Prague Cake is a vintage chocolate layer cake that bakes soft and rich, finished with a buttery cocoa cream that makes each slice smooth and deeply satisfying.
Ingredients
- 3 tablespoons cocoa powder
- 2 eggs
- 1 can (397 g) sweetened condensed milk
- 1 cup (120 g) flour
- 1/2 teaspoon baking soda
- 1 can whole milk (measured in the empty condensed milk can)
- 1 egg (for the cream)
- 2 tablespoons flour (for the cream)
- 1 cup (200 g) sugar
- 150 g butter, softened
- 3 tablespoons cocoa powder (for the cream)
- Vodka or cognac, for soaking
- Nuts or chocolate candies, for decorating
Instructions
- 1Mix the cocoa, 2 eggs, condensed milk, flour, and baking soda into a smooth batter.
- 2Divide the batter evenly between 2 greased and lined round cake pans.
- 3Bake at 180°C (350°F) for 35 to 40 minutes per layer until springy and a toothpick comes out clean. Cool completely.
- 4Whisk the milk, 1 egg, and 2 tablespoons flour until smooth.
- 5Cook over low heat, stirring constantly, until the cream thickens and just comes to a boil, about 8 to 10 minutes.
- 6Remove from the heat and cool fully.
- 7Beat in the sugar, softened butter, and remaining cocoa until smooth.
- 8Brush the cooled layers lightly with vodka or cognac.
- 9Spread the cream between the layers and over the top and sides.
- 10Decorate with nuts or chocolate candies. Chill for at least 2 hours before slicing.
Cook's Note
Cook the cream gently and cool it fully before beating in the butter so it turns thick and smooth instead of greasy.
Best Served With
Fresh berries
Why This Recipe Works
The condensed milk batter keeps the layers tender and moist, while the cooked cocoa-butter cream gives the cake a fuller chocolate finish and helps it slice neatly after chilling.
Make It Yours
Add chopped toasted nuts between the layers, swap the vodka for cognac or coffee syrup, or finish the top with grated chocolate.
Leftover Strategy
Refrigerate covered for up to 3 days. Slice cold for clean edges, and let the slice sit at room temperature for a few minutes before serving.
Want to impress guests with this dish? Ask Jeff →
Pairing
Hot coffee or black tea ↗ works well with the chocolate layers; chocolate wafers ↗ make a simple pantry-side bite.
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