Swedish Chocolate Cake

Preparation info

  • Yield:


    cakes, 10 inches in diameter
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This is one of the recipes from the konditori where I was an apprentice. It is simply the way a chocolate layer cake was made in my hometown—and for good reason, it would seem, because I have received compliments from customers and guests over the course of many years wherever I have made it. The main difference between this cake and the multitude of other chocolate cakes around to choose from is that this one is not overbearingly rich. The pastry cream, in addition to adding a pleasant, mo