Better than Prague Cake: sharing a recipe for a nutty coffee cake for tea

Iryna MelnichenkoLS Food
Chocolate cake recipe
Chocolate cake recipe. Source:

All cakes with chocolate sponge and cream always taste better than a simple sponge cake. Moreover, they are as easy and quick to prepare as classic ones, the only thing is that you should always choose high-quality chocolate and cocoa for a pleasant aroma and bright taste.

Cook Victoria shared a recipe for a delicious chocolate and walnut cake with delicate cream and icing on Instagram.

Cake recipe

Cook's tip: Do not open the oven while baking the cakes, as the center will fall off. Let them cool completely and then cut the cakes horizontally into 3 levels.

Cake layers


Ingredients for the cake


  • nuts - 225 g
  • flour - 60 g
Flour for flatbreads
  • semolina - 3 tbsp. 
  • baking powder for the dough - 1.5 tsp.
  • eggs - 4 pcs.
Eggs and flour
  • proteins - 3 pcs.
  • sugar - 150 g
Proteins for cream
  • salt - a pinch

For the cream:

  • milk - 500 ml
How to make a delicious cake cream
  • starch - 3 tbsp.
  • yolks - 3 pcs.
Egg yolks for cream
  • coffee (instant) - 2 tbsp.
  • sugar - 100 g
  • vegetable oil (82%) - 200 g


  • dark chocolate - 100 g
Ganache for the cake
  • cream (30%) - 85 ml

Method of preparation:

1. Chop or whip the nuts in a blender.

2. Mix the dry ingredients: nuts, flour, semolina, baking powder.

3. Separate the eggs into whites and yolks.

Cake batter

4. Whisk all the whites with a pinch of salt, and when the whites begin to thicken, turn up the mixer, gradually add sugar, and beat until the sugar dissolves.

Making a cake

5. Then add 4 egg yolks one at a time and beat gently on low speed.

6. Pour in the dry mixed ingredients and gently stir them into the mixture with a spatula.

7. Cover the bottom of the baking dish with parchment, pour in the batter, and bake in a preheated oven at 170 °C until the batter is dry, about 40 minutes.

Cake layers

8. Cream: mix 1/2 tbsp. cold milk with starch and egg yolks. Pour the remaining milk into a saucepan and add coffee and sugar, stirring, and bring to a boil. When it boils, add the diluted starch, stirring, bring it to the first bubble, turn it off, and cover it with cling film "in contact". Leave to cool.

Cream of Cake

9. Soft butter, beat until fluffy, portions adding the custard mass at room temperature, whip the cream.

Protein Cream

10. For the ganache: heat the cream in a saucepan, but do not bring it to a boil. Pour over the chopped chocolate and stir until smooth and cool to room temperature.

Chocolate ganache

11. Cut the finished cooled cakes into 3 pieces, and spread the cooled ganache over all three cakes in a thin layer.

Chocolate cake recipe

12. Next, spread each cake with cream and put it on top of each other. Top the cake with icing and refrigerate for 2-3 hours to stabilize the cream.

Finished chocolate cake

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