📝 About This Recipe
Kärleksmums, which translates literally to 'Love Yums,' is a beloved Swedish classic found in every cozy bakery and home kitchen across Scandinavia. This nostalgic treat features a light, airy chocolate sponge base topped with a decadent, glossy coffee-infused chocolate glaze and a generous dusting of snowy shredded coconut. It is the quintessential 'fika' cake—perfectly balancing the richness of cocoa with the bold kick of espresso for a truly irresistible bite.
🥗 Ingredients
For the Chocolate Sponge
- 225 grams Unsalted Butter (melted and slightly cooled)
- 5 Large Eggs (at room temperature)
- 400 grams Granulated Sugar
- 300 grams All-Purpose Flour (sifted)
- 4 tablespoons Unsweetened Cocoa Powder (Dutch-processed preferred)
- 3 teaspoons Baking Powder
- 2 teaspoons Vanilla Sugar (or 1 tsp vanilla extract)
- 200 ml Whole Milk (at room temperature)
- 1/2 teaspoon Salt (fine sea salt)
For the Mocha Glaze
- 75 grams Unsalted Butter (melted)
- 100 ml Strong Brewed Coffee (hot espresso or very strong drip)
- 2 tablespoons Unsweetened Cocoa Powder (sifted)
- 300 grams Powdered Sugar (sifted to avoid lumps)
- 1 teaspoon Vanilla Sugar
For the Topping
- 50-75 grams Desiccated Coconut (unsweetened shredded coconut)
👨🍳 Instructions
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1
Preheat your oven to 175°C (350°F). Grease a deep rectangular baking pan (roughly 30x40 cm) with butter and line it with parchment paper for easy removal.
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2
Melt the 225g of butter in a small saucepan over low heat. Once melted, set it aside to cool slightly while you prepare the other ingredients.
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3
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer for about 5 minutes. The mixture should become very pale, thick, and triple in volume.
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4
In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, vanilla sugar, and salt to ensure there are no large lumps.
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5
Gently fold the dry ingredients into the egg mixture alternately with the milk and the melted butter. Use a spatula and a light hand to keep as much air in the batter as possible.
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6
Pour the batter into the prepared baking pan and spread it out evenly into the corners using an offset spatula.
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7
Bake in the center of the oven for 25-30 minutes. Test with a toothpick; it should come out clean or with just a few moist crumbs.
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8
Remove the cake from the oven and let it cool in the pan for about 10-15 minutes. It should still be slightly warm when you apply the glaze.
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9
Prepare the glaze: Melt the 75g of butter and whisk in the hot coffee, sifted powdered sugar, cocoa powder, and vanilla sugar until completely smooth and glossy.
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10
While the cake is still warm, poke small holes across the surface with a toothpick to help the glaze soak in slightly, then pour the glaze over the cake, spreading it evenly.
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11
Immediately sprinkle the desiccated coconut generously over the wet glaze so it sticks.
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12
Allow the cake to cool completely at room temperature, then refrigerate for at least 30 minutes to let the glaze set before slicing into squares.
💡 Chef's Tips
For the fluffiest sponge, ensure your eggs are at room temperature before beating; this helps them hold more air. Do not overmix the batter once the flour is added; fold gently until just combined to avoid a tough, rubbery texture. If you prefer a thicker glaze, add a little more powdered sugar; if it's too thick to pour, add a teaspoon more of hot coffee. Always apply the coconut immediately after glazing, as the glaze sets quickly and the coconut won't stick once it's dry. These squares actually taste even better the next day after the coffee flavors have had time to develop in the sponge.
🍽️ Serving Suggestions
Serve at room temperature with a tall glass of cold milk for the most traditional experience. Pair with a strong cup of Swedish dark roast coffee during your afternoon 'fika' break. Add a dollop of lightly whipped unsweetened cream on the side for an extra indulgent dessert. For a festive touch, swap half the coconut for colorful sprinkles if serving at a children's birthday party. Arrange the squares on a vintage wooden platter to lean into the rustic Scandinavian aesthetic.