Easter Chocolate Cake

Delicious Easter Chocolate Cake with Rum & Chocolate layers


Cake Bottom
125 grams of cooking chocolate *
125 grams of butter
1 1/2 dl of strong coffee
4 big eggs

3 1/2 dl  of sugar
2 teaspoons of baking powder
3 1/2 dl of plain flour

Chocolate Frosting
250 grams of cooking chocolate *
2-3 table-spoons of strong coffee
300 grams of powder sugar
150 grams of room temperature butter
2 eggs

Making Easter Chocolate Cake

Melt the butter and break in the chocolate. Let melt on a low heat before adding coffee. In a separate bowl whisk egg and sugar until it becomes a fluffy mass. Add the baking powder to the flour and sift it into the egg and sugar mass. Fold it in, half first and half after. The point is to try and keep the cake dough as fluffy as possible so don´t stir, fold. In the end you add the now melted coffee-butter-chocolate mass, again folding it into the dough. Add the cake dough to a 24 diameter round form lined with baking paper, butter the sides.

Bake in the oven for 45 min at 180 degrees Celcius.

Tip: Turn the cake upside down on a gridiron, to cool off. This keeps the cake from falling down in the middle. Leave it to cool over night, cover with a kitchen towel when cooled down. This will make it easier to cut the cake layers and to frost the cake the next day.

Making the Chocolate Frosting
Break the chocolate into a glass bowl that is placed over a casserole with water. You want to steam the chocolate to melt it, not burn it. So the bowl should not touch the water. I usually pick a bowl that is big enough to “hang” over the edge of the casserole, and fill the casserole with only 1/4 of water. You can boil up the water then without it actually touching the bowl. Add 2-3 table-spoons of strong coffee.

Whisk the powder sugar with room tempered butter and add the egg. Stir in the melted chocolate. Add more coffee if you would like a more coffee and chocolate rather than powdered sugar taste.

Assembling the cake
I usually use a sharp bread knife to part the cake. First things first, use a knife to loosen around the sides of the cake tin, take off the cake tin, bottom and the baking paper. Slice the cake so that you have 3 equal sizes of round cake bottoms and lift the parts of by sliding in the bottom of the cake tin. Now you need a cake tray. Put it over the bottom half of the cake, and turn it around holding the grid. At this point you should have one 2/3 on the bottom part of the cake tin, and one on a cake plate, Cut the next half in two and slide the cake tin bottom under it.

Trickle three tablespoons of rum* onto the cake halves (one on each), it keeps it moist.

Add 1/3 of the chocolate cream on to the cake half that is now on a cake tray/plate and slide the next half over, repeat with the top half. Use the rest of the cream to cover the top part of the cake as well as the edges. I find that an ordinary spoon or dinner knife works best for this.

Easter Chocolate CakeChocolate Cake

If you have some left over chocolate you can grate some  and sprinkle it on top. Or you make chocolate flakes. Put the chocolate on your carving board, support the board against your body while using a chefs knife to scrape the chocolate towards you. The video shows you the principle of the thing.

Alternatively you can buy ready made toppings and make an easter cake :)

* I used 50/50 of 72% dark chocolate and 50% light chocolate
* I used 7 year old Havana Club


Nutty Brownie Cupcakes



255 grams of plain flour
65 grams of cocoa powder
300 grams of sugar
1/2 tea-spoon of baking soda
2 tea-spoons of baking powder
1/4 tea-spoon of salt
2,5 decilitres of milk
1 egg
2 table-spoons of sunflower oil
1 – 2 teaspoons of homemade vanilla sugar
150 grams of dark chocolate (60%)
90 grams of walnuts

Making Nutty Chocolate Cupcakes

Preheat the oven to 175 degrees Celsius. Add sugar and eggs to a baking bowl and whisk together. Whisk in oil and milk. Sift in flour, cocoa, baking powder, vanilla sugar, baking soda and salt, and fold in a little at a time. Coarsely chop dark chocolate and walnuts and add to the dough. Add paper or silicon muffin cups to a cupcake tray. If you don’t have a tray it doesn’t matter, but they might lose some of the shape. Fill the cups 3/4 of the way and bake in the oven for 20-25 minutes. If you have a cake pin you can test one to see if they are ready after 20 minutes. It always depends on the oven. You can also see if they are done by pushing down on the top of the cupcake, if it bounces back it is ready.

Inspired by Chacha


Oaty Chocolate Chip Cookies



115 grams of butter
2 deciliters of plain flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
1 teaspoon of vanilla sugar
1,25 deciliters of brown sugar
0,6 deciliters of sugar
1 egg
30 grams of dark chocolate (57%)
30 grams of milk chocolate (31%)
3,8 deciliters of finely ground oats

Making Oaty Chocolate Chip Cookies

Set your oven temperature to 175 degrees Celsius. Melt the butter in a pan and measure out the dry ingredients. Mix the brown and white sugar with the oats. Mix the flour, salt, vanilla sugar, baking soda, cinnamon and plain flour together. Chop up the chocolate into small chunks and set aside. Add the melted butter to the oats and sugar mix. Add the egg and beat it in, before you add the flour mix. Finally add the chocolate chunks and mix the cookie dough well.

Take out two baking trays and cover with baking paper. Use a table-spoon to measure out your cookies, 9 on each tray.

Bake in the oven for 12-14 minutes, until golden brown.


Milk Chocolate Brownie

Milk Chocolate Brownie


300 grams of Milk Chocolate (30% Cacao)
100 grams of Margarine
3 decilitres of raw cane sugar
4  eggs
30 millilitres of coffee (espresso)
2 decilitres of plain flour
Powdered sugar

This is without a doubt the most juicy chocolate brownie I have ever made. I didn’t have half the ingredients I needed and had to get by with what I found in the kiosk downstairs, not regretting that I have to say. So this is a cake of my own invention.

Making Milk Chocolate Brownies

Preheat the oven to 160 degrees Celsius and while you make the batter. Take out a casserole and fill 1/5 of it with water. Put a glass bowl on top, big enough that it does not touch the water. Add 200 grams of milk chocolate, I used Marabou Milk chocolate (30% cocoa content), that I broke up in smaller pieces. Measure up a 100 grams of margarine and add that as well. When the water boils up turn down the heat and stir the chocolate and butter occasionally. When the butter and chocolate is melted add it to a bigger bowl, that is if your glass bowl isn’t big enough to hold the whole dough, and stir in the sugar. Add coffee, I used strong coffee made from coffee powder, and mix well.  Add one and one egg, stirring in between. Sift in flour and mix well. Finally add chopped milk chocolate (100 grams in smaller pieces). Cover a baking tray (22 x 22 centimetres) with baking paper and add the cake batter. Bake in the oven for 1 hour and leave to cool on a baking rack.

Serve as it is, or with a fine coat of powdered sugar.

Chocolate & Hazelnut Cookies


180 grams of white sugar
180 grams of brown sugar
240 grams of room tempered butter
2 eggs
2 teaspoons of baking powder
2 teaspoons  of vanilla sugar
350 grams of plain flour
30 grams of baking cocoa powder
80 grams of dark chocolate (70%)
100 grams of hazelnuts

Making Chocolate & Hazelnut Cookies

Whisk the butter and eggs white. My new 50 DK 2nd-hand mixer completely failed me on this task, but at least I got it all packed together. Was it whisked white? No, but they still tasted incredible. So arguably they will be even better if you do it right. Add eggs and flour a little at a time, still whisking, at this point I was stirring by hand (like a crazy person). Add baking powder and vanilla sugar. In the end you add roughly chopped nuts and chocolate.  At this point the dough will be a bit sticky, add it to a baking surface with some flour. Roll it into a sausage shape, the flour will help with this, and slice them into 30-40 pieces depending on how big you want your cookies. Put them on a baking tray with baking paper, remember to have some space in between, they melt in the oven, and expand.

Bake until golden, about 9 minutes at 180 degrees Celsius. Cool on a baking rack, store in an airtight container.

Enjoy with coffee or a glass of milk.