Now it’s not ME who claims this to be “world’s best”… it’s a Norwegian thing. The “World’s Best Cake” is a traditional Norwegian cake that stacks layers of eggy sponge cake, meringue and pastry cream or whipped cream. I’ve put my own twist on it by using a brownie base and flavoring my cream with instant coffee powder. The results are divine!
Some notes: First, you could spike the whipped cream with a bit of Kahlua if you wanted! Booze in cake is GREAT! Second, you can totally use a brownie mix if you’d like. Just make sure it’s for a 9×13 pan.
Here’s my traditional version of World’s Best Cake: World’s Best Recipe
Presented by my friends at BAKED.
Preheat the oven to 350°F, with a rack in the middle position. Line an 9-x-13-inch baking pan with parchment paper. I recommend not using glass pans, use metal. Prepare brownie batter according to recipe or package instructions. Spread batter evenly over the parchment in the bottom of your pan. In a medium bowl or stand mixer, beat together egg white and sugar to soft peaks. Spread evenly across the top of the brownie batter layer in the pan. Bake for 35-40 minutes until meringue is nicely toasted, puffed, and crinkly. Remove from oven and allow to cool completely. When the cake is cool, put the cream in a medium bowl and add sugar and coffee granules. Beat to soft peaks with an electric mixer, about 3 minutes. Cut the cake in half crosswise with a serrated knife. Place one half of the cake on a serving tray and cover with the cream. Place the other half, meringue side up, on top. Spread another layer of whipped cream on top. Let the cake sit for 1 hour in the fridge before serving. Shave some chocolate on top before serving using a carrot peeler.