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Norwegian Sjokoladekake: A Chocolate Dream

The first time I tasted Sjokoladekake, it was at a small café in Bergen, nestled among colorful wooden houses. The rain was drumming against the windowpanes, and the rich, dark chocolate cake, served with a dollop of rømme (sour cream), was the perfect antidote to the gloomy weather. The moist crumb, the intensely chocolatey frosting, and the simple, unfussy presentation spoke volumes about Norwegian baking – comforting, generous, and utterly delicious. It’s a taste I’ve tried to recreate ever since, bringing a little piece of Norway into my own kitchen.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25-35 minutes
Total Time: 45-55 minutes
Servings: 8-10
Yield: 1 cake
Dietary Type: Not Gluten-Free

Ingredients

Cake:

3 whole eggs
2 cups sugar
1 cup butter or 1 cup margarine
2 1/2 cups all-purpose flour
3 teaspoons baking powder
3 teaspoons vanilla sugar
3 tablespoons cocoa
1 cup milk

Icing:

1/2 cup butter or 1/2 cup margarine
1 1/3 cups icing sugar (approximate)
1 70% Lindt chocolate bar
2 teaspoons vanilla sugar
4 teaspoons coffee, grounds (stir in a little bit of water)

Equipment Needed

Mixing bowls
Electric mixer (optional, but recommended)
Long shallow baking pan (approximately 9×13 inches)
Saucepan
Whisk
Oven

Instructions

Begin by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). Ensure the rack is positioned in the middle of the oven for even baking.
In a large mixing bowl, combine the eggs and sugar. Mix them together vigorously until the mixture becomes pale and fluffy. This step is crucial for incorporating air, resulting in a light and tender cake. An electric mixer will expedite this process, but you can certainly achieve the desired result with a good old-fashioned whisk and some elbow grease.
Melt the butter or margarine in a saucepan over low heat, or in the microwave in short bursts, stirring in between to prevent splattering. Be careful not to overheat the butter; it should be melted, not browned.
Pour the melted butter or margarine into the egg and sugar mixture. Gently stir to combine, being careful not to deflate the air you incorporated earlier.
In a separate bowl, whisk together the flour, baking powder, vanilla sugar, and cocoa. This ensures that the dry ingredients are evenly distributed throughout the batter, preventing clumps and ensuring a consistent texture.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing, as this can lead to a tough cake.
While still stirring, slowly add the milk, incorporating it until the batter is smooth and even. The batter should be pourable but not too thin.
Pour the batter into the prepared baking pan. Ensure the batter is spread evenly to promote even baking.
Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary depending on your oven, so keep a close eye on the cake and adjust the time accordingly.
Once baked, remove the cake from the oven and let it cool completely in the pan before frosting. This is important to prevent the frosting from melting and sliding off.
While the cake is cooling, prepare the icing. In a saucepan, melt the butter or margarine and the chocolate over low heat, stirring constantly until smooth and glossy.
Remove the saucepan from the heat and stir in the icing sugar, vanilla sugar, and coffee. The coffee should be dissolved in a tiny amount of water to create a paste before adding. This will enhance the chocolate flavor and add a subtle depth to the icing.
Stir the icing until it is smooth and evenly mixed. If the icing is too thick, add a tiny splash of milk or cream to thin it out. If it’s too thin, add a bit more icing sugar.
Once the cake has completely cooled, spread the icing evenly over the top.
Optional: Decorate with coconut, grated almonds, icing sugar, or sprinkles.

Expert Tips & Tricks

For an extra moist cake, brush the cooled cake with a simple syrup (equal parts sugar and water, simmered until dissolved) before frosting.
If you don’t have vanilla sugar, you can substitute with 1 teaspoon of vanilla extract.
Use high-quality cocoa powder for the best chocolate flavor. Dutch-processed cocoa is recommended for a richer, darker color and flavor.
Don’t discard leftover coffee grounds, they work beautifully in the frosting to deepen the chocolate taste!
If your icing is too thick, try adding a tablespoon of milk. If it’s too thin, add a tablespoon of powdered sugar at a time until you reach your desired consistency.
To easily cut clean slices, chill the cake for at least 30 minutes after frosting.

Serving & Storage Suggestions

Serve the Sjokoladekake slightly chilled or at room temperature. It’s delicious on its own or accompanied by a dollop of whipped cream, vanilla ice cream, or a scoop of rømme (Norwegian sour cream). To store leftovers, cover the cake tightly with plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. If freezing, thaw the cake completely before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	120mg	40%
Sodium	280mg	12%
Total Carbohydrate	70g	23%
Dietary Fiber	1g	4%
Sugars	45g	90%
Protein	5g	10%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose blend. Be sure to add a binder like xanthan gum to help with the texture.
For a dairy-free version, use plant-based butter or margarine and non-dairy milk. You can also use dairy-free chocolate for the frosting.
Add a teaspoon of orange zest to the batter for a citrusy twist.
Fold in chopped nuts, such as walnuts or pecans, for added texture and flavor.
Top with fresh berries for a beautiful and seasonal presentation.

FAQs (Frequently Asked Questions)

Q: Can I use unsalted butter instead of salted butter?
A: Yes, you can use unsalted butter. Add a pinch of salt (about 1/4 teaspoon) to the dry ingredients to balance the sweetness.

Q: Can I make this cake ahead of time?
A: Absolutely! The Sjokoladekake can be baked a day or two in advance. Just store it tightly wrapped at room temperature until you’re ready to frost it.

Q: What’s the best way to melt chocolate without it seizing?
A: Melt the chocolate with the butter over low heat, stirring constantly. You can also use a double boiler or melt it in the microwave in 30-second intervals, stirring in between.

Q: Can I freeze this cake?
A: Yes, this cake freezes well. Wrap it tightly in plastic wrap and then foil, or place it in an airtight container. Thaw completely before serving.

Q: Is vanilla sugar necessary?
A: Vanilla sugar adds a lovely aroma and subtle vanilla flavor, but if you don’t have it, you can substitute with vanilla extract. Use 1 teaspoon of vanilla extract for every 3 teaspoons of vanilla sugar.

Final Thoughts

The Sjokoladekake is more than just a chocolate cake; it’s a slice of Norwegian comfort, a reminder of cozy cafés and rainy days filled with warmth and good company. It’s simple to make, endlessly adaptable, and always a crowd-pleaser. I encourage you to try this recipe and bring a little piece of Norway into your own home. Share your creations and feedback – I’d love to hear how it turns out! Perhaps you could pair it with a cup of strong black coffee or a glass of chilled milk for the ultimate indulgence.

Norwegian Sjokoladekake (Chocolate Cake) Recipe