This No-Bake Chocolate Spartak Cake Recipe is a simplified version of the classic European Spartak Cake! Chocolate graham cracker layers with sweet cream.
If you like this recipe try our other No-Bake Layered Cake recipe!
no-bake chocolate Spartak cake recipe-
My hubby has a major sweet tooth (which we are slowly working on) but for now, I bake a lot. If it wasn’t for 5 kiddos, I could spend hours in the kitchen creating and be oh so happy. Having a large family as ours though, I just don’t always have the time to spends hours baking something for the Mr. I was walking through the grocery aisle and saw chocolate graham crackers and it’s as if a light went on in my head. A no-bake Russian Chocolate Layered Spartak!. I mean, don’t get me wrong, it surely is different than the original Spartak but who has 3 hours to spend in the kitchen? This is so simple, easy, quick and it really, really does taste pretty fabulous for how little time you spend making it.
how to make this no-bake layered cake-
- Prepare the chocolate ganache– In a saucepan, on medium/high heat add butter, sugar and half and half. Stir until all the sugar dissolves and the butter melts.
- Add in cocoa powder, remove from heat, mix vigorously until the cocoa is incorporated. Set aside to cool.
- Prepare the cream-In a large bowl, beat the cream cheese with a mixer. Add in the butter and beat again until creamy. Pour in the condensed milk and combine.
- Slowly add in the cool whip and mix again on low speed.
- Assemble the cake– Spread a little bit of cream on the platter, creating a sort of glue for the crackers. Cut three crackers and cut them in half.
- Place four whole crackers and a half of a cracker as the first layer, forming a square.
- Spread about 1/4 of the chocolate ganache on the crackers. Generously add cream over chocolate.
- Make a second layer with the graham crackers (layout the crackers going in a different direction than the first layer).
- Continue until you have five layers. Do not add chocolate ganache on the top of the cake.
- Cover top and sides of the cake with the remaining cream.
- Take the remaining crackers and with a rolling pin, crush them in a Ziploc bag. Cover sides and top of the cake with the crushed graham crackers.
- Refrigerate for at least 6 hours or overnight so the layers soften.
Give these other no-bake recipes a try:
- Layered Raspberry Bo-Bake Cheesecake Bars
- No-Bake Cheesecake Recipe
- Black Forest Cherry No-Bake Cheesecake
No-Bake Chocolate Spartak Cake Recipe
Ingredients
- 1 box chocolate graham crackers
Chocolate Ganache Soaking-
- 3 Tbsp half and half
- ½ cup granulated sugar
- 4 Tbsp unsalted butter., room temp
- 3 Tbsp cocoa powder
Cream-
- 4 Tbsp unsalted butter, room temp
- ½ cup condensed milk. uncooked
- 8 oz cream cheese, room temp
- 4 oz cool whip, thawed
Instructions
How to make the chocolate soaking for Chocolate Spartak-
- In a medium saucepan on med/high heat add the butter, sugar and half and half. Keep mixing until sugar has dissolves and butter melts. Add the cocoa, remove from heat, mix vigorously until cocoa in incorporated. Set aside to cool slightly.
Hot to make the cream for the Chocolate Spartak-
- With a mixer on medium speed, beat cream cheese, just until creamy; add the butter, beat again, add the condensed milk and beat again.
- Add the cool whip and on low speed beat again.
How to assemble the Chocolate Spartak-
- Spread just a smidge of the cream on your platter so the crackers will be easier to work with.
- Take 3 crackers and cut them in half.
- Arrange four whole and one half crackers so they form a square.
- Spread ¼ of the chocolate soaking onto the crackers.
- Generously add cream.
- Make a second layer with the graham crackers (lay out the crackers going in a different direction than the first layer).
- Continue until you have five layers (don’t add any of the chocolate soaking to the top of the cake). Cover top and sides of cake with remaining cream.
- Take the remaining crackers and with a rolling pin, crush them in a Ziploc bag.
- Cover sides and top of cake with the crushed graham crackers.
- Refrigerate for at least 6 hours or overnight so the layers soften.
hi, is that sweetened or unsweetened condensed milk?
Irina, Ooops, forgot to clarify, it’s sweetened milk. 🙂 (p.s. unsweetened milk is actually called evaporated milk:O)..)
Thanks. Another question, what brand of graham crackers did you use? The ones I bought were not perfect squares when you broke them in half. So I had to do a lot of trimming. When I soaked the crackers, they didn’t absorb. So when I started putting the cream on, it slid around and didn’t want to stick to the layers. I ended up piping the cream on. This time I will be using a different brand of cracker and hopefully it will be easier.
Oh my Irina, I share a link to the graham crackers I used (click on the graham crackers in the ingredients list). I tried a cheaper kind our grocery carried, they worked too. You don’t have to do it square, you could just do a rectangle if that helps. I am not sure why the chocolate soaking wouldn’t stay on, it should be really thick. Sorry you had so much trouble but I don’t even know where you could have gone wrong..:/
I made this cake and loved it! I loved that it doesn’t take long to do and no oven involved. Thanks for a great recipe:)
Anna. That’s awesome. Yes, it will not replace the original spartak, but for a no-bake, I agree pretty yummers!!
Thanks for the feedback:-)
My friend made this cake for a girls get together. I couldn’t believe it was a no bake cake. It was so delicious! Great recipe Valya!
That’s awesome to hear. Thank you for sharing.. 🙂 🙂
Is there a reason to leave the cake in the refrigerator, I usually leave mine out and they become more moist that why. Can I leave this one out? 🙂
VV, cream cheese and cool whip have dairy in it, I prefer mine refrigerated. I just take it out a few hours before serving. It’s still moist and soft:). If you prefer no refrigeration, that’s great too:).
I bought some chocolate graham crackers at Safeway today. And they were buy one get one free 🙂 Gonna try making it this weekend, can’t wait!
Marina.
Wahoo for finding the chocolate crackers.
Double wahoo for getting a deal!! 🙂
Cannot wait for you to try it..
Looks delicious!! Trying it tonight- will it be good with just regular graham crackers? I couldn’t find any chocolate one.
Rosa,
Yes you can use regular, it will however completely change the taste. It will just taste like a regular Spartak which is still great:). Enjoy:)
I made this cake today for halloween dinner for the family…Wowwww! It’s DELICIOUS!!! Everyone loved it! I left it 7 hours in the refrigerator turned out perfect, thank you so much, I think this is my new favorite cake 🙂
That is AWWWWEEEESOOOOMMMMEEEE to hear. Super happy that this was a hit with your family, high five. :O)
Hello, is there a reason for RAW condensed milk? Can I use regular condensed milk? What’s the difference here?
Hello Zhanna. SORRY for the confusion. That is what I meant, regular condensed milk from a can that isn’t cooked:-)..
This looks so delicious and easy! I do something similar but with regular honey graham.
Mmm. You’re so smart Nadyush:)..
Hi. What is half and half on the recipe? I would love to make this for my two kids.
Half&Half is creamer. You can just use milk, just do a little less:).
Looks delicious Valya! I make this cake too, but I use a little different cream, the same as for honey graham crackers. For cinnamon graham cracker cake I add pumpkin puree and pumpkin pie spice. They are all really good. What I love about this kind of recipes, is that it’s so quick and easy to put together a delicious cake. Beautiful pictures too! ♡♡♡ 🙂
Sounds great Valya..
Where did you find chocolate grahams?I’ve looked at 3 stores and I couldn’t find them.
My last pack I purchased at Wal-Mart. If you cannot find it anywhere, you can buy it online and at either Amazon or WalMart, buy a few packs so you have extra. :O)…
I bet its delicious… I make honey layered cake with store bought honey graham crakers 🙂 my family loves it!
Irene, mmm, sounds great, I will have to try that too, love not opening the oven. Family happy=mamma’s happy..:-)..
You are an artist. I love your recipes!
and Tania you are really sweet as is your comment :). :). <3
This looks so good! We used to use cookies at my grandma’s house for ‘cake’. This brings back so many memories
Anna
Happy Medley
I love it when recipes bring back sweet memories!! 🙂
Ha this was my secret for a long time… people at parties really thought I spent hours 🙂
Love it!!. I can just see it, “oh this is great, which recipe did you use?” and the reply is something like “oh it’s a family recipe” 😂😂hahaha:).
Mmmm I looooove Spartak- but never made it. Usually just enjoy it at baby and wedding showers 🙂 Looking forward to making this soon! Thanks 👌🏼
Oh my, I’m the same way. Probably embarrassing to say it for a blogger but it’s true🙈. This is as spartak as I’ll get☺..
As much as I LOVE spartak……it’s so hard to find that xtra time to make it lol so this recipe is a life saver for us too 🙂
Thnx a lot dear…will be making it very soon 🙂
Oh my do I agree Olechka:).. Best part is it really is so similar to spartak and looks so attractive your family and friends will think you took forever to make it!!:).. When in reality you were done and dishes washed in less than 1/2 hour..:)
Valechka,
Thank you for sharing this neat version of cake when you just don’t have the time to roll out all of those layers and in a hurry. I will be trying as soon as my daughter will be feeling better. Thank you!
Yup, yup Tanyush, it’s a great alternative to the amazing “takes a half day to make” spartak.. Hoping your little lady feels better soon. It’s no fun when kids are sick..:/