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Prague chocolate cake recipe

Prague chocolate cake recipe

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  • Cake
  • Chocolate cake
  • Easy chocolate cakes

This Russian cake, also called 'Prague Fantasy', is a delicate chocolate cake with mascarpone cheese filling. You ca also make this cake in your slow cooker.

Be the first to make this!

IngredientsServes: 8

  • 2 eggs
  • 200g sugar
  • 240g soured cream
  • 3 to 4 tablespoons unsweetened cocoa powder
  • 1/2 (400g) tin sweetened condensed milk or chocolate milk
  • 1 teaspoon baking powder
  • 170g plain flour
  • 250g mascarpone cheese
  • chopped walnuts for sprinkling

MethodPrep:15min ›Cook:1hr ›Extra time:1hr chilling › Ready in:2hr15min

  1. Whisk eggs and sugar in s bowl till light and creamy. Add soured cream then condensed milk and continue beating after each addition till combined.
  2. In another bowl mix flour, cocoa powder, and baking powder.
  3. Gradually add the dry ingredients to the liquid ones, folding in an up-and-down motion. The mixture should resemble thick cream.
  4. Refrigerate for 1 hour.
  5. Preheat the oven to 180 C / Gas 4.
  6. Tip the mixture a greased baking tin. Bake for about 1 hour. If you are using a slow cooker, use the “bake” setting for 65 minutes.
  7. Let the cake cool a little and cut in half in two layers.
  8. Spread with mascarpone cheese and sprinkle with chopped walnuts. Refrigerate till serving.

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Reviews & ratingsAverage global rating:(6)

Czech Chocolate Cake Recipe

Back in the Czech Republic my family started a chocolate confiserie and bakery in the mid 1800's. Many of the recipes we use today in our chocolate company here in California incorporate techniques my family used back in Europe.

The recipe below is from my great grandmother's bakery. It is an easy recipe that captures the taste of Prague and an era.

I asked my mom for the recipe so I can share it with the world. Below you'll see mom's email with the recipe. The recipe is for our family's original chocolate cake that was sold in the Prague bakery late 1800's.

Mom's email to me revealing the chocolate cake recipe:

Hello sweetheart, Grandma Horacek called this her Black cake, she would put a lot of black cocoa in it. You can use just powdered sugar over top or the frosting below. I remember eating it warm with the powder sugar on it fresh out of the oven, almost a bitter taste with a sweetness. Guess it reminds me of 75% cocoa chocolate and I love the taste of dark chocolate! I Love You son, mom

Preheat oven 350--grease and flour two 9in. Or one 9x13 pan

30---40 minutes or until toothpick is clean

2 cups sugar( can use 1 cup white sugar and 1 cup brown sugar) I guess the reason was if you had both

3/4 to 1 cup black cocoa powder

1 tsp. Cinnamon (again if you like)

COMBINE - make a well in the center and add:

1 cup buttermilk (can add 1 teasp. Vinegar to 1 cup milk)

BEAT 2 minutes--will be thin, pour into choice of pans

Bring all to a boil --90 seconds

Add 1/2 to 1 cup of chocolate bits

Frost cake immediately, makes a fudge like frosting.

***In the summer grandma would decorate with fresh berries grown along the Vltava River. Sometimes she would add lilac for decoration.***



I do not have a temp. Guide, so 350 for 30 minutes and check toothpick

Mix all together--the set aside 1 cup of this mixture and save for topping.


Editor's note: The recipe and introductory text below are excerpted from Rick Rodgers's book Kaffeehaus: The Best Desserts from the Classic Cafés of Vienna, Budapest, and Prague. Rodgers also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

In the past few years, bakers have been upping the ante with chocolate desserts (think of your local American bistro's "warm chocolate cakes with gooey chocolate centers"). The Sachertorte is a refined, elegant combination of chocolate flavors, complemented by a compulsory mound of Schlag. The whipped cream is an important part of the picture, as it moistens the frankly firm cake layers. Every bit of Sachertorte is supposed to be dipped in the whipped cream. This version is based on the recipe in Das Grosse Sacher Backbuch ("The Big Sacher Baking Cook"), which should be a reliable source.

Don't expect the cake layer to look perfect sometimes the air bubbles are large and make holes in the top of the cake. If that happens, take some cake trimmings and mash them with a little of the apricot glaze to make a paste, and use a metal icing spatula to "spackle" the holes with the mixture.

Prague Cake

Six layers of sponge cake are enhanced with a coffee syrup then the layers are filled alternately with an apricot filling and Chocolate French Buttercream. Consider the Prague Cake for a special occasion or anytime you want to treat yourself.

As we are nearing the end of our bakes with the European Cake Cookbook, I was happy to find out that the Prague Cake was one of our choices. If the chocolate/coffee combo is your thing, this is your cake.

Many of the cakes in this book use a sponge cake as a base. These cakes are often referred to as foam cakes. They are made with eggs, flour, sugar, the dry ingredients, and typically vanilla for flavoring. A few of the sponge cake recipes call for a small amount of melted butter. The yolks are beaten with sugar and vanilla at a high speed until they grow in volume and become pale. Then you sift the dry ingredients into the egg mixture and fold in thoroughly. Sponge cake layers aren’t as tall as a butter cake and honestly, they are a bit drier. However, that’s not such a bad thing.

Most of the sponge cakes I’ve baked call for the layers (usually 2-3) to be split horizontally to create more layers. Then a soaking syrup is applied and that’s where the fun happens. Sponge cakes are very receptive to all kinds of soaking syrup and not only do they add flavor but moisture as well. I’d say that these cakes are the “divas” of the baking world. They require lots of attention and a delicate hand.

The Prague Cake is filled and frosted with Chocolate French Buttercream which is divine. My one tiny complaint is that the recipe didn’t yield enough frosting. You can’t tell by the pictures but I could have used more to fill the layers, plus frost and decorate the outside. Scant frosting aside, I fell in love with this cake at first bite and it was a delicious one.

Butter Cakes will always be my first love but sponge cakes are definitely vying for my attention. I hope you’re as excited to see what my fellow bakers chose for this month as I am, please check out their links listed below.

3. Makový koláček

Makový koláček – Poppy Seed Cake

Makový koláček, also known simply as kolach, is a Czech pastry that has actually become extremely popular in some parts of the States.

The original kolach boasts a filling of some sort contained by a rim of brioche-like yeasted dough.

They were originally considered a wedding dessert, but in the States, they are more of a breakfast pastry akin to the Danish, seeing as they’re not overly sweet.

Kolach festivals exist throughout the regions of America that welcomed Czech immigrants, including Prague, Oklahoma, Kewaunee, Wisconsin, and several cities in the part of central Texas known as the Czech belt thanks 19th-century mass Czech immigration, including Caldwell, Crosby, and Hallettsville. Montgomery, Minnesota is said to be the Kolacky capital of the world, while Prague, Nebraska claims to be the home of the world’s largest.

Versions in the States have a certain American appeal to them, with flavors like strawberry-ricotta, cream cheese and even savory versions with sausage and beer.

Seeing kolache are so popular in the States, I was surprised to have such a hard time finding them in Prague. I finally tracked them down after five days of looking at Artisan Café & Bistrot (Vejvodova 1).

The dough was a pleasantly slightly sour yeast-based dough, and the filling was made of sweet poppy seed paste. An almond powder was sprinkled over the top.

This Prague pastry is diminutive in size, just the size of a cookie, but they’re the perfect pairing with tea or coffee.

Notes about this recipe

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Reader Interactions


I made it a couple of times now and it is delicious! My mom has been looking for a good Praga recipe from the old Soviet Union days… I did make a couple of tweaks. I made two round layers and cut them in half, ending up with four. For the frosting, I have added one stick of butter and a little bit of sugar. This gave me more volume since I had four instead of three layers and it solidified better in the fridge. Spasibo za recept.

Thank you! I am glad that you like this cake! By the way, in the original recipe what my mom had, for the frosting you suppose to use butter. But at some point to make cake lighter we started substitute sour cream for butter.


One of my favorite memory from Prague is walking on the old cobbled streets with this gorgeous Chimney Cake in my hand and not getting enough of it. I remember exploring the old town of Prague and accidentally coming across this open shop serving something that looked like fancy ice-cream to me. I was intrigued and decided to check it out.

Turns out it is what they call Trdelník ( which means a hollowed out log) or Chimney cake. It belongs to the family of spit cakes. It is made by depositing layers and layers of dough on a cylindrical spit. It is then covered in sugar and baked on an open fire. The sugar caramelizes and forms a nice crispy crush while the inside is still soft and fluffy. The dough tasted like a delicious mix between donuts and churros- both things I absolutely love.

Just like churros, the chimney cakes are rolled into a sugar mix while they’re still hot.

Once the chimney cake is ready, you get to pick your own filling and topping. That is the most exciting part! I decided to go with Nutella and ice-cream. As requested, they generously filled my chimney cake with Nutella and topped it with fresh soft serve ice-cream.

My favorite part about travelling is to taste local and traditional desserts. Prague blew me away with it’s chimney cake. If you’re travelling to Prague any time soon, make sure you get a taste of this incredible street dessert.

Cake "Snow Prague"

For cakes combine eggs, sour cream and sugar, beat introduce condensed milk and lemon juice soda repaid, then the flour and knead well, divide the dough into 2 parts, bake cakes at 180-200 degrees for about 50 minutes.

Cream the egg yolks with sugar, starch, and enter the flour, grind - there should be no lumps, preheat the milk, pour the yolk mixture, stirring constantly over low heat to heat, allow to cool, introduce vanilla and beat with the softened butter.

Make of 2 four cakes, cutting them in half lengthwise, brush each cake with cream, add up to each other for 2 hours left at room temperature, then put into the cold.

Align the edge of the cake, jam warm up, brush the sides and top of cake.

To glaze milk to heat, melt the butter in it and chocolate cake smear.

Before serving on the New Year's table draw cake "Snow Prague" pastry balls, meringue and coconut.


Preheat oven to 160ºC (320ºF). Butter and flour baking form, use one of your bigger forms for bundt cake.

In a large bowl, whisk together butter and half of the sugar until pale and fluffy. Mix in egg yolks, one by one. In a separate bowl, mix baking powder with flour. Add the flour mixture into the large bowl. Add also cream, vanilla extract (and possibly rum) and carefully mix everything together.

Start beating eggs whites with a pinch of salt. After a while, when the egg whites start holding their shape, slowly add the rest of the sugar while continue beating the egg whites. Continue beating until the whites form firm peaks.

Carefully fold the beaten whites into the dough. Mix in the nuts and chocolate pieces.

Place the dough into the baking form.

Bake for about 60 – 70 mins. Use a skewer to test if the cake is done. If you insert it in the centre of the cake, it should come out clean. If not, leave the cake in the oven for a few more minutes.