Chocolate Norwegian Cake (Verdens Beste)

Why You’ll Love This Recipe

This cake has the best of everything: a dense and chocolaty sponge, a custard-like cream that’s smooth and buttery, and a simple yet elegant topping. I love making this for celebrations, special dinners, or when I want a dessert that truly impresses without being overly complicated. It also keeps beautifully in the fridge, making it an excellent make-ahead option.

Ingredients

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

For the Cake

• 200 g butter

• 200 g dark chocolate

• 5 eggs

• 200 g granulated sugar

• 100 g flour

For the Cream

• 250 ml milk

• 2 tablespoons flour

• 2 tablespoons cornstarch

• 100 g granulated sugar

• 2 egg yolks

• 1 packet vanilla (or 1–2 teaspoons vanilla extract)

• 200 g butter (at room temperature)

For the Topping

• Grated chocolate or cocoa powder

Directions

1. Make the Cake:
I start by preheating my oven to 180°C (or 160°C for fan-assisted ovens). Then I melt the butter and chocolate together in a double boiler, stirring until smooth.

In a large bowl, I beat the eggs and sugar until light and airy. I slowly pour in the melted chocolate mixture, stirring to combine. Then I sift in the flour and fold it into the batter gently to keep it fluffy.

I pour the mixture into a greased and floured cake pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. I let the cake cool completely before slicing.

2. Prepare the Cream:
In a saucepan, I combine the milk, flour, cornstarch, and sugar. I cook this mixture over medium heat, whisking constantly, until it thickens into a smooth custard.

Once it cools slightly, I stir in the egg yolks and mix well. Then I add the room-temperature butter and beat the mixture until it becomes creamy and smooth.

3. Assemble the Cake:
Once the cake is fully cooled, I carefully slice it horizontally into two layers using a serrated knife. I spread half of the cream between the layers, and the remaining cream over the top.

To finish, I sprinkle the cake with grated chocolate or a dusting of cocoa powder for a touch of elegance.

Then I chill it in the refrigerator for 1 to 2 hours to help everything set before serving.

Servings and Timing

This recipe serves about 8 generous slices.
Prep Time: 25 minutes
Cook Time: 30 minutes
Cooling/Chilling Time: 1–2 hours
Total Time: Approximately 2 hours 30 minutes

Variations

• I sometimes add a touch of espresso powder to the chocolate cake for a mocha flavor.

• Swapping dark chocolate with semi-sweet gives it a milder, sweeter taste.

• I’ve tried layering with fresh raspberries between the cake and cream—it adds a bright contrast.

• For a nutty twist, I sprinkle chopped hazelnuts over the cream before adding the top layer.

Storage/Reheating

I store this cake in the refrigerator in an airtight container for up to 4 days.
Since the cream filling is delicate, I don’t recommend freezing it.
To serve, I let it sit at room temperature for about 10–15 minutes so the cream softens slightly.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but I prefer dark chocolate for its richness. Milk chocolate makes it sweeter, so I might reduce the sugar slightly.

Do I need a specific type of pan?

A standard 9-inch round cake pan works perfectly. Just make sure to grease and flour it well.

Is the cream safe with egg yolks?

Yes, the egg yolks are added off the heat after the custard has cooked slightly and they mix into the warm mixture without curdling.

Can I make this cake in advance?

Definitely. I often make it a day ahead and let it chill overnight. It holds up beautifully and tastes even better the next day.

How do I get clean slices?

I use a sharp serrated knife and wipe it clean between cuts. Chilling the cake well before slicing helps keep the layers neat.

Conclusion

This Chocolate Norwegian Cake truly lives up to its name—rich, creamy, and unforgettable. I love the way the bold chocolate contrasts with the light, buttery vanilla cream, and the texture is perfectly balanced between soft and dense. Whether I’m celebrating or simply in the mood to treat myself, this cake is always a winning choice.