If you are looking to impress your friends or simply treat yourself to something utterly divine, this Chocolate Prague Cake with Raspberries and Cream Recipe will become your new favorite dessert. Combining delicate layers of light yet rich chocolate sponge, a luscious raspberry filling, and a velvety cream frosting, it’s a perfect balance of flavors and textures that feels both elegant and homey. Whether it’s for a special occasion or a weekend baking adventure, this cake promises to delight with its moist crumb, subtle coffee undertones, and the fresh burst of raspberries that elevate every bite.
Ingredients You’ll Need
The beauty of this cake lies in its accessible ingredients that work together to create something extraordinary. Each item plays a crucial role—from the cocoa powder giving the cake depth, to the raspberries adding that fresh, tangy pop that cuts through the sweetness and butter for a creamy finish. Let’s break down exactly what you’ll need to whip up the Chocolate Prague Cake with Raspberries and Cream Recipe.
- Unsweetened cocoa powder: Provides rich chocolate flavor with a slightly bitter edge to balance sweetness.
- Instant coffee: Enhances the chocolate notes without adding an overpowering coffee taste.
- Warm water: Helps bloom the cocoa powder and coffee for maximum flavor release.
- Egg whites: Whipped to add lightness and structure to the cake batter.
- Egg yolks: Add richness and moisture; some reserved for the frosting for extra creaminess.
- Granulated sugar: Sweetens the cake and helps stabilize the egg whites.
- Vegetable oil: Keeps the cake moist and tender without weighing it down.
- All-purpose flour: The cake’s foundation, perfectly balanced to create a fluffy texture.
- Baking powder, baking soda, and salt: Leavening agents and seasoning to allow the cake to rise and enhance flavor.
- Fresh raspberries: Add natural tartness and a wonderful burst of freshness.
- Raspberry jam or preserves: Provides an extra layer of fruity sweetness between cake layers.
- Unsalted butter: Used in the frosting for richness and smooth texture.
- Sweetened condensed milk: Adds creaminess and sweetness to the frosting.
- Additional egg yolks: These help emulsify and enrich the frosting.
- Water: Used in the frosting to help dissolve the sugar and perfect consistency.
- Semi-sweet chocolate chips: Melted for a decadent touch in the frosting mixture.
How to Make Chocolate Prague Cake with Raspberries and Cream Recipe
Step 1: Prepare the Chocolate Base
Start by mixing the unsweetened cocoa powder and instant coffee with warm water. This blend not only awakens the chocolate flavors but also helps create a deep, complex taste foundation. Set this aside while you whisk the egg whites until fluffy and gradually fold in the granulated sugar to achieve glossy, stiff peaks.
Step 2: Combine Egg Yolks and Oil
Whisk the egg yolks with the remaining sugar and vegetable oil until the mixture is smooth and creamy. This step ensures your batter will be rich and moist. Gently fold the cocoa mixture and egg yolk blend into the whipped egg whites to maintain the airy texture that is signature to this cake’s light crumb.
Step 3: Add Dry Ingredients
Sift together the flour, baking powder, baking soda, and salt, then softly fold into the wet batter in small additions. Folding carefully preserves the air bubbles created by the egg whites, leading to a fluffy, tender crumb after baking.
Step 4: Bake the Cake Layers
Divide the batter evenly between prepared cake pans and bake at a moderate temperature for about 60 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before assembling to avoid melting the frosting or filling.
Step 5: Make the Raspberry Filling
Gently mash the fresh raspberries and stir in the raspberry jam. This mixture creates a vibrant, sweet-tart layer that injects life into every bite of the Chocolate Prague Cake with Raspberries and Cream Recipe. Spread this filling generously between the cake layers.
Step 6: Prepare the Cream Frosting
Create the frosting by beating unsalted butter with sweetened condensed milk; then melt the semi-sweet chocolate chips and combine with the reserved egg yolks and water on low heat to form a smooth, shiny chocolate cream. Once cooled, mix both components together until luxurious and silky, perfect for coating the cake in a thick, glossy finish.
Step 7: Assemble and Frost the Cake
Stack your cake layers with the raspberry filling in between, then generously frost the entire cake with your chocolate cream frosting. Smooth the edges or create swirls for a beautiful homemade look that will make you proud.
How to Serve Chocolate Prague Cake with Raspberries and Cream Recipe
Garnishes
Fresh raspberries scattered on top add stunning color and fresh aroma. You could also dust a little cocoa powder or shave some dark chocolate curls to bring texture contrast and elegance.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream. If you want something lighter, fresh fruit salad or a cup of strong coffee complements the rich cake seamlessly.
Creative Ways to Present
Consider serving the cake on a vintage cake stand for an eye-catching centerpiece. You can slice the cake into petite squares for a party dessert platter, garnishing each piece with a single raspberry or a sprinkle of powdered sugar for effortless charm.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your Chocolate Prague Cake with Raspberries and Cream Recipe covered in the refrigerator to keep the cream frosting fresh. Wrapped well, it stays moist and delicious for up to 3 days.
Freezing
You can freeze this cake, but for best texture maintain the layers and frosting separate if possible. Wrap each layer tightly in plastic wrap. Frozen, the cake keeps well for about 2 months. Thaw in the refrigerator overnight before assembling and serving.
Reheating
This cake is best enjoyed chilled, so reheating is not necessary. If you prefer Your slice slightly warmed, gently warm it in a microwave for 8 to 10 seconds but avoid melting the frosting.
FAQs
Can I substitute fresh raspberries with frozen?
Yes, you can use frozen raspberries if fresh ones aren’t available. Just thaw them completely and drain excess liquid to prevent the cake from becoming soggy.
Is instant coffee necessary in the recipe?
The instant coffee enhances and deepens the chocolate flavor, but if you prefer, you can omit it. Just know the cake might be slightly less rich in flavor.
Can I use another type of chocolate for the frosting?
Semi-sweet chocolate chips are recommended for the perfect balance of sweetness and bitterness, but dark or milk chocolate can be used depending on your preference.
How do I know when the cake is fully baked?
A toothpick inserted in the center should come out clean or with a few moist crumbs but no wet batter. Baking times can vary, so start checking about 5 minutes before the suggested time.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend suitable for baking, but check if any additional binding agents are needed for best results.
Final Thoughts
The Chocolate Prague Cake with Raspberries and Cream Recipe is truly a labor of love that pays off with every tender, flavorful bite. Its unique combination of rich chocolate, tart raspberries, and smooth cream frosting creates a dessert experience you’ll want to revisit again and again. Take the plunge and bake this cake—you won’t regret it!
Print
Chocolate Prague Cake with Raspberries and Cream Recipe
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
This decadent Chocolate Cake, inspired by the classic Prague Cake, features a rich chocolate sponge paired with a luscious raspberry filling and a smooth, creamy chocolate buttercream frosting. With a balance of tart raspberries and deep chocolate flavor, it’s perfect for celebrations or as an indulgent dessert that serves 8 to 10 people.
Ingredients
Cake Batter
- 1/2 cup unsweetened cocoa powder
- 1 1/3 tablespoons instant coffee
- 3/4 cup warm water
- 8 large egg whites (at room temperature)
- 5 large egg yolks (reserve the 3 leftover yolks for the frosting)
- 1 1/4 cups granulated sugar (divided)
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 1 cup fresh raspberries
- 1/4 cup raspberry jam or raspberry preserves
Frosting
- 1 cup unsalted butter (at room temperature)
- 1/3 cup sweetened condensed milk
- 3 egg yolks
- 1/4 cup water
- 2 oz semi-sweet chocolate chips
Instructions
- Prepare Cocoa Coffee Mixture: In a small bowl, combine the unsweetened cocoa powder and instant coffee with warm water, stirring until smooth. Set aside to let the flavors meld.
- Beat Egg Whites: In a large mixing bowl, whisk the egg whites until they form soft peaks, then gradually add half of the granulated sugar to achieve a stiff meringue. This will give the cake its light and airy texture.
- Mix Egg Yolks and Oil: In another bowl, beat the 5 egg yolks with the remaining granulated sugar until thick and pale. Slowly incorporate the vegetable oil for moisture and richness.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, salt, and the prepared cocoa coffee mixture to ensure even distribution of leavening and flavor.
- Fold Ingredients Together: Gently fold the dry ingredients into the egg yolk mixture, and then carefully fold the meringue into this batter. This step ensures the cake remains airy and light.
- Bake the Cake: Preheat your oven to 325°F (163°C). Pour the batter into a greased and floured cake pan and bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before assembling.
- Prepare Filling: Mix fresh raspberries with raspberry jam in a bowl to create a sweet and tangy filling. Set aside.
- Make Frosting: In a heatproof bowl over simmering water, whisk the 3 reserved egg yolks, sweetened condensed milk, and water until warm and slightly thickened. Remove from heat and add semi-sweet chocolate chips, stirring until melted and smooth. Allow to cool. Then beat the unsalted butter until fluffy and gradually beat in the cooled chocolate mixture until it forms a smooth frosting.
- Assemble Cake: Slice the cooled cake horizontally into layers. Spread the raspberry filling between layers and generously frost the top and sides with the chocolate buttercream.
- Chill and Serve: Refrigerate the assembled cake for at least an hour to set the frosting and flavors. Bring to room temperature before serving for best taste.
Notes
- Ensure egg whites are at room temperature for optimal meringue volume.
- Be gentle when folding to maintain airiness of the batter.
- The reserved egg yolks for the frosting should be fresh and properly cooked during preparation to avoid any risk.
- Use good-quality semi-sweet chocolate chips for a richer frosting.
- Cake layers can be prepared a day ahead and stored wrapped to maintain freshness.
