Chocolate Prince Cake is a soft, deep-flavored cocoa sponge filled with a smooth caramel cream, rich enough to impress, easy enough for any weekend.
Ingredients
- 3 eggs
- 1 cup sour cream
- 1 cup sugar
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 2 tablespoons cocoa
- 1 can cooked sweetened condensed milk
- 200 g butter
- Butter or oil, for greasing the pan
Instructions
- 1Preheat the oven to 350F (175C).
- 2Beat the eggs with the sour cream and sugar until smooth.
- 3Sift together the flour, baking soda, and cocoa. Fold into the wet ingredients until smooth.
- 4Grease a 9-inch round cake pan. Pour in the batter.
- 5Bake for 40 minutes. Do not open the oven for the first 20 minutes.
- 6Cool the cake completely.
- 7Beat the cooked sweetened condensed milk with the butter until smooth and creamy.
- 8Split the cake into 2 layers.
- 9Spread the caramel cream between the layers and over the top.
- 10Chill for at least 1 hour before slicing.
Cook's Note
Do not open the oven for the first 20 minutes, the batter needs time to set before any cold air can cause it to sink in the center.
Best Served With
Fresh raspberries
Why This Recipe Works
Sour cream keeps the crumb moist, cocoa gives the cake depth, and the cooked condensed milk cream adds a smooth caramel finish with very little work.
Make It Yours
- Add a teaspoon of vanilla to the batter for a warmer note.
- Stir a tablespoon of cocoa into the caramel cream for a deeper flavor.
- Finish the top with chopped toasted walnuts.
Leftover Strategy
Cover and keep at room temperature for 2 days or refrigerate for up to 4 days. Warm slices lightly, or serve plain with tea.
Want to impress guests with this dish? Ask Jeff →
Pairing
Espresso or hot coffee fits the deep chocolate flavor; chocolate wafers ↗ make a simple pantry-side bite.
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