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Chocolate Norwegian Cake (Verdens Beste)

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This rich Norwegian chocolate cake features a tender sponge, velvety custard cream, and a dusting of cocoa—an indulgent, traditional dessert known as “The World’s Best Cake.”

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Norwegian / European

Ingredients

For the Cake:

200 g unsalted butter

200 g dark chocolate, chopped

5 large eggs

200 g granulated sugar

100 g all-purpose flour, sifted

For the Cream Filling:

250 ml milk

2 tablespoons all-purpose flour

2 tablespoons cornstarch

100 g granulated sugar

2 egg yolks

1 packet vanilla sugar (or 2 tsp vanilla extract)

200 g unsalted butter, softened

For the Topping:

Grated chocolate or unsweetened cocoa powder (for dusting)

Instructions

Step 1: Bake the Cake

Preheat oven to 180°C (350°F) or 160°C (320°F) fan.

In a double boiler, melt butter and chocolate until smooth. Let cool slightly.

In a separate bowl, beat eggs and sugar until light and fluffy.

Add the chocolate-butter mixture to the eggs and mix gently.

Sift in the flour and fold until just combined.

Pour batter into a greased and floured cake pan (9-inch round or similar).

Bake for 25–30 minutes, or until a toothpick inserted comes out clean.

Let the cake cool completely before slicing.

Step 2: Prepare the Cream

In a saucepan, whisk together milk, flour, cornstarch, and sugar.

Cook over medium heat, stirring constantly until the mixture thickens (like a pudding).

Remove from heat. Allow to cool slightly before whisking in egg yolks and vanilla.

Let the mixture cool completely.

Once cooled, beat in softened butter using a mixer until light and creamy.

Step 3: Assemble the Cake

Slice the cake horizontally into two even layers using a serrated knife.

Spread half of the cream on the bottom layer, place the second cake layer on top, and spread the remaining cream over the top.

Garnish with grated chocolate or a light dusting of cocoa powder.

Chill in the refrigerator for 1–2 hours before serving for best texture.

Notes

Make sure the custard base is fully cooled before adding butter, or the cream may separate.

Use high-quality dark chocolate (60–70% cocoa) for a richer taste.

For easier slicing, use a cake leveler or dental floss to cut even layers.

Find it online: https://allcookedup.com/chocolate-norwegian-cake-verdens-beste/