Chocolate Cake Recipe (Prague Cake)
User Reviews
5
Chocolate Cake Recipe (Prague Cake)
Description
This chocolate cake recipe creates a 9-inch, 4-layer round cake that uses cocoa powder and instant coffee dissolved in warm water to intensify chocolate flavor. The cake batter is made by whisking egg yolks with sugar and oil, then gradually folding in a mixture of flour, baking powder, baking soda, and salt. Separately, stiff egg whites are beaten with sugar and carefully folded into the batter to add airiness.
The batter is baked at 300˚F after prepping the pan with butter, flour, and parchment to prevent sticking. Raspberry sauce made from fresh raspberries and jam adds tartness and moisture between layers, balancing sweetness. The chocolate frosting combines room temperature butter, sweetened condensed milk, egg yolks, water, and semi-sweet chocolate chips for a smooth, rich finish.
This cake offers moist, layered texture and a combination of chocolate and raspberry flavors. Suitable for special occasions, it showcases classic techniques of folding and tempering for a tender crumb and creamy frosting.
Using a 9-inch springform pan is recommended to accommodate the batter height and prevent overflow during baking.
Ingredients
Ingredients for a 9”, 4 layer round cake:
- 1/2 cup cocoa powder
- 1 1/3 Tbsp instant coffee
- ¾ cup water warm
- 8 large egg at room temperature, white
- 5 large egg RESERVE the 3 leftover yolks for the Frosting!, yolk
- 1 1/4 cup granulated sugar divided
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Raspberry Sauce:
- 1 cup raspberries fresh
- ¼ cup raspberry jam or raspberry preserves
Chocolate Frosting:
- 1 cup butter at room temperature, unsalted
- 1/3 cup sweetened condensed milk
- 3 egg yolk
- ¼ cup water
- 2 oz. chocolate chips semi-sweet
Instructions
How to Make Prague Cake:
- Preheat Oven to 300˚F. Butter and flour the walls of the pan and line the bottom with parchment paper to prevent sticking.
- Mix cocoa, instant coffee and warm water. Stir to dissolve and set aside.
- Separate the egg whites and yolks, than place in the two large bowls.
- Whisk 5 egg yolks with 1 cup sugar until smooth. Whisk in vegetable oil a few tbsp at a time and stir until it’s an even consistency. Gradually whisk in the coffee/cocoa syrup and set aside.
- In a medium bowl, combine 1 ½ cups flour, 2 tsp baking powder and ¼ tsp baking soda. Gradually add the flour mixture and stir until well blended.
- Add ¼ tsp salt to the bowl of egg whites. Tip: make sure your bowl for egg whites is clean and dry before beating or whites won't rise well. Beat on medium speed for 1.5 minutes. When they start to get foamy, add ¼ cup sugar and beat on high speed until soft peaks form for 1.5 minutes.
- Fold your fluffy egg whites into the chocolaty batter until even consistency and color in the bowl. Pour the batter into the prepared pan and bake in a preheated 300˚F oven (about 1hr) or until a toothpick comes out almost clean. DO NOT OPEN THE OVEN DOOR.
- Remove cake from oven, take it out of the pan and let it cool on a wire rack. Let it rest 5-6 hours then cut into four layers.
To make the chocolate frosting:
- In a small sauce pan, whisk together 3 reserved egg yolks, ¼ cup water, and 1/3 cup condensed milk.
- Start heating the pan over low heat and gradually increase the heat until it’s just letting off steam but not boiling. Continue whisking until your mixture is the consistency of raw condensed milk.
- Remove the mixture form heat and immediately stir in 2oz chocolate, whisking until smooth. Let your mixture cool off to room temperature.
- In a separate bowl, beat butter on high speed for 5 minutes. Add chocolate mixture, a few tablespoons at a time and continue to beat on high speed between each addition. Beat an extra 2 minutes when it’s all mixed in.
To make raspberry sauce:
- In a small bowl, combine 1 cup raspberries and ¼ cup preserves/jam. Gently mash raspberries with a fork just to break them up.
To assemble the cake:
- Place your first layer on a serving plate. Spread the top with ½ of the raspberry sauce, avoiding the edges. Place the next layer on top and generously spread with about 1/3 of the chocolate cream. Top with the third cake layer and spread the next ½ of raspberry sauce. Top with the fourth layer and frost the whole cake and sides, using remaining frosting. Decorate with raspberries on top.
Notes
- Using a 9-inch springform pan prevents batter overflow and allows easy removal after baking.
User Reviews
Overall Rating
5
You'll Also Love
