The good old recipe for the classic chocolate cake
Recipe for classroom indulgence cake
Here you will find the recipe for the classic chocolate cake – also known as “Klassens-time-kage”. It’s a guaranteed hit when kids need to bring cake to school or the sports club.
This cake is a sure winner every time, and it’s also easy to pull together when it’s time for cake. The advantage of this version is that it’s straightforward to shop for, and you can easily vary the ingredients based on what you have on hand.
In the notes below, you can find ideas on how to upgrade the cake and give it an extra kick.
Enjoy baking!
Servings: cake
Classroom Indulgence Cake
The good old recipe for the classic chocolate cake
Ingredients
- 250 gram Butter soft
- 350 gram Sugar
- 4 pcs. Egg
- 500 gram Wheat Flour
- 22.5 gram Baking Soda
- 50 gram Cocoa
- 12 gram Vanilla Sugar
- 300 gram Milk
Instructions
- Mix soft butter and sugar thoroughly with a hand mixer. Beat until it is airy and without lumps.
- Add the eggs one at a time - beating well between each addition. Beat until the mixture is light, airy, and creamy.
- In a bowl, mix together flour, baking powder, cocoa, and vanilla sugar.
- Sift the flour mixture into the batter alternating with the addition of milk. Combine the batter with a spatula, avoiding beating, as this will make the cake tough and rubbery.
- Pour the batter into a small baking pan (approximately 25 x 30 centimeters) that is greased with butter or lined with parchment paper.
- Bake the cake at the bottom of the oven at 175 degrees Celsius (347 degrees Fahrenheit) for about 40 minutes. Check if it is baked through by sticking a wooden skewer into the center of the cake. If the skewer comes out clean, the cake is done. If there is raw batter on it, bake it a bit longer.
Notes
This cake can be varied indefinitely. Try the following suggestions:
- Make a glaze and decorate the cake with it. Mix water and confectioners' sugar together and color the glaze with a few drops of food coloring. Decorate with candy, sprinkles, or edible flowers depending on who it is being served to.
- Split the cake and fill it with a buttercream: Mix 125 grams of confectioners' sugar with 3 tbsp of boiling water. Beat 250 grams of soft butter into the glaze - do not add all the butter at once, but beat it in a little at a time. Split the cooled cake in the middle and spread the buttercream on the bottom layer. Place the top on and press the cake gently together.
- Replace the milk in the cake with coffee or orange juice. Also add the grated zest of 1 orange to the batter.