This is my family’s version of the famous Soviet chocolate Prague Cake. The recipe was originally created by the dessert chef of the restaurant “Praga” (Russian for Prague) on Arbat street in Moscow.
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.
When the first layer is done, remove it from the oven, carefully take it out of the pan and let it cool on a wire rack. You want it to rest for a couple of hours. We end up with three layers.
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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Nikki B says
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.