Chocolate cake

Chocolate cake

There doesn’t always need to be a reason to party. Sometimes the reason for baking can be as simple as a promise to your cake loving nephew (and niece).

Chocolate cake

Last week my 4-year-old nephew called me while I was baking a cake. The phone call went something like this:

Boy: “Will you come to ours for a sleepover tonight?”
Me: “I can’t come tonight, as it’s work and daycare day tomorrow”
Boy: “Well, then you can’t ever come for a sleepover”
Me: “Do you not give me a choice?”
Boy: “No”
Boy: “Well can you come for a visit then?”
Me: “I don’t think I have time as I’m just about to put a cake in the oven”
Boy: “CAKE?!”
Me: “Unfortunately it’s not for you”
Boy: “Oh”
Me: “How about I’ll make you a cake next week?”
Boy (and girl in the background): “YEAH!!”


So I needed to make a cake. As I promised. At least I got a chance to try out a new recipe as well.

The decorations didn’t quite go as planned this time, as I was a bit too impatient about taking pictures and didn’t allow the chocolate border to fully set before removing the backing paper. This is why the top of the border curled down slightly, but luckily this was just a practice cake for my own family.

For the chocolate cake I compared and combined a few different (American) chocolate cake recipes, and this is what I came up with:


cake base (ø18cm):
 2,4 dl granulated sugar
 2 dl plain flour
 1 tsp baking powder
 0,75 tsp bicarbonate of soda
 0,5 dl dark cocoa powder
 1 tsp vanilla sugar
 0,5 tsp salt
 1 egg
 1,2 dl milk
 0,6 dl vegetable oil
 0,5 tsp instant coffee granules
 1,2 dl boiling hot water
 200 g milk chocolate
 150 g margarine (at room temperature)
 1 dl powdered sugar
 3 tbsp dark cocoa powder
 3 tbsp boiling hot water
 200 g mascarpone or cream cheese


Mix together all the dry ingredients. Add egg, milk and vegetable oil and whisk until well combined. Dissolve the instant coffee in boiling water and stir in the batter. (The batter was very runny, and even tried to escape the loose base cake tin, but luckily didn’t have time to before it set)

Pour the batter into a bread crumbed cake tin, and bake in 175°C for about 30-40 minutes, until a wooden pick inserted in center comes out clean. Let cool.


For the filling, melt the chocolate and leave to cool to room temperature. Beat the margarine and powdered sugar until light and fluffy. Add cocoa to boiling water, stir until smooth and let cool. Combine the cooled-down melted chocolate with the margarine and powdered sugar. Finally combine mascarpone (or cream cheese) with the cocoa mix, and add to the filling. Mix until smooth.

Slice the cake into two or three layers and spread some filling between them. Frost the cake with the leftover filling and decorate for example with chocolate shavings of fresh berries. Set in a fridge for a few hours before serving.




This new recipe found its way also to the list of cake flavours.

The Italian based tiramisu is rich and creamy and also a perfect dessert for those like coffee and have a sweet tooth.


Cake base:
 4 eggs
 1,5 dl sugar
 1 dl plain flour
 1 dl potato flour
 1,5 tsp baking powder
 6 egg yolks
 1,2 dl sugar
 250 g mascarpone
 4 dl double cream
 1 tsp vanilla sugar
Also needed:
cold coffee
dark cocoa powder


For the cake base beat eggs and sugar until light and fluffy. Mix together flour and baking powder and sift into the eggs while carefully mixing with a whisk. Spread the cake batter onto a baking tray covered with a baking paper sheet, and bake in 200°C for 6-8 minutes. Be careful not to burn the base!

As soon as it comes out of the oven, flip the base over to a sugared baking paper sheet and leave to cool.

Add mascarpone to whipped yolks and beat until smooth. In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone egg yolk mixture.


Cut the cake base into two sheets and spread a little coffee on one half to moisten it. Spread half of the filling and add the second half of the cake base, moisten with coffee, and spread the last of the filling. Let set in a refrigerator for 4 hours or over night.


Sift cocoa powder on top before serving.