Love Cake

This Swedish chocolate sponge cake has an easy chocolate frosting and sprinkles of coconut in this Kärleksmums - Love Cake that easily serves 16 so you can make this for a small crowd.

The frosting is soft and needs no electric mixer and comes together within 2 minutes flat making it incredibly simple and even one to put in your back pocket for other cakes.

Ingredients and substitutions for Love Cake

• Butter: Unsalted butter is used here though salted could easily be substituted in place.
• Milk: Whole milk was used here, but you could replace with skim or even a creamy non dairy milk that helps add moisture and lightness to our cake.
• Sugar: As a result of using confectioner’s or icing sugar, the superfine granules dissolve into our cake and add sweetness without adding additional flavors.
• Eggs: Room temperature eggs, add structure to our cake, the egg helps to bind everything together so are essential.
• Plain flour: Plain flour or all purpose is best because it helps give the cake it’s light texture and nice crumb. You also don’t want to overwork the batter so you don’t end up with a firm cake texture.
• Cocoa Powder: The star ingredient here so you’ll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well as an addition.
• Salt: Without salt the chocolate flavors will be dull so it is essential to adding dimension to the cake. Sea salt is best, but rock salt also works well.
• Vanilla extract: Pure vanilla extract is the flavor powerhouse adding depth of flavor to the cake.
• Coffee: The coffee mixed with out cocoa powder deepens the flavor in our chocolate frosting...you'll want to make sure this is hot. Instant or freshly brewed will work best.
• Desiccated coconut: Desiccated coconut is finer and adds a nice texture to our the top of our cake, though you could substitute with shredded coconut, if you prefer.

See recipe card for quantities.

How to make Love Cake:

Step 1: Heat: The butter and milk into a saucepan on low heat, stirring until melted. Set aside.

Step 2: Whip: The eggs and sugar until doubled in volume and fluffy.

Step 3: Stir: The flour, baking powder and cocoa powder in a bowl.

Step 4: Sieve: The dry ingredients into the fluffy eggs and add the salt.

Step 5: Pour: In the melted butter, milk and vanilla extract and fold together until smooth.

Step 6: Cake tin and bake: Spoon into your cake tin, smooth out and bake until a skewer comes out clean.

Step 7: Cool completely: Remove and allow to cool.

Step 8: Chocolate glaze: Stir the coffee and cocoa powder until smooth.

Step 9: Stir: The melted butter, vanilla extract and sugar in a bowl and whisk in the cocoa coffee mixture.

Step 10: Frost your cake: Smear the frosting all over the top of the cake and finish with the coconut.

Step 11: Slice and serve: Dig in!

More chocolate cakes you'll love

German Chocolate Cake

Buttermilk Chocolate Cake

Swedish Fudge Cake

Love Cake

Sylvie Taylor

This Swedish Love Cake recipe is a light chocolate sponge cake topped with an easy chocolate frosting and a sprinkle of desiccated coconut for an easy cake that will serve a small crowd.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine Swedish

Servings 16

Calories 340 kcal

Ingredients

  

1x2x3x

Chocolate Cake

• 200 grams / 7 ounces butter
• 200 milliliters / 1 cup - 2 tablespoons milk
• 165 grams / 3 large eggs room temperature
• 189 grams / 1 ½ cups + 2 tablespoons confectioner’s/icing sugar sifted
• 211 grams / 1 ¼ cups + 1 tablespoon plain flour
• 10 grams / 2 ½ teaspoons baking powder
• 76 grams / ⅔ cup + 1 teaspoon cocoa powder sifted
• ¼ teaspoon sea salt
• 2 teaspoons vanilla extract

Chocolate Glaze

• 100 grams / 3.5 ounces butter melted
• 50 milliliters / ¼ cup - 1 tablespoon coffee
• 28 grams / ¼ cup cocoa powder sifted
• 2 teaspoons vanilla extract
• 237 grams / 2 cups + 1 tablespoon confectioner’s/icing sugar sifted
• 38 grams / ⅓ cup + 1 tablespoon desiccated coconut

Instructions

 

Chocolate cake

• Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
• Toss the butter and add the milk into a saucepan on low heat, stirring until melted. Set aside.
• Add the eggs and sugar into a bowl and beat until doubled in volume and fluffy, approximately 5 minutes.
• Place the flour, baking powder and cocoa powder into a bowl and stir.
• Sieve into the fluffy eggs, adding the salt.
• Pour in the melted butter, milk and vanilla extract and fold together to form a smooth batter.
• Pour into your cake tin and bake until a skewer comes out clean, approximately 25 minutes.
• Remove and allow to cool completely.

Chocolate glaze

• For the chocolate glaze, place the coffee and cocoa powder into a small bowl and stir together until smooth.
• Pour the melted butter, vanilla extract and sugar into a bowl and and spoon in the cocoa coffee mixture, whisking until smooth.
• Spoon on top of the cake and spread out evenly with an offset spatula.
• Sprinkle over the coconut.
• Allow to set completely.
• Slice and serve.
• Dig in!

Video

Notes

• Cocoa Powder: The star ingredient here so you’ll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well as an addition.
• Coffee: The coffee mixed with out cocoa powder deepens the flavor in our chocolate frosting...you'll want to make sure this is hot. Instant or freshly brewed will work best.
• Square tin: A 18×18 cm or 7×7 inch square baking tin works well here, though a rectangle tin would also work well.
• Best served: This is one of those cakes best served a day or two after baking.

Adapted from arla.se

Nutrition

Calories: 340kcal

Keyword cake, chocolate, coconut

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