Kärleksmums (Swedish Chocolate Cake)
Ingredients
Cake:
- 100g (¼ cup + 3 tbsp) butter (melted)
- 3 eggs (weighing 190g in total)
- 150g (¾ cup) sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- 1 tbsp coffee powder
- 120g (1 cup) spelt flour (see note 1)
- 40g (¼ cup + 2 tbsp) cocoa
- 1½ tsp baking powder
Icing:
- 75g (¼ cup + 1 tbsp) butter (melted)
- 1 tbsp coffee powder
- 1 tbsp milk
- 2½ tbsp cocoa
- 180g (1¼ cups) icing / powdered / confectioners' sugar
Instructions
Cake:
- Preheat the oven to 175℃ (350℉).
- Grease a rectangle dish or pan with butter. Mine is 27cm x 21cm (10½ inches x 8¼ inches), but you can use any kind of pan (although baking times may need to be adjusted).
- Heat the butter until just melted. If warm, set to one side for a minute or two.
- In a large bowl or stand mixer, whisk the eggs and sugar together until light and fluffy, and the colour has paled.
- Add the butter and vanilla and whisk in.
- In a small bowl, combine the coffee powder and milk. Give it a little stir just until the coffee has dissolved.
- Add the other ingredients and whisk in.
- In a separate bowl, combine the flour, cocoa and baking powder.
- Add to the wet ingredients and continue to whisk on a low setting, just until pretty much all of the dry ingredients have been incorporated.
- Pour the batter into the prepared pan.
- Bake in the middle of the oven for around 20-25 minutes. The cake is ready when an inserted skewer or toothpick comes out clean.
- Remove from the oven and allow to cool a little while you prepare the icing.
Icing:
- Melt the butter in a small pan.
- When melted, mix the milk and coffee powder together and add in. Stir to combine and remove from the heat.
- Sift the cocoa powder and icing sugar together, then add to the melted butter/coffee mixture.
- Quickly beat until you have a glossy, thick icing (frosting).
Assembly:
- Poke small holes all over the cake using either the back of a small spoon or straw.
- Pour the icing over the top and smooth out until it is fairly even.
- Sprinkle with shredded coconut.
- Allow the cake to cool completely before slicing up into as many pieces as you like. I cut six very large squares, but normally the cake is cut up into small squares, so you could easily get 12 or even 16. 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.
- You can use all-purpose or even bread flour in place of the spelt. Just use the same measurements as specified.
