Chocolate Sockerkaka
Ingredients
Cake:
- 100g (¼ cup + 3 tbsp) butter (melted)
- 60ml (¼ cup) milk
- 50ml (3 tbsp) strong brewed coffee (cold)
- 2 eggs (small)
- 150g (¾ cup) sugar
- 135g (1 cup + 1 tbsp) spelt flour (see note 2)
- 30g (¼ cup) cocoa
- 1 tsp baking powder
- 1 tsp vanilla sugar (see note 1)
Decoration:
- 50g (1¾ oz) white chocolate (melted)
- Maltesers, nuts or anything else you want to sprinkle over (optional)
Instructions
- Pre-heat the oven to 175°C (350°F).
- Melt the butter, then brush some over a small bundt pan (mine was 1 litre / 4¼ cups) with about 5g (1 teaspoon).
- Add the remaining butter to a bowl, and stir in the milk and coffee.
- In a separate bowl, beat the eggs and sugar until fluffy.
- Add the butter mixture to the eggs and sugar, and whisk until well combined.
- In another bowl, combine the spelt flour, cocoa powder, baking powder, and vanilla sugar. (see note 1).
- Sift this dry mixture into the wet ingredients and gently fold until just combined—avoid over-mixing.
- Pour the batter into the prepared bundt pan.
- Bake in the lower part of the oven for 30–35 minutes, or until a skewer inserted comes out just about clean.
- Let the cake rest in the pan for about 20 minutes before carefully removing it and transferring to a wire rack to cool completely.
- Melt the white chocolate and drizzle it over the cooled cake. I like to let it run down the grooves of the bundt design.
- Sprinkle with Maltesers, nuts, or any other toppings you prefer. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- If you don't have access to vanilla sugar, just substitute with vanilla essence or extract. Add it at the same time as you beat together the eggs and sugar.
- You can use spelt or regular flour for this recipe (just use the same amount).
