“Love Spell” Cake (Swedish Kärleksmums)
All posts, Cakes, Recipes

“Love Spell” Cake (Swedish Kärleksmums)

Serving Size:
17 slices
Time:
1 h
Difficulty:
2/5

For the cake:

  • 4 eggs
  • ¾ cup (1.8 dl) granulated sugar
  • ¾ cup (1.8 dl) brown sugar
  • 2 cups (4.3 dl) all-purpose flour
  • 1 cup (1.2 dl)cocoa powder
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 2 tsp vanilla sugar (or vanilla extract)
  • 1 pinch salt
  • ½ cup (1 dl) buttermilk (or ½ cup milk + 1 tsp apple cider vinegar)
  • ½ cup (1 dl) cold coffee
  • ¾ cup (1.8 dl) canola oil

Chocolate Glaze:

  • 150 g butter
  • ½ cup (1 dl) cold coffee
  • 4 cups (4.8 dl) powdered sugar
  • ½ cup (1.2 dl) cocoa powder
  • 1 tbsp vanilla sugar
  • 1 pinch salt

Topping:

  • Shredded coconut

Directions

  1. Prepare the Cake:
    Preheat the oven to 350°F (175°C), top and bottom heat.
    Line a 10×14 inch (25×35 cm) baking tray with parchment paper.
    In a large bowl, whisk the eggs, granulated sugar, and brown sugar with an electric mixer until the mixture is light and fluffy.
    In a separate bowl, mix the dry ingredients (flour, cocoa, baking soda, baking powder, vanilla sugar, and salt).
    Sift the dry ingredients into the egg mixture and gently fold them in with a whisk for a few seconds.
    Add the buttermilk, coffee, and oil, then continue mixing until you have a smooth, lump-free batter.
    Pour the batter into the prepared baking tray and bake in the middle of the oven for 25-30 minutes.
    Check for doneness with a toothpick—if it comes out clean, the cake is done.
    Remove from the oven and let it cool completely in the pan.
  2. Prepare the Glaze:
    In a saucepan, melt the butter over low heat. Do not let it bubble or boil.
    Remove from heat and stir in the cold coffee.
    In a separate bowl, mix the powdered sugar, cocoa, vanilla sugar, and salt.
    Sift the dry ingredients into the butter mixture and stir until smooth and glossy.
  3. Assemble the Cake:
    Poke the cooled cake using a chopstick. Pour the glaze over the cooled cake and spread it out evenly. Sprinkle with shredded coconut. Place in the fridge until the glaze has set.
  4. Serve & Store:
    Cut into squares and store in an airtight container.
    Keep at room temperature or freeze for later!