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One of those cakes that never fails to lift your spirits. Chocolatey, simple to make, and topped with an intensely rich chocolate and coffee glaze finished with desiccated coconut (although in Sweden it is often traditionally topped with icing instead). The flavour is reminiscent of a classic chocolate cake. There are many variations of K\u00e4rleksmums throughout Sweden, often especially popular in autumn, though surely no special occasion is needed to bake a good chocolate cake ;).<\/em><\/p>\n<\/blockquote>\n

Ingredients for the K\u00e4rleksmums:<\/span><\/p>\n

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• 140 g butter<\/li>\n
• 2 cups plain flour<\/li>\n
• 4 tbsp cocoa powder<\/li>\n
• 1\u00bd tsp baking powder<\/li>\n
• a generous pinch of salt<\/li>\n
• 2 large eggs<\/li>\n
• \u00be\u20131 cup caster sugar<\/li>\n
• 180 ml milk<\/li>\n
• 1 tsp vanilla extract<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Melt the butter in a small saucepan and leave to cool slightly. Place the eggs, sugar and vanilla extract into the bowl of a stand mixer. Beat until combined and slightly lighter in colour, but do not whip until stiff. Add the milk and melted butter and mix until combined. Sift the flour, baking powder, cocoa powder and salt directly into the bowl. Using a whisk, gently mix until just combined. Do not use an electric mixer and avoid overmixing.<\/p>\n

  Grease and line a 23 x 33 cm baking tin with baking parchment. Transfer the batter to the prepared tin and level the surface.<\/p>\n

  Bake at 175\u00b0C for approximately 14\u201317 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.<\/p>\n

  Ingredients for chocolate coffee glaze:<\/span><\/p>\n

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  • 120 ml double cream<\/li>\n
  • 3 tbsp strong brewed coffee<\/li>\n
  • 110 g dark chocolate, finely chopped<\/li>\n
  • 30 g butter<\/li>\n<\/ul>\n

    Place the cream and coffee in a small saucepan and heat until almost boiling. Remove immediately from the heat. Add the chopped chocolate and butter. Leave for 2 minutes, then stir until smooth and glossy.<\/p>\n

    To finish:<\/span><\/p>\n

    \n
    • 1 cup desiccated coconut<\/li>\n<\/ul>\n

      Pour the thickening chocolate glaze over the cooled cake and spread evenly. Sprinkle generously with the desiccated coconut and leave until the glaze has set. Cut into squares and serve.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

      Recipe source: Fika: The Art of the Swedish Coffee Break by Anna Brones and Johanna Kindvall.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      One of those cakes that never fails to lift your spirits. Chocolatey, simple to make, and topped with an intensely rich chocolate and coffee glaze finished with desiccated coconut (although in Sweden it is often traditionally topped with icing instead). <\/p>\n","protected":false},"author":1,"featured_media":6018,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[50,79,67],"tags":[96,107,144,375,104],"duration":[],"tag_group":[],"class_list":["post-6017","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate-cakes","category-from-all-over-the-world","category-valentines-day","tag-chocolate","tag-cocoa-powder","tag-coffee","tag-dessicated-coconut","tag-double-cream"],"acf":[],"yoast_head":"\n