PRAGUE CAKE
A gorgeous, sticky and sweet chocolate cake that my friend Kati made for my birthday this year! This is a Russian recipe that uses sour cream in the batter - no butter, no margarine, no oil, but let's just say that the cake is still not exactly light!! Also, note that the cake recipe is for one cake: you need to make two for a nice, tall cake. Do NOT double the cake recipe - make it twice! If you want to make a smaller "Prague torte", make just one cake and halve the syrup and filling ingredients. The original recipe was somewhat vague instruction-wise (make cake, bake until done, sort of thing...) but this is how Kati ended up making it - and it was luscious!!
Provided by stormylee
Categories Dessert
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 175°C Prepare two round 24 cm cake pans: line with parchment paper; butter and flour.
- To make cake: Combine flour, cocoa powder, baking soda, salt and vanilla sugar in a bowl. Set aside.
- Beat eggs and sugar until light and fluffy.
- Mix in dry ingredients and fold in sour cream.
- Turn batter into the prepared pan (and make another cake!).
- Bake cakes in the preheated oven for about 50 minutes. Let cool completetely.
- To make frosting: Soften butter very well and mix with condensed milk and cocoa powder until smooth. Refrigerate.
- To make cognac syrup: Stir ingredients until the sugar dissolves.
- Assemble the cake: Split each cake into two layers. Place 1 layer on a plate, brush with cognac syrup, and spread filling on top. Top with a cake layer; repeat twice.
- Brush also the top layer with syrup (you should have used all your filling by now. If not, eat the rest with a spoon. ;-)).
- To make frosting: heat butter and cream gently in a pan until butter melts. Add chopped chocolate and stir until chocolate melts. Gradually add powdered sugar and cocoa powder, stirring continuously. Spread over cake. Decorate to your liking. Keep refrigerated until ready to devour.
Nutrition Facts : Calories 621.8, Fat 48.6, SaturatedFat 30.1, Cholesterol 151.4, Sodium 455.9, Carbohydrate 45.2, Fiber 3.2, Sugar 30.1, Protein 9.1
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Good Ness
[email protected]This cake is a work of art! It's so beautiful and delicious.
Emem Simeon
[email protected]I've made this cake several times now and it's always a hit. It's the perfect dessert for any occasion.
shamo abbasi44
[email protected]This cake is so easy to make, even for a beginner baker like me.
Pavithra Danushka
[email protected]I had some trouble getting the cake to rise evenly, but the flavor was still great.
Richard Owen
[email protected]The cake was a little too sweet for my taste, but the glaze was perfect.
Samim Ahmed
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Md Honnan
[email protected]This cake is definitely a keeper! It's easy to make and always a crowd-pleaser.
Dan Heins
[email protected]I'm not usually a fan of rum, but I was pleasantly surprised by how well it worked in this cake. It added a subtle flavor that really complemented the other ingredients.
Nambwayo Christine
[email protected]Followed the recipe exactly and it turned out perfect! The cake was so fluffy and the filling was creamy and flavorful.
MD Anowar Hossain
[email protected]This Prague cake was a huge hit at my dinner party! Everyone raved about how delicious and moist it was. The rum glaze really made the cake extra special.