Chocolate dream with a silky smooth icing

7.5 dl flour
5 dl sugar
3 eggs
5 dl vanilla skyr
1 dl (pasteurised/soured milk, slightly yogurty)
2.5 dl light olive oil
5–6 tbsp cocoa
2 tsp baking powder
1 tsp bicarbonate of soda
Plenty of vanilla extract, according to taste.


Mix together all ingredients and stir for a few minutes until the dough is smooth. Pour the dough into two well-greased baking forms and bake at 175°C for 25–30 minutes. It is important to keep an eye on the cake and prick it with a fork to check whether it is ready. Make sure it does not overcook. Let the cake cool slightly before adding the icing.


Silky smooth chocolate icing
250 g butter
500 g icing sugar
1 tsp vanilla
2 tbsp percolated coffee
150 g melted chocolate
2 tbsp cocoa
1 egg


Whisk the butter and icing sugar together, then melt the chocolate over a low heat and mix it in. Add the vanilla, coffee, cocoa and egg and whisk until the icing is silky smooth. Layer the icing between the bases and cover the whole cake with icing. Decorate the cake with fresh berries and chocolate chips.



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