Tropisk Aroma (tropical aroma) is a classic on Norwegian cake tables. It’s a juicy and flavorful chocolate cake that many Norwegians associate with a visit to their grandmother.

It’s in many ways old fashioned, but still a very popular cake today that evokes dear childhood memories for many.

When hearing the word “tropical”, foods like pineapple and mangos might come to mind, but tropical in this case refers to coffee and chocolate as well as the eastern spices of cinnamon and nutmeg – all ingredients that were considered quite exotic years ago and are found in this absolutely delicious and decadent cake.

Consisting of two layers – one plain and one chocolate layer cake that has rich cocoa added to it, it has additional cocoa buttercream smeared on in the middle and also covers the entire cake.

The ‘wavy pattern’ on top (simply made with a fork) is also a classic look for this cake. This is definitely a cake for chocolate lovers!

You’ll see why this cake has never gone out of fashion once you take a bit of it… it’s simply heavenly and simple to make too!

Another amazing thing about this cake is that it is in fact better on the second day when it becomes even juicier, which makes this a perfect cake to make ahead for when you have company over.

Vel bekomme!

TROPISK AROMA

150 grams (5 1/4 oz) vegan butter
300 grams (1 1/2 cups) sugar
350 grams (scant 3 cups) all-purpose flour
1 tablespoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup (1.25 dl) Just Eggs or applesauce
1 cup (2.5 dl) non-dairy milk
1 teaspoon vanilla extract or paste
1 teaspoon apple cider vinegar
2 tablespoons cocoa powder
½ cup (1 dl) strong coffee, for sprinkling on cake

For the glaze:

200 grams (7 ounces) vegan butter
500 grams (4 cups) powdered sugar, sifted
4 heaping tablespoons cocoa powder, sifted
1 teaspoon vanilla extract or paste
3 tablespoons strong coffee, cold

3-4 tablespoons additional strong black coffee for sprinkling on cake bottoms

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Grease and line a 9-inch cake pan with parchment paper and set aside.

Add the sugar and butter to the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, which will take several minutes.

Sift the flour, baking powder, ground nutmeg and cinnamon into a separate bowl and whisk together. Keep the cocoa powder separate.

Combine the Just Eggs or applesauce with the non-dairy milk and apple cider vinegar and slowly add in ⅓ of it to butter-sugar mixture, followed by ⅓ of the dry ingredients and repeat until just combined (don’t overmix).

Pour half the batter into a different bowl, and sift in the cocoa powder in one half. Pour the light batter into the prepared cake pan, and follow with the dark batter. Using a fork or spoon, perform a zig zag pattern to make a marbled pattern.

Bake the cake in the middle of the oven for 45-50 minutes until a cake tester comes out clean when inserted in the middle.

Cool the cake on a wire rack and when cooled, divide the cake in half. Sprinkle both halves with the coffee.

While the cake is cooling, make the glaze by adding the butter, powdered sugar, cocoa powder and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Gradually add in the cold coffee.

Place one layer on a cake turntable or serving tray, sprinkle each layer with a couple of tablespoons of the reserved cold coffee.

Spread a good dollop of the chocolate glaze (about ⅓) evenly on top of the bottom layer, place the other layer on top and cover the top and sides with the remaining glaze. Use a fork to make a nice, wavy pattern on top.

This cake is even better the next day or two! Keep in the fridge and pull out 1-2 hours before serving.

TROPISK AROMA CAKE

This Norwegian spiced chocolate cake is filled with rich cocoa, nutmeg and cinnamon and filled and topped with a decadent cocoa buttercream. Even better the next day, this old classic remains popular today and for good reason!

Print Pin Rate

Course: Dessert

Cuisine: Norwegian

Keyword: cakes

Author: Sunny Gandara | Arctic Grub

Ingredients

• 150 grams (5 ¼ oz) vegan butter
• 300 grams (1 ½ cups) sugar
• 350 grams (scant 3 cups) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ cup (1.25 dl) Just Eggs or applesauce
• 1 cup (2.5 dl )non-dairy milk
• 1 teaspoon vanilla extract or paste
• 1 teaspoon apple cider vinegar
• 2 tablespoons cocoa powder
• ½ cup (1 dl) strong coffee, for sprinkling on cake
• For the glaze:
• 200 grams (7 oz) vegan butter
• 500 grams (4 cups) powdered sugar, sifted
• 4 heaping tablespoons cocoa powder sifted
• 1 teaspoon vanilla extract or paste
• 3 tablespoons strong coffee cold
• 3-4 tablespoons additional strong black coffee for sprinkling on cake bottoms

Instructions

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
• Grease and line a 9-inch cake pan with parchment paper and set aside.
• Add the sugar and butter to the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, which will take several minutes.
• Sift the flour, baking powder, ground nutmeg and cinnamon into a separate bowl and whisk together. Keep the cocoa powder separate.
• Combine the Just Eggs or applesauce with the non-dairy milk and apple cider vinegar and slowly add in ⅓ of it to butter-sugar mixture, followed by ⅓ of the dry ingredients and repeat until just combined (don’t overmix).
• Pour half the batter into a different bowl, and sift in the cocoa powder in one half. Pour the light batter into the prepared cake pan, and follow with the dark batter. Using a fork or spoon, perform a zig zag pattern to make a marbled pattern.
• Bake the cake in the middle of the oven for 45-50 minutes until a cake tester comes out clean when inserted in the middle.
• Cool the cake on a wire rack and when cooled, divide the cake in half. Sprinkle both halves with the coffee.
• While the cake is cooling, make the glaze by adding the butter, powdered sugar, cocoa powder and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Gradually add in the cold coffee.
• Place one layer on a cake turntable or serving tray, sprinkle each layer with the reserved cold coffee. Spread a good dollop of the chocolate glaze (about ⅓) on top of the bottom layer, place the other layer on top and cover the top and sides with the remaining glaze. Use a fork to make a nice, wavy pattern on top.
• This cake is even better the next day or two! Keep in fridge and pull out 1-2 hours before serving.