Spartak Cake

Instructions

Prepare the Filling:

In a bowl, beat 1 cup of softened butter with an electric mixer until light and fluffy (about 3 minutes).
Add the sweetened condensed milk and mix until combined.
Mix in the sour cream just until incorporated. Do not over-mix.
Cover the frosting and place it in the fridge for later.


Make the Cake Layers:

In a large bowl, whisk together the eggs and sugar.
Add the milk, honey, butter, and chocolate chips to the bowl.
Place the bowl over a pot of shallow simmering water (double boiler) and stir until the butter and chocolate melt. Add the baking soda and stir for an additional 8 minutes. Make sure the water doesn't touch the bottom of the bowl.
Divide the flour in half. Stir in the first half, then add the second half and mix until well incorporated.
Place the dough onto a lightly floured surface and form it into a log.
Divide the log into 8 equal pieces.
Roll each piece into a very thin circle (about 10 inches in diameter). Place a 9-inch baking pan over the dough and trace around it with a knife to cut the dough.
Place the dough circle onto a baking sheet lined with parchment paper. Poke the dough with a fork. Bake at 350°F (175°C) for 10 minutes. Repeat with remaining dough.

Assemble the Cake:

Once the cake layers have cooled, begin assembling your cake by spreading an even layer of filling onto the first cake layer.
Sprinkle a small amount of chopped walnuts on top.
Lightly spread a little filling on the bottom of the next cake layer before adding it to help the nuts stick better.
Repeat these steps until all layers are used.
Frost the outside of the cake with the remaining filling.
Pulse the baked scraps in a food processor until they become fine crumbs. Coat the sides and top of the cake with these crumbs.
Enjoy your scrumptious Chocolate Spartak Cake, a perfect blend of rich chocolate and creamy filling with a delightful crunch!