Scandilicious by Signe Johansen

Author:Signe Johansen
Language: eng
Format: epub
Publisher: Saltyard Books
Published: 2011-08-02T16:00:00+00:00

Tropisk aroma (Norwegian spiced chocolate cake)

Scandinavians seem to love the combination of chocolate and spices – possibly something we picked up from our Germanic neighbours to the south who are famous for their Christmas gingerbread and Lebkuchen. This marbled cake is always a staple at my family’s birthdays, weddings and special occasions, but don’t save it for high days and holidays. A generous slice of tropisk aroma is divine with a cup of really good coffee any time…

SERVES 8-10

150g butter, softened

250g golden caster sugar

2 medium eggs

250g self-raising flour

1 tsp grated nutmeg

1 tsp cinnamon

pinch of salt

120ml whole milk

2 tbsp plain yoghurt

1 tbsp strong coffee or espresso

2 tbsp cocoa powder

Frosting:

200g butter, softened

200g icing sugar

2 tsp coffee powder

4 tbsp cocoa powder, plus more to finish (optional)

1 tsp vanilla extract

Preheat oven to 180°C/160°C fan/gas mark 4. Lightly oil 23cm round cake tin and fit the bottom with baking parchment.

Cream the butter and sugar together in a large bowl until pale and then add the eggs one at a time, whisking each one in thoroughly, along with a tablespoon of the 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 in to the butter mixture and then stir in one-third of the liquids, alternating until everything has been incorporated and you have a thick cake batter.

Put one-third of the batter in a smaller bowl, add the cocoa powder and stir thoroughly.

Pour half the plain batter in to the bottom of the cake tin, then pour the chocolate batter on top. Cover with the remaining half of the plain mixture and use a fork to swirl through the layers to create a marbled effect. Bake on the middle shelf of the oven for 35-40 minutes until a skewer inserted in the middle comes out clean of any cake mix.

Remove the cake from its tin after 10 minutes or so and leave to cool on a wire rack while you make the frosting by creaming the butter with the icing sugar, the coffee and cocoa powders and the vanilla extract in a medium bowl.

When the cake is completely cool, spread the icing all over the top and sides. Sprinkle with a little extra cocoa powder if you fancy a double cocoa hit. You can keep this cake for 2-3 days in an airtight container. It also freezes remarkably well (frosted or unfrosted).

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