Swedish Love Cake
Swedish Love Cake is a soft, spongy chocolate cake topped with a rich mocha glaze and shredded coconut. Perfect for Fika time!
Ingredients
For the Cake:
- 4 large eggs, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup unbleached all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 4 ounces unsalted butter, melted and cooled
- ½ cup oat or dairy milk
For the Mocha Glaze:
- 2 ounces unsalted butter
- 1 ½ cups confectioner's sugar
- 3 tablespoons unsweetened cocoa powder
- ¼ cup espresso or strong coffee
- 1 tablespoon vanilla extract
- Pinch sea salt
To Finish the Cake:
- Unsweetened, finely shredded desiccated coconut
Instructions
For the Cake:
- Preheat oven to 350°.
- Prepare a 9 x 9-inch square baking pan by spraying with oil and lining with parchment paper. Allow the parchment to hang over 2 of the sides to act as "handles" for lifting out the cake later.
- In a stand mixer bowl, whisk together the eggs, sugar, and vanilla extract until pale yellow and fluffy.
- In a separate bowl, combine the flour, cocoa powder, baking powder, and sea salt. Sift these dry ingredients over the egg mixture.
- Whisk together all of the ingredients on low speed until combined. Gradually mix in the milk, followed by the melted and cooled butter.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes until the cake springs back when touched and a tester comes out clean. Do not overbake.
- Let the cake cool for 30 minutes in the pan on a cooling rack. Gently lift the cake out of the pan using the parchment as handles.
- Prick the cake all over with a fork or tip of a knife.
- Pour the glaze over the top of the cake, allowing it to soak into the holes.
- Sprinkle the top of the cake with coconut and cool completely.
- Cut the cake into 16 squares with a serrated knife. Serve immediately or store in an airtight container.
For the Glaze:
- Melt the butter in a medium saucepan.
- Add the remaining ingredients and whisk until smooth.
- Keep warm until ready to pour over the cake.
Servings: 16