Love Cake
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.
Servings 16
Calories 340kcal
Ingredients
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.
Nutrition
Calories: 340kcal