No-Bake Chocolate Spartak Cake Recipe

This here is a no-bake version of the classic European Spartak cake that is so popular. Chocolate layers with a delicious cream. So good.

If you haven’t noticed, I love to bake. All kind of desserts, we like jello’s, layered cakes and simple dessert bars. 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.

Ingredients for No-Bake Chocolate Spartak:

1 (14.4 oz) box chocolate graham crackers

Chocolate soaking-

3 Tbsp half and half

½ cup sugar

4 Tbsp butter (1/2 stick), room temp

3 Tbsp cocoa

Cream-

4 Tbsp butter (1/2 stick), room temp

½ cup sweetened condensed milk, raw

1 (8 oz) cream cheese, room temp

4 oz cool whip, thawed

Serves: 6-8

How to make No-Bake Chocolate Spartak:

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 smudge 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 plus a half of one so they form a square. Spread ¼ of the chocolate soaking onto the crackers. Generously add cream over chocolate.  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 the 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.

Tip: Run knife under very warm water before cutting.

Note: Keep cake cover tightly.

Print Recipe

No-Bake Chocolate Spartak Cake Recipe

A no-bake version to the classic European Spartak cake. Layers of chocolate with a delicate cream. So delicious. 

Prep Time20 mins

Total Time20 mins

Course: Desserts

Cuisine: American

Keyword: no bake cake

Servings: 8 servings

Calories: 245

Ingredients

• 1 (14.4oz) box chocolate graham crackers
• Chocolate soaking-
• 3 Tbsp half and half
• ½ cup sugar
• 4 Tbsp butter (1/2 stick), room temp
• 3 Tbsp cocoa
• Cream-
• 4 Tbsp butter (1/2 stick), room temp
• ½ cup condensed milk. uncooked
• 1 cream cheese (8 oz), 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.

Notes

Tip: Run knife under very warm water before cutting.

Note: Keep cake cover tightly so it doesn't dry out.

Nutrition Facts

No-Bake Chocolate Spartak Cake Recipe

Amount Per Serving

Calories 245 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Cholesterol 41mg14%

Sodium 139mg6%

Potassium 124mg4%

Carbohydrates 27g9%

Fiber 0g0%

Sugar 25g28%

Protein 2g4%

Vitamin A 450IU9%

Vitamin C 0.5mg1%

Calcium 82mg8%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.