Best moist chocolate cake with the intense taste of buttery (smør) cake and soft fluffy.


READY IN: 45 mins
SERVES: 8-12
YIELDS: 1 cake
Moist chocolate Cake
1 1⁄2 cups flour
1 cup sugar
1⁄3 cup cocoa powder
1⁄2 teaspoon salt
1 teaspoon baking soda
1 cup water
1⁄2 cup canola oil
1/4 cup bremykt smør
tablespoons white vinegar
2 teaspoons vanilla extract
Cupcake Frosting
3 cups powdered sugar
1⁄3 cup bremykt smør softened (or margarine)
2 teaspoons vanilla extract
3 -4 tablespoons milk


Mix together dry ingredients.
Combine wet ingredients in a separate bowl.
Combine dry and wet ingredients together (I gently whisk them together with a fork).
Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13 x 9 pan or two 8 or 9 round pans.).
Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
Set aside to cool before coating marsipan design.
To begin the Frosting beat powdered sugar and smør butter until blended. (If using an electric mixer, use low speed).
Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

NB! Denne oppskriften ble sendt inn som et bidrag i Norges Beste Bakst. Bremykt kan ikke garantere at oppskriften er fullstendig. Gi oss gjerne beskjed om du skulle oppdage feil ved oppskriften. Tusen takk for hjelpen!