Norwegians are as passionate about their chocolate cakes as anybody else in the world, so it seems wrong not to include a recipe for one on Arctic Grub. I have been looking to make the perfect chocolate cake for quite some time now, and I finally have a recipe that I am super excited about!
Chocolate cakes can take many shapes and forms, using lighter chocolate like milk chocolate or dark, poured into baking pans, cake pans, loaf pans or even muffin pans. Here’s a picture of some classic Norwegian chocolates:
I prefer using dark chocolate, not just because it is void of any milk products, but because I find the flavor is much richer and deeper, and of course… dark chocolate contains more nutrients and has all the heart-protecting anti-oxidants. Here are some great reasons why you should choose dark chocolate over milk chocolate:
1. Dark chocolate is brimming with monounsatured fatty acids.
2. It contains half the sugar of milk chocolate and four times the fiber.
3. Iron levels soar in dark chocolate and can help make you strong!
4. It’s got way more magnesium and twice the potassium.
5. Dark chocolate has more theobromin, the bitter alkaloid of cocoa that helps lower blood pressure.
Now, if I still haven’t convinced you which chocolate is better, all you have to do, is just make this chocolate cake and you will throw your hands up and agree with me! 🙂
It’s hard to believe this cake does not contain any dairy or eggs. Rich, yet still light and fluffy – it comes together in 6 minutes and you don’t need a bowl to mix the ingredients – you just mix them right in the cake pan! Quick, easy and delicious? Yes, please! Don’t think the vinegar in the recipe is a mistake, the combination of vinegar and baking soda helps the cake rise.
For the frosting, use a high quality chocolate like Valhrona or Callebaut. For a more beautiful presentation and if you have a few more minutes, you can mix the ingredients in a bowl, and line the cake pan with parchment paper, oil the sides and dust with flour. This makes for an easy removal of the cake after it comes out of the oven and a more elegant look for guests.
I made this for my colleagues at work, and the cake was gone in minutes! Enjoy!
- 1 ½ cups unbleached all purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ½ cup vegetable oil
- 1 cup cold, strong brewed coffee
- 2 teaspoons pure vanilla extract
- 2 tablespoons cider vinegar
- ½ pound dark/bittersweet chocolate
- ¾ cup hot water
- 1 teaspoon pure vanilla extract
- Equipment: 9-inch round or 8-inch square cake pan, 2-cup measuring cup, double boiler
- Preheat the oven to 375º.
- Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan.
- In the measuring cup, measure and mix together the oil, coffee, and vanilla.
- Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly.
- There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.
- Bake for 25 to 30 minutes and set aside to cool.
- To make the glaze, melt the chocolate in a double boiler.
- Stir the hot water and vanilla into the melted chocolate until smooth.
- Spoon the glaze over the cooled cake.
- Refrigerate the glazed cake for at least 30 minutes before serving.