This is my family’s version of the Soviet chocolate Prague cake. This Prague cake is a variation of the famous Viennese Sachertorte. There are a lot of different recipes for Prague cake and every family has its own recipe. The recipe below was in my family for more than 20 years.
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– 2 eggs
-1-1/4 cups unbleached all-purpose flour
-1 cup sugar
-1 cup sour cream
-1 teaspoon baking soda
– 3-4 tablespoons cocoa powder
–1/2 can sweetened condensed milk
-1 – 2 tablespoons butter
– 1/2 can sweetened condensed milk
– ¾ – 1 cup sour cream
– 3 tablespoons cocoa powder
Decoration for the top:
½ – ¾ cup semi-sweet dark baking chocolate
Making the dough:
1. Preheat oven to 350 F.
2. Into a large mixing bowl, break the 2 eggs and add sugar. Mix with the spatula or mixer on medium speed.
4. Gradually mix in sifted flour (sifting aerates the flour and gives a light, airy and delicate texture to your cake), cocoa powder and baking soda. You can mix with a whisk or with a mixer on a slow speed. Make sure there are no lumps.
6. Bake for 17-18 min or until a toothpick comes out clean. It should rise while in the oven. Do the same with the second and third parts of the dough.
Making the Frosting:
In a large mixing bowl combine remaining ½ of can sweetened condensed milk, about ¾ – 1 cup sour cream and 3 tablespoons of cocoa powder. Mix with the mixer on medium speed.
Assembling the cake:
- Put the layer you’d like to use as the bottom on a plate/dish. Then take some of the frosting and layer it evenly on top and side.
2. Place the second cake layer on top of the frosting. Repeat with frosting.
3. Repeat for the third layer.
4. Shred dark baking chocolate.
5. Sprinkle the shredded chocolate over the frosting on the top and sides of cake. Put the cake into the refrigerator overnight or at least for 4-5 hours.
Make a cup of tea and enjoy your Russian Prague Cake!
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