Description
Kärleksmums is a classic Swedish cake featuring a soft chocolate base topped with rich mocha icing and a sprinkle of shredded coconut. Perfect for coffee breaks (fika), it’s a delightful combination of sweetness, chocolate, and coffee flavors in every bite!
Ingredients
For the Cake:
- 1 cup (225 g) unsalted butter, melted
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (240 ml) milk
- 2 tablespoons cocoa powder
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1 pinch of salt
For the Mocha Icing:
- ¾ cup (175 g) unsalted butter, softened
- 2 cups (250 g) powdered sugar, sifted
- 2 tablespoons cocoa powder
- 2 tablespoons strong brewed coffee (cooled)
- 1 teaspoon vanilla extract
Topping:
- ¾ cup (60 g) shredded coconut
Instructions
-
Preheat & Prepare:
Preheat your oven to 350°F (175°C). Grease and line a rectangular baking pan (about 9×13 inches or 23×33 cm) with parchment paper. -
Make the Cake Batter:
In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and milk. -
Combine Dry Ingredients:
In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until you have a smooth batter. -
Bake:
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan. -
Prepare the Mocha Icing:
In a medium bowl, beat the softened butter until creamy. Add the powdered sugar, cocoa powder, brewed coffee, and vanilla extract. Beat until smooth and fluffy. -
Frost & Top:
Spread the mocha icing evenly over the cooled cake. Sprinkle the shredded coconut generously over the top. -
Serve & Enjoy:
Cut the cake into squares and serve. This treat pairs perfectly with a cup of coffee or tea!
Notes
- For a richer chocolate flavor, use high-quality cocoa powder.
- Substitute brewed coffee with milk if you prefer a non-coffee version.
- Toast the coconut flakes for extra texture and a nutty flavor.
- The cake stores well in an airtight container for up to 4 days or can be frozen for up to 2 months.
- Let the cake cool completely before frosting to prevent the icing from melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cakes
Nutrition
- Serving Size: 16 squares
- Calories: 350 kcal per serving