Chocolate Sockerkaka
Ingredients
Cake:
- 100g (¼ cup + 3 tbsp) butter (melted)
- 60ml (¼ cup) milk
- 50ml (3 tbs) strong brewed coffee (cold)
- 2 eggs (small)
- 150g (¾ cup) sugar
- 135g spelt flour (see note 2)
- 30g cocoa
- 1 tsp baking powder
- 1 tsp vanilla sugar (see note 1)
Decoration:
- 50g (1¾ oz) white chocolate (melted)
- Maltesers, nuts or anything else you want to sprinkle over (optional)
Instructions
- Pre-heat the oven to 175°C (350°F).
- Using approximately 5g (1 teaspoon) of the butter, grease a small bundt pan (mine was 1 liter / 4¼ cups), and then "flour" with cocoa.
- Melt butter and stir in the milk and coffee.
- In a separate bowl, beat the eggs and sugar until fluffy.
- Add the butter mixture and continue to whisk until well combined.
- Combine the flour, cocoa, baking powder and vanilla sugar (see note 1) and then sift into the wet ingredients, mixing until just combined (being careful not to over mix).
- Bake for around 30-35 minutes in the lower part of the oven. The cake is ready when an inserted skewer comes out just about clean.
- Let the cake sit in the tin for around 20 minutes and then remove it and allow it to cool completely on a wire rack.
- Melt the chocolate and drizzle over the cake (I let mine run down the tracks created by the bundt tin).
- Sprinkle with Maltesers, nuts or whatever else you fancy. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- If you don't have access to vanilla sugar, just substitute with vanilla essence or extract. Add it at the same time as you beat together the eggs and sugar.
- You can use spelt or regular flour for this recipe (just use the same amount).
