A classic treat! These Swedish Chocolate Coffee Squares are a combination of moist chocolate cake, chocolate-coffee icing and dried coconut toppings – in every bite!
We have various names for this treat in Sweden, but the most common is ‘Kärleksmums’; which literally translates to ‘Love Yums’. (I know, quite cheeky 🙂 ) Other name translations are coffee cake, mocha squares and chocolate squares – for this recipe I am calling it ‘Swedish Chocolate Coffee Squares’. I decided to put coffee in there because the icing has got a good amount of coffee in it and it balances out the sweetness of the cake. The taste of coffee is unmistakable in every bite. 🙂
The base is definitely a simple chocolate cake — no, more like an error-proof chocolate cake. 🙂 It’s a very forgiving recipe. I have used this recipe in making round chocolate cake as well, and I never had any problems with it. The result is always a moist, soft chocolate cake.
The icing is also very basic. What makes it different is the coffee added to it. The last touch is the dried coconut flakes on top. These flakes provide the crunch in the squares, and a mild reprieve from the overall chocolate flavor.
Traditionally, Swedes love having these for their ‘fika’ (or snack). In our home, we enjoy having these for breakfast, snack or dessert. I personally think it goes really well with anything – coffee, tea, wine, yogurt drink, warm milk, soda or even with prosecco! Yep, mix Swedish with Italian – works really well for ‘Kärleksmums’! 🙂
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MY AMAZON PICKS:
- 150 grams butter, melted and cooled
- 3 eggs
- 1 cup sugar
- 2 tsp vanilla sugar
- 1/3 cup cocoa powder
- 1 & 3/4 cup flour
- 2 tsp baking powder
- 150 ml milk
- 75 grams butter
- 1 shot espresso (about 1/4 cup)
- 1/3 cup cocoa powder
- 2 tsp vanilla sugar
- 1/2 cup powdered sugar
- 1/2 cup dried coconut flakes
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Preheat oven to 180 degrees C (350 degrees F).
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Combine eggs and sugar in a bowl. Mix until slightly golden in color.
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Add vanilla sugar, flour, cocoa powder, baking powder, milk and melted butter, alternating between liquid and solid, while mixing with a hand mixer (or stand mixer).
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Line a 9 x 13 rectangular cake pan with a baking sheet. Pour cake mixture on the lined cake pan.
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Place in the lower part of the oven, for 35 to 40 minutes.
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Take the cake out of the oven and set aside to cool.
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In a bowl, combine butter, espresso, cocoa powder, vanilla sugar and powdered sugar. Mix.
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Using a spatula, spread the icing evenly on top of the cooled cake.
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Sprinkle the dried coconut on top of the icing.
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Refrigerate for at least 30 minutes to chill the icing.
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Cut cake into squares. Serve.
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