Spelt Chocolate Sockerkaka (with a white chocolate drizzle)
This spelt chocolate Sockerkaka was first published on my former blog, The Culinary Jumble. The images have been updated and the recipe slightly tweaked.
Sockerkaka is one of Sweden’s favourite cakes and this chocolate sockerkaka (sugar cake) is a wonderful example.
It’s my birthday today! And what better way to celebrate than making a chocolate cake (or if chocolate isn’t your thing, what about a coffee and walnut cake?). Of course I make my own cake around these parts, but I just love any excuse to get baking!
Sockerkaka is a popular cake in Sweden – translated it simply means “sugar cake”. So, no prizes in guessing then what the main ingredient is? This spelt chocolate Sockerkaka is not overly sweet, though. It’s just right. The texture is somewhat like pound cake, but not quite.
Traditionally it is a plain cake with little decoration and usually without cocoa. However, I like to mix things up a little and it’s my birthday, after all, eh?
This spelt chocolate sockerkaka was made with cocoa and then topped with a drizzling of white chocolate and a sprinkling of crushed Maltesers, (or Whoppers, if you are across the pond). I used a small bundt tin but you could use any average-sized cake tin. Check out my video below to see how I make it!
- 100g butter (melted)
- 60ml milk
- 50ml strong brewed coffee (cold)
- 2 small eggs
- 150g sugar
- 135g spelt flour (see note 2)
- 30g cocoa
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar (see note 1)
- 50g white chocolate (melted)
- Maltesers, nuts or anything else you want to sprinkle over optional
- Pre-heat the oven to 175°C (350°F). Using 5g of the melted butter, grease a small bundt pan (mine was 1 liter), and then "flour" with cocoa.
- 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 sift into the wet ingredients, mixing until just combined (being careful not to over mix).
- Bake for around 30-35 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 (I let mine run down the tracks created by the bundt tin). Sprinkle with Maltesers, nuts or whatever else you fancy. Enjoy!
Disclaimer: I don't use cups in my recipes. I find it's much more accurate to weight ingredients. I am aware that many North Americans do not use a metric system, but I am not comfortable converting the measurements. However, there are many conversion tools available online to do that for you! 1. If you don't have access to vanilla sugar, just substitute with vanilla essence or extract. 2. You can use regular flour in place of spelt.