Chocolate Spartak Cake

A recipe for a delicious chocolate Spartak cake, also known as a Russian layered cake:

For the cake layers:

• 2 cups of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup of granulated sugar
• 3/4 cup of unsalted butter, at room temperature
• 3 large eggs, at room temperature
• 1/2 cup of sour cream
• 1 teaspoon of vanilla extract

For the frosting:

• 1 cup of unsalted butter, at room temperature
• 1 cup of confectioner's sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1/2 cup of semisweet chocolate chips, melted and cooled

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large mixing bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then add the sour cream and vanilla extract.
4. Gradually add the flour mixture to the butter mixture, mixing until just combined.
5. Divide the batter between the two prepared cake pans and smooth the tops with a spatula.
6. Bake the cakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 5-10 minutes, then transfer them to a wire rack to cool completely.
8. To make the frosting, beat the butter in a large mixing bowl until light and fluffy. Gradually beat in the confectioner's sugar, vanilla extract, and salt. Stir in the melted chocolate.
9. Place one cake layer on a cake plate or serving dish. Spread a layer of frosting over the top of the cake layer. Repeat with the second cake layer and remaining frosting.
10. Chill the cake in the refrigerator for 30 minutes to set the frosting.
11. Slice and serve your delicious chocolate Spartak cake!

Note: This cake can be stored in an airtight container in the refrigerator for up to 3 days.