Saturday, 23 January 2016

Chocolate Cake with Chocolate Icing and Coconut

This cake is very common on the Swedish "fika" table when we drink coffee or tea while we sometimes eat pastries or just a little biscuit. This cake is usually baked in a large oven pan with high edges (about 3-5 centimeters) and that is mentioned in the recipe below, but this time I tried using an ordinary baking pan with removable rim (diameter approximately 24 cm), which works equally great.

I admit that I am not a fan of coconut (not the texture nor the taste), however, this cake is the only cake with coconut that actually works fine with me :)

Chocolate Cake with Chocolate Icing and Coconut
150 grams of butter or margarine
2 eggs
3 deciliter sugar
2 teaspoons vanilla sugar
1 tablespoon cocoa
4 1/2 deciliter flour (wheat)
2 teaspoons baking powder
1 1/2 deciliter milk

75 grams of butter or margarine
1-2 tablespoons cold coffee
1 tablespoon cocoa
2 teaspoons vanilla sugar
3 1/2 dl icing sugar

Coconut flakes

How to...
1. Put the oven for 175 degrees Celsius.
2. Melt the butter and let it cool down. 
3. Whisk the eggs and the sugar until it becomes a white and fluffy texure.
4. Mix the flour, vanilla sugar, baking powder and cocoa and add this mixture alternately with the melted butter into the egg mixture. 
5. Pour the batter into a greased oven pan (about 30*40 centimeters) covered in bread crumbles.
6. Bake in the lower part of the oven for about 15 minutes.
7. Let the cake cool.
8. Melt the butter for the icing into a sauce pan and then add the rest av the ingredients into the sauce pan while stirring.
9. Spread the icing on top of the cake and spread the coconut flakes over. Work fast because it will harden quite fast. 
10. Cut the cake in squares.

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