Is there anything better than a thick slice of chocolate cake? For chocolate lovers all over the world, this flavour is certainly the superior choice of cake. While the love of chocolate cake is very much universal, different countries around the world have unique variations of this beloved dessert. This sweet treat is so beloved that 27 January has been named World Chocolate Cake Day! 

To celebrate this iconic day, Expat Explore has put together a list of delicious chocolate cake recipes from around the world.

Try these decadent international cake recipes the next time those chocolate cravings hit:

1. Devil’s Food Cake, USA

Our first entry is one of the world’s oldest chocolate cake recipes! American chefs were the first to add chocolate to cake mixture in 1886. Moreover, the first Devil’s Food Cake recipe was printed as early as 1905! It gets its devilish name from its decadent, dark and, therefore almost sinfully delicious chocolate flavour.

Ingredients:

Cake:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3⁄4 cup unsweetened cocoa powder
• 2 cups sugar
• 1 cup each of vegetable oil, hot coffee and milk
• 2 large eggs
• 1 teaspoon vanilla

Icing: 

• 1 cup milk
• 5 tablespoons all-purpose flour
• 1⁄2 cup butter, softened
• 1⁄2 cup shortening
• 1 cup sugar
• 1 teaspoon vanilla

Directions:

1. Firstly, preheat the oven to 160°C.
2. In a large mixing bowl, sift together dry ingredients. Then, add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat for 2 more minutes. Expect the batter to be thin.
3. Pour into a 9″ x 13″ (22 x 33 cm) greased and floured pan or 2 – 9″ (5 – 13 cm) round pans. Bake a 9 x 13 pan for about 45 minutes or 9″ pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
4. While the cake is cooling, make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
5. In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Then add chilled milk and flour mixture and beat for 10 minutes. 
6. Ice the cooled cake and enjoy! 

Related: Try these classic American dishes on the next 4th of July!

2. Sachertorte, Austria

This Viennese delight was created by Franz Sacher, a renowned Austrian confectioner. The original recipe is held in such high esteem that it is actually protected by a trademark. However, you can still make a version of it at home. To taste the original, be sure to visit the Hotel Sacher in Vienna which produces over 270,000 pieces a year!

Ingredients: 

Cake: 

• 200g dark chocolate
• 8 eggs
• 275g caster sugar
• 175g butter, softened
• 200g plain flour

Filling and Glaze:

• 250g apricot jam
• 2 tbsp apricot liqueur or juice
• 50g caster sugar
• 170ml double cream
• 200g dark chocolate (at least 70%)
• 25g butter
• 70g milk chocolate, chopped

Directions:

1. Firstly, preheat the oven to 170℃.
2. Melt the chocolate in a heatproof bowl in short bursts in the microwave, stirring between each burst. Set the chocolate aside to cool. 
3. Separate the eggs. Whisk the egg whites and a pinch of salt using electric beaters until they form soft peaks, then gradually add 200g of sugar, continuing to whisk until the egg whites form stiff peaks.
4. Line a 9″ (24cm) cake tin with baking paper. 
5. Using electric beaters, beat the butter and remaining sugar in a large bowl until light and creamy and the sugar has dissolved. Gradually beat in the egg yolks and cooled chocolate. Fold about ⅓ of the whisked egg whites into the chocolate mixture. Sift the flour over the mixture in two batches and fold each in. Then, gently fold in the remaining beaten egg whites using a spatula.
6. Pour the cake batter into the prepared tin, spread evenly and then bake for about 1 hour or until the cake has risen. Put on a wire rack and then leave to cool completely in the tin.
7. Heat the jam and liquor or juice in a small saucepan, then pour into a bowl through a sieve. 
8. Loosen the bottom of the cake tin, then slide off the tin and peel away the baking parchment. Halve the base horizontally. Place the bottom layer on a cake stand and spread with half of the jam mixture, then place the other half of the cake on top. Spread a thin layer of the remaining jam all over the cake and then leave to dry.
9. For the chocolate glaze, bring 40ml water and sugar to the boil in a small saucepan until the sugar has dissolved. Leave to cool slightly, then stir in 2 tbsp of the double cream. 
10. Heat the remaining cream in a separate pan and stir in the butter until melted. Remove from the heat and gradually add the chocolate, letting it melt into the cream, and stir in the sugar syrup. 
11. Place the cake on a cooling rack over a tray to catch any excess glaze. Evenly coat the cake with the glaze by pouring it slowly into the middle, tilting the cake gently so it flows slowly over the edges. 

Related: Visit these Austrian destinations for an unforgettable trip!

3. Kladdkaka, Sweden

If a sachertorte is too time consuming, try your hand at making Kladdkaka. This gooey Swedish chocolate cake is delightfully easy to make and contains just six ingredients. The origin of the cake is uncertain, however, some theorise that it developed during WWII when baking powder was scarce in Sweden. Wherever it may have come from, Kladdkaka is now so popular in Sweden that it has its own national day on 7 November.

Ingredients:

• Just over ½ cup salted butter 
• ½ cup + 1 tsp unsweetened cocoa powder, plus extra for sprinkling
• 1¾ cups sugar
• Just under 1 cup plain flour 
• 1 teaspoon vanilla extract
• 3 eggs lightly whisked

Directions:

1. Firstly, preheat the oven to 180℃. Line the bottom of a 7-9 inch (17-24 cm) cake pan with a circle of baking paper, then grease the paper and the sides of the pan.
2. Melt the butter in a medium saucepan, then take off the heat and set aside.
3. Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Add the eggs and stir everything together until well combined.
4. Pour the mixture into the cake pan and bake for 20 to 25 minutes or until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
5. Let the cake cool in the pan. 
6. Run a knife between the pan and the cake to loosen it. Then, turn it out onto a plate or cake stand. Dust generously with icing sugar and then serve warm with ice cream or cream!

Related: Explore Sweden on our tours that visit Scandinavia! Visit and find a slice of Kladkakka to indulge in while there.

4. Chocotorta, Argentina

Another simple recipe, the Argentinian Chocotorta does not even need to be baked. This is a favourite at birthday parties and celebrations. The Chocotorta was developed by Marité Mabragaña. Whilst working at an advertising agency, she decided to combine the products of her two clients: cream cheese and cookies. The rest, as they say, is history.

Ingredients:

Cake:

• 600g dulce de leche
• 600g cream cheese
• 750g chocolate cookies (3 layers)
• 250ml coffee, sweetened to taste

Ganache:

• 2/3 cup chopped chocolate 
• 1/3 cup heavy cream  
• 20g unsalted butter

Directions:

1. Mix the dulce de leche and cream cheese. Leave the cream cheese at room temperature before mixing.
2. Line a deep 7×7 inch (20x20cm) baking pan (the sides in addition to the bottom) with baking paper.
3. Start assembling the cake. Dip each cookie lightly in coffee, then place each on the pan’s bottom, creating a cookie layer. Then, spread a thin layer of dulce de leche and cream cheese mixture onto the layer.
4. Repeat this step five more times. There should be 6 cookie layers and 5 layers of dulce de leche and cream cheese mixture.
5. Refrigerate for at least 6 hours.
6. Once ready to serve, take out of the refrigerator, place a large tray on the top of the pan, and flip to invert the cake onto the said tray. Remove the baking paper.
7. Then, prepare the ganache by melting chocolate, heavy cream, and butter in a bain-marie.
8. Wait until the ganache cools to room temperature. Place it in a piping bag, and pipe the ganache along the edges of the cake to create a dripping effect.

Related: These are the top destinations for chocolate lovers!

5. Madjarica, Croatia

While this cake is most certainly Croatian, its name actually means “Hungarian girl”! This could be because it was modelled after Hungarian layer cakes, however, no one knows Madjarica’s actual origin. Today it is one of the most popular chocolate cakes in the world.

Ingredients:

Cake: 

• 2 egg whites
• 180g sour cream
• 1 tsp baking powder
• 180g sugar
• 180g butter

Filling:

• 4 cups milk
• 5 tbsp all-purpose flour
• 5 tbsp cocoa powder
• 1 tsp vanilla extract
• 200g sugar
• 50g dark chocolate
• 180g butter
• 1 tbsp rum

Glaze:

• 100g dark chocolate
• 3 tbsp oil
• 50g butter

Directions:

1. Prepare the filling first. Cook milk with sugar and vanilla until it boils. Separate one part of the milk and whisk it with cocoa and flour. Add the mixture to the boiling milk. Add chocolate and cook, stirring constantly, until it thickens. Remove from heat and stir in butter and rum immediately. Cover with plastic wrap and let it cool.
2. For the cake layers, beat butter with sugar, egg whites and sour cream until fluffy. Add sifted flour and baking powder and knead into a dough. Separate it into six equal parts and roll it out into rectangles, between two sheets of baking paper. Roll it out as thin as possible and transfer it together with the bottom baking paper onto a rectangular baking tray.
3. Preheat the oven to 180℃. Bake layers one by one, each for 8 minutes. Do not let the layers darken in colour. Let them cool. Press them with something weighted in order to flatten them out while cooling. 
4. For the glaze, melt chocolate with butter and oil.
5. Assemble the cake: place the first layer into a baking tray and spread one part of the filling evenly over it. Cover with the second layer and alternate until finished. End with the dough layer. Pour hot chocolate glaze over it and leave the cake in the fridge overnight.
6. The next day, cut into small rectangles and serve.

Related: Try a Madjarica and discover Croatia’s beauty on our Croatian & Eastern Delights tour!

---

Ready to explore the great big world of chocolate cakes? Get baking or check out Expat Explore’s upcoming tours and start ticking off these amazing destinations!