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Chocolate Raspberry Cake Recipe (Prague Cake)
Ingredients
Cake Ingredients:
- 1/2 cup unsweetened cocoa powder
- 1 1/3 Tbsp Instant coffee
- ¾ cup warm water
- 8 large egg whites , at room temperature
- 8 large egg yolks, divided (5 yolks for the cake, 3 yolks for the frosting)
- 1 1/4 cup Granulated sugar, divided
- 1/2 cup Vegetable oil
- 1 1/2 cups all-purpose flour
- 2 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
Raspberry Sauce:
- 1 cup fresh raspberries
- ¼ cup raspberry jam, or raspberry preserves
Chocolate Frosting:
- 1 cup unsalted butter , at room temperature
- 1/3 cup sweetened condensed milk
- 3 Egg yolks
- ¼ cup Water
- 2 oz. semi-sweet chocolate chips
Instructions
How to Make Prague Cake:
- Preheat Oven to 300˚F. Butter and flour the walls of the pan and line the bottom with parchment paper to prevent sticking.
- Mix cocoa, instant coffee and warm water. Stir to dissolve and set aside.
- Separate the egg whites and yolks, then place in two separate large bowls.
- Whisk the 5 egg yolks with 1 cup sugar until smooth. Whisk in vegetable oil a few tbsp at a time and stir until it’s an even consistency. Gradually whisk in the coffee/cocoa syrup and set aside.
- In a medium bowl, combine 1 ½ cups flour, 2 tsp baking powder and ¼ tsp baking soda. Gradually add the flour mixture and stir until well blended.
- Add ¼ tsp salt to the bowl of egg whites. Tip: Make sure your bowl for egg whites is clean and dry before beating or whites won't rise well. Beat on medium speed for 1.5 minutes. When they start to get foamy, add ¼ cup sugar and beat on high speed until soft peaks form for 1.5 minutes.
- Fold your fluffy egg whites into the chocolaty batter until even consistency and color in the bowl. Pour the batter into the prepared pan and bake in a preheated 300˚F oven (about 1hr) or until a toothpick comes out almost clean. DO NOT OPEN THE OVEN DOOR.
- Remove cake from oven, take it out of the pan and let it cool on a wire rack. Let it rest 5-6 hours then cut into four layers.
To make the chocolate frosting:
- In a small sauce pan, whisk together 3 reserved egg yolks, ¼ cup water, and 1/3 cup condensed milk.
- Start heating the pan over low heat and gradually increase the heat until it’s just letting off steam but not boiling. Continue whisking until your mixture is the consistency of raw condensed milk.
- Remove the mixture form heat and immediately stir in 2 oz chocolate, whisking until smooth. Let your mixture cool to room temperature.
- In a separate bowl, beat butter on high speed for 5 minutes. Add chocolate mixture, a few tablespoons at a time and continue to beat on high speed between each addition. Beat an extra 2 minutes when it’s all mixed in.
To make raspberry sauce:
- In a small bowl, combine 1 cup raspberries and ¼ cup preserves/jam. Gently mash raspberries with a fork just to break them up.
To assemble the cake:
- Place your first layer on a serving plate. Spread the top with ½ of the raspberry sauce, avoiding the edges. Place the next layer on top and generously spread with about 1/3 of the chocolate cream. Top with the third cake layer and spread the next ½ of raspberry sauce. Top with the fourth layer and frost the whole cake and sides, using remaining frosting. Decorate with raspberries on top.
Notes
A 9-inch springform pan works best for this recipe. The cake will overflow a regular cake pan.
Nutrition Facts
Chocolate Raspberry Cake Recipe (Prague Cake)
Amount per Serving
Calories
507
% Daily Value*
Fat
32
g
49
%
Saturated Fat
15
g
94
%
Trans Fat
1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
9
g
Cholesterol
222
mg
74
%
Sodium
131
mg
6
%
Potassium
293
mg
8
%
Carbohydrates
49
g
16
%
Fiber
3
g
13
%
Sugar
31
g
34
%
Protein
8
g
16
%
Vitamin A
739
IU
15
%
Vitamin C
3
mg
4
%
Calcium
96
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.