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Prep time
15 minutes
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Cook time
55 minutes
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Serves
16 to 32 depending on size
Author Notes
Here’s my take on classic Swedish mocha squares, also known as kärleksmums, mockarutor, and sometimes referred to as snodas. It's a moist chocolate- and coffee-infused cake with a coffee-Kahlua soak, topped with mocha frosting and coconut flakes.
Unlike traditional recipes that use butter in the cake batter, I use a neutral oil instead for increased moisture. I've also amped up the coffee flavor by adding extra coffee to both the batter and the soaking mixture (plus some Kahlua). While traditional mocha squares sport a thick mocha icing and shredded coconut, I opt for a super light and fluffy mocha buttercream frosting. The finishing touch is a generous amount of coconut flakes, which are much larger than shredded coconut, for added texture and flavor.
Tips & Tricks:
-There are two main types of cocoa powder; first there’s 100% natural cocoa, which is acidic and reacts with both baking soda and baking powder (baking soda is a base, and baking powder is made of baking soda plus an acid, such as cream of tartar). Then there’s Dutch-process cocoa powder which has been stripped of its acidity (to enhance its chocolate flavor), making it neutral, and not able to contribute to leavening. I typically use 100% natural cocoa powder, the most common form of cocoa, to make my recipes more accessible. Even though most recipes with natural cocoa powder call for baking soda, I use baking powder here instead so that the recipe will work for you regardless of which type of cocoa powder you have.
-Hot liquids (aka coffee, milk, and in some recipes, water), bloom the cocoa powder, which helps to deepen the chocolate flavor. You can substitute all coffee for the milk if you want to enhance the coffee flavor even more.
-Store the squares in a sealed container at room temperature for up to 3 days. You can also freeze them for up to 2 months. In that case, thaw at room temperature.
—Nea Arentzen
Ingredients
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For the cake:
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1 1/2 cups
(184g) all-purpose flour
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1/2 cup
(42g) cocoa powder
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1 1/2 teaspoons
baking powder
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3/4 teaspoon
kosher salt
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1 1/8 cups
(226g) granulated white sugar
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1/2 cup
(100g) vegetable oil
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2
large eggs
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1 teaspoon
vanilla extract
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1/2 cup
(113g) whole milk
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1/4 cup
strong coffee
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For the coffee soak:
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1/4
strong coffee, cold
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1 tablespoon
Kahlua (can swap for ¼ cup granulated sugar)
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For the mocha frosting & topping:
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1/2 cup
(113g) unsalted butter, softened
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4 cups
(454g) confectioners’ sugar
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5 tablespoons
(27g) 100% cocoa powder
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3 tablespoons
strong coffee, cold
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1 tablespoon
milk
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1 teaspoon
vanilla extract
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3/4 teaspoon
kosher salt
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1 cup
(60g) coconut flakes, for topping
Directions
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Line the bottom of a 13x9-inch rectangular baking pan with parchment paper and grease the sides. Preheat the oven to 350ºF/175ºC with a rack in the center position.
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In a medium bowl, combine the flour, cocoa powder, baking powder, and salt.
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In the bowl of an electric mixer, combine the sugar, oil, eggs, and vanilla and mix on low until well combined. Mix in the dry ingredients.
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Combine the milk and coffee in a small saucepan and heat over medium until it’s just about to come to a boil (don’t allow it to boil). Alternatively, warm them together in the microwave for 30 seconds to 1 minute. With the mixer on low speed, slowly pour in the warm milk and coffee. Mix until well combined and no clumps remain, making sure not to overmix. Transfer the batter to the cake pan and bake until a toothpick inserted into the center comes out clean, about 18 minutes. Place the cake on a cooling rack and allow it to cool completely before removing it from the pan. Clean and reserve your mixing bowl for the next step.
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As the cake cools, make the frosting and the coffee soak. In the same bowl using the whisk attachment, cream the butter until light and fluffy, about 1 minute. Add the confectioners’ sugar, cocoa powder, coffee, milk, vanilla, and salt and mix on low speed until just combined, scraping down the sides of the bowl as needed. Increase the speed to high and whip until the frosting is super light and fluffy, and takes on a very light-brown color, another 2 to 3 minutes (add more milk or coffee, one teaspoon at a time, if the frosting seems too thick). For the coffee soak, combine the coffee and Kahlua in a small bowl or measuring cup.
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Once the cake has cooled, prick the top all over with a fork. Brush or drizzle the top of the cake with the coffee soak (no need to use all), then spread the frosting across the top. Sprinkle generously with coconut flakes. Cut the snacking cake into squares and serve.
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