Kärleksmums (Swedish Coffee Cake)

Kärleksmums (Swedish Coffee Cake) recipe for #FoodieExtravaganza: Coffee Cake! This light chocolate cake is topped with a decadent chocolate coffee frosting and sprinkling of shredded coconut.

#FoodieExtravaganza

Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you and Caroline of Caroline’s Cooking chose to celebrate Coffee Cake for today’s event! Other foods celebrated this month include Grilled Cheese, Soft Pretzel, Chocolate Mousse, Garlic, Cheese Fondue, Caramel, and more

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! 

Kärleksmums (Swedish Coffee Cake)

Coffee cakes are a popular coffee/tea time snack around the world. Many do not actually contain any coffee- simply are meant to be served alongside it, but mine does! Kärleksmums (Love Cake, Snoddas, Mocha Squares, Mockarutor, Fiffirutor) is a Swedish chocolate cake topped with a chocolate coffee frosting and shredded coconut. It is perfect for Fika (a Swedish coffee break). Be sure to save a couple of tablespoons of your morning coffee/espresso to mix into the frosting.

Kärleksmums is a cake of many names, but it literally translates to “Love Yummy” in Swedish. The moist cake reminded me of a lightened version of a brownie. Bump up the cocoa powder by a tablespoon or two if you want a deeper chocolate flavor. For me, the chocolate coffee frosting was the real star. After spreading it over the cake, the bowl/whisk/spoon didn’t have a drop left. The coconut topping adds a nice contrast to balance out the chocolate.

I cut the Kärleksmums simply into squares, but have also seen them cut into hearts to celebrate Alla hjärtans dag (Valentine’s Day). Happen to have extra cake? Store in an airtight container and refrigerate for a couple of days or wrap well and freeze for up to a month. 

Vanilla sugar can be found in the European section of many larger supermarkets, but it is easy to make at home for a fraction of the cost. Scrape out the seeds of one vanilla bean and mix well with 2 cups granulated sugar. Store in an airtight container with the scraped out vanilla beans. If you don’t have vanilla sugar available, replace with about a teaspoon vanilla extract for each the cake and frosting.

Now, on to the goodness being shared this month:

• Almond Raspberry Cake by Food Lust People Love
• Coffee Cake Cookies by Sew You Think You Can Cook
• A Coffee Cake in a Jiffy by Our Good Life
• Coffee Cake Muffins by I’m Hungry
• German Beer Coffee Cake by Wholistic Woman
• Gluten-Free Hazelnut Pear Cake by Caroline’s Cooking
• Kärleksmums (Swedish Coffee Cake) by Tara’s Multicultural Table
• Orange Coffee Cake with Pecan Streusel by A Day in the Life on the Farm
• Polish Placek by Cooking With Carlee
• Strawberry Coffee Cake Muffins by Making Miracles

Kärleksmums (Swedish Coffee Cake) Recipe

Adapted from Nami-Nami

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Kärleksmums (Swedish Coffee Cake)

Kärleksmums (Swedish Coffee Cake) recipe for #FoodieExtravaganza: Coffee Cake! This light chocolate cake is topped with a decadent chocolate coffee frosting and sprinkling of shredded coconut. 

Course Dessert

Cuisine Swedish

Keyword cake, chocolate, coffee, coffee cake, Sweden, Swedish

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 1 (9x13 inch) cake

Ingredients

Cake:

• 3 large eggs
• 1 1/4 cup granulated sugar
• 10 tablespoons unsalted butter melted and cooled
• 2/3 cup whole milk
• 2 cups all-purpose flour
• 4 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 2 teaspoons vanilla sugar or 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Topping:

• 6 tablespoons unsalted butter melted and slightly cooled
• 2 tablespoons strong coffee room temperature
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons vanilla sugar or 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1/2 cup dried, finely shredded unsweetened coconut

Instructions

• Preheat oven to 375˚F. Grease a 9x13 inch pan with at least 2 inch tall sides with butter and flour or line with parchment with enough overhand for easy removal.
• In a large bowl, beat together the eggs and sugar until thoroughly combined and lightened. Whisk in the melted butter and milk.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, vanilla sugar, and salt. Fold into the egg mixture until just combined and no streaks of flour remain. Pour into prepared pan, spreading lightly to create an even layer.
• Bake in preheated oven until the center springs back when lightly pressed and a toothpick inserted in the center comes out clean, about 25 minutes. Allow to cool in pan.

To make the topping:

• In a medium bowl, whisk together the butter, coffee, cocoa powder, vanilla sugar, and powdered sugar until the consistency of a spreadable frosting. If too thick, add a little more coffee. If too thin, add a little more powdered sugar.
• Spread the frosting over the cooled cake, then sprinkle evenly with coconut. Cut into squares and serve.