Buttermilk sponge cake with sourcream chocolate frosting

IMG_3294When I went to New York for the first time last summer, I was actually shocked over the portion sizes in some restaurants, although of course I knew  what to expect.

And the same thing happened to me with this cake. It is an American recipe so I expected a large cake. But not this giant. Oh well, it doesn’t matter as it went down a treat and disappeared very quickly at the office despite its size.

And no wonder. The sponges are very light and super moist (thanks to the buttermilk in the batter). And the very strange frosting, consisting of little else but dark chocolate and sourcream, is neither too rich nor too sweet.

All in all, I would say this is a pretty perfect cake!


Sponge cake with buttermilk, 2 large round cakes

Adapted from Smitten Kitchen’s recipe.

480 g plain flour

2 tsp baking powder

1 1/2 tsp bicarbonate of soda

1 tsp salt

225 g unsalted butter, softened

400 g caster sugar

2 tsp vanilla

4 large eggs, at room temperature

475 ml buttermilk 

Preheat the oven to 175C. Grease to springforms, about 22 cm in diameter and cover with a round of baking parchment in the bottom. 

Mix flour, baking powder, bicarb and salt in a bowl. Beat butter and sugar creamy in a mixing bowl with an electric mixer. Add the vanilla. Then add the eggs one at the time. Mix well in between each and scrape down the sides. Then add the buttermilk and don’t over-mix. Add the flour mixture in batches. 

Divide the batter between the two tins. Bake for 30-35 minutes or until a toothpick comes out clean. Leave to cool in the tins and then let cool completely on wire racks.

Chocolate frosting with sourcream, enougn to cover a large cake with two sponges

Adapted from Smitten Kitchen’s recipe.

425 g dark chocolate, roughly chopped

530 ml sourcream – N.B! at room temperature!

ca 60 ml corn syrup, to taste

3/4 tsp vanilla

Melt the chocolate over a bain marie. Leave to cool until at room temperature. 

Mix sourcream with corn syrup and make sure it is at room temperature. Add the tepid chocolate in batches. In case of lumps use a wire whisk and they should disappear. Leave to set in frdge for about 30 minutes or until spreadable without being runny. 

Place one sponge on a cake plate and cover it with frosting. Place the other cake on top and cover the top and sides with frosting. Keep in fridge until serving. 

Thursday’s canapés – the sweets

We had some sweet canapés on Thursday as well, to finish off the evening. Th gingerbread spices, also known in Sweden as soft gingerbread. I made this in a rectangular roasting dish so I could cut it into squares, but you could also use a loaf tin and slice it up. You find the original recipe here.

I also made mini pannacotta in shot glasses, and since it is Christmas time I chose to flavour them with saffron. Original recipe here.

Lastly we had this gooey chocolate cake topped with a generous layer of chocolate frosting. I have used both recipes frequently here, but this is the first time I combined the two, but it is safe to say it is definitely not the last.

Sponge with gingerbread spices / soft gingebread, about 25 pieces

2 eggs
200 ml caster sugar
100 g butter
150 ml sourcream
3 tsp cinnamon
2 tsp ginger
2 tsp ground cloves
2 tsp baking powder
300 ml plain flour

Melt the butter and set aside. Beat eggs and sugar until fluffy. Mix the dry ingredients in a bowl and add them into the egg mixture. Add the melted butter and sourcream. Pour the batter into a rectangular dish, greased and covered with baking parchment. Bake for 45 mins in 175C. Leave to cool and cut into squares. Dust with icing sugar and serve.

Saffron pannacotta, makes about 35 mini ones in shot glasses

1,5 l cream

1,5 g ground saffron

150 ml caster sugar

3 tsp gelatin powder

Defrosted raspberries to serve

Mix cream, sugar and saffron in a saucepan and bring it to the boil. Remove from heat and stir in the gelatine so it dissolves. Pour the mixture into a jug and pour the mixture into the shot glasses. Leave to cool and leave to set in the fridge for at least 2 hours. Decorate with raspberries just before serving.

Gooey chocolate cake with chocolate frosting, makes 40 small squares

300 ml caster sugar

150 ml plain flour

4,5 tbsp cocoa

1 tsp vanilla

1 pinch salt

2 eggs

150 g melted butter

Mix all the dry ingredients in a bowl. Melt the butter and add it to the bowl. Add the eggs and stir to combine. Pour the mixture into a rectangular dish, greased and lined with baking parchment. Bake in 200C for 15-20 minutes. Leave to cool completely before covering with frosting

Chocolate frosting

200 g icing sugar

75 g softened butter

30 g cocoa

150 g cream cheese, cold

Beat sugar, butter and cocoa with an electric whisk. Add the cream cheese and beat until you have a glossy and even frosting. Spread it onto the completely cooled cake and cut into squares.


Moist chocolate cake with frosting

I love a good chocolate cake with frosting, partyly because I (like most people) really like chocolate, but also because of a dear childhood memory.

My maternal grandmother was a good cook and baker and when it was her or granddad’s birthday they would usually celebrate it the old-fashioned Swedish way with and afternoon cake party. Normally there would be seven types of cakes and cookies, including danishes or cinnamon rolls, a sponge of some form, and a proper birthday cake as the main attraction.

Some of these cakes could be quite grown-up in taste, so to please us grandchildren she would make a chocolate sheetcake with frosting, which we loved (well, I still do). And mind you, frosting didn’t even exist in rural Sweden in the mid-eighties, so she was well before her time.

But the cake was lovely and I think about it a lot. Unfortunately I never managed to get the recipe off her before she died, but my mother think she knows how she made it. I have yet to try that method for frosting, I think I have been putting it off because I so want it to be right.

But now, I can experiment again, because even if the recipe my mother has suggested turns out wrong, this Hummingbird Bakery frosting is so close to what I remember it tasted like, although containing completely different ingredients, that I am pleased either way.

My dear mommi Edith (my nickname for her when I was a child) – this is for you.

Moist chocolate cake with frosting, serves 8-10

400 ml caster sugar

330 ml plain flour

4 tbsp cocoa

2,5 tsp vanilla sugar

2,5 tsp baking powder

135 g melted butter

3 eggs

200 ml boiling water

Mix the dry ingredients. Add eggs, butter and water, stir to incorporate. Pour into a greased springform. Bake in a low oven, 175 C for 35-45 minuten. Leave to cool completely. Cut in half with a serrated knife (bread knife).

Chocolate frosting

200 g icing sugar

75 g softened butter

30 g cocoa

150 g cream cheese, cold

Beat sugar, butter and cocoa with an electric whisk. Add the cream cheese and beat until you have a glossy and even frosting.

Divide the batch into two. Use half as filling in the middle. Use the rest to either cover the cake all around or to pipe decorations on top. Sprinkle with icing sugar (which I forgot). 

Brownies with the best chocolate frosting

I like to bake for the office because that way I get to try new recipes and the cakes will get eaten (by others than me) and most people in my office like something sweet with a cup of tea.

Normally we buy cakes for the office once a month to celebrate that month’s birthdays, but in July I was asked to make them instead.

I suspected these brownies to a crowd pleaser, and they were. The deep chocolate dense brownie together with the sweeter fluffy frosting was absolutely amazing. The brownie would have been nice on its own as well, but the frosting made it so much better. This frosting is the best chocolate frosting I have come across so far. Very chocolatey, but not too sweet because of the cream cheese. In the future I will definitely try this on cupcakes and in other cakes.

The recipe is courtesy of the Hummingbird Bakery, from their first cookbook. The recipe calls for walnuts and some dark chocolate, but I substituted that for hazelnuts and milk chocolate which worked wonders, so use what you like.

Brownies with the best chocolate frosting, makes 18-20

5 eggs

500 g caster sugar

100 g cocoa

120 g plain flour

250 g melted butter

30 g roughly chopped nuts (i.e. walnuts or hazelnuts)

30 g roughly chopped chocolate (I used milk chocolate)


200 g icing sugar

75 g softened butter

30 g cocoa

150 g cream cheese, cold

Bear eggs and sugar fluffy and white. Add flour and cocoa, then the butter. Mix thoroughly. Fold in the nuts and chocolate and pour into a lined baking tray. Bake for 30-35 mins in 170C. Leave to cool completely.

Beat icing sugar, butter and cocoa with an electric mixer. Add the cream cheese and beat for five minutes, not longer. Spread onto the cold cake. Cut into squares and serve. 

Chocolate cupcakes with chocolate frosting

It has almost become a tradition for me to bake something for the office on a Sunday. I love baking, and feel I have enough time on a Sunday to spend hours in the kitchen, and most people like a little Monday pick-me-up.

Two Sundays ago now I made chocolate cupcakes with chocolate frosting from The Hummingbird Bakery Cookbook, their first cookbook.

I want to learn how to decorate cakes, but one step at the time, this time I piped the frosting and decorated it with glitter or rice-paper roses, all edible, but not sure the roses tasted much.

Chocolate cupcakes, makes 12-14

100 g plain flour

20 g cocao

140 g caster sugar

1 1/2 tsp baking powder

a pinch of salt

40 g softened butter

120 ml whole milk

1 egg

1/4 tsp vanilla extract

Beat butter, cocao, sugar, baking powder and flour in a bowl until sandy. Mix milk, egg and vanilla extract in a bowl/jug and add that to the sandy mixture while whisking. Beat until fully combined. Fill cupcake cases to 2/3 and bake in 175 C for 20-25 mins. Leave to cool on a wire rack.

Chokladfrosting, enough for 14 cupcakes

300 g icing sugar

100 g softened butter

40 g cocao

40 ml whole milk

Beat sugar, cocao and butter in a bowl. Add the milk bit by bit and beat until the frosting is glossy. Pipe onto the completely cool cupcakes.