Spring is nowhere to be seen, which also means there is no produce yet. Chocolate to the rescue! I don’t mind at all, although I do long to see the first rhubarb stalks at the market. Sooner than later, I hope. But for now, I have chocolate and that’s pretty great.
This chocolatey beauty of a cake is perfect for anyone who loves chocolate as it’s super rich and moist, made with chocolate from Tales chocolate. The chocolate bar, “Gamla Stan” is created to tell a story of Stockholm’s Old Town with a sculptural map on the bar itself, but also through the flavour and taste experience. This is their first chocolate bar, and I can’t wait to see what they come up with next! They’re sold at selected Designtorget stores in Stockholm and they also have an online shop with worldwide shipping, in case you yourself would like a small piece of Stockholm!
I rarely buy 85% chocolate because I tend to think it’s too strong for me, but I was so wrong! This one is smooth and fruity, perfect to eat as is, and also wonderful for baking. It looks good, it tastes good, and it’s also organic, fair trade and additive free. I mean, what more could one wish for?
As for the cake, I had one piece the day I made it, and one piece the day after and I must say it keeps getting better and better. I gave the leftovers to my mom, and she’s been eating it for a few days now. She says it gets even better, especially with a little sprinkle of salt.
*This post was made in collaboration with Tales chocolate. All opinions are as always, my own 🙂
Pictures are great!
Thanks so much Adrienne! 🙂
Oh Linda! I saw these pictures on Pinterest and knew straight away they were yours 🙂 You have such an authentic style! And how cute are these chocolate bars?!
Aww thank you Bea, that means a lot! I know, aren’t they pretty?! And honestly the chocolate is amazing, and I tend to think 85 is way too dark.. but it totally works in this one! x
Linda, those swirls are absolutely perfect. So uniform too. Beautiful, delicious photos and always a pleasure to browse.
Happy day to you.
Thank you so much, Lisa! I adore chocolate swirls.. perfect imperfection sort of. Wishing you a lovely day!
I’m obsessing. I love love love your work!
Aww thank you so much Lesly!!
Thank you for great pictures and beautiful cake. I have some questions:
It’s not a biscuit dough, is it? and it’s not necessary to beat for a long time?
I am from Russia and we have different types of sour cream – 10%, 15%, 20%, 30% – fat. What is good for this recipe?
Hi Kris! There’s no biscuit dough in this recipe, no 🙂 I’m assuming you’re thinking about chocolate chip cookies?
I’d say 10% or 15% is a good choice. Thank you for your comment!
Mari Eriksson says
Detta är så underbart vackert! Helt otroligt snyggt fotat! Allt gott Mari
Tack snälla Mari! 🙂
Thanks for recept 🙂
You’re very welcome Marina 🙂
Tänkte göra denna, ser så god ut!! Men jag undrar vad sour cream och heavy cream är? Måste göra denna tårta perfekt, till min underbara mamma! Så fina bilder, jag blir verkligen inspirerad att ta såna här fina bilder på tårtan jag ska göra, lägger mig upp bilder på denna på min blogg och taggar dig! Tack för receptet!
Hej! 🙂 Sourcream är gräddfil och heavy cream är vispgrädde. Så fint att du ska baka den till din mamma 🙂 Ska bli så roligt att se resultatet!
Hisham Assaad says
Love your photography and I think i’m going to give the recipe a try
Thank you so much!! 🙂
HII love this recipe soo much i’m actually searching for a cake recipe for my birthday and i want to make this but unfortunately the sour cream is not available in my country can I use something else fresh cream maybe?
Hi Faiza, sorry for the late reply! Thick yoghurt (greek or turkish style) would probably be your best option 🙂
Yummy! All those pics are amazing congrats! Very nice job!
Thanks so much Camilla!!
Oh! It looks so good!
I hope you are working on another book? It makes me happy to know there is a new one in the works ? xx
Jag gjorde précis den här kakan, men den blev inte lika hög som på bilden. Det star baking powder I receptet, är det bikarbonat eller bakpulver?
Hej Linda! Undra vad det kan vara… Det står baking soda i receptet, och det är bikarbonat. Använde du samma storlek på formen, dvs. 20 cm?
Amazing. This chocolate cake looks so delicious that I can’t control my cravings.
Thank you Bavneet! 🙂
I’ve been following your blog for a while and love the look of all your cakes. I’ve just done a trial run of this one for my parents 40th wedding anniversary at the weekend and I think they will love it! Chocolate, chocolate and more chocolate – you can’t go wrong really!
Wow, 40 years!! That’s amazing, they deserve chocolate cake! 🙂 You’re so right about that, chocolate is always a good idea. Hope they enjoyed it!
Amazing! Can’t wait to try this recipe. Can you make the marscapone a few days ahead of time?
Do you mean to make the actual mascarpone, or make the frosting? 🙂
Hey Linda, i love your recipes & photography soo much you are much talented ?
I would love to know what kind of camera & lenses have you used in this recipe photos and what was the camera setting
Thank you so much for your kind comment! 🙂 I use a canon 5d mark II and I think I shot this with a 24-70 2.8 lens. I usually shoot with the aperture at 2.8 with that lens and then adapt the other setting for that. Hope that helps!
Gjorde denna tårta för ett tag sedan, och den blev supergod! Tack för det.
Tänkte upprepa succén, men en av gästerna är laktosintolerant. Kan man byta ut mascarpone osten mot något annat?
Vad roligt att höra! 🙂 Tack för din kommentar! Du kan göra egen laktosfri mascarpone om du har tid och ork, jag har ett recept i min pajbok, men det finns även ett här: http://matmatmat.se/hemmagjord-mascarpone/
Du skulle också kunna köpa laktosfri cream cheese. Det blir ju inte riktigt samma, något syrligare, men sannolikt jättegott ändå!
Um!!! That Candy’s got water in his mouth. Makes you want to go inside the screen to be able to taste… rsrsrs
Hehe 🙂 Thanks for your comment!
I just wanted to double check that this recipe calls for salted butter, since unsalted is usually the norm for cakes. Thanks.
Hi Jaclyn, sorry for the late reply!
Yes, I always use salted butter in my recipes. It’s what I grew up with, and salted butter is the most commonly used in Sweden. Feel free to use unsalted and add salt to your liking!
If I want to make this cake, but leave out the mascarpone filling and just put more frosting as the filling, do you think I’d need to double the frosting recipe or would there be plenty?
I have made this cake several times now, it’s is my new favourite chocolate cake for any occasion. Thank you for sharing.
Thanks so much, Kate! That makes me super happy to hear 🙂
Made this on thanksgiving and it was a HUGE hit! My dad asked me to make it for every holiday. Thank you for making a new tradition!!
Aww, you have no idea how happy this makes me, Natalie!! Yaay, so glad you liked it 🙂 x
I am salivating looking at this yummy cake!! One quick question: the icing in the middle layers is white, did you use white chocolate of 85%? Just making sure! Praying it will look pretty and taste yummy, as I know yours does:)
Glad you like it, Dee!! I used dark chocolate for the middle layer, chopped, so the icing stayed white. 🙂 Hope that helps! x Linda
Made this for my birthday cake – was amazing and rich! Thanks so much for the recipe. I added a layer of ganache under the mascarpone as well, which was quite nice. Currently eating leftovers for breakfast…
Oh, yay! So glad you liked it (also happy belated birthday!). It’s even better the next day!