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+ servings
A Slice of Cake Prague on a plate

Cake Prague

Course Cake
Cuisine Russian
Keyword Chocolate Cake recipe, Prague Cake
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 8 hours 10 minutes
Servings 12 servings
Calories 662kcal



For ganache


Chocolate Sponge Cake

  • Combine cocoa together with instant coffee. Stir in warm water; mix to dissolve, until smooth.
    Instant coffee and cocoa stored into warm water in a bowl
  • Whisk egg yolks with sugar until it's smooth. Add vegetable oil to the mix.
    Eggs with sugar in one bowl, another bowl with whisked ingredients
  • Gradually stir in a mixture of cocoa-coffee.
    Two bowls with cake dough in the process
  • Combine flour together with baking powder and soda. In thirds, mix into a bowl with the dough. Stir the flour into the dough, until it’s completely mixed.
    Two bowls, one with flour an another one with cake dough
  • To the bowl of whites, add salt. Beat until whites look like foam, and if you were to flip the bowl upside-down, they would not fall out.
    Two bowls, one with egg whites and anothers one with whisked egg whites
  • Very carefully, mix in - beaten egg whites into the batter. Especially, carefully mix first portion of the whites, because whites and the dough have very different textures, which gradually will become one. Mix whites into dough by folding movements, top - down.
    Two bowls with chocolate cake dough in the process
  • Pour the batter into the pan and bake in a preheated 300F oven, for about 50 minutes. Use a wooden toothpick to check if the dough is baked. In the process of baking, especially in the first 30 minutes, do not open the oven door! Otherwise, there is a high probability that the cake will settle.
    Chocolate dough in a baking pan, baked chocolate sponge cake
  • Remove the cake from the oven. Let the cake cool to a room temperature, then slice it into 4 layers. Soak the cake with sweetened whipping cream.
    Cake layer getting soaked with sweetened whipping cream using a condiment squirting bottle

Chocolate Cream

  • Beat the egg yolks, add water and condensed milk. Stir until smooth.
    Egg yolks, water and condensed milk in a saucepan
  • Cook all ingredients on a very low heat. Continue mixing the cream the entire time it is on the heat. Make sure nothing is getting stuck on the corners. During this processes, keep turning the heat up by a little bit. Make sure not to bring your mixture to boil. Keep on mixing and cooking, until mixture has the texture of condensed milk.
    Mixture getting cooked in a saucepan and getting mixed using a whisk
  • Remove the mixture form the heat and while it’s hot, add chocolate to it. Give it a few minutes to melt and mix it through. Let the mixture cool off to a room temperature.
    Two bowls with cake cream in the process
  • In a separate bowl, mix butter; add the cream mixture, a few spoons at a time, until it's mixed well.
    Chocolate butter cream in a mixing bowl

Putting Prague Cake Together

  • Now you are ready to put your cake together. Put one layer of cake at a time and top it off with cream. Finish decorating as you wish or you can move to the next step.
    Cake put together, covered with cream on outside
  • This step is optional: Bring whipping cream to a boil, add chocolate chips to it. Stir until the chocolate is all melted and smooth, let it cool to a room temperature. Drizzle the cake with chocolate ganache and sprinkle some grated chocolates on top.
    Cake Prague on a plate
  • Cake is best served right out of the fridge cold. 
    A Slice of Cake Prague


Calories: 662kcal | Carbohydrates: 52g | Protein: 9g | Fat: 48g | Saturated Fat: 31g | Cholesterol: 254mg | Sodium: 385mg | Potassium: 289mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1258IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg