Prague Chocolate Cake with Dark Chocolate
This classic Prague-style cake combines three chocolate sponge layers with creamy chocolate buttercream, apricot syrup and a glossy dark chocolate glaze.
Updated : 05 November, 2026
Easy
More than 1 hour.
Ingredients
7
Chicken eggs
150 grams
Sugar
110 grams
Wheat flour
45 grams
Cocoa
1 teaspoon
Starch
305 grams
Butter
0.1 teaspoon
Salt
25 milliliters
Water
150 grams
Condensed milk
1 teaspoon
Vanilla sugar
180 grams
Apricot jam
150 grams
Dark chocolate
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients for the chocolate sponge, cream, apricot syrup and glaze.
Step 2
Crack 6 eggs into a large bowl, add a pinch of salt and begin beating on low speed. Add 150 g sugar in 2–3 additions.
Step 3
Increase the mixer speed and beat the eggs with the sugar for about 10 minutes, until the mixture becomes pale, thick and fluffy.
Step 4
In a separate bowl, combine 110 g all-purpose flour, 1 teaspoon starch and 25 g cocoa powder. Mix well, then sift the mixture into the beaten eggs.
Step 5
Gently fold the dry ingredients into the egg mixture with a spatula, working from the bottom upward. Add 30 g softened butter and continue folding carefully until combined.
Step 6
Line the bottom of a suitable cake pan with parchment paper and lightly grease the sides with butter. Pour in the prepared batter.
Step 7
Bake in an oven preheated to 350°F for 40–45 minutes on a rack slightly below the center. Let the sponge cool slightly, remove it from the pan and cut it horizontally into 3 even layers.
Step 8
For the cream, place 1 egg yolk in a saucepan, add 25 ml boiled water and whisk together. Add 150 g sweetened condensed milk and whisk until smooth.
Step 9
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
Step 10
Sift 20 g cocoa powder into the saucepan and whisk until a smooth chocolate base forms. Leave it to cool completely.
Step 11
Place 200 g softened butter in a deep bowl and beat until creamy. Gradually add the cooled chocolate base and continue beating until the cream is smooth and uniform.
Step 12
Mix apricot jam with a little warm boiled water to make a syrup, then generously brush the sponge layers with it so they remain moist.
Step 13
Place the first sponge layer on a serving plate and spread an even layer of chocolate buttercream over it.
Step 14
Add the second sponge layer and spread with another layer of cream. Cover with the third sponge layer, then spread the remaining cream around the sides of the cake. Refrigerate for 20 minutes.
Step 15
For the glaze, place 150 g dark chocolate and 75 g butter in a saucepan. Melt gently over low heat while stirring, then let the glaze cool completely.
Step 16
Spread the top and sides of the chilled cake with a thin layer of apricot jam. Refrigerate for another 20 minutes.
Step 17
Spread the cooled chocolate glaze evenly over the sides of the cake, then pour the remaining glaze over the top and smooth it out.
Step 18
Cut the Prague Chocolate Cake into portions and serve.
Step 19
The cake is ready to serve.
Author note
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