Prague cake in a slow cooker

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   First, let's prepare the chocolate sponge cake. True, at its core, this is not quite a classic sponge cake, but it turns out incredibly tender, airy and very moist.

2. STEP 2

   

   Combine flour, cocoa powder, baking soda and baking powder. Sift everything together 1-2 times.

3. STEP 3

   

   Break three chicken eggs into a large bowl and add granulated sugar to them.

4. STEP 4

   

   Using a mixer, beat the eggs with sugar for 5-6 minutes. We should get a fluffy and dense mass.

5. STEP 5

   

   Take a whisk and gently mix the egg mass, first pour in the condensed milk

6. STEP 6

   

   and then add sour cream. Stir gently until completely homogeneous.

7. STEP 7

   

   Add dry ingredients in several additions.

8. STEP 8

   

   And mix thoroughly, we should get a smooth, moderately thick dough.

9. STEP 9

   

   Line the bottom of the multicooker bowl with baking paper; do not grease the sides with anything. Pour our dough into the bowl.

10. STEP 10

    

    Bake the chocolate sponge cake on the “Baking” setting for 1 hour or more. The time will depend on the power of your multicooker and the diameter of the bowl (I have a multicooker with a power of 1300 W, and the diameter of the bowl is 23 cm, baking took exactly 1 hour). Check readiness with a wooden skewer.

11. STEP 11

    

    Let the finished sponge cake cool in the bowl for 10-15 minutes, after which we carefully use a silicone spatula along the sides of the bowl (to separate the sponge cake from the sides) and turn the sponge cake onto a steaming rack. In this form, immediately leave the biscuit on the stand until it cools completely (I left the biscuit to sit for another night, but if you don’t have time, you don’t have to do this).

12. STEP 12

    

    Let's prepare chocolate cream.

13. STEP 13

    

    Melt black (or milk) chocolate in the microwave or in a steam bath. Melt in the way that is more convenient for you, but the main thing is not to overheat the chocolate, otherwise it will form lumps. Set the melted chocolate aside to cool slightly.

14. STEP 14

    

    Meanwhile, place room temperature butter in a bowl and beat for a few minutes until fluffy.

15. STEP 15

    

    Without turning off the mixer, add condensed milk in small portions. Beat until a smooth and fluffy cream is obtained.

16. STEP 16

    

    Add sifted cocoa powder and melted chocolate to the resulting cream.

17. STEP 17

    

    And beat with a mixer until smooth. The cream is ready. By the way, this cream can be prepared only with cocoa powder or only with chocolate, it will turn out just as delicious.

18. STEP 18

    

    Let's start assembling the cake. Cut the completely cooled biscuit into 3 layers. If the top of your sponge cake is not even, but has a bump, then first trim the top of the sponge cake.

19. STEP 19

    

    Place one cake layer on a plate or cake stand. Apply half the cream on top.

20. STEP 20

    

    Using a spatula, smooth the cream over the entire surface of the cake.

21. STEP 21

    

    Place the second cake layer on top and cover it with the remaining cream.

22. STEP 22

    

    And put the last cake on top, lightly pressing it with your hand so that the top is even.

23. STEP 23

    

    Remove excess cream from the sides with a spatula or spatula.

24. STEP 24

    

    If the jam is very thick, warm it up slightly in the microwave and brush the top of the cake with it. In this form, place the cake in the refrigerator for 1 hour, during which time the jam should set.

25. STEP 25

    

    Let's prepare the glaze.

26. STEP 26

    

    Place the chocolate broken into small pieces into a bowl (I have 50 g black and 50 g milk), add butter and cream to it.

27. STEP 27

    

    Warm the mixture in the microwave for 30-40 seconds.

28. STEP 28

    

    And mix thoroughly until completely homogeneous. If suddenly there are still pieces of chocolate left in the glaze, then gently warm it up in the microwave again (literally 10-15 seconds).

29. STEP 29

    

    Remove the cooled cake from the refrigerator and place it on a wire rack. Cover the bottom under the sieve with a sheet of parchment or simply place a baking sheet.

30. STEP 30

    

    Cover the cake with glaze. That's all, the Prague cake is ready. We put it in the refrigerator for 3-4 hours so that the glaze hardens and the cake itself is soaked.

31. STEP 31

    

    I also decorated the cake additionally, but this is not at all necessary. For extra decoration, I whipped 100g heavy cream with 1 tbsp. l. powdered sugar, and at the end added the rest of the chocolate glaze. The result was a very tasty chocolate cream. Using a pastry bag with a star tip, I made a border around the cake and simply piped small swirls on top. The inscription was made with melted white chocolate.

32. STEP 32

    

    The Prague cake is ready, you can serve it!

33. STEP 33

    

    Bon appetit!

Comments on the recipe

Nadin_Ka

11.08.2023

4.5

Enchantress!

Natusik

11.08.2023

5

Fork, gorgeous cake!!!

olgay198108

11.08.2023

4.9

And again a masterpiece)) The cake is a fairy tale) It looks beautiful, in cross-section - it’s the very thing - a classic!)) The cake is above all praise)

Ira

11.08.2023

5

✿AkT®iS@✿, what a super chocolate cake! Indescribable beauty! I liked the secret on the lattice, it was very convenient, as it seemed to me, also an option for more accurately applying glaze to the surface of the cake! Thank you very much for the recipe!<br />

Angelica

11.08.2023

4.8

Yes... Beautiful! Your photos are very professional! There’s no way I can do this... You’re great!

Yulyasha:))

11.08.2023

4.8

The cake is beautiful!! It doesn’t require much effort or ingredients, and the result is impressive! Thank you so much for the recipe

Yulyasha:))

11.08.2023

4.6