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

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

Garnish
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.

Gingerbread House

For some years now I have made my own gingerbread house from scratch and it has become a little Chrismas-tradition for me. I just sit down and start drawing on some ideas and when I am satisfied with one idea I start to make the paper templates for it. In the following pictures you can see how my templates looked like and I have noted the real measurements for them on the papers too.
I made several styles this year but I kept coming back to the idea of a house with wrong proportions and oblique angles.
Here in Sweden you cna buy ready made gingerbread dough and I always buy. If you have the opportunity I recommend you to buy the dough because it is quite time consuming but if you want to you can always make it yourself. Just be aware that the dough needs to rest for a day in the refrigerator before you start making your house.

When all your house parts are baked and you have let them cool so they are hard, it is time to put them all together. For this I melted ordinary white sugar in a frying pan. Be careful with this sugar because it gets very hot very fast! When the sugar has melted you can put the frying pan on a trivet while you dip the house parts into the sugar and quickly put the parts together. The sugar solidifies quickly on the houseparts so work fast. The sugar will get cooled down in the frying pan while you work but don't worry, you can always put the frying pan back on the stove burner and the sugar will melt agian. When you are finished with your house you can boil water and gently stirr it into the cooled sugar, put it on the stove burner and the sugar will dissolve in the water after a while, remember to stirr well.

If you think it is a bit scary with this hot sugar you can just skip it and put all parts together with the icing instead. Here is the recipe for the icing I made:

Icing 

4 deciliter icing sugar

1 egg white

1 tablespoon juice from lemon

Mix the ingredients with a electric beater until it gets stiff.

Put the icing in a piping bag or do your own piping bag by using a plastic bag and after filling it with icing you cut a small hole in one corner.