Russian kartoshka cake

Kartoshka cake

Pirozhnoe kartoshka recipe

Scrumptious chocolatey Russian kartoshka  cake made with cocoa powder and condensed sweetened milk will not stay long on the plate! Your only challenge when making these non-baking treats  will be restraining yourself from eating them on your own. Happy guests would be a reward for these efforts. Kartoshka means potatoes in Russian and this name shows visual resemblance of the cake to the vegetable. However the sweet chocolaty taste has nothing in common with the real kartoshka.
In the original recipe the base for the cakes is a sponge cake but you can also use shortbread cookies. You will also need some butter, cocoa powder and sweetened condensed milk. 



  • 2/3 can sweetened condensed milk (270 gr/9.5 oz)

  • 100 grams butter, softened (3.5 oz)

  • 500 grams sponge cake or shortbread cookies (16 oz)

  • 5 tbs bitter cocoa powder (the one you need to boil)

  • 2 tbs cognac (optional)
Russian kartoshka chocolate cake recipe



  • If you use a sponge cake: Tear the sponge cake into pieces and put in to preheated to 100C (210 F) oven for 20 min to dry the cake a bit
    If you use cookies: break the cookies into smaller pieces
  • In a bowl beat up the butter and condensed milk using a wooden spoon
  • Blitz the prepared sponge cake or cookies in a blender into breadcrumb substance, add cognac.  Mix in butter and condensed milk.
  • Form small potato-like cakes and powder them in cocoa. Put in a fridge for at least one hour


Tip 1: Chocoholics can add cocoa into the biscuits/sponge cake mixture
Tip 2: Bitter chocolate instead cocoa. You can melt bitter chocolate (70 per cent cocoa) putting a bowl with chocolate into a pan with water and bringing to boil until complete melting. Cover the cakes with the melted chocolate and leave to cool down

Comments (2)

  • Erik


    Mmm yummy! These things are good, will be making more in future for sure


Leave a comment