Kärleksmums – Swedish Love Cake With Mocha Glaze
Servings: 24 people
Calories: 294kcal
Kärleksmums is a delicious Swedish chocolate cake with a mocha glaze (chocolate glaze with a hint of coffee). It’s made using a generous amount of cocoa powder, giving it a rich, brownie-like flavor while maintaining a light, fluffy cake texture. It’s baked in a rectangular cake pan or baking tin, and served in squares, perfect for sharing with loved ones on Valentine’s Day, or any day for that matter!
Print Recipe
Equipment
- Electric whisk
- Large bowl
- Small saucepan
- Whisk
- Cake pan with sides 10×15 inch (approximately 25×38 cm)
- Parchment paper
- A spatula or knife – for spreading the icing
Ingredients
- 14 tbsp Butter 200g /1 3/4 sticks
- ¾ Cup Milk 200ml
- 4 Eggs
- 1 ¾ Cups Sugar 320g/ 400ml
- 1 ⅔ Cups All purpose flour 240g/400ml
- 2 ½ teaspoons Baking powder
- 1 teaspoon Vanilla extract or vanilla sugar
- 1 ¼ Cup Cocoa powder 90g/150ml
- 1 pinch Salt
Chocolate Mocha Glaze Ingredients
- 1 stick Butter 100g
- ⅓ Cup Strong coffee, cooled 100ml
- 4 teaspoons Cocoa powder
- 1 teaspoon Vanilla extract or vanilla sugar
- 4 Cups Powdered sugar/confectioners’ sugar/ icing sugar 250g/ 5 dl/500ml
To Garnish
- ½ Cup Shredded. coconut 30g -for traditional kärleksmums
- 1 teaspoon Sea salt flakes lightly crushed
Instructions
- Preheat the oven to 350°F / 175°C.
- Grease and line your cake pan with parchment paper.
- Melt the butter in a small pot on low heat. Add the milk, and let it cool.
- In a large mixing bowl, whisk the eggs and sugar really well with an electric mixer until fluffy. This takes about 5 minutes on maximum speed.
- In a separate bowl, combine the flour, cocoa powder, baking powder, and salt.
- Add the melted butter and milk, vanilla extract, and the egg mixture to the dry ingredients. Mix everything into a smooth batter using a wooden spoon or a spatula. Be careful not to overmix!
- Pour the batter into the lined cake pan. Bake in the middle of the oven for about 25-30 minutes. Remove from the oven and allow to cool. If you wish, ou can use a toothpick to check that the cake is completely cooked through – insert the toothpick into the center of the cake, and it should be clean when removed. If there are traces of cake batter on the toothpick, pop the cake back into the oven for another 5-10 minutes.
- While the cake is cooling, prepare the icing. Melt the butter gently in a saucepan over a low heat. Remove from the heat, sift in the cocoa powder and powdered sugar, and add the strong coffee. Stir until smooth. If the icing is too thick, add a tiny splash more coffee or water. If it’s too thin, add a little more powdered sugar.
- Once the cake is completely cool, spread the chocolate icing evenly over the top.
- Allow the chocolate icing set for about 15-20 minutes and sprinkle generously with shredded coconut or flaky sea salt. Divide the cake into evenly sized squares; you should get about 20 – 24 squares, but you can easily make larger or smaller squares.
Notes
These little love cakes are perfect for celebrating Valentine’s Day, as the literal translation is ‘love yums’ or ‘love treats’. But we make these all year round as they are rich and chocolatey and really satisfy a sweet tooth!
Serve with hot coffee, tea, or hot chocolate and a warm hug! Store any leftovers in an airtight container in the refrigerator for up to 7 days
The name Kärleksmums is pronounced ‘share-lecks-mums’.
Nutrition
Serving: 150g | Calories: 294kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 149mg | Potassium: 114mg | Fiber: 2g | Sugar: 35g | Vitamin A: 374IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 1mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
