Nordstjernan

Swedish Love Cake (Kärleksmums) is one of those cozy, crowd pleasing treats you'll find everywhere in Sweden, from school bake sales to casual afternoon fika with friends. This tender and moist chocolate tray cake is topped with a glossy mocha icing and a snowy sprinkle of coconut, making each square sweet, simple and delicious. Kärleksmums loosely translates to "love treats" or "love yummies" and has been baked in Swedish kitchens for generations. This cake rose in popularity in the mid 20th century when cocoa and coffee became more affordable and readily available.
Kristi Bissell

You find more of Kristi’s inspiring recipes at her blog True North Kitchen: https://true-north-kitchen.com

Why you'll love this recipe
- The cake is soft, moist and chocolatey but also light in texture, making it perfect for an afternoon treat.
- You can mix it by hand and have it the oven in about 15 minutes.
- It's a real crowd pleaser and makes plenty to go around.

Ingredients
For the Cake:
1-3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder (preferably Dutch process)
2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup unsalted butter melted
1-1/4 cups granulated sugar
3 large eggs
1/2 cup whole milk
1/2 cup sour cream
1 teaspoon vanilla extract

For the Mocha Glaze:
4 tablespoon unsalted butter
2-3 tablespoons brewed coffee (for a milder flavor, use milk or water instead)
1-3/4 cups powdered sugar, sifted
2 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
pinch of fine salt

For the Topping:
1/2 cup shredded coconut, more to taste
sea salt flakes, optional

Notes
- Both natural cocoa powder and Dutch process will work in this recipe. I prefer the Dutch process for its dark color and rich flavor.
- Any kind of shredded coconut can be used here. I use a sweetened variety that's a bit softer in texture from my local grocery store.
- The recipe calls for regular table salt, and flaky sea salt (such as the Maldon brand) is optional for sprinkling over the cake along with the coconut. I encourage you to include the sprinkle of sea salt flakes at the end - it's so good!

Instructions
- Preheat the oven to 350°F and move the rack to the center position. Grease a 9x13 baking pan and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
- In a large bowl, whisk together melted butter and sugar. Add eggs, one at a time, mixing well after each addition. Add sour cream, milk and vanilla extract and whisk until thoroughly combined.
- Sift the dry ingredients over the wet ingredients and gently fold in using a rubber spatula until just combined.
- Scrape the batter into the prepared pan, spreading it evenly. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- When the cake has cooled, make the glaze: Melt butter in a small saucepan over low heat. When the butter has melted, remove from heat and whisk in 2 tablespoons coffee, sifted powdered sugar, cocoa powder, vanilla and pinch of salt, mixing until smooth. Add a little more coffee, a teaspoon at at time, if the glaze seems too thick.
- Pour the warm glaze over the cooled cake, spreading it evenly.
- Immediately sprinkle with shredded coconut and a bit of sea salt flakes (if desired) while the glaze is still wet. Let the glaze set for about 30 minutes before cutting into squares.

To store: Swedish Love Cake will keep well at room temperature, tightly covered, for 2-3 days. Freeze for longer storage. To Freeze: After the cake is completely cool and has been glazed and sprinkled with coconut, wait at least an hour until the glaze is completely set. Cut the cake into squares and place on a plate or tray. Freeze, uncovered, for about an hour. Transfer the frozen slices to an freezer safe container or bag and seal it. Take out slices as needed and thaw at room temperature for about 60 minutes. Frozen slices of cake will keep for about 2 months.

Kärleksmums - Swedish love cakes