Hey, Y’all I hope you had an amazing weekend.
On Friday I was in Stockholm for a meeting and went to see this beautiful blossom trees, if you ever are in Stockholm In April/Mai you need to go see the beautiful blossom trees, at Kungsträdgården, it is just so beautiful this time of the year.
As I wrote in a previous post, In Norway we have our national day coming up, May 17, days before May 17, there is a lot of baking going in Norway.
I made a very popular Norwegian chocolate sheet cake, with a creamy frosting on top, it is so delicious and easy to make.
The frosting is made with a chocolate bar we call in Norway for Firkløver, it is a milk chocolate bar, that has hazelnuts in it.
You can use any chocolate you like, milk chocolate or dark chocolate, and if you don’t live in Norway and cant get this chocolate just add 50 gram coarsely chopped hazelnuts to the frosting mixture when you warm the frosting mixture, or just leave the hazelnuts out.
The chocolate sheet cake and the frosting are just heavenly and so popular for children’s birthday’s parties and for adults, For a child’s birthday, omit the nuts in the frosting. and decorate the cake with M and M’s or smarties or drizzle the frosting with unsweetened shredded coconut. They will love it.
Hope you try this Norwegian chocolate sheet cake, and let me know if you liked it.
Norwegian Chocolate Sheet Cake
- 1 cup(110 gram)powdered sugar
- 9 tbsp.(125 gram butter) cut into 1- inch pieces
- 150 gram firkløver chocolate or any other milk or dark chocolate
- 50 gram dark chocolate, optional
- 2 tsp. real vanilla or 1 tsp. vanilla bean paste, optional
- 2 tbsp. espresso coffee, strong in flavor, optional
- 1/8 tsp. salt
- 3/4 cup + 2 tablespoons (200 ml) heavy cream
Chocolate sheet cake
- 3 eggs
- 1 cup + 1 tbsp.( 240 gram) sugar
- 10 + 1/2 tbsp. (150 gram) butter, melted
- 1/4 cup (50 gram) melted dark chocolate, optional
- 2 tsp. real vanilla or 1 tsp vanilla bean paste
- 2 1/2 cups (270 gram) all-purpose flour
- 2 1/2 tsp baking powder
- 3 tbsp. real cocoa powder
- 1 tsp. salt
- 2/3 cup (150 ml) warm espresso coffee or warm milk.
Need a converter? use this → one
Directions for the chocolate frosting;
- In a medium-size saucepan, add powdered sugar, heavy cream, butter, chocolate, salt, vanilla, and coffee.
- Warm it over medium heat, stir at all times, until the chocolate/butter is melted and there are no lumps, around 10 minutes.
- Let it cool in the saucepan, once cool place the saucepan in the fridge for one hour, the frosting will be more firm to spread on the cake.
- While the frosting is getting more firm, proceed with the chocolate sheet cake.
Directions for the Norwegian Chocolate Sheet Cake;
- Grease and line your baking tray with parchment paper and set aside.
- In a large bowl, add the melted butter, eggs and sugar, give it a whisk just until combined.
- Add vanilla and meltet chocolate and combine.
- In a large bowl, Sift together, all-purpose flour, cocoa powder, salt and baking powder.
- Add the dry mixture to the egg/butter mixture, at once add the warm coffee and with a spatula or whisk combine.
- Pour the luscious batter into a sheet pan, and spread it evenly.
- Bake the cake in the middle of the oven at 350F° ( 180 C°) for 20 minutes.
- Check with a cake tester if the cake is done.
- Cool the cake completely.
- Take the chocolate frosting out of the fridge, and cover the entire cake with the frosting.
- Place the baking sheet in the fridge for some hours, preferably overnight as you will get an even better cake with more flavor.
- Just before serving, cut into squares, eat, this Norwegian chocolate sheet cake.
- I used a Quarter baking Sheet for this recipe if you want to bake this on a large baking sheet I suggest you double the recipe for the cake batter.
- There is no need to double the frosting unless you like a lot of frosting.
Enjoy and have an amazing new week Y’all
Step by step pictures for the frosting;
Step by step pictures for the Chocolate sheet cake;