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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
Czech Chocolate Cake Recipe

Czech Chocolate Cake Recipe

Published by Chocolatier Jason Vishnefske on 24th Oct 2016

Czech Chocolate Cake Recipe: A Taste of Tradition

In the mid-1800s, my family established a chocolate confiserie and bakery in the heart of the Czech Republic. Many of the techniques and recipes we use today in our California-based chocolate company originate from those early days in Europe. One of the most cherished recipes passed down through generations is our Czech chocolate cake, known in our family as "Black Cake."

This cake, rich in deep cocoa flavors, was a staple in my great-grandmother’s bakery in Prague. It was commonly enjoyed warm, dusted with powdered sugar, and served with coffee or tea. The cake’s dark, slightly bitter chocolate taste balanced beautifully with its subtle sweetness, reminiscent of 75% cocoa dark chocolate.

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A Family Treasure

When I asked my mother for the original recipe, she shared the email below, revealing a piece of our family’s culinary history:

Hello sweetheart,
Grandma Horacek called this her Black Cake because she used a generous amount of black cocoa in it. You can serve it warm with powdered sugar or with the fudge frosting below. I remember eating it fresh out of the oven—the slightly bitter chocolate flavor paired with the light dusting of sugar created such a wonderful contrast. It reminds me of strong dark chocolate, which I still love!
 Love you, Mom

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Czech Chocolate Cake Recipe

Ingredients:

For the cake:

  • 1 ¾ cups flour

  • 2 cups sugar (or 1 cup white sugar and 1 cup brown sugar)

  • ¾ to 1 cup black cocoa powder

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon cinnamon (optional)

Wet ingredients:

  • 2 eggs

  • 1 cup strong coffee

  • 1 cup buttermilk (or 1 teaspoon vinegar added to 1 cup milk)

  • 1 stick (½ cup) butter, softened

  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.

  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon.

  3. Make a well in the center and add the eggs, coffee, buttermilk, butter, and vanilla.

  4. Beat the mixture for 2 minutes. The batter will be thin.

  5. Pour into the prepared pans and bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.

  6. Let the cake cool completely before frosting.

Fudge Frosting Recipe

Ingredients:

  • 6 tablespoons butter

  • 6 tablespoons milk

  • 1 ½ cups granulated sugar

  • ½ to 1 cup chocolate chips

Instructions:

  1. In a saucepan, bring the butter, milk, and sugar to a boil.

  2. Continue boiling for 90 seconds, stirring constantly.

  3. Remove from heat and stir in the chocolate chips until melted and smooth.

  4. Spread the frosting over the cooled cake immediately, as it will set quickly into a fudge-like consistency.

In the summer, Grandma would garnish the cake with fresh berries grown along the Vltava River and sometimes add lilac flowers for decoration.

***In the summer grandma would decorate with fresh berries grown along the Vltava River. Sometimes she would add lilac for decoration.***

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ANOTHER OLD WORLD CAKE RECIPE EATEN PRIMARILY IN THE MORNING WITH TEA OR COFFEE

A Morning Cake for Coffee or Tea

Another treasured recipe from our family’s bakery is a simple morning cake, enjoyed with coffee or tea. This rustic cake, flavored with cinnamon and cloves, was a favorite in Czech households.

Morning Cake Recipe

Ingredients:

  • 2 cups flour

  • 2 cups sugar

  • 1 cup shortening

Topping:

  • Set aside 1 cup of the above mixture to use as a crumb topping.

Additional ingredients:

  • 1 tablespoon cinnamon

  • ½ teaspoon ground cloves

  • 1 cup raisins

  • 2 cups sour milk (or 2 teaspoons vinegar added to 2 cups milk)

  • 2 teaspoons baking soda

Instructions:

  1. Preheat the oven to 350°F (175°C).

  2. Mix the flour, sugar, and shortening together in a bowl.

  3. Set aside 1 cup of this mixture for the topping.

  4. Add cinnamon, cloves, raisins, sour milk, and baking soda to the remaining mixture and combine well.

  5. Pour the batter into a greased loaf pan.

  6. Sprinkle the reserved topping over the batter.

  7. Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.

This cake has been enjoyed for generations, often paired with a warm cup of tea or coffee in the early morning hours.

A Legacy of Chocolate and Baking

These recipes are more than just desserts; they are a connection to the past, a link to the flavors and traditions of old-world Czech bakeries. Passed down through generations, they continue to bring warmth and joy to those who bake them. Whether it’s the rich Black Cake or the spiced Morning Cake, each bite carries the essence of a family’s love for chocolate and baking.