Prague Cake
Indulge in the rich, chocolatey decadence of the classic Prague Cake, a timeless Eastern European dessert beloved for its velvety texture and sophisticated flavor. This layered masterpiece features a light and airy sponge cake made with whipped egg whites, cocoa powder, and a touch of sweet vanilla, creating a delicate base that melts in your mouth. The luscious frosting, a glossy blend of dark chocolate, sweetened condensed milk, and heavy cream, envelops the entire cake in a silky embrace. Perfect for special occasions or as a show-stopping treat, this elegant dessert is easy to prepare yet offers a professional finish with its smooth ganache exterior. Serve chilled for a European-style indulgence, and elevate the presentation with chocolate shavings or fresh fruit. Impress your guests with this luxurious homemade confection that captures the essence of traditional Prague baking.
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 150 grams Granulated sugar
- 25 grams Unsweetened cocoa powder
- 6 pieces Egg yolks
- 6 pieces Egg whites
- 100 grams Unsalted butter
- 120 milliliters Sweetened condensed milk
- 150 grams Dark chocolate (for frosting)
- 200 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F). Grease and line the bottom of a 9-inch round cake pan with baking parchment.
Melt the butter in a small saucepan or in the microwave. Set it aside to cool slightly.
In a large bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate bowl, whisk the egg yolks with half the sugar (75 grams) until pale and fluffy. Stir in the melted butter and vanilla extract.
In another clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar (75 grams) and keep whisking until stiff, glossy peaks form.
Gently fold the egg yolk mixture into the dry ingredients until just combined. Then, carefully fold in the egg whites in batches to retain as much air as possible.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To prepare the frosting, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a bowl. Let it sit for 1–2 minutes, then stir until smooth.
Whisk the sweetened condensed milk into the chocolate mixture until glossy. Let the frosting cool in the refrigerator for 10–15 minutes, stirring occasionally, until it reaches a spreadable consistency.
Once the cake is completely cool, cut it horizontally into two layers using a long serrated knife.
Spread half of the frosting between the cake layers, then use the remaining frosting to cover the top and sides of the cake evenly.
Refrigerate the cake for at least 2 hours before serving to allow the frosting to set. Optional: Decorate the cake with chocolate shavings, cocoa powder, or fresh fruit.
Slice and enjoy your decadent Prague Cake!
Nutrition Facts
Calories |
4268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.1 g | 304% | |
| Saturated Fat | 138.3 g | 692% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1567 mg | 522% | |
| Sodium | 2130 mg | 93% | |
| Total Carbohydrate | 447.6 g | 163% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 291.2 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 611 mg | 47% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2134 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
