Kvikklunsj Cake
Moist chocolate cake with soft cream and Kvikk Lunsj that surround the edge is a celebration cake with a clear Norwegian twist. This recipe for Kvikklunsj cake …
Ingredienser
Base
Cream
Topping
Instructions
Heat the oven to 180 degrees.
Beat room temperature butter and sugar until light and airy.
Add the eggs one at a time and beat well between each egg.
Sift together flour, baking powder, vanilla sugar and cocoa powder.
Fold the dry ingredients into the batter alternately with cream, until smooth.
Pour the batter into a 22 cm springform pan lined with parchment paper on the bottom.
Bake the cake for 45 to 50 minutes, until cooked through.
Cool the cake completely on a wire rack.
Beat room temperature butter, icing sugar, vanilla sugar, cocoa powder and coffee into a smooth chocolate cream.
Cut the cake into two layers.
Spread chocolate cream in the middle, on top and around the whole cake.
Cover the sides of the cake with Kvikklunsj chocolate.
Decorate with fresh berries, chocolate or another topping before serving.
Nutrition per serving
Energi ca. 8569 kcal
Protein 81.7 g
Fett 460.7 g
Karbohydrater 1080.1 g
Fiber 38.3 g
Sukker 797.9 g
Salt 2.0 g
Tips & tricks
Attach the Kvikk Lunsj while the chocolate cream is still soft. This helps the chocolate stick better around the edge and makes the cake neater. Kit Kat can be used instead of Kvikk Lunsj.
Did you know?
Kvikklunsj cake combines classic chocolate cake with a decorative edge of Norwegian chocolate wafer. Coffee in the chocolate cream enhances the cocoa flavor, while Kvikk Lunsj adds crisp contrast and a clear Easter feel. The cake works well as a celebration cake because the decoration is also part of the flavor.
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