In my book,you don`t need a hundred different chocolate cake recipes.
You only need one great, fool proof one, and then you can change it up as you like with adding fruits, nuts and so on.
Vary the glaze and decoration, but the core stays the same.
Tasty, delicious and easy to make – every time.

I`m not going to pretend I invented the wheel here or anything.
This is a recipe based on one I found online some years ago, and I made a few small changes to it so that it bakes evenly in my oven.
Please, try it out and make your own version of it.


This recipe fit a baking pan size plus/minus 30 x 40 cm

* 4 eggs
* 4 dl cane sugar
* 200 g butter
* 45 g cocoa powder
* 200 g all purpose flour
* 1 teaspoon baking powder

* 75 g butter
* 350 g powdered sugar
* 1 teaspoon vanilla sugar
* 1 tablespoon cocoa powder
* 4-5 tablespoons coffee, ready made


Preheat the oven to 180° C.

Melt the butter and mix the cocoa powder inn with the butter.
Use a mixer to blend the eggs with the sugar. Let it get a almost white and very airy texture.
Pour the butter and cocoa in to the bowl of eggs and sugar.
Sift inn the flour and baking powder, and on low speed use the mixer to blend it all well together.

Pour the batter into a baking pan or cake form.
I usually use parchment paper, but you can also spray the pan if you prefer.

Bake in the middle of the oven for about 20 minutes.

Let the cake cool off before adding the glaze.

Mix all the ingredients together in a sauce pan on low heat.
Whisk till you have a shiny and evenly glaze.
Set aside to cool of.

Spread the glaze over the cake, add fruits, chopped nuts or a different decoration of choise.



Use room temperature ingredients when you bake.

The raising of the cake starts immediately when the baking powder gets in contact with wet elements, so by adding the flour and baking powder at the end, and placing the cake straight in the hot oven, will provide a better result.


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