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Sjokoladekake

Norwegian Sjokoladekake

A Snowstorm in Summer
Is it snowing outside in the middle of a heatwave? If you look at my kitchen counter right now, you might actually think so! With the temperatures soaring outside, I decided to create a little winter magic indoors by dusting a heavy layer of coconut "snow" over a freshly baked cake. But this is not just any cake. I wanted to beautifully blend my future home with my roots. So, I took the ultimate Norwegian classic—Sjokoladekake (a rich, incredibly moist chocolate cake typically baked on a large sheet)—and baked it inside a traditional Czech bábovka (Bundt) pan.
Baking Chemistry Fact: Have you ever wondered why traditional Norwegian Sjokoladekake uses Kulturmelk (buttermilk) and baking soda (Natron) instead of regular milk and baking powder? Baking soda requires an acidic ingredient to activate. The lactic acid in the buttermilk reacts instantly with the soda, creating thousands of tiny carbon dioxide bubbles. This chemical reaction is exactly what gives the cake its incredibly tender, melt-in-your-mouth crumb!
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Course: Dessert
Cuisine: Norwegian
Ingredients Method Notes

Ingredients
  

Main Dough
  • 150 g Butter melted and cooled
  • 400 g Sugar
  • 3 pieces Eggs
  • 500 g Buttermilk Kulturmelk
  • 450 g Plain flour
  • 30 g High-quality cocoa powder
  • 2 tsp Baking soda Natron
Coffee Glaze
  • 100 g Butter melted
  • 350 g Powdered sugar
  • 20 g Cocoa powder
  • 2 tsp Vanilla sugar
  • 50 g Strong hot coffee
Topping
  • As needed Desiccated coconut or colorful sprinkles

Method
 

  1. The Secret Pan Release Trick: Before mixing the batter, we must prepare the pan. If you are using a detailed Bundt pan, do not just use regular butter!
  2. Mixing the Batter: In a large bowl, whisk the eggs and sugar together until you achieve a light, pale foam. Gradually pour in the cooled melted butter and the buttermilk, mixing gently.
  3. Adding the Dry Ingredients: Sift the plain flour, high-quality cocoa powder, and baking soda together. Gradually fold this dry mixture into your wet ingredients until just combined. Do not overmix, or the cake will become dense.
  4. Baking: Pour the smooth batter onto a large baking sheet lined with parchment paper (or into your specially greased Bundt pan). Bake in the middle section of a preheated oven at 200 °C. It will take approximately 25 to 30 minutes.
  5. The Hot Coffee Glaze: While the cake is baking, prepare the glaze. In a bowl, combine the melted butter, powdered sugar, cocoa, and vanilla sugar. Gradually pour in the strong hot coffee, stirring constantly until you achieve a smooth, glossy, and liquid glaze.
  6. The Final Touch: The moment you pull the hot cake out of the oven, immediately pour and spread the glaze over the top. While the glaze is still warm and liquid, sprinkle generously with desiccated coconut to create your own summer snowstorm.

Notes

Baking Tips for Success:
  • Pan Size Adjustment: The ingredient amounts below are designed for a standard deep baking sheet. If you wish to bake this in a traditional Bundt pan as pictured, please reduce all ingredients by exactly one-third (1/3) to prevent the batter from overflowing.
  • Baker's Secret for Flawless Pan Release: Mix 1 tablespoon of oil, 1 tablespoon of lard, and 1 tablespoon of cocoa powder into a smooth paste. Use a brush to apply this paste thoroughly into every crevice of your pan. This guarantees the cake will slide out completely flawless and smooth! (Note: If you ever bake a light-colored dough, use the exact same trick, but substitute the cocoa powder with plain flour).