Name: Chocolate Norwegian Cake
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: Norwegian
Ingredients: 1 3/4 cups all-purpose flour; 1/2 cup cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 1 1/4 cups granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 cup milk or buttermilk; 1/4 cup strong brewed coffee (optional); 4 oz dark chocolate (for frosting or glaze); 1/2 cup powdered sugar (for frosting or optional dusting)

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Chocolate Norwegian Cake, also known as Sjokoladekake, is a rich, moist dessert that’s beloved in Norway for birthdays, holidays, and cozy gatherings. I love how this cake strikes the perfect balance between decadent chocolate flavor and soft, tender crumb. Often topped with a smooth chocolate glaze or frosting, it’s a comforting and classic treat I always look forward to baking.

Why You’ll Love This Recipe

I love how easy and forgiving this recipe is—it doesn’t require any complicated steps or ingredients, yet it delivers a deep, chocolatey flavor that feels luxurious. This cake stays moist for days, making it perfect for making ahead. I also love that it works well with a variety of toppings, from a simple dusting of powdered sugar to a rich chocolate ganache. It’s the kind of cake I can serve at a casual coffee gathering or dress up for a celebration. Chocolate Norwegian Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Cocoa powder
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Milk or buttermilk
Strong brewed coffee (optional, but I love the extra depth it adds)
Dark chocolate (for frosting or glaze)
Powdered sugar (for frosting or optional dusting)

Directions

I preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a medium bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, I cream the butter and sugar until light and fluffy.
I add the eggs one at a time, beating well after each addition, then stir in the vanilla.
I alternate adding the dry ingredients and the milk (or buttermilk), mixing until just combined. If I’m using coffee, I add it at the end for extra richness.
I pour the batter into the prepared pan and smooth the top.
I bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool completely in the pan before frosting or glazing.
For the frosting, I melt dark chocolate with a bit of butter and powdered sugar until smooth, then spread it over the cooled cake.

Servings and timing

This recipe serves 8 to 10 people. It takes about 20 minutes to prepare, 30–35 minutes to bake, and at least 1 hour to cool before frosting and serving.

Variations

I sometimes add a pinch of cinnamon or cardamom to the batter for a Scandinavian twist. If I want a more indulgent cake, I slice it in half and fill it with whipped cream or raspberry jam before frosting. For a simpler version, I skip the frosting and dust the top with powdered sugar for an elegant finish.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days. It actually gets even more flavorful after sitting for a day. If I want to warm up a slice, I microwave it for about 10 seconds to soften the texture slightly. Chocolate Norwegian Cake

FAQs

Can I make this cake ahead of time?

Yes, I often bake it the day before and store it covered. The flavor deepens as it sits, making it even better the next day.

Do I have to use coffee in the batter?

No, it’s optional. I like how coffee enhances the chocolate flavor, but I’ve made it without and it’s still delicious.

Can I use a different frosting?

Absolutely. I’ve used buttercream, cream cheese frosting, or even just melted chocolate with great results.

How do I keep the cake moist?

I make sure not to overbake it and store it in an airtight container. Using buttermilk or coffee in the batter also helps retain moisture.

Can I freeze Chocolate Norwegian Cake?

Yes, I wrap the unfrosted cake tightly and freeze it for up to 2 months. I let it thaw overnight at room temperature before adding the frosting.

Conclusion

Chocolate Norwegian Cake is one of those simple, timeless desserts I keep coming back to. It’s easy to make, endlessly adaptable, and packed with rich chocolate flavor. Whether I’m baking it for a celebration or just craving a slice of something sweet, this cake never disappoints.