Skúffukaka – Icelandic Chocolate Cake

August 24, 2018

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I can’t believe that I didn’t experience Skúffukaka until our 7th visit to Iceland, considering it is a traditional dessert. Indeed nearly every Icelandic family has their own version of the recipe, complete with closely guarded secret ingredients. Basically it is a dark chocolate cake with chocolate frosting, sprinkled with coconut flakes. It isn’t fancy per se – in fact skúffukaka means “oven pan cake” or “baking tray cake”. They have a similar version of this recipe in Sweden which is called Kärleksmums (love-yums), but folks in Iceland are pretty practical, so they’ve decided to call it Baking Tray Cake. But don’t let its rustic name put you off, this cake is delicious! I was served my first slice at The Garage Apartments by our lovely host Anna. The Husband and I didn’t know we were eating Skúffukaka at the time, we just knew we loved it!

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The Skúffukaka baked for us by our lovely host Anna at the Garage Apartments.

Anna served us wonderful baked goods every day of our visit. The first being that amazing Varmahlíð Apple Cake that I told you about in my previous blog. I was able to search around the internet and figure out that the chocolate cake she served was called Skùffukaka and then I researched a recipe, which I will share here with you today.

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But let me also take this opportunity to both tell you more about that fantastic trip to Iceland that the Husband and I went on last September as well as alert you to a new feature on my blog. If you look up at the top navigation bar, there is now a “travels” section you can choose. I have organized all of our travel posts here. So it will be much easier to find that trip we took to Prague way back in 2013, should you be searching. These posts not only feature a delicious dish that we experienced on our trip, but are also chock full of lovely pictures and recommendations with links for hotels, restaurants, guides, shops etc, should you be inspired to visit the destination yourself. But back to this Iceland trip from 2017. After we had so much fun on the South Coast, we headed towards the East Fjords. The East Fjords are really a hidden gem in Iceland. Well, I guess they aren’t really hidden. They are right there in plain sight. They are just often overlooked by tourists. Most visitors don’t venture that far from Reykjavik and the Golden Circle. That, and the fact that only roughly 3% of Iceland’s population lives in this area of the country, ensures you will be able to experience some peaceful, beautiful isolation.

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On our way north-east, we stopped by the stunning  Jökulsárlón. Actually we stopped by on our way north and then again when we came back south. We just can not get enough of its breathtaking beauty.

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Jökulsárlón is a large lake which was formed by a glacier. It is located in southeast Iceland, on the edge of Vatnajökull National Park. Bits of the Vatnajökull glacier break off (calve) into the lake, forming icebergs. These icebergs float around until they melt enough to fit through the narrow opening of the lake and drift out into the ocean,

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though some do wash up on the nearby black sand beach, known as Diamond Beach.

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The first time we visited it was in December of 2013. It was really chilly that day, I’m talking like 12°F (-11°C). We braved the temps as long as we could, but we were pretty dang cold! So visiting in September was quite a different experience. It was sunny and warm both days. We really lucked out!

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A couple of seals swimming about

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Once we were able to finally tear ourselves away from Jökulsárlón, we continued on our northeast journey, taking a bit of time out to soak up the beauty that is Vestrahorn. Vestrahorn is one of the most photographed mountains in Iceland. It is located on the Stokksnes peninsula. One of Iceland’s earliest settlement farms was located in this area. The 454 meter high Vestrahorn mountain rises up from the lava dune strewn shore line. Truly a photographer’s paradise!

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We spent the night in an adorable little cabin

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where we were lucky enough to see a quick glimpse of the Northern Lights through the clouds.

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The next day we continued on towards Seyðisfjörður where we would be spending several days. On the way, zigzagging along the fjords on route 1, we saw many sleepy fishing towns surrounded by rugged mountains and dramatic coastlines. When we reached Egilsstaðir, we ventured off the ring road, up and over the Fjarðarheiði mountain pass, descending down into charming Seyðisfjörður (population 675). Nestled at the end of the fjord and surrounded by often snow peaked mountains and cascading waterfalls, picturesque Seyðisfjörður delights. Populated by many artists, musicians and craftspeople, this friendly town feels so welcoming.

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On our second day there we set off on a hike to see Tvísöngur, the sound sculpture created by german artist Lukas Kühne.

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This concrete structure consists of five interconnected domes, each with its own resonance that corresponds to a tone in the five tone harmony of traditional Icelandic singing.

After exploring the structure, we continued hiking on the Tvísöngur loop which took us up onto a plateau where we were treated to a bird’s eye view of the town and the fjord.

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Later that night we were delighted when the Northern Lights again made an appearance.

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After leaving Seyðisfjörður we headed south again, stopping at the Fosshotel Glacier Lagoon where the Aurora put on an amazing show. It was so intense, it was actually difficult to get a good picture because rather than a wispy trail of green against the black sky, the entire sky turned green.

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Our final adventure on this action packed trip was going on a glacier walk on Svínafellsjökull glacier in Skaftafell National Park with Icelandic Mountain Guides. They showed us how to use crampons and ice axes and then off we went.

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Svínafellsjökull glacier is where the scenes that took place “beyond the wall” in Game of Thrones were shot.

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So I’m sure you must be really inspired now to plan your own adventure in Iceland. Please take a look at the helpful links below if you need some assistance in planning. And do whip up some moist and decadent Skúffukaka while pouring over maps and booking sights. With a slice of that chocolatey goodness and mug of coffee, hepped up on all that sugar and caffeine, there’ll be no stopping you!

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Skúffukaka

  • Servings: 24
  • Difficulty: easy
  • Print

recipe adapted from: Belle -ÆÐISLEG SKÚFFUKAKA

Ingredients:

For the Cake:

  • 280 grams sugar
  • 125 grams butter- room temperature
  • 1 teaspoon vanilla extract
  • 3 eggs – room temperature
  • 200 grams flour
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 50 grams natural unsweetened cocoa
  • 1 teaspoon cinnamon
  • 100 ml milk

For the Frosting:

  • 130 grams salted butter, room temperature
  • 1 egg
  • 250 grams confectioner’s sugar
  • 1 Tablespoon unsweetened cocoa
  • 1 teaspoon vanilla extract
  • 100 grams dark chocolate, melted
  • 2 Tablespoons cream
  • 1 -2 Tablespoon strong coffee – cooled
  • coconut flakes to sprinkle over the cake

Directions:

For the Cake;

Preheat the oven to 355° F (180°C).

Butter and flour one 9X9″ baking tray.

In a bowl sift together the flour, baking soda, salt, cinnamon and cocoa. Set aside.

In the bowl of a stand mixer, cream the butter and sugar together for 1 -2 minutes. Add the eggs, mixing well after the addition of each egg. Add the vanilla extract. Mix on medium high-speed for 6 -7 minutes until light and fluffy.

Add the dry mixture to the butter & sugar. Mix until just combined.

Add the milk and mix until just combined.

Scrape the batter into the prepared baking tray and spread evenly. Bake for 30 – 40 minutes or until a toothpick inserted into the center comes out clean.

Set on a wire rack to cool before frosting.

For the Frosting:

In the bowl of a stand mixer, mix the butter and egg together until combined. With the mixer on low-speed, add the confectioners sugar slowly, 1/4 cup  at a time, mixing well after each addition. Add the cocoa and vanilla. Add the melted and cooled chocolate and continue mixing.

Mix in the cream and 1 – 2 Tablespoons of the cooled coffee to taste. Continue mixing until the frosting is smooth. If the icing is not the correct consistency for frosting the cake you can either add a bit more confectioner’s sugar or refrigerate for a short time to allow it to set.

Spread frosting over the cooled cake. This recipe makes a good amount of frosting, so you may not use all of it on the cake. Add as thick a layer of frosting as you prefer. Sprinkle with coconut flakes.

Enjoy!

Skúffukaka brought to you by: Runcible Eats (www.leaandjay.com)

Links for Helpful Kitchen Tools & Ingredients for Skúffukaka:

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips 7 Piece Nesting Measuring Beaker Set

OXO Good Grips Stainless Steel Food Scale

Links for Planning your vacation in the East Fjords Iceland:

Accommodation:

Bragdavellir Cottages: located 10km from Djúpivogur, just off of Route 1, these cottages are clean, cozy and offer a fantastic view. Our only regret is that we had just one night’s stay.

Lónsleira Apartments: located in Seyðisfjörður these apartments are perfection! Stylishly furnished, sparklingly clean with amazing location and view!

Fosshotel Glacier Lagoon: We loved this hotel! So chic and stylish, not only are the rooms beautiful, but it is also located between Jökulsárlón and Skatafell National Park, two amazing destinations. We can not wait to visit again!

Restaurants/Bars:

Íshúsið Pizzeria: Located in Höfn, right on the harbor, this friendly pizzeria serves up some outstanding pies! We stopped on our way north and again on the way back south.

Kaffi Lára – El Grilló Bar: Located in Seyðisfjörður. Warm and friendly, you will love relaxing in this local bar/restaurant. Everything we tried here was very good, burgers to barbecue, but there was one standout item….they serve the BEST baked potatoes I have ever eaten. I kid you not. One night when we were there, we saw a couple who had just finished their meal. The lady ordered a slice of pie for dessert and her companion ordered another baked potato! Amazing!!!

Tours:

Icelandic Mountain Guides: Want to go on a glacier adventure? Contact these professionals! They won’t let you down!

Rental Cars:

Blue Car Rental: We ALWAYS rent our car from Blue Car Rental. Friendly Icelandic company, well maintained, newer, quality vehicles – they’ve never let us down and at this point we have rented from them on six different visits and have had excellent experiences every time. The price they quote on their website has all of the insurance included so there are no surprizes when you show up at their rental desk. Highly recommend!

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Boozy Birthday Bourbon Layer Cake

August 29, 2014

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Boozy Birthday Bourbon Layer Cake. Say that three times fast! I would try but I’m afraid my mouth is stuffed full of cake at the moment. Hey…sometimes one – meaning yours truly – needs inspiration to write these blogs. I mean occasionally I’m at a loss what to say. If you were here I would just hand you a big old plate full of whatever it was I was trying to artfully describe. Let the food do the talking if you get my drift.

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Other times I just stuff my face full of whatever it is and start writing. Luckily for me, it was the last piece of the Boozy Birthday Bourbon Layer Cake I made for my friends recent birthday. I’m a big believer that there is nothing like a big old fancy homemade cake to properly convey an enthusiastic Happy Birthday.

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I mean store-bought cakes are ok and I guess I could see if you have a favourite bakery ( mine is Baked & Wired – if anyone was wondering…) and a favourite cake from said favourite bakery (uhhhh… do you know me at all?…cupcakes from Baked & Wired – any flavour will do but please no fruit filling. Get those for my husband.), folks could do just fine stopping by there and simply picking up a big old bakery box of love. However, if you have a bit of baking skill, I think you’ll get quite a few points (there I go with those supposed points again…) by making someone a cake, with as many layers as you can manage (the more layers, the more points) from scratch.

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My Grandmother, of the Jewish Apple Cake fame, always made me a Hot Milk Cake with Old Fashioned Chocolate Fudge Frosting for my birthdays. I can remember one above all of the others. I think I was about five years old. It had the usual chocolate frosting and shaky script handwriting spelling out Happy Birthday.  But this one was decorated with tiny plastic cake decorations. In this case they were ballerinas wearing pink tutus. I thought it was awesome!  I can still picture it perfectly in my mind’s eye.

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Here is the only picture we could find with the remembered cake. Perhaps also showing my early tendency towards cupcake obsession.

When I got to be about 14 -15 years old and was the standard clueless teenager, I asked my Mom for a store-bought sheet- style birthday cake. I got it into my head that they were pretty cool with all of their fancy colours and big frosting flowers. Not to mention, that is the type of cake most of my friends had on their birthdays. Mom got me the cake, but it just wasn’t all I hoped it would be. It tasted ok, if not a bit plasticy and sickeningly sweet as those cakes often do. The bakery misspelled my name, which was a bit of a bummer. But luckily, Grandma, either through force of habit or some greater knowledge (mom-mom worldly wisdom) had still made me my old standard Hot Milk Birthday Cake. From then on, I knew which cake I’d be requesting when asked. Yup…although Grandma is not around to bake it for me anymore, my Mom has picked up the torch and has been known to whip up one mean Hot Milk Cake with Old Fashioned Fudge Frosting in no time flat! So when my friend’s birthday rolled around, I wanted to make him something special. A cake he would really like. I was pretty sure that vintage plastic ballerinas wouldn’t do a thing for him, so I turned my thoughts to something which seems to get most folks pretty excited…booze! In his case Bourbon. He has been known to take an occasional sip or two of that Knob Creek elixir from time to time. And there is quite a lot of bourbon to be found in this cake. Yup…it is in the cake, in the ganache and in the icing. A veritable Bourbon bonanza!

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This cake was a huge hit. The buttermilk, yeah that’s right….even more “B” words, made the cake layers wonderfully light and moist. The frosting was rich, yet fluffy and fantastically boozy.

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Made for quite the happy birthday, not only for the birthday boy, but also for all his well wishers to boot! Got a special occasion coming up and some bourbon lovers in the house? Look no further, this Boozy Birthday Bourbon Layer Cake will get the job done!

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Boozy Birthday Bourbon Layer Cake

  • Servings: 16
  • Difficulty: easy but a lot of steps!
  • Print

recipe from: Love & Olive Oil

Ingredients:

For Cake:

  • 1 vanilla bean split and scraped, seeds reserved
  • 1/2 cup (4 ounces) bourbon (pick your poison…I used Knob Creek)
  • 2 cups (13.5 ounces) all purpose flour, sifted
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3/4 cup granulated sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 5 eggs, room temperature
  • 2 egg yolks
  • 1 1/2 cups buttermilk

For the Buttercream:

  • 4 ounces dark chocolate
  • 6 ounces milk chocolate
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2-3 cups powdered sugar, or more as needed
  • 1/4 cup heavy cream
  • 1 Tablespoon Bourbon

For the Ganache:

  • 4 ounces dark or semisweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon bourbon

Directions:

Combine the bourbon and vanilla bean together in a small bowl. Steep overnight, or as long as you can before proceeding.

Preheat the oven to 350ºF. Butter and line 3 8-inch round cake pans with parchment paper. Butter parchment.

Sift together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.

Combine the sugar, butter, and reserved vanilla bean seeds in the bowl of a stand mixer. Beat on medium speed for 10 minutes, until very light and fluffy, scraping down the sides of the bowl periodically as needed.

Reduce the speed to medium low and add the eggs and egg yolk, one at a time, mixing thoroughly after each addition.

Add the flour mixture, one cup at a time, alternating with buttermilk, mixing on low speed until incorporated. Immediately add the bourbon (discard the vanilla pod) and mix until combined.

Divide the batter among prepared pans. You can just eyeball it, or weigh the pans like I do, with my handy dandy OXO Food Scale. Bake for 30 to 35 minutes, until tops are lightly browned and springy. Remove from oven and place on a wire rack until cool enough to handle. Run a small knife around the edges of each pan, then gently invert onto wire racks. Cakes should come out cleanly. Allow to cool completely.

For the ganache:  Place chopped chocolate in a heatproof bowl. Bring cream to a bare simmer over low heat. Pout hot cream over chocolate, and stir until smooth. Add bourbon. Set aside and allow to cool until thickened slightly (the room temperature ganache should be about the consistency of peanut butter). If it’s too thick, you can add a little bit more hot cream and stir until smooth.

For the buttercream: Melt chocolates in a microwave or double boiler over low heat until smooth. Remove from heat and let cool to room temperature.

In a large mixing bowl, beat butter until fluffy, 1 to 2 minutes. Add powdered sugar, 2 Tablespoons at a time, mixing well after each addition. If you don’t add the sugar slowly and mix thoroughly after each addition, you run the risk of ending up with gritty icing, which no one will be pleased with! Add cooled chocolate and beat until smooth. Add heavy cream and bourbon and beat until light and fluffy. Add more powdered sugar or heavy cream as necessary to achieve desired consistency.

To assemble:  Level each cake layer by cutting of the domed top with a long serrated knife. Or use a handy cake leveler like I did. Place one layer, flat side down, on a cake stand or serving platter. To keep the platter clean while frosting, place 4 small strips of parchment or waxed paper just under the edges of the cake. This will allow you to frost the cake and then remove these strips cleanly later.

Spread half of the ganache evenly over top of layer, followed approximately 1/2 cup of buttercream. Position second layer on top and press to adhere. Repeat with remaining ganache, another 1/2 cup of buttercream, and final cake layer, flat side up.

Cover the entire cake with a thin layer of buttercream. This “crumb coat” will make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set.

Remove cake from refrigerator and frost with remaining buttercream, reserving some if you’d like to add any decorative details or borders.

Enjoy!

Bourbon Birthday Cake brought to you by: Runcible Eats (http://www.leaandjay.com )


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