiful.

  • Remember those scraps of dough that I had baking

  • on the sheet with the cake layers, you know those?

  • Well, what I did is I pulsed them in my food processor

  • to create a fine crumb, and that's what

  • I'm gonna decorate the top with.

  • Now, if you don't want to use the scraps,

  • you can also use crushed graham crackers.

  • You can use chocolate shavings, and I've got

  • a little bit of those just to add a little more

  • chocolate kick to the top.

  • Okay, so what we're gonna do is just start sprinkling

  • the top and the sides with these crumbs.

  • It's gonna give it that classic Spartak look.

  • This is exactly how my mom does it.

  • Now, the sides of the cake, that get a little bit tricky.

  • There's a few different ways that you can do this.

  • You could either just like toss it onto the cake,

  • which doesn't give you a super awesome coverage.

  • But,

  • once you've got some crumbs on there and some that

  • have collected on the bottom of the cake,

  • you can just kinda flick it up.

  • And see how that coats it a little bit better?

  • Alright, our cake is decorated and now comes the hard part.

  • You have to wait about 10 hours to let this cake rest and

  • really soak up some of that great

  • frosting into the cake layers.

  • It's gonna be soft, it's gonna be so good.

  • It's worth the wait guys.

  • So, what I did is I transfer the whole cake,

  • with the parchment paper, right onto a cutting board.

  • I'm gonna cover it lightly or losely with

  • a piece of plastic wrap, and I'm gonna put it

  • in the fridge for 10 hours.

  • It's gonna sit in there overnight.

  • You can also put this in a cold garage if it's cold out.

  • Ugh, I can't wait so we'll get back to this once it's

  • soft and delicious, and you guys will see the inside.

  • Alright, I've been waiting so patiently for this thing to

  • soften up overnight, and it's perfect now.

  • So, what I do to transfer it from the parchment paper

  • to my cake platter is I take a spatula, and I just run

  • it around the bottom of the cake to loosen it up from that

  • parchment paper, and then it just lifts up pretty easily.

  • So, transfer it right onto there in the center.

  • Okay, and then you can decorate the top with some fresh

  • berries if you like just to make it a little extra

  • fancy, give it a little sparkle.

  • Now, you get to slice it up and enjoy.

  • Uh, Yum, I can't wait.

  • Okay, I'm gonna give it a little extra sparkle.

  • Whoops, on top of the cake, on top of the cake.

  • Okay, here we go.

  • (vibrant bouncy music)

  • Mm...

  • Just like mom's.

  • For a print friendly version of this recipe,