Nutty Chocolate Cream Cake

Nutty Chocolate Cream Cake

Nutty Chocolate Cream Cake
Nutty Chocolate Cream Cake

Here in Norway we have a chocolate called “Firkløver”. It’s a milk chocolate filled with chopped toasted hazelnuts and it is divine! it was my favorite chocolate for many years, so it’s not a secret that my favorite cake was “Firkløver-kake”, or “Firkløver cake”. It’s a well known Norwegian chocolate cake filled with vanilla custard and covered with Firkløver chocolate melted in heavy cream.

Of course this chocolate is nowhere near vegan. But I found that the vegan chocolate brand iChoc had a hazelnut chocolate and I had to try it. I almost screamed when I took the first bite and it TASTED JUST LIKE FIRKLØVER! Ok, not exactly the same, but it was very similar. My first thought was “omg, I have to make Firkløverkake” and so I did, and it was a success!

Here is the recipe, hope you enjoy it.

Vegansk Firkløverkake

Note: yes, we know there is a lot of sugar in this cake. But I veganized a cake from a cooking show on TV that looked soooo good, so I wanted to use the same amount of ingredients to get it right. I swapped the eggs for aquafaba and the rest is history.

Nutty Chocolate Cream Cake
Nutty Chocolate Cream Cake

Ingredients to one medium sized round cake:

  • 350 grams white sugar
  • 280 grams all purpose flour
  • 45 grams cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 4 tbsp aquafaba
  • 100 ml vegetable oil
  • 150 ml hot water
  • 200 ml plantbased milk of choice
  • 1 tbsp apple cider vinegar (or any vinegar)

Filling and glaze:

  • 2 bars of iChoc Super Nut (or any other vegan chocolate with hazelnuts, or just use plain chocolate if you can’t find it)
  • 100 ml vegan heavy cream
  • About 200-250 ml vegan vanilla custard

This is how you do it:

Preheat the oven to 350 F (180 C). Line a round cake pan with parchment paper or grease it.

Mix together the flour, sugar, baking powder, baking soda and cocoa powder in a large bowl. In another bowl mix together the aquafaba (slightly beaten), oil, water, milk, vanilla extract and vinegar. Add the wet ingredients into the dry ingredients and mix until smooth.

Bake the cake for about 45 minutes. Let it cool completely before you divide it into 2 layers. Spread the vanilla custard on the bottom layer. Place the top layer over it.

Heat the heavy cream in a small casserole. Do not let it come to a boil, just get it as hot as you can without it boiling. Break up the chocolate and put it into the cream. Leave it for about 5 minutes, or until most of it has melted. Then stir carefully until it’s all melted. Pour the glaze over the cake and let it cool. It should keep in the fridge for about a week.

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