Prague-Style Chocolate Cherry Cake
A cocoa and sour-cream sponge layered with condensed-milk buttercream and tart cherries.
This home-style Prague-style cake pairs cocoa sponge with a butter and condensed-milk cream and tart cherries. The source’s ingredient list combines a sour-cream cake batter with a condensed-milk filling, a simpler variation than the classic Prague cake often associated with layered chocolate sponge. This version labels the style clearly and separates the butter needed for the sponge from the butter for the cream. Bake the cake until a tester comes out clean, cool fully, then layer with drained cherries so the cream stays firm. Chill before slicing for neat layers. Heat oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake tin. Sift flour, cocoa and baking powder together. Beat eggs and sugar until pale and thick, 4 to 5 minutes. Fold in melted cooled butter, sour cream and vanilla. Fold in dry ingredients just until combined.
Recipe card
Prague-Style Chocolate Cherry Cake
Equipment: 20 cm cake tin, parchment, mixer, two mixing bowls, sieve, cooling rack, serrated knife
Ingredients
Instructions
Prepare pan
Heat oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake tin.
Mix dry ingredients
Sift flour, cocoa and baking powder together.
Make batter
Beat eggs and sugar until pale and thick, 4 to 5 minutes. Fold in melted cooled butter, sour cream and vanilla. Fold in dry ingredients just until combined.
Bake
Pour batter into the tin and bake 35 to 40 minutes until a skewer in the centre comes out clean. Cool 10 minutes in the tin, then turn onto a rack and cool completely.
Make cream
Beat softened butter until creamy. Gradually beat in condensed milk until smooth. Chill 15 minutes if soft.
Layer cake
Slice cooled cake horizontally into 2 or 3 layers. Spread cream over each layer and distribute drained cherries between layers. Cover top and sides with remaining cream.
Chill and serve
Refrigerate at least 2 hours before slicing with a warm dry knife.
How to tell when it is ready
Sponge springs back lightly and a skewer comes out clean; cake is fully cool before filling.
Tips
- Use room-temperature eggs for better volume.
- Fold dry ingredients gently to retain air.
- Drain cherries thoroughly before layering.
- Chill the cake before cutting for clean slices.
Troubleshooting
- If cream looks split, let it warm slightly and beat again until smooth.
- If the sponge domes, level it after cooling before layering.
Substitutions
- Use plain full-fat yogurt in place of sour cream.
- Use vanilla extract instead of vanilla sugar.
Variations
- Use raspberries or well-drained cherries from a jar.
- Dust the top with cocoa instead of covering it with cream.
Serving suggestions
- Serve with unsweetened coffee.
- Add fresh cherries in season.
- Offer a spoonful of sour cream alongside.
- Pair with tea after a festive meal.
Make ahead
Bake the sponge a day ahead and wrap it after cooling. Make the cream and assemble the cake the day before serving.
Storage
Keep covered in the refrigerator up to 3 days because of the dairy cream. Serve slightly cool.
Food safety
Contains wheat, eggs and dairy. Cool cake completely before filling; keep the cream-filled cake refrigerated and return leftovers to the refrigerator promptly.
Frequently asked questions
Is this the traditional Prague cake formula?
No. This is a home-style cocoa and sour-cream cake with condensed-milk cream and cherries, presented as Prague-style.
How should I store prague-style chocolate cherry cake?
Keep covered in the refrigerator up to 3 days because of the dairy cream. Serve slightly cool.
Serve while fresh and follow the storage guidance for leftovers.
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