National Dish Iceland: Súkkulaðikaka með Rjóma (Recipe)
In this article
Meet Súkkulaðikaka með Rjóma, Iceland’s irresistibly moist chocolate cake crowned with a cloud of softly whipped cream. It is the kind of bake that turns a quiet afternoon into an occasion and a festive table into something memorable. With a handful of everyday ingredients — good dark chocolate, butter, eggs and ground almonds — you get a dessert that tastes far more elaborate than it is. Simple, rich and thoroughly Icelandic.
About Súkkulaðikaka með Rjóma
Súkkulaðikaka með Rjóma is far more than an ordinary chocolate cake; it is a genuine treat for anyone with a sweet tooth. Its fudgy centre and creamy topping win over dedicated chocolate lovers and admirers of traditional Icelandic desserts alike. Whether you serve it at a celebration or simply to sweeten a lazy afternoon, this cake tends to stay in your guests’ memories. Let its simplicity and its depth of flavour inspire you, and give the recipe a go.
Ingredients (serves 1–2)
- 100 g dark chocolate
- 50 g butter
- 2 eggs
- 50 g sugar
- 100 g ground almonds (or gluten-free flour)
- A dash of vanilla extract
- 150 ml whipping cream
- Optional: icing sugar, for dusting
Shopping for the ingredients
Súkkulaðikaka með Rjóma calls for very few ingredients, which makes the shopping list refreshingly short. Almost everything you need can be found in a typical supermarket or a well-stocked delicatessen. Head to the baking aisle for the chocolate, the gluten-free alternatives and the fresh eggs. And do pay attention to the quality of the cream — it makes a real difference to the finished dessert.
Preparing the dish
Getting Súkkulaðikaka með Rjóma ready is quick and straightforward. Begin by laying out all your ingredients, then melt the chocolate together with the butter in a bain-marie. This gentle heat makes sure both melt evenly and no lumps form. While the chocolate cools a little, beat the eggs and sugar in a separate bowl until pale and foamy — the key to the cake’s light texture.
Step-by-step instructions
- Melt the dark chocolate with the butter in a bain-marie, stirring until smooth.
- In a separate bowl, whisk the eggs and sugar until the mixture is light and pale.
- Fold the melted chocolate and butter into the egg and sugar mixture.
- Add the ground almonds or gluten-free flour along with the vanilla extract and combine well.
- Pour the batter into a greased tin and bake in a preheated oven at 180 °C for about 20–25 minutes.
- Let the cake cool, then serve with freshly whipped cream.
Gluten-free / lactose-free version
Súkkulaðikaka með Rjóma adapts easily for anyone with a gluten or lactose intolerance. Instead of wheat flour, use gluten-free flour or simply stick with ground almonds, which bring a pleasant nutty note. For the topping, plant-based alternatives such as coconut cream or soya cream keep the cake lactose-free. That way, guests with particular dietary needs can enjoy every bit of it.
Tips for vegans and vegetarians
For a vegan version of this cake, swap the eggs for apple sauce or a mixture of ground flaxseed and water, which works beautifully as a binder. The topping can be a coconut- or soya-based whipping cream. These small adjustments keep the cake every bit as indulgent while making it suitable for everyone at the table — much like the plant-friendly twists that work so well with Skyr with Blueberries.
More tips and tricks
To bring out the full depth of the chocolate, try stirring a little espresso powder or some orange zest into the batter. These small extras make a surprisingly big difference. You can also flavour the cream with vanilla or fold through a few chocolate shavings for extra richness and a prettier finish. Experiment with different toppings and make the cake your own.
Adapting the recipe to your taste
The great strength of this cake lies in its versatility. Add fresh berries such as raspberries or strawberries for a bright contrast to the chocolate, in the spirit of Berjablanda með Rjóma. If you prefer a deeper, darker result, simply increase the amount of chocolate. Treat the recipe as a starting point and shape it into your own signature bake.
Ingredient substitutions
Plenty of alternatives work if something is missing from the cupboard. In place of butter, apple sauce or a vegan margarine lightens the cake nicely. If you have no ground almonds to hand, oat flour or a blend of different ground nuts does the job just as well. Small swaps like these deliver excellent results with very little extra effort.
Drink pairing ideas
Several drinks complement the chocolate beautifully. A strong espresso or a well-brewed black tea balances the sweetness of the cake. For something more festive, serve a liqueur or a glass of sweet red wine. Children and anyone avoiding alcohol will be happy with a fruity lemonade or a rich chocolate milkshake alongside their slice.
Serving and presentation ideas
Súkkulaðikaka með Rjóma can be presented in all sorts of appealing ways. The simplest is to cut it into neat pieces and arrange them on an elegant plate. A light dusting of icing sugar or a scattering of fresh berries lifts the whole dessert, and a carefully piped swirl of whipped cream completes the picture. Served this way, it looks every bit as good as it tastes — a fine finish after Kjötsúpa.
A bit of history
The origins of this cake are rooted deep in Icelandic tradition, where chocolate has long held a special place at the table. Culturally, chocolate cake is associated with celebrations and important occasions across the country. The principle is straightforward: good ingredients produce outstanding flavour. Over the years, Icelandic bakers have refined the recipe with different ratios and ingredients until it became one of the best-loved bakes in Icelandic cuisine.
More recipe ideas
Summary: Súkkulaðikaka með Rjóma
Súkkulaðikaka með Rjóma is a tempting dessert that delivers on flavour while remaining genuinely easy to make. With its moist crumb and delicate cap of cream, it brings a slice of Icelandic baking culture straight into your kitchen. Whether the occasion is festive or simply a quiet afternoon at home, this cake is always a hit. Try the recipe and enjoy the wonderful aromas it has to offer.
