Chocolate Cake Recipe (Prague Cake)

This Chocolate Cake Recipe (also known as Prague Cake) is a must-try dessert for chocolate lovers! Packed with rich, decadent chocolate flavor and complemented by a tangy raspberry sauce, this multi-layered chocolate cake is perfect for any occasion. The cake features moist layers of soft, fluffy chocolate cake, homemade chocolate frosting, and a touch of raspberry to elevate the flavor profile. Whether you’re looking for a birthday cake, celebration dessert, or simply craving a delicious homemade treat, this easy chocolate cake recipe is sure to impress. Chocolate lovers, indulge in the best homemade cake with a creamy frosting and a perfect balance of sweetness and tartness. Perfect for special events and holiday feasts, this recipe guarantees a show-stopping dessert that will leave everyone asking for seconds!

This Prague Cake is a decadent, multi-layered chocolate cake that combines rich cocoa, coffee, and a luscious chocolate frosting. The layers are filled with a tangy raspberry sauce, creating the perfect balance of sweet and tart. With a smooth and creamy frosting that’s made with sweetened condensed milk and chocolate, this cake is the ultimate indulgence. Whether you’re celebrating a special occasion or just craving a delicious homemade dessert, this chocolate cake will impress with its depth of flavor and stunning presentation.

Ingredients:

For the Cake:

• 1/2 cup cocoa powder
• 1 1/3 Tbsp instant coffee
• 3/4 cup warm water
• 8 large egg whites, at room temperature
• 5 large egg yolks (reserve 3 leftover yolks for frosting)
• 1 1/4 cups granulated sugar, divided
• 1/2 cup vegetable oil
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

For the Raspberry Sauce:

• 1 cup fresh raspberries
• 1/4 cup raspberry jam or preserves

For the Chocolate Frosting:

• 1 cup unsalted butter, at room temperature
• 1/3 cup sweetened condensed milk
• 3 egg yolks
• 1/4 cup water
• 2 oz semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 300˚F (150˚C). Grease and flour a 9-inch round cake pan, lining the bottom with parchment paper.
2. Mix the cocoa and coffee: In a small bowl, dissolve the cocoa powder and instant coffee in warm water. Set aside.
3. Prepare the egg yolk mixture: Whisk the 5 egg yolks with 1 cup sugar until smooth. Slowly whisk in the vegetable oil and the cocoa-coffee syrup, then set aside.
4. Combine dry ingredients: In a separate bowl, mix the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the egg yolk mixture until fully incorporated.
5. Whip the egg whites: Add the remaining 1/4 tsp salt to the egg whites and beat until foamy. Gradually add 1/4 cup sugar, and continue beating until soft peaks form.
6. Fold in the egg whites: Gently fold the whipped egg whites into the chocolate batter until fully combined and smooth.
7. Bake the cake: Pour the batter into the prepared pan and bake at 300˚F for about 1 hour, or until a toothpick inserted comes out clean. Do not open the oven door while baking. Let the cake cool completely on a wire rack.
8. Prepare the chocolate frosting: In a saucepan, whisk together the 3 reserved egg yolks, condensed milk, and water. Heat over low to medium heat, whisking continuously until the mixture thickens to the consistency of raw condensed milk. Remove from heat and stir in the chocolate chips, whisking until smooth. Allow the mixture to cool to room temperature.
9. Make the raspberry sauce: Gently mash the raspberries with the raspberry jam using a fork, then set aside.
10. Assemble the cake: Cut the cooled cake into 4 layers. Place the first layer on a serving plate, spread half of the raspberry sauce, and top with 1/3 of the chocolate frosting. Repeat with the second layer, spreading the remaining raspberry sauce. Top with the third layer and spread with the remaining frosting, covering the sides and top. Garnish with fresh raspberries.

Tips:

• Ensure your egg whites are in a completely clean bowl for optimal whipping.
• Let the cake cool completely before cutting it into layers to avoid a crumbly texture.
• For extra flavor, you can add a bit of vanilla extract to the chocolate frosting.

Variations and Substitutions:

• If you don’t have instant coffee, you can substitute it with espresso powder or omit it entirely for a milder flavor.
• For a dairy-free option, substitute the butter with a plant-based alternative and use a non-dairy condensed milk.
• You can swap out the raspberry sauce for another fruit, such as strawberry or blueberry, for a different twist.

FAQs:

Can I make this cake in advance? Yes, this cake can be made a day or two ahead. Just store it in an airtight container in the refrigerator and bring it to room temperature before serving.

Can I freeze the cake? Yes, the cake layers can be frozen for up to 2-3 months. Wrap them tightly in plastic wrap and foil before freezing. Allow them to thaw completely before frosting.

Is the frosting easy to make? Yes! It’s a rich and smooth chocolate frosting that’s made by heating the egg yolks, condensed milk, and chocolate chips, then beating it with butter to create a creamy texture.

Serving Suggestions:

This decadent Prague cake is perfect for any celebration, from birthdays to holidays. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. You can also pair it with a cup of coffee or hot chocolate for a cozy dessert experience.

Why You’ll Love This Recipe:

This Prague cake combines rich, velvety chocolate with a delightful raspberry filling and smooth frosting, making it a dessert that truly stands out. The soft, layered cake is easy to make and perfect for any occasion. The chocolate-raspberry combination is a classic, while the decadent chocolate frosting adds a luxurious finish. It’s the perfect indulgence for chocolate lovers and will leave everyone asking for more!