Chocolate Sockerkaka (Sugar Cake)

I came across this Sweedish Sockerkaka recipe on The Culinary Jumble by accident, while searching how to make cold-brew coffee. This time I drizzled both white and dark chocolate – next time I’d like to try the following: after stiring in some alcohol, reserve the coffee for moistening the cake after it’s been baked and then drizzle with melted chocolate (in which case I’ll use 50ml of water or 150ml of milk in the ingredients). As for the coffee, I will certainly use a cold-brew following Miriam Nice‘s or Merlin Jobst‘s method.

Ingredients

150g butter (melted)
100ml milk
50ml brewed coffee (cold)
2 eggs
200g sugar
1.5 teaspoons baking powder
1 teaspoon vanilla sugar
40g cocoa
180g plain flour

Drizzle:
50g (1/4 cup) white chocolate (melted)
Maltesers, nuts or anything else you want to sprinkle (optional)

Preparation

Pre-heat the oven to 175°C and grease and flour (or use cocoa) a medium-sized bundt or cake tin.

Melt butter and stir in the milk and coffee.

In a separate bowl, beat the eggs and sugar until fluffy. Add the butter mixture and continue to whisk until well combined.

Combine the flour, cocoa, baking powder and vanilla sugar and then gradually add to the wet ingredients, being careful not to over mix.

Bake for around 35-45 minutes – the cake is ready when an inserted skewer comes out clean.

Let the cake sit in the tin for around 20 minutes and then remove it and allow it to cool completely on a wire rack.

Melt the chocolate and drizzle over the cake – sprinkle with Maltesers, nuts or whatever else you fancy.

 

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