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
Scale
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.
