Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Scandinavian Chocolate Cake aka Rye Bread and Blackcurrant Cake

Scandinavian Chocolate Cake aka Rye Bread & Blackcurrant Cake

I must be better. My baking mojo has returned and I almost leapt out of bed this morning thinking I’m going to bake that Scandinavian chocolate cake that’s been on my mind. I know January isn’t traditionally the time for indulgence, but because we were both ill, CT and I had quite an abstemious Christmas, so I feel justified in making and eating a few ‘naughty’ things.

Scandinavian Baking

Trine Hahnemann’s book, Scandinavian Baking, passed briefly through my hands a while back. There were many gorgeous recipes which all seemed to contain some of my favourite indulgences including  marzipan, cream and chocolate. Needless to say, I’m very tempted to buy the book. However, I did take note of one recipe that caught my eye as it uses rye bread instead of flour. As some of you may know, I make rye sourdough bread on a regular basis, so this Scandinavian chocolate cake seemed particularly apt.

The recipe also included blackcurrant jam and as I still have a few jars of the chilli blackcurrant jam I made last summer, this seemed like a good opportunity to use some of it. Other than scaling down the quantities to make a smaller cake, using my chilli blackcurrant jam, swapping the hazelnuts for Brazil nuts and a few other tweaks, I pretty much stuck to the recipe – haha!

Scandinavian Chocolate Cake

The rye bread and blackcurrant cake was surprisingly light given the ingredients used. It was also nicely chewy. All by itself it would be a good cake, but the added jam, cream and chocolate changed it into a bit of a marvel. The cream cooled the slight heat coming from the chillies in the jam and the chocolate added a little sophistication. Rich, indulgent but also quite simple, this was even better than I was hoping. Now I know I can use rye bread to make cakes, I’ll no longer have those annoying bits of stale bread left at the end of the loaf.

Scandinavian Chocolate Cake aka Rye Bread & Blackcurrant Cake

This Scandinavian chocolate cake, otherwise known as Brødtort, comes from a region in Denmark where the tradition of cake tables almost puts our Clandestine Cake Club to shame. Invitees are expected to try a bit of every cake at a buffet consisting of at least twenty cakes. I think my record is about nine at one of our CCC gatherings and that was quite tough going.

5 from 1 vote
Scandinavian Chocolate Cake aka Rye Bread & Blackcurrant Cake
Rye Bread and Blackcurrant Cake
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
A surprisingly light Scandinavian chocolate cake made with rye breadcrumbs & Brazil nuts, then sandwiched together with blackcurrant jam & cream.
Course: Afternoon Tea
Cuisine: Scandinavian
Keywords: blackcurrants, cake, chocolate, cream, jam, rye bread
Servings: 8 slices
Author: Choclette
Ingredients
  • 100 g rye bread I used my own rye sourdough which also contains various seeds
  • 100 g Brazil nuts.
  • 2 tbsp cocoa powder
  • ¾ tsp baking powder
  • 4 large eggs I used duck eggs
  • 130 g of dark muscovado sugar
  • 30 g G&B milk chocolate - chopped into small pieces.
  • 150 ml double cream
  • 3-4 tbsp blackcurrant jam I used homemade blackcurrant chilli jam
Instructions
  1. Whizz the rye bread in a coffee grinder or food processor to create breadcrumbs.
  2. Similarly grind the Brazil nuts.
  3. Mix these together with the cocoa powder and baking powder.
  4. Separate the eggs into two bowls.
  5. Add the sugar to the yolks and beat with an electric whisk for a few minutes until the mixture is thick and pale.
  6. Fold in the bread crumb mixture until just combined.
  7. Whisk the egg whites with clean beaters until stiff, then fold into the cake mixture as gently as possible.
  8. Spoon into two 20 cm (8") silicon cake moulds or lined tins and bake for 7 minutes at 200℃.Turn the oven down to 180℃ and baked for a further 8 minutes or until an inserted skewer comes out clean. Remove from the oven and leave to cool for for ten minutes before turning out onto a wire rack to cool completely.
  9. Whip 150ml double cream until it holds its shape, but isn't stiff.
  10. Cover one cake with half the cream then blob the blackcurrant chilli jam over the top with a teaspoon.
  11. Place the second cake on top and spread this with the remaining cream.
  12. Scatter the chocolate over the top.
Recipe Notes

Adapted from Scandinavian Baking by Trine Hahnemann

Linkies

 

I am sending this Scandinavian chocolate cake off to a brand new challenge created by Janice over at Farmersgirl Kitchen. #RecipeClippings gives us the incentive to trawl through our piles of magazine clippings, torn out recipes and hand written notes and then actually use them. A grand idea I reckon.

 

In the same vein, I am sending my rye bread and blackcurrant cake off to Bookmarked Recipes with Jac of Tinned Tomatoes.

The recipe called for hazelnuts, but when I went to find them in my cupboard I came across a packet of Brazil nuts which were past their sell by date. So I thought I’d better use those instead. This makes it eligible for the No Waste Food Challenge over at Elizabeth’s Kitchen Diary.

Don’t Miss Out

If you make this Scandinavian chocolate cake recipe, I’d love to hear about it or see a photo. For more nutritious and delicious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Scandinavian Chocolate Cake. PIN IT.

Scandinavian Chocolate Cake aka Rye Bread & Blackcurrant Cake

61 Comments

  1. Jane Sarchet

    7th January 2015 at 3:02 pm

    Oh my goodness that looks tasty! It almost looks like a Blackforest Gateau which I haven’t had for years.
    So glad you’re both feeling better, I reckon you’ve both had your annual quota in one hit!
    Janie x

    Reply
    • Choclette Blogger

      7th January 2015 at 4:09 pm

      That’s very generous of you to say so Janie – I thought you might have run screaming with all that cream! It is very tasty though. And yes, hooray, we are both feeling better and hopefully won’t get anything else again this year!!!

      Reply
  2. Suelle

    7th January 2015 at 3:44 pm

    If this is a scaled down version, how big was the original?!! It looks and sounds delicious!

    Reply
    • Choclette Blogger

      7th January 2015 at 4:07 pm

      Yes indeed Suelle, this is why I scaled it down by 2/3. The original used six eggs and 23 cm cake tins.

      Reply
  3. Alida

    7th January 2015 at 4:50 pm

    Delicious recipe! I am still having treats occasionally. I could never be on a diet just because it is January, I just eat less..whenever I can. In any case this cakes looks lovely and I would have a slice at any time.. whether is January, August or December.
    Happy new year!

    Reply
    • Choclette Blogger

      7th January 2015 at 6:03 pm

      Good for you Alida. I always think January is dreary enough, without not having any cake to look forward to 😉

      Reply
  4. Kath

    7th January 2015 at 5:58 pm

    OOh yes, it does sound good. I love the idea of using the breadcrumbs. I have seen cake crumbs used before but not bread. I like the sound of that book too. I must keep an eye out for it. Glad you are both better and yes, you deserve a treat, or two, or maybe even three. Happy New Year to you and CT. x

    Reply
    • Choclette Blogger

      7th January 2015 at 6:05 pm

      It was an interesting book Kath, the Scandinavian idea of cake seems rather different to ours. Thanks for your good wishes 🙂

      Reply
  5. Janice Pattie

    7th January 2015 at 6:37 pm

    Good to hear you have your mojo back, my dear. What an interesting cake, I’ve never seen anything like it before, you would never know there was bread in it. Love the combo of chocolate, blackcurrant and chilli, super-yum! Thanks for being the very first entry for #RecipeClippings

    Reply
    • Choclette Blogger

      11th January 2015 at 8:03 pm

      Thanks Janice. I was surprised at how light and cake like it turned out and very tasty it was too. Glad I’ve managed one of your challenges 😉

      Reply
  6. Stephanie Wright

    7th January 2015 at 6:37 pm

    Wow! This looks amazing! I could eat that right now! The book sounds like it is worth taking a look at too. I look forward to your future posts. Steph x

    Reply
    • Choclette Blogger

      11th January 2015 at 8:04 pm

      Thanks Steph, that’s very kind. I look forward to your returning with more fab comments 🙂 I’m seriously thinking I’m going to have to get that book.

      Reply
  7. Catherine

    7th January 2015 at 6:51 pm

    Sounds wonderful. xo Catherine

    Reply
  8. Sarah Trivuncic

    7th January 2015 at 7:26 pm

    I never came across a cake with rye bread in it but this sounds wonderful!

    Reply
    • Choclette Blogger

      11th January 2015 at 8:05 pm

      I so enjoy trying out something a little different, often the results can surprise you and this cake was really good.

      Reply
  9. Galina Varese

    7th January 2015 at 7:55 pm

    What a fab idea. While I don’t have homebaked rye bread around, do you reckon a shop variety would do, like Borodinsky bread?

    Reply
    • Choclette Blogger

      11th January 2015 at 8:07 pm

      I’m sure bought rye bread will be fine Galina. The recipe didn’t specifically say to use homemade, although she did suggest her own recipe for rye bread – of course!

      Reply
    • Galina Varese

      12th January 2015 at 1:29 pm

      Thank you! I don’t think I ever baked my own rye bread. One day!

      Reply
  10. Kate Glutenfreealchemist

    7th January 2015 at 10:11 pm

    I don’t think I have ever seen a cake made with breadcrumbs. Sounds really interesting. Is the texture very different to usual cake? Great use for that jam too! Glad to hear you are better!

    Reply
    • Choclette Blogger

      11th January 2015 at 8:09 pm

      Thanks Kate. I think it would be hard to tell there were breadcrumbs in the cake if you didn’t know they were there. I’m looking forward to experimenting now 🙂

      Reply
  11. Alison

    8th January 2015 at 9:12 am

    I have never seen a cake with rye bread in, but it looks amazing. Very much like a black forest gateau

    Reply
    • Choclette Blogger

      11th January 2015 at 8:09 pm

      It does look rather like a BFG Alison, but it has lots of nuts in it, so has to be even better 😉

      Reply
  12. Jacqueline Meldrum

    8th January 2015 at 12:18 pm

    That looks lush and just what you need now you are feeling better to perk up your spirit. Never heard of rye bread in cake before. Unusual!

    Reply
    • Choclette Blogger

      11th January 2015 at 8:10 pm

      Thanks Jac. It’s a very unusual cake, but a very nice one.

      Reply
  13. Deena Kakaya

    8th January 2015 at 1:55 pm

    I have never even heard of using Rye bread in cake, in so impressed but then I always am by your posts. Glad you are feeling better x

    Reply
    • Choclette Blogger

      11th January 2015 at 8:11 pm

      Thank you Deena 🙂 This was a new one on me too, but I shall be experimenting further with this now I know how well it works.

      Reply
  14. Michelle Murray

    8th January 2015 at 6:26 pm

    I am loving cake at the moment. Eek! This looks yummy

    Reply
    • Choclette Blogger

      11th January 2015 at 8:13 pm

      It was yummy indeed Michelle. Do you mean you don’t always love cake???

      Reply
  15. Charlene F

    8th January 2015 at 8:23 pm

    Hope you feel better, yet another delicious cake recipe from you 🙂 x

    Reply
  16. Susan Lindquist

    8th January 2015 at 8:38 pm

    Golly, this is such a pretty cake to look at! All that creamy filling makes it all the more inviting!

    Reply
    • Choclette Blogger

      11th January 2015 at 8:14 pm

      Thanks Susan – it was a very tasty cake, but cream and jam make even good things better 🙂

      Reply
  17. Fiona @ London-Unattached

    8th January 2015 at 9:09 pm

    Laughing at your challenge use of the ‘wrong nuts’. Looks lovely though!

    Reply
  18. Jean

    9th January 2015 at 6:37 am

    Your cake looks and sounds girgeous!
    I love the flavour of rye bread so I will bookmark this recipe for future leftovers, it’s a great idea that I feel almost compelled to try!

    Reply
    • Jean

      9th January 2015 at 6:38 am

      ……read that as gorgeous!………
      PS lovely plate, too.

      Reply
    • Choclette Blogger

      11th January 2015 at 8:15 pm

      Do try it Jean, would love to know how you find it.

      Reply
    • Choclette Blogger

      11th January 2015 at 8:16 pm

      I was really pleased with the plate – 99p in a local charity shop I think.

      Reply
  19. Johanna GGG

    9th January 2015 at 1:17 pm

    glad to hear you feeling better and this sounds like a great way to use up dried ends of bread – I have too many in my freezer (wonder if it would work for wheat sourdough!)

    Reply
    • Choclette Blogger

      11th January 2015 at 8:17 pm

      I don’t see why this wouldn’t work with any type of bread Johanna. I shall be experimenting 🙂

      Reply
  20. belleau kitchen

    9th January 2015 at 5:07 pm

    you must be better indeed, this is a stunning cake. I love what you’ve done with the rye, it’s so intriguing!… and so perfectly naughty… this could be a picture from the summer!

    Reply
    • Choclette Blogger

      11th January 2015 at 8:18 pm

      Isn’t it good to have something like this in the depths of winter Dom – reminds us of summers gone and summers yet to be.

      Reply
  21. Vohn's Vittles

    9th January 2015 at 6:58 pm

    That looks spectacular Choclette! When I first saw it I thought you meant you had used rye bread flour but now I read it properly I see you have used actual rye bread – a genius idea for using up the end of a loaf. Brilliant!

    Reply
    • Choclette Blogger

      11th January 2015 at 8:21 pm

      I feel rather pleased with this idea too Vohn – not of course that it’s mine. I do sometimes use rye flour in cakes and it works very well too, but this is more fun.

      Reply
  22. Phil in the Kitchen

    9th January 2015 at 10:50 pm

    I’m all for a bit of January indulgence and this would fit the bill very well indeed. Whenever I make rye bread there tends to be some left (no idea why, maybe it’s a comment on my bread making) so this is definitely something to remember.

    Reply
  23. LydiaF

    10th January 2015 at 12:48 pm

    Holy cow that looks (and sounds) amazing!

    Reply
  24. Kate@whatkatebaked

    10th January 2015 at 7:39 pm

    Good to hear you’re feeling much better- what a rotten time of year to have both been unwell. Like Phil, I’m also definitely all for a little January indulgence and this beautiful cake certainly hits the spot!

    Reply
    • Choclette Blogger

      11th January 2015 at 8:44 pm

      Thanks Kate. Not sure there’s ever a good time to be ill, but we’re better now so feeling very happy 🙂

      Reply
  25. lisa prince

    11th January 2015 at 1:48 pm

    you have me , this is delicious, when you moving in with me to make me some lol, its my most loved cake yummy.

    Reply
    • Choclette Blogger

      11th January 2015 at 8:45 pm

      Haha yes, I keep wondering when some of the fab cooks I see on the net will move in with me Lisa 😉

      Reply
  26. Fiver Feeds

    12th January 2015 at 2:19 am

    For all of us chocolate lovers, this seems like a perfect cake! I’m curious to try making one!

    Reply
    • Choclette Blogger

      12th January 2015 at 5:23 pm

      Would love to know what you think. If you do make it, let me know.

      Reply
  27. Bintu Hardy

    14th January 2015 at 9:35 am

    My gosh, how very creative Choclette. We are gonna have fun with this one.

    Reply
    • Choclette Blogger

      15th February 2015 at 3:31 pm

      Thanks Bintu. It really was fun, would never have thought it would work so well.

      Reply
  28. Elizabeth

    15th February 2015 at 8:26 am

    What a super idea for stale rye sourdough (and brazil nuts past their best!) Yum! Thank you for sharing with the no waste food challenge 🙂

    Reply
    • Choclette Blogger

      15th February 2015 at 3:31 pm

      Isn’t it just Elizabeth. I was really pleased how well this turned out.

      Reply
  29. ann kanaan

    19th April 2016 at 5:38 am

    I have bookmarked it to try soon after I get back to OZ. I leave SF tomorrow. Sounds delicious. Sorry – didn’t know you were sick!

    Reply
    • Choclette

      19th April 2016 at 12:36 pm

      Hope you have a good time and do give my love to everyone. We were sick when my mother was visiting you in OZ, so nothing recent. We had no Christmas that year.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *