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Every Friday, Sofia Wood shares her best cooking ideas here on Make it last. This week, she lets us in on a sweet memory—and recipe—from last summer. Enjoy!

This summer, I was given the honor of making the wedding cakes for my dear friend Louise Ljungberg’s wedding, and I ended up making six of them. I loved the cakes so much I’ve since used the same recipe for my children’s birthday parties and other special occasions. The rich, moist cakes are no doubt my favorite and surprisingly simple to make, even though they look fairly advanced!

/Sofia Wood

Two Tier Double Layer Chocolate Cake With Strawberry Compote and White Chocolate Cream Cheese Frosting


Two Tier Double Layer Chocolate Cake With Strawberry Compote and White Chocolate Cream Cheese Frosting

This recipe makes two 22-24 cm layers and two 15 cm layers. Unless you have a very large mixing bowl, it’s easiest to divide the batter in two batches because of the amount of ingredients used. If so, just use half of every measurement on the ingredient list and repeat the recipe.

Serves 16


8 1/2 dl flour
9 1/2 dl sugar
2 1/2 dl cocoa powder
1 tsp vanilla powder
1/2 tsp flaky sea salt
2 tsp baking powder
4 tsp baking soda
4 eggs
5 dl strong coffee, cold
5 dl sour milk
2 1/2 dl sunflower oil

900 g fresh strawberries
100 g jam sugar
1 tbsp lemon juice

100 g white chocolate
150 g butter, room temperature
3,5 dl powdered sugar
1/2 tsp vanilla powder
200 g cream cheese, chilled

Baby’s breath flowers
Dried flower petals


Preheat the oven to 175°C.
Butter and flour two 24 cm baking pans and two 15 cm baking pans and set aside.
Sift all the dry ingredients and mix well with a handheld whisk. Whisk in eggs, cold coffee, sour milk and oil. Mix for a couple of minutes until the batter is smooth.
Divide the batter between the pans and bake two at a time for 25-30 minutes. Test the cake with a cake pin—it should be a little moist in the middle but not runny.
Let the pans cool, then invert to a rack.

Chop the strawberries into large chunks and put in a medium saucepan together with the sugar. Place over medium heat and bring to a boil. Immediately reduce to a low heat and let simmer until the strawberries are covered in thick syrupy juices, about 10-15 minutes. Stir in the lemon juice. Set aside and let cool completely.

Chop the chocolate and melt in a small bowl over a water bath. Set aside and let cool completely.
Beat the butter until pale and white, add the powdered sugar and vanilla and continue to beat for 5 minutes until the frosting is pale and fluffy. Add the cold cream cheese and melted white chocolate and beat until just smooth and mixed. Set aside until you are ready to assemble the cake.

Assembling the cake
Before you start assembling the cake, even out the layers by trimming the tops. Starting with the larger layers: put the first layer on a cake stand covered with a thick spread of frosting, spreading out over the sides using a offset spatula. Spread out a spoonful of strawberry compote in the centre of the cake and leave a 2 cm edge all around. Add the next layer and cover with frosting. Repeat the same process with the two smaller layers. Spread a thin layer of frosting around the sides and then chill the entire cake for 20 minutes, as this will make the final touches easier when the frosting is firmer. Finally, run a clean spatula over the entire cake, evening out all the frosting. The idea with this type of naked cake is that the cake layers should still be semi-visible; so don’t bother with overworking the cake.
Decorate with rose petals, flowers, little buds, berries and dried petals.

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