This Norwegian Spiced Chocolate Cake has become a firm favourite. It’s so easy to make and the spices make it deliciously different. Who would ever think of putting grated nutmeg and cinnamon in a chocolate and coffee cake? It really does work though!
Many Norwegians will remember getting served “Tropisk Aroma” when visiting their Grandma’s house.
This cake is baked for celebrations such as birthdays, weddings and other special occasions.
Over the last few months I’ve just baked it for no particular reason other than I love the taste!
The cake is even better if allowed to stand in a cool place for several days, but more often than not, the cake doesn’t last that long!
I particularly like it just out of the freezer and just beginning to de-frost. A little slice goes a long way.
- 150g butter softened
- 250g golden caster sugar
- 2 medium eggs
- 250g self raising flour
- 1 tsp grated nutmeg
- 1 tsp cinnamon
- Pinch of salt
- 120 ml whole milk
- 2 tbsp plain yoghurt
- 1 tbsp strong coffee or espresso 2 tbsp cocoa powder
- 200g butter, softened
- 200g icing sugar
- 2 tsp coffee powder
- 4 tbsp cocoa powder plus more to finish (optional)
- 1 tsp vanilla essence
- Preheat oven to 180 degree C, or gas mark 4.
- Lightly oil 23cm or 20cm round cake tin and fit the bottom with baking parchment.
- Cream the butter and sugar together in an electric mixer or large bowl until pale.
- Add the eggs, one at a time, whisking each one in thoroughly, along with 1 tbsp flour each time to prevent the mixture splitting, before adding the next egg.
- Mix the rest of the flour, the spices and a pinch of salt in a medium bowl.
- Mix together the milk, yoghurt and coffee in a jug.
- Stir about a third of the flour mix into the butter mixture and then stir in a third of the liquid mixture, alternating until everything has been incorporated and you have a thick cake batter.
- Put one-third of the batter mixture into a smaller bowl and add the cocoa powder and stir thoroughly.
- Pour half the plain batter mixture into the cake tin and spread evenly across the bottom of the tin. Then pour the chocolate batter on top and carefully spread evenly. Cover with the remaining plain batter mix and again spread evenly.
- Use a fork to swirl through the layers to create a marbled effect.
- Bake on middle shelf of the oven for 35-40 mins (mine sometimes takes up to 45 mins as I use the smaller sized tin).
- Bake until a skewer inserted in the middle comes out clean of any cake mixture.
- Remove the cake from the oven and leave to cool for at least 10 minutes on a wire rack.
- Make sure the cake is completely cool before spreading the frosting which is made by creaming the butter with the icing sugar, the coffee and cocoa powders and vanilla extract.
- Spread the icing all over the top and sides. Sprinkle with a little extra cocoa powder (optional) if you fancy a cocoa hit.
- This cake can be kept for 2 days in an airtight container. It can also be frozen either frosted or unfrosted. I often cut mine up into different sizes, wrap in clingfilm and store in freezer ready when I fancy a piece with a cup of coffee or tea.