Prague Cake - cooking recipe

Ingredients

For one cake
2 eggs
225 ml sugar
225 ml all-purpose flour
1 tablespoon cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla sugar (or extract)
300 g sour cream
Cognac syrup
115 ml water
3 tablespoons sugar
1 tablespoon cognac
Filling
300 g butter
1 (400 g) can sweetened condensed milk, plus
1 tablespoon cocoa powder (or use sweetened condensed chocolate milk)
Frosting
150 g semisweet chocolate
30 g butter
6 tablespoons heavy cream
5 tablespoons powdered sugar
3 tablespoons cocoa powder (optional)

Preparation

Preheat oven to 175\u00b0C Prepare two round 24 cm cake pans: line with parchment paper; butter and flour.
To make cake: Combine flour, cocoa powder, baking soda, salt and vanilla sugar in a bowl. Set aside.
Beat eggs and sugar until light and fluffy.
Mix in dry ingredients and fold in sour cream.
Turn batter into the prepared pan (and make another cake!).
Bake cakes in the preheated oven for about 50 minutes. Let cool completetely.
To make frosting: Soften butter very well and mix with condensed milk and cocoa powder until smooth. Refrigerate.
To make cognac syrup: Stir ingredients until the sugar dissolves.
Assemble the cake: Split each cake into two layers. Place 1 layer on a plate, brush with cognac syrup, and spread filling on top. Top with a cake layer; repeat twice.
Brush also the top layer with syrup (you should have used all your filling by now. If not, eat the rest with a spoon. ;-)).
To make frosting: heat butter and cream gently in a pan until butter melts. Add chopped chocolate and stir until chocolate melts. Gradually add powdered sugar and cocoa powder, stirring continuously. Spread over cake. Decorate to your liking. Keep refrigerated until ready to devour.