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.
150g butter (melted)
50ml brewed coffee (cold)
1.5 teaspoons baking powder
1 teaspoon vanilla sugar
180g plain flour
50g (1/4 cup) white chocolate (melted)
Maltesers, nuts or anything else you want to sprinkle (optional)
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.