Prague Cake with Chocolate Frosting

Break 3 eggs into a deep bowl, add a pinch of salt and whisk lightly with a mixer.

Pour in the sugar and whip until fluffy and white.

Add sour cream, half a can of condensed milk and baking soda dissolved in lemon juice. Whip everything together.

Add cocoa powder and mix.

Gradually add the sifted flour. Mix with a whisk to ensure there are no lumps.

Let the dough rest for 10 minutes. Preheat the oven to 180 degrees.

For the cream, whip the soft butter until fluffy.

Add the remaining half of the condensed milk and cocoa powder. Beat for a few minutes.

Put the cream in the refrigerator.

Grease a springform pan with oil or line it with parchment paper. Pour half of the batter and bake at 180 degrees for about 30 minutes.

Bake the second cake layer in the same way. Allow both cake layers to cool in the pan.

Remove the cake layers from the pan with a knife and let them cool on the table.

Cut each cake layer in half. Make a circular incision along the side with a knife, insert a sturdy thread into the slit, pull it tight and cut through the cake layer with a motion toward yourself.

Mix the jam with water to soak the cake layers.

Place the assembly ring on the dish. Lay the first cake layer and thoroughly soak it with a mixture of jam and water.

Spread a third of the cream and level it.

Repeat layers of cake-syrup-cream until ingredients run out. Soak the last cake layer with jam and water only, without cream.

Melt dark chocolate in a double boiler, add butter and stir until completely dissolved. Pour in hot water and stir quickly. Let the frosting cool slightly.

Remove the ring from the cake and level the sides.

Place strips of parchment paper under the cake. Pour the glaze into the center and spread it with a spatula using circular motions from the center — this way it will distribute evenly and flow down the sides. Use the spatula to smooth out any uneven areas.

Carefully remove the paper from under the cake. Decorate as desired. Leave in the kitchen for 1 hour, then refrigerate for 3–4 hours or overnight to soak.