Our Best Chocolate Cake Recipe

Written by Roar Elias

Our best chocolate cake recipe is a Norwegian variety and a family recipe.

I am not sure where it originally comes from, but it was handed to us by Thea Sophies Granddad on her mother’s side, and it has gained something close to legend status in our family.

Traditional Norwegian chocolate cake can often be a bit dry, but this recipe is actually quite succulent. It is very light, and not as heavy or dense as brownies or many other varieties of chocolate cake.

Maybe because I never really expect Norwegian chocolate cake to produce any kind of ‘wow’-effect, I was pleasantly surprised by this when I was first served this. The cake itself is not much to look at. This type of chocolate cake is fairly common fare at children’s birthday parties in Norway, exactly because it is so neutral and easy to make. However, the taste that doesn’t offend any pallet seduces none. You can’t go wrong with this type of chocolate cake, but you shouldn’t expect anyone to acknowledge your culinary efforts either.

This Norwegian chocolate cake, however, is different. Despite fitting into what I would call a ‘boring’ category (if anything chocolate could ever be boring), this is in my opinion the best chocolate cake recipe in my collection.

It is not just the combination of spices and flavors that makes it stand out, but also how incredibly easy it is to make. There are probably thousands of recipes for chocolate cake, and taste is incredibly subjective. I like to say that “the best chocolate cake recipe is the one I’m having now”, but combined with how quick and simple this chocolate cake is to make, It still comes out as my favorite.



  • 2.5 cups of sugar
  • 4 cups of flour
  • 3 tspn baking soda
  • 2 tblspn cocoa powder
  • 4 tspn cinnamon
  • 25 fluid ounces of kephir or cultured milk
  • 1.7 fluid ounces of margarine (melted)


  • 6 dl sugar
  • 9 dl flour
  • 3 tspn baking soda
  • 2 tblspn cocoa powder
  • 4 tspn cinnamon
  • 7 1/2 dl kephir or cultured milk
  • 1/2 dl margarine (melted)


This is not an exact recipe, so feel free to experiment with the measurements dependingon the results.

  1. Preheat oven to 200 °C/390 °F
  2. Mix dry ingredients in a large mixing bowl
  3. Add margarine and kephir/cultured milk
  4. Stir until even.
  5. Line a large deep pan with waxed baking paper.
  6. Pour the mixture into the pan.
  7. Bake for approx. 30 min in the middle of the oven. You will know the cake is ready when you can prick it with a knitting pin or other sharp object without anything sticking. Don't worry about making a rift or hole in the cake, as you will cover it with icing later.
  8. Cool down and cover generously with frosting (we recommend this amazing chocolate frosting recipe).

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