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!
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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.