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Anders' Swedish Chocolate Coffee Cake

Swedish Chocolate Coffee Cake


Swedish Chocolate Coffee Cake
Swedish Chocolate Coffee Cake
This easy recipe is one of my mom's recipes that I have changed a bit.

The cake goes excellent with coffee or can be used as a desert. Try it with Kräm and whipping cream.

The ingredients are as follows:
  • 2 Eggs
  • 300 ml of Sugar
  • 300 ml of Flour
  • 150 ml of melted Butter
  • 75 ml of milk or half and half
  • 1 tbs of Vanilla Sugar or ¾ tbs of Vanilla Extract
  • 2 tsp of Baking Powder
  • 1 tbs of Cocoa
  • 1 tbs of Graham Wafer Crumbs
  • 3tbs of Semi-sweet Chocolate Chips or chunks of block chocolate
  • 75 ml of boiling Water

First turn on oven to 350F° or 175C°.  To start dip some wax paper in the melted butter and coat the inside of the cake pan, then add a tbs. of Graham Wafer Crumbs to the cake pan and shake the pan over the sink to coat the inside with the crumbs. This will make sure the cake does not stick to the inside of the cake pan. If you have a no-stick pan, just skip this step.

Swedish Chocolate Coffee Cake
Swedish Chocolate Coffee Cake
Beat the eggs and sugar for 3 - 5 minutes till well blended.

Add the melted butter, the milk, Vanilla sugar or extract and blend well for a minute or two.

Mix in a separate bowl the baking powder, Cocoa and flower.

Add the flour mixture to the egg mixture till it is smooth and no lumps.

Add the boiling water, and it must be boiling, right out of the kettle. Mix in well till it is smooth then pour into cake pan add the chocolate chips on top and stick it in the oven right away.

Delicious Swedish Chocolate Coffee Cake
Delicious Swedish Chocolate Coffee Cake
Bake at 350 F for around 40 minutes. The time will vary depending your oven. Try it after 40 minutes with a tooth pick, it should come out without any cake sticking to the toothpick. If not dry, put it back in the oven for another 3-5 minutes.

Once done, remove and set the pan on a cooling try or coaster, let sit for 5 minutes then loosen the cake with a knife around the edges and turn it over on a cake or cookie tray. Let it cool for 15 - 20 minutes before cutting.

As I mentioned, you can serve it with Kräm, or just dust the cake with some icing sugar using a sieve and serve as it is. Good luck.

Kiss the Cook,

Anders

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