Swedish Love Cake (Kärleksmums)
his Swedish Love Cake (Kärleksmums) is a tender chocolate sheet cake with mocha glaze and coconut - a classic Scandinavian fika treat that is easy to make!
Servings: 20 slices
Calories: 272kcal
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder Preferably Dutch process
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 1 cup unsalted butter melted
- 1 ¼ cups granulated sugar
- 3 large eggs
- ½ cup whole milk
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Mocha Glaze:
- 4 tablespoon unsalted butter
- 2-3 tablespoons brewed coffee use milk or water for a milder flavor
- 1 ¾ cups powdered sugar sifted
- 2 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of fine salt
For the Topping:
- ½ cup shredded coconut more to taste
- Sea salt flakes optional
Instructions
- Preheat the oven to 350 degrees F and move the rack to the center position. Grease a 9 x 13 inch baking pan and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk together melted butter and sugar. Add eggs, one at a time, mixing well after each addition. Add sour cream, milk and vanilla extract and whisk until thoroughly combined.
- Sift the dry ingredients over the wet ingredients and gently fold in using a rubber spatula until just combined.
- Scrape the batter into the prepared pan, spreading it evenly. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Once the cake has cooled, make the glaze: Melt butter in a small saucepan over low heat. Once the butter has melted, remove from the heat and whisk in 2 tablespoons coffee, sifted powdered sugar, cocoa powder, vanilla and pinch of salt, mixing until smooth. Add a little more coffee, a teaspoon at at time, if the glaze seems too thick.
- Pour the warm glaze over the cooled cake, spreading it evenly. Immediately sprinkle with shredded coconut and a bit of sea salt flakes (if desired) while the glaze is still wet. Let the glaze set for about 30 minutes before cutting into squares.
Notes
To Store: Swedish Love Cake will keep well at room temperature, tightly covered, for 2-3 days. Freeze for longer storage.
To Freeze: Once the cake is completely cool and has been glazed and sprinkled with coconut, wait until the glaze is completely set (at least an hour). Cut the cake into squares and place on a plate or tray. Freeze, uncovered, for about an hour. Transfer the frozen slices to an freezer safe container or bag and seal. Take out slices as needed and thaw at room temperature for about 60 minutes. Frozen slices of cake will keep for about 2 months.
Nutrition
Calories: 272kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 122mg | Potassium: 79mg | Fiber: 1g | Sugar: 24g | Vitamin A: 435IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg
