Kärleksmums (Swedish Love Cake)
A recipe for Kärleksmums (Swedish Love Cake)! This chocolate sheet cake is covered with a decadent chocolate coffee frosting and a sprinkling of shredded coconut.
Servings 1 (9x13 inch) cake
Ingredients
Chocolate Cake:
- 3 large eggs
- 1 1/4 cup (250 grams) granulated sugar
- 10 tablespoons (142 grams) unsalted butter melted and slightly cooled
- 2/3 cup (160 milliliters) whole milk
- 2 cups (250 grams) all-purpose flour
- 6 tablespoons (42 grams) unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons vanilla sugar or 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Topping:
- 6 tablespoons (85 grams) unsalted butter melted and slightly cooled
- 1/4 cup (60 milliliters) freshly brewed espresso or strong coffee
- 3 tablespoons (21 grams) unsweetened cocoa powder
- 2 teaspoons vanilla sugar or 1 teaspoon vanilla extract
- 2 cups (240 grams) powdered sugar sifted
- dried unsweetened shredded coconut for topping
Instructions
To make the chocolate cake:
- Preheat the (conventional) oven to 350˚F (180˚C) with the oven rack placed in the center.
- Line a 9 x 13 inch (23 x 33 centimeter) pan with at least 2 inch (5 centimeter) tall sides with a sheet of parchment or grease with butter and a dusting of flour.
- In a large bowl, beat together the eggs and sugar until pale and thickened, about 5 minutes.
- Whisk in the melted butter and milk.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, vanilla sugar, and salt.
- Sift the flour mixture into the egg mixture and fold until just combined with no streaks of flour remaining.
- Pour the batter into the prepared pan, spreading lightly to create an even layer reaching all the way to the corners.
- Bake in the preheated oven until the center springs back when lightly pressed and a toothpick inserted in the center comes out clean, about 25-30 minutes.
- Allow the cake to cool for about 30 minutes in the pan before covering with the frosting.
To make the topping:
- In a medium bowl, whisk together the melted butter and coffee.
- Whisk in the cocoa powder, vanilla sugar, and powdered sugar. It may seem thin at first, but the consistency should thicken slightly as you continue to whisk and the powdered sugar is fully absorbed. If too thick to easily spread, add a little more coffee. If too thin even after whisking for a couple of minutes, add a little more powdered sugar.
- Spread the frosting over the cooled cake, then sprinkle evenly with coconut.
- Allow the frosting to set before cutting the cake into individual squares and serving at room temperature.