Spartak cake

In a saucepan over low heat, melt the butter for the layers with the milk and cocoa powder, stirring until smooth and creamy.

Stir in the sugar, then remove the saucepan from the heat before the mixture boils. Let it cool slightly so it remains warm but not hot.

In a small bowl, mix the baking soda with the vinegar. Add this mixture and the egg to the warm chocolate mixture.

Add the flour gradually and mix until a soft dough forms.

Shape the dough into a cylinder, cover with plastic wrap, and refrigerate for 20 minutes.

Preheat the oven to 350°F.

Divide the chilled dough into 7 equal sections and shape each section into a thick round.

Working on floured wax or parchment paper, roll each portion into a thin circle about 9 inches in diameter. Trim around a 9-inch round guide for even layers.

Combine the dough scraps and roll them into one thin extra layer to bake for crumbs used on the cake sides.

Bake each thin cake layer on a baking sheet for 3-5 minutes. Let each layer cool briefly, then carefully remove the paper. Repeat until all 7 layers and the scrap layer are baked.

For the frosting, beat the softened unsalted butter on high speed for 2-3 minutes until creamy and fluffy.

Add the cream cheese and sweetened condensed milk and beat for another 2-3 minutes, then mix in the whipped topping until smooth.

Place the first cooled cake layer on a large flat plate and spread with frosting. Repeat with the remaining layers, using about 3 large spoonfuls of frosting per layer.

Leave the top layer unfrosted because it will be covered with chocolate glaze, but spread frosting over the sides of the cake.

For the glaze, melt the chocolate, butter, and heavy cream together over a double boiler, stirring until completely smooth. Remove from the heat and cool for about 2 minutes.

Pour the chocolate glaze over the top of the cake, allowing some to drip down the sides.

Crush the baked scrap layer and press the crumbs onto the frosted sides of the cake. Sprinkle the top with chopped roasted hazelnuts.

Refrigerate the assembled cake until ready to serve. Keep the chocolate glaze and hazelnuts as key components of the finished cake.