Chocolate sponge cake
Chokladsockerkaka (chocolate sponge cake or, literally, chocolate sugar cake) is a stylish looking cake to enjoy with a few raspberries, a little whipped cream and a cup of good coffee. Alternatively it can be decorated with chocolate eggs to take centre stage on a påskbord (Easter buffet). John Duxbury
• Sockerkakor (sponge cakes) can be made in any cake tin (pan), but in Sweden they are often made in a sockerkaksform (a sponge cake mould) with a hole in the middle and a pattern on the sides. They look attractive, but it may also be clever way of avoiding cakes with "soggy bottoms"!
• You can buy a sockerkaksform in good kitchen shops or online. Search for baking tins (pans) called "Bundt", "Kugelhopf", "Gugelhupf" or simply "fluted cake ring". They are all very similar, so choose a non-stick tin with an attractive pattern.
• Ingredients are listed below for the two most common mould sizes: 1½ litres (6 cups, 1½ quarts) and 2 litres (8 cups, 2 quarts).
• If the glaze becomes too stiff to pour, heat it in a microwave on a low power for a few seconds, checking regularly to avoid overheating it.
Preparing the tin (pan)
|1 tbsp||soften butter|
|1 tbsp||breadcrumbs, flour or cocoa powder|
Sponge, for a 1½ litre (6 cup) mould
|150 g||(⅔ cup)||butter|
|150 ml||(5 fl oz)||cold coffee|
|150 g||(1¼ cups)||plain (all-purpose) flour|
|1½ tsp||baking powder|
|3 tbsp||cocoa powder|
|2 tsp||vanilla sugar|
|225 g||(1 cup)||caster (superfine) sugar, preferably golden|
Sponge, for a 2 litre (8 cup) mould
|200 g||(1 cup)||butter|
|200 ml||(6¾ fl oz)||cold coffee|
|200 g||(1⅔ cups)||plain (all-purpose) flour|
|2 tsp||baking powder|
|4 tbsp||cocoa powder|
|2½ tsp||vanilla sugar|
|310 g||(1⅓ cups)||caster (superfine) sugar, preferably golden|
|100 g||(4 oz)||dark chocolate, preferably 70% cocoa solids|
|100 ml||(1 cup)||whipping cream|
|1 tbsp||light syrup|
|2 tsp||soften butter|
|12+||marzipan eggs, optional|
1. Preheat the oven to 175ºC (350ºF, gas 5, fan 160ºC).
2. Grease a suitable cake tin with butter (or brush with melted butter) and sprinkle with breadcrumbs, flour or cocoa powder.
3. Slowly melt the butter in a pan. When melted, add the cold coffee and stir to mix. Leave to cool slightly.
4. Sieve the flour, baking powder and cocoa into a bowl. Mix thoroughly.
5. Place the vanilla sugar, caster sugar and two eggs in a separate bowl. Using an electric whisk, mix on a low speed for 10 seconds then use the maximum speed for 7 minutes or until the mixture is pale and fluffy.
6. Gently add half the buttery liquid and half of the flour mixture. Whisk on a low speed for 4 seconds only.
7. Gently add the remaining buttery liquid and flour mixture. Carefully fold in with a large spoon until everything is mixed. Do not over mix.
8. Pour the mixture into the prepared tin (pan) and bake in the bottom of the oven for about 50 minutes, until the cake is beginning to come away from the mould and is cooked through (a skewer comes out clean).
9. Leave the cake in the mould for 10 minutes and then turn it out on to a wire rack. Replace the mould over the top of the cake and leave it to cool completely.
10. Break the chocolate for the glaze into small pieces in a bowl.
11. Add the cream and syrup to a saucepan and heat to boiling point. Pour it over the chocolate pieces and stir until all the chocolate has melted. Add the softened butter and stir every now and then until the glaze is cool.
12. Transfer the cooled cake to a serving plate and pour or spoon the glaze over the top of the cake, letting it run down the sides a bit. (If decorating the base with eggs wait until the glaze is stiff enough to apply with a spatula and use it to fix the eggs in place.)
13. Serve chokladsockerkaka in thick slices with whipped cream and/or raspberries.
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