Praha chocolate cake with caramel filling and coffee glaze

Tip: tap a step to mark it as done.

1. Melt the chocolate for the cake in a double boiler or microwave. Beat the eggs with the sugar until smooth and foamy, then mix in the remaining cake ingredients and melted chocolate. Pour the batter into a cake pan lined with parchment paper. Bake in an oven preheated to 180°C (350°F) for about 30 minutes, until a skewer inserted into the center comes out dry. Let the cake cool, then cut it horizontally into 3 layers.

2. Let the butter soften at room temperature. Add the sweetened condensed milk and melted chocolate, then beat with a mixer until combined.

3. For the glaze, stir the instant coffee and sugar into the hot water until completely dissolved, then let cool. The glaze is thin like syrup; it will not set on the cake but will soak into the top layer.

4. Assemble the cake by spreading filling over each cake layer and placing the next layer on top, continuing until all the layers and filling are used. Finally, drizzle the coffee glaze evenly over the top layer so it soaks in.

Tip: Let the melted chocolate cool until lukewarm before adding it to the filling. Hot chocolate would melt the butter, making the filling runny enough to drip down the sides.

This recipe was translated from the Slovak original: Torta Praha s karamelovou plnkou a kávovou polevou