cimorene

so, after wax made a couple of traditional nordic* cakes for me i came to the conclusion that your traditional nordic cake is more like a coffee cake than a dessert cake to the american sensibility, and i was craving a nice big layer cake like mama used to make for my and

cuddlepint's birthdays.

after some scavenging and some help from

hollsk i eventually turned up something likely. i was somewhat crippled by having only one cake pan, so i had to do what

wax_jism claims is the "only normal" thing and make one cake, and then cut it in half. but i finished everything and having eaten one piece, i can attest that despite being a bit lacking in height, this cake is as close to what mama made as makes no difference. it's cakey, soft and moist, incredibly densely chocolatey--the chocolate almost overpowering the sugar. after one medium-sized piece i feel faintly nauseated.

i wish i could invite my whole friend-of list over for some, not least because if we have to finish it ourselves i probably will barf before we're done. perry is eager to help, but he doesn't understand about chocolate being detrimental to canines.

anyway the point is this cake is REALLY REALLY GOOD.

adapted slightly from www.inmamaskitchen.com and a different site for the frosting.

Chocolate Cake

2 (4,8 dL) cups flour
1 (2,4 dL) cup white sugar
1 (2,4 dL) cup brown sugar
3/4 cups (1,8 dL) unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 (1,2 dL) cup vegetable oil
1 cup (2,4 dL) dark cold coffee or brewed flavoured tea (i used apple)
1 cup (2,4 dL) milk

In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt. Stir until blended.
Beat eggs lightly. Mix with oil, coffee and milk. Stir into dry mixture.
Beat with electric mixer set at medium speed for 3 - 4 minutes.
Pour into two 8 inch layer pans and bake at 350* F or 177* C for 30 to 35 minutes. When finished, cool completely on wire racks.

Hershey's Cocoa Butter Frosting

6 tablespoons butter melted and cooled
1 lb (450-500 g) powdered sugar
6 tablespoons unsweet cocoa
1 teaspoon vanilla (or 1 tablespoon vanilla sugar)
4 to 6 tablespoons milk

In a medium bowl, sift together powdered sugar and cocoa (and vanilla sugar if you don't have liquid extract). Blend in cooled melted butter; add milk 1 tablespoon at a time until you reach a spreading consistency; add vanilla and beat until smooth and creamy.

Spread frosting on first layer of cake, add second layer and spread frosting around the side of the cake. Make sure you save enough frosting for a generous topping of frosting to the top of the cake. (i highly recommend using two pans rather than cutting the cake in half as i did--the edges ended up ragged, as this is a very soft and crumbly cake.)

*i say that because they seem to be traditional in finland and sweden both, but that could be totally wrong.