Verdens (nest) beste med sjokoladebunn
The world’s second-best cake, with a chocolate base

Photo and Recipe source: Krem.no 

This cake has roots in Kvæfjord but this version is tall, dark and comes from Jessheim not far from Oslo. Verdens beste cake was the starting point of this variant with a chocolate base. 

The recipe is the same as the regular Kvæfjord cake recipe, but some of the flour is replaced with cocoa. If you like a strong cocoa flavor – add more cocoa and reduce the amount of flour accordingly, if you like a lighter chocolate flavor – reduce the amount of cocoa and add more flour (total amount of flour + cocoa should be 150 g)

This recipe swaps the vanilla cream in favor of regular whipped cream. You can also jazz up the cream by whipping raspberries or other fresh berries into the cream.

Jessheim Cake (The world’s second best cake with a chocolate base)

Cake:

  • 1 stick + 2.5 Tbsp. / 5.29 oz / 150 g margarine/butter
  • 3/4 cup / 5.29 oz / 150 g sugar
  • 5 egg yolks
  • 3/4 cup + 2 Tbsp. / 3.88 oz. / 110 g sifted wheat flour
  • 1/3 cup / 1.41 oz / 40 g cocoa powder
  • 1 1/2 tsp. baking powder
  • 3.38 fluid oz / 1 dl milk

Meringue topping:

  • 5 egg whites
  • 1 cup / 7.05 oz / 200 g sugar
  • 1.4 oz / 1/2 dl (approx. 40 g) chopped hazelnuts (or almonds, pecans, pistachios)
  • approx. 16.9 oz / 5 dl whipped cream with 3 Tbsp. sugar

Suggested filling:

  • 3.5 – 5.5 oz / 100 – 150 g Raspberries or other berries

Garnish:

  • 1/2 oz / 15 g (2-3 squares) melted chocolate

How to do it:

  1. Mix room-temperature butter and sugar until light and fluffy.
  2. Stir in the egg yolks one by one.
  3. Add the flour mixed with cocoa and baking powder, alternating with milk.
  4. The chocolate base will be thin.
    Spread the mixture onto a baking sheet with a rim 13.7 x 15.7” / 40 x 35 cm.

Meringue filling:

  1. Beat the egg whites and add the sugar little by little. Beat until the meringue is glossy.
  2. Spread the meringue mixture on top of the cake batter.
  3. Sprinkle with chopped nuts.
  4. Bake the cake for 30-40 minutes at 325°F / 160°C.

The meringue should be crispy- if you have a convection oven, use convection for the last 5-10 minutes.

Assembly:

  1. Cool the cake and divide into two equal parts. Assemble the cake the same day it is to be eaten. The meringue will quickly become soft and the cake is not very suitable for freezing.
  2. Whip the cream until soft peaks form. Mix in fresh berries if desired. Place the bottom half of the base with the cake side up and spread the cream over it. Place the other part on top with the meringue side up. Optional: Melt some chocolate in the microwave or over a water bath and spread over the cake with a spoon, drawn in a zigzag pattern.