Oppskrifter

Chocolate fudge cake


I am blessed with kids all around me. Sons, nieces, nephews and godchildren, and I love them all so much. They are also the best audience to bake for. They give such an honest and immediate response to my cakes, and they have no preconceived notion as to what a cake should look like . Would a young child say;– What? A porcelain dog on a cake? That doesn’t make any sense. The kids just see smashing cake with a cute dog on top. They are happy that I baked it, and will ask nicely for a big piece. Just awesome!

The newest member off our family is the cool and energetic Jonas. He had his name ceremony today, and this is the cake I baked for him. He is a little too young to eat it, so for him it’s just fun to look at. For the rest off us it’s crazy delicious, and the rest off the kids loved it despite the coffee liqueur.

Soft and fudgy chocolate cake with a nice orange aftertaste that balance the rich chocolate.

Well worth a try!



For about 8 people

Cake: 220 g caster sugar 6 eggs 200 dark chocolate 75 g plain flour 50 g almond flour 1,5 tsp baking powder 2 ss cocoa powder 1 tsp finely grated orange zest

Cream: 300 g room tempered butter 1 tsp finely grated orange peel 130 g confectionery sugar 200 dark chocolate 1 tsp vanilla extract 2 tsp instant coffee stirred out in 1 tbs hot water

For soaking: 0,5 dl cold coffee 2 tbs tia maria or kahlua

Ganache: 100g dark chocolate 1 dl heavy cream


Cake: Preheat the oven to 175 Celsius, and butter two tins with 15-20 cm diameter. The smaller the tins, the taller the cake!

Melt the chocolate in a bowl over simmering water, and cool down to room temperature. Whisk the eggs fluffy and add a little sugar at a time, continue whisking until the sugar has dissolved. 

Mix flour, almond flour, cocoa powder and baking powder in a separate bowl, and sift it in to the batter. Fold the batter gently together, add the melted chocolate and orange zest, and fold inn until you have a even but still fluffy batter. Pour the batter inn to the two cake tins and bake 25-40 min. Baking time is depending a lot on your tins. So set the alarm for 25 min and check. Add on  5 minutes at a time until it’s done. Cool on a rack.

Cream: Melt the chocolate in a bowl over simmering water. Remove from heat and stir in coffee and vanilla. It will turn a little lumpy, and that’s totally fine. Whisk butter and confectionery sugar to a pale and fluffy cream. Add the chocolate and whisk to an even cream.

Assemble: Cut the cakes in two. Lay one of the cakes on a cake plate. Stir coffee and the coffee liqueur in a cup. Drizzle a couple off tablespoons over the cake and add a good dollop off cream. Spread the cream and lay another cake on top. Continue with drizzling and cream. Finish off the cake with one of the bottoms of the cakes, up side down. So you get a flat and even finish to the cake.

Spread a thin layer of cream over the cake to fasten any crumbs. Let the cake set in the fridge for 30 minutes. Spread the rest off the cream on top and sides of the cake. Finnish off the cream even or uneven. The cake will be amazing any way you can make it. Then back to the fridge for another 30 minutes.

Ganache (choclate drip): Finely chop chocolate. Heat the cream in a small pot til it barely simmers. Remove from heat and stir in the chocolate until it’s completely melted. Let cool down to room temperature.

Take the cake out of the fridge and spoon a little ganache on the rim off the cake. Let it carefully drizzle over the sides. When there is ganache around the whole rim, you ad ganache to the rest of the top surface. Decorate at your hearts desire. And why not ad a very clean porcelain figurine?