Prague Chocolate Cake
Prague cake is chocolatey without being heavy: an airy cocoa sponge, a buttercream made with condensed milk and a thin layer of apricot jam under the glaze. It's the jam's gentle tartness that keeps you reaching for another slice. Give the sponge a few hours' rest and it will slice cleanly into three layers.
- Prep
- 50 min
- Cook
- 40 min
- Rest
- 6 h
- Total
- 7 h 30 min
- Servings
- 10
- Level
- Challenging
- Per serving
- 495 kcal
Ingredients
For the sponge
For the buttercream
For the glaze
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What to use instead
Sour cherry preserves can stand in for the apricot jam for a brighter, tangier cake.
Makes: 1 cake, 22 cm, 10 slices
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
180 °C · top and bottom heat, no fan
With a fan: 160 °C
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Step 1: Whisk yolks and whites
Heat the oven to 180°C (350°F) and line the base of a 22 cm springform with baking paper, leaving the sides ungreased. Separate the eggs. With a mixer, beat the yolks with half the sugar for 3–4 minutes until pale and thick. Whisk the whites to soft peaks, gradually add the remaining sugar and whisk to firm, glossy peaks.
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Step 2: Fold the batter
Sift the flour with the cocoa. Fold a third of the whites into the yolks, then the flour mixture, then the rest of the whites, lifting from the bottom with a spatula. Finally pour the cooled butter down the side of the bowl and fold it in with a few strokes so the batter doesn't deflate.
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Step 3: Bake the sponge
Pour into the tin and bake for 30–35 minutes without opening the door for the first 20. It's ready when a skewer comes out dry and the top springs back. Run a knife around the edge, cool on a rack and let it rest for at least 2 hours.
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Step 4: Cook the cream base
In a small pan, whisk the yolk with the water and add the condensed milk. Cook over low heat, stirring constantly, for 3–4 minutes until it thickens to the consistency of heavy cream. Cool to room temperature.
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Step 5: Beat the buttercream
With a mixer, beat the soft butter with the vanilla for 3 minutes until fluffy, then add the cooled condensed milk mixture a spoonful at a time, and finally the sifted cocoa. The cream should be smooth and an even hazelnut brown.
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Step 6: Assemble the cake
Slice the sponge into three layers with a long serrated knife. Spread the bottom and middle layers with half the buttercream each and top with the third layer. Warm the jam slightly, sieve it if chunky and spread it thinly over the top. Leave for 15 minutes.
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Step 7: Glaze and chill
Melt the chocolate with the butter over a water bath, stir until glossy and cool for 5–10 minutes. Pour onto the centre of the cake and spread with a palette knife, letting it run down the sides. Chill for at least 4 hours.
Tips & variations
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Tip
The sponge slices best if baked the day before and left overnight, wrapped in cling film, at room temperature.
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Tip
If the buttercream starts to split, the condensed milk mixture was colder than the butter. Warm the bowl for a few seconds over hot water and beat again.
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Swap
Sour cherry preserves can stand in for the apricot jam for a brighter, tangier cake.
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Storage
Keep covered in the fridge for up to 4 days. Take it out 20 minutes before serving so the buttercream softens.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 495 kcal | 4,950 kcal |
| Protein | 7 g | 70 g |
| Fat | 33 g | 330 g |
| Carbohydrates | 40 g | 400 g |
Approximate values calculated from standard ingredient data.
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