Yesterday I got inspired to bake a cake for dessert. I haven’t made this kind of cake in ages but I remember it fondly from my childhood. It’s got many names in Swedish but the most common one is Kärleksmums (Kärlek=Love, Mums=Yummy or something tasty).
It’s a chocolate sheet cake with a coffee flavoured chocolate glaze on top.
I had to deviate from the original though and added some chopped pecans and melted chocolate before pouring the glaze on.
Then top it all with shredded coconut. I think it would have looked nicer if I waited a little while to add the coconut. It sunk into the glaze and you can’t really see it. But you can still taste it.
You also get a nicer cut cake if you wait to cut it until the glaze is cooled down completely. But none of us wanted to wait.
I used a slightly smaller pan than the recipe called for so I had to bake it a little longer (2-3 more minutes) and I only got 24 pieces.
Recipe (from here)
(Need to convert to imperial units? I use this one.)
- 225 g butter
- 2 dl milk
- 5 eggs
- 4½ dl granulated sugar
- 1½ tbsp vanilla sugar (substitute vanilla extract works fine, 1 tbsp is enough in that case)
- 1¼ dl unsweetened cocoa powder
- 3 tsp baking powder
- 6 dl all-purpose flour
- 75 g butter
- ¾ dl strong coffee
- ½ dl unsweetened cocoa powder
- 1½ msk vanilla sugar (substitute vanilla extract works fine, 1 tbsp is enough in that case)
- 5 dl icing sugar
- 1 dl shredded coconut
Heat the oven to 175°C.
Grease and flour a baking pan, about 30 x 40 cm or cover it with a parchment paper.
Melt the butter, add the milk and let it cool. Whip the eggs and the sugar until itäs light and fluffy, about 6 minutes with electric beaters or a stand mixer.
Sift vanilla sugar, cocoa powder, baking powder and flour into the egg mixture. Add the butter and milk and mix it all until there are no more lumps.
Pour the batter into the baking pan and bake in the centre of the oven for about 20 minutes, until a cake tester comes out clean.
For the glaze: Melt the butter in a sauce pan, add coffee, cocoa powder, vanilla sugar, and icing sugar to the butter and mix it well.
Remove the cake from the oven. Let it cool for about 5 minutes. Pour the glaze on top of the warm cake and sprinkle it with shredded coconut.
Cut into squares, makes about 30.