If not best, probably high up there amongst them. This recipe for chocolate cake turned out so good, I’ll have to share and spare – so I too can scroll back on my succes to repeat it 🙂 This was taken from a norwegian sweets/desserts website: http://www.detsoteliv.no/oppskrift/verdens-beste-sjokoladekake.
I only altered it a little bit. What I’m most happy with, was the ICING. Perfect! A good icing, besides great, indulgent taste, should be easy to work with. Also, when you finish decorating your cake, it should freeze the way you’ve decorated, and not drain or warp the appearance of the cake. This is difficult to achieve without a lot of sugar. I finally nailed this part. (However, the sugar amount did not dramatically decrease).
I have google-translated the recipe for you, with some improvements:
2,5 dl. sugar
2 dl. milk
150 gms butter (melted)
4 dl. white flour
2,5 tsp baking soda
2 ts vanillapowder/sugar
2 tbs baking cocoa
(cake base insiperd by: Aneliten, do check out her mouthwatering dishes :p)
150 g butter
150 g light cooking chocolate
200 g powdered (icing) sugar
3 dl whipping cream
I also used almost 1,5 cups of raspberry jam in the layers
planed cooking chocolate
Beat the eggs and sugar fluffy. Mix together the dry ingredients and add into the egg-mixture. Add milk and butter and whip it well to remove all lumps and make a smooth batter. Pour batter into a buttered/foiled cake tin (app 22 cm/9″ in diameter). Bake on low rack in the oven at 180 ° C for about 30-40 mins (check if a skewer comes out clean). When done, cool the cake completely and take it out of the mold and cut it into three layers. This makes a pretty tall cake, you can also bake in two/three rounds.
For the icning, melt the butter in a small saucepan. Remove the pan from the stove and add the cooking chocolate which you have cut into pieces. Let the chocolate melt in the hot butter. Stir well. Mix in powdered sugar until it has dissolved. Stir in the eggs. Put the entire thing in the fridge to cool. It is very important that the chocolate cream stand in the refrigerator until it is thoroughly cold, several hours or even overnight. otherwise it will be too runny to stay on the cake. If you are making the cake a day before, do let the cream stand in the refrigerator overnight before you mix in the whipped cream. (for me, two hours were enough, but I have a superfridge!). Whip the cream and fold it gently into the cooled chocolate cream. Divide the filling between cake bottoms and over the entire cake. Garnish with planed chocolate.
“The world’s best chocolate cake” is best stored in the refrigerator.
The icing was, as noted previously, perfect in any sense. On the cake itself, I have no verdict yet, as it is prepared for tomorrows Eid-celebration at my in-laws. I’ll update if it is terrible, either one way or the other! Enjoy and indulge yourself this Eid 😀
Edit: My very picky in-laws enjoyed it very much! 😀