Chocolate cake "My Prague"

Category: Confectionery
Chocolate cake My Prague

Ingredients

Cakes
egg C1 2 pieces
milk 280 milliliters
sugar 300 grams
butter 60 grams
vegetable oil b / s 60 milliliters
wheat flour / grade 250 grams
cocoa 55 gram
baking soda 1.5 tsp
vinegar 6% 1 tbsp. the spoon
salt 1 tsp
Chocolate custard cream
milk 500 milliliters
butter 250 grams
yolks 4 pieces
sugar 170 gram
cocoa 40 grams
wheat flour / grade 60 grams
salt pinch
vanilla taste
-------- -----
shape d 20

Cooking method

  • Cakes
  • Chocolate cake My Prague
  • Chocolate cake My PragueAll foods should be at room temperature.
  • Mix flour with baking soda, sift. Add all ingredients and stir with a mixer until smooth. The dough is like thin sour cream.
  • Chocolate cake My PragueCover the bottom of the dish with baking paper. Pour in the dough. Twist the mold to distribute the dough evenly.
  • Chocolate cake My PragueBake in an oven preheated to 170 degrees for 50-60 minutes. We check the readiness with a wooden stick. We get it. Let stand in the form for 10 minutes. Remove from the form and let cool on a wire rack.
  • Chocolate custard cream
  • Chocolate cake My Prague
  • Chocolate cake My PragueStir all ingredients except butter. Put on fire and bring to a boil and thicken with constant stirring. Cool to room temperature, cover in contact with foil.
  • Chocolate cake My PragueWhisk the soft butter until white.
  • Chocolate cake My Prague
  • Chocolate cake My PragueIntroduce the custard in several steps and beat well. If the cream seems too soft, refrigerate it for 20-30 minutes.
  • Assembly
  • Cut the cake into 3 pieces. Trim the top (cut off). If the dome does not bother, then leave. Lubricate each cake and sides with cream. Align the sides and top. Decorate as you wish.
  • I covered the cake with icing on top of this recipe Chocolate glaze on gelatin... Thanks to the author.
  • Chocolate cake My Prague
  • Chocolate cake My Prague
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

The dish is designed for

12 servings

Note

The recipe was spied on the channel "I am a cake maker!" I only reduced the sugar in the cream, but added oil in it.
Well, delicious cake. Mega chocolatey, moist, softest. Pure pleasure. Easy to perform. Recommend!

Matilda_81
Angelawhat a chocolate beauty! father-in-law loves everything chocolate, I will bake!
gala10
Angela, thanks for the recipe! My grandson loves chocolate baked goods, but I just can't please him. I get a little dry. And this cake, judging by the cut, is not dry at all, right?
Albina
My husband bought a "Prague" last weekend. So there the biscuit was dry from the very beginning. I'm not a pro, but I had a biscuit (though I haven't baked chocolate yet) from a multi
Angelahow beautiful as always 🔗
ang-kay
Gulnara, Galina, AlbinaThank you girls for your visit. It's very nice that you liked the cake. Bake, you will not regret it.
Quote: Matilda_81
father-in-law loves everything chocolate, I will bake
I'm waiting)
Quote: gala10
And this cake, judging by the cut, is not dry at all, right?
Absolutely.
Bettina
ang-kay, I often bake a chocolate biscuit according to this recipe. It turns out very tasty! And it's very simple. Usually I use a cream of boiled condensed milk with butter. We must try your version of the cream.
SanechkaA
Perfect chocolate perfection! The cake looks incredibly delicious!
aprelinka
ang-kay, Angela! such a cut is worth a lot!
Firecracker
ang-kay, Angela, I also baked this cake for testing from the channel "I am a cake maker!"
My family liked it, but I soaked the biscuit just a little bit with cherry syrup,
I did not increase the amount of oil and my cream liked the fact that it did not become very dense even in the refrigerator, as is usual for butter creams, but for me - chocolate custard with condensed milk is the most class.
Zhannptica
Very tasty)) the cut is very appetizing !!
Tatalo4ka
Delicious !!!!
I take it to bookmarks.
ang-kay
Girls, thank you for stopping by, praising and sharing your impressions of this biscuit and cake. I would be glad if someone else cooks, who didn’t.
Stotskaya
I will definitely bake - this is my husband's favorite cake! If only the heat had subsided!
Angela, if the form is 24, then you need 1.5 servings of the test?

kristina1
ang-kay, Angela, ohhh what a tortiara, classsss !!! Well done, smart girl !!
ang-kay
Lala, kristina1, thanks, girls!
Quote: Stotskaya
and if the form is 24, then the dough needs 1.5 servings
I am not strong in recalculations, but I think that one third of the norm still needs to be added. Or bake this rate, but cut into 2 cakes.
Martol
Tell me, can you see a cutaway?
ang-kay
Quote: Carrot

Tell me, can you see a cutaway?
Maria, and the cut in the recipe is not enough ???
Martol
Oh, sorry, I saw
Stotskaya
The cake is really delicious! : girl_claping: Thank you very much Angela! : girl_love: If we compare Prague according to GOST, then this one is richer in taste and moist (words of the husband), the longer it costs, the tastier! The cake turns out to be large, probably more than 1 kg. , I took the form 24, there is enough dough, you should not increase the ingredients. I baked with one cake, it rises very well with a dome, I cut it off and put it on crumb. It is necessary to try to divide the dough into two cakes, maybe the domes will be smaller. Sugar went into the dough 220g (we don't like very sweet things) and probably because of this, salt was felt a little. Next time I'll do it with the norm. And the cream is a miracle! How good it is to work with him, who knows how to decorate with flowers, it fits perfectly!
The cake is very fast in execution - you don't have to mess around for a long time, although we are no stranger to it!
ang-kay
Lala, thanks for such a detailed report. It's so nice that everything worked out and I liked the result. Hope you bake it more than once.
Stotskaya
Angel, I'll bake for sure! My boys - husband and son, are hard to please with pastries, they love old proven recipes.
Chiribim
What a gorgeous cake, my favorite! 😍 both cut and glaze! 🍰💐
* She left, muttering "I will not bake, I will not bake, I bought two pairs of pants smaller by size, I measure every day, suddenly they will fit, what prags, no prags ..."
ang-kay
Irina, Thank you. You need to bake if you really want to eat and then ... lose weight)
Matilda_81
Angela, and how much is the cake in height?
ang-kay
Gulnara, I did not measure.
Firecracker
ang-kay, Angela, can I give my parameters for this cake?
Matilda_81, Gulnara, I had a cake weighing 2 kg, diam. 20 cm, height 9 cm.
ang-kay
Lena, of course. I don’t bake to order, so I’m not interested in the parameters. And someone needs it.
Elena_Kamch
ang-kay, Angela, this is on the channel "I am a cake maker!" was it called Prague?

The cakes are delicious! I confirm!
ang-kay
Elena, cakes and classic biscuits are used, honey dough, puff and more. This does not prevent the cakes from being called differently.
Matilda_81
Elena, Thank you so much! I don’t do it to order either. I kept thinking to collect it in a silicone mold and freeze it. I was thinking in which one, so as not to overflow
Angela, thank you very much for the recipe. Yesterday I baked the cakes. Mega chocolate, porous, moist. We liked it very much! Today or tomorrow I will collect with cream.
ang-kay
Gulnara, I'm waiting with impressions about the whole cake.
Matilda_81
Quote: ang-kay
Gulnara, I'm waiting with impressions about the whole cake.
while I was kneading, everything was covered in chocolate, my husband laughed at me
Stotskaya
Girls who are interested in the height of the cake on a 24 cm form - somewhere 5-5.5 cm, and 7 cm with a dome. But as for me, it is better to divide the dough into two cakes.
Firecracker
Quote: Stotskaya

Girls who are interested in the height of the cake on a 24 cm form - somewhere 5-5.5 cm, and 7 cm with a dome. But as for me, it is better to divide the dough into two cakes.
I baked with one cake in a sliding ring with a diameter of 20 cm, the weight of the biscuit turned out to be 1.050 kg, the height was almost 7 cm, I cut off the top and bottom thinly (I always cut them off in biscuits for custom-made cakes, then we eat them with seagull), cut them into 3 thin cakes (in the cake, the height with cream learned 9 cm),
so that there is no dome and the biscuit does not crack, I cover the form on top with a foil lid, the dome was very small, then it stood, cooled down and leveled off.
Chocolate cake My Prague
there is no better photo, I did it just like that, in a hurry.
ang-kay
Elena, Lala, Thank you. The necessary information for girls.
Quote: Firefighter
so that there is no dome and the biscuit does not crack, I cover the form from above with a foil lid
I almost always do this too. I didn't. It looks like he is not very "dome".
Quote: Firefighter
there is no better photo, I just did it, hastily.
Helen. And so you can see that it is gorgeous.
Firecracker
Quote: ang-kay


It seems that he is not very "dome".
Angela, when she did it for herself for the first time, did not cover it with a lid, it was a hump-type dome
ang-kay
There is definitely a dome, but it can be even worse. This one is bearable. But it is definitely better if it is even.
Stotskaya
Quote: Firefighter
so that there is no dome and the biscuit does not crack, I cover the form on top with a foil lid, the dome was very small, then it stood, cooled down and leveled off.
Quote: ang-kay
I almost always do this too. I didn't. He doesn't seem to be very "dome".

Somewhere in the subconscious there was a thought about the foil, and you confirmed it - thanks !!!
ang-kay
Lala, but then it takes longer for me to bake with foil. So keep in mind.
Stotskaya
Thank you Angel - I will definitely take into account!
Firecracker
Quote: ang-kay

Lala, but then it takes longer for me to bake with foil. So keep in mind.
Angela, yes, of course it needs to be clarified!
if I cover it with foil, then I bake for 10 minutes longer (temperature 165-170 degrees), this one baked for 1 hour 10 minutes.
and I check for readiness first with my finger in the center for the springiness of the biscuit, and then formal control with a skewer.
Matilda_81
Well, I made a cake:

Chocolate cake My Prague Chocolate cake My Prague

We will eat in the evening, so I'll write a cut and taste impressions later.
ang-kay
Gulnara, babble! I'm waiting)
Nevushka
I've been baking such a biscuit for a long time, but with this cream I should try
Marina111
Tell me, I baked it in the shape of 23 cm - this is a bowl from a multicooker, baked in the oven. The height without the dome is 4 cm. I haven’t cut it yet, but most likely it didn’t work, judging by the fact that such a low biscuit ... maybe it didn’t rise, because it was necessary to take the usual split form? I took the bowl because it is smaller in diameter than mine is split. I'm trying to bake Prague ... there were 2 unsuccessful attempts for the gost, this is attempt number three ...)))




My fears were in vain. The biscuit is baked. Question! Do you need to soak the cakes? The recipe for "I am a cake maker" has a cognac impregnation ...
ang-kay
I didn't soak. I don't like "wet" cakes. I'm glad it worked out. The height is smaller because the diameter is 23. I have 20.
ang-kay
Maybe someone is interested. Yesterday I baked cakes for a cake. Tightened completely with foil. Temperature 160. Under foil for 50 minutes and without foil for 30 minutes. There was no hump at all and no cracks either. The cake is absolutely even. Hell in the form of 24.
gala10
Angela, take the report:
Chocolate cake My Prague
She baked in a slow cooker.
The cake turned out to be very tasty. Thanks again!
ang-kay
Galina, glad to please. To your health) And thank you for the delicious report
Ne_lipa
Angela, I have a huge thank you! For a long time I had this recipe in my bookmarks, and finally I made it yesterday. I must say right away - the cake is very tasty, I subscribe to every word in the description of the recipe - "Mega chocolate, moist, softest. A pleasure. Easy to perform."
I do not expose the photo, because 1/4 is left of it, well, the appearance is not excellent, I decided not to cut the dome (the cakes are very tasty) and did not cut exactly, the first time I experienced special. file for cakes.
I have a couple of questions so that next time everything will be like in the picture for the recipe.
I baked the cake immediately with foil, after 1 hour 10 minutes the middle was not baked, though without a dome, I had to remove the foil and add 20 minutes, hence a small dome formed. Foil may not be immediately covered, or was it necessary to leave the foil and add 30 minutes and bake? I was afraid of something that the middle would remain damp.
In the photo, like the cream is applied to the very top of the cake? My icing dripped a lot, well, I didn't want to linger on the cream at all ... Although it froze perfectly on the cake in the refrigerator, I had to apply it in stages to the cake.
I baked this cake for my son's birthday, I was very pleased, and the guests are very pleased, they said tastier than the honey man on duty. Ordered again. Now this is our main cake, along with the classics - honey cake and anthill, THANKS !!!

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