Best Swedish Chocolate Cake

When I visited Sweden a few weeks ago my aunt introduced me to one of the best chocolate cakes I've ever had. She says the secret is coffee and extra vanilla and I couldn't agree more. The recipe is originally from a little cookbook called, Sju sorters kakor (Seven Kinds of Cakes). I would've written down so many more recipes from it if they hadn't been in Swedish and used deciliter measurements. My aunt did give me a deciliter measuring cup when she saw how excited I was about this recipe. :-) I've translated and converted it though because I think everyone should try it! Let me know if you do.

For the cake mixture you'll need:
2/3 cup/150g butter melted and cooled
2 eggs
1 1/2 cups sugar
2 tsp vanilla extract*
1 TBSP cocoa*
2 1/4 cups flour
2 tsp baking powder
3/4 cup milk
1 TBSP strong coffee**
Flaked coconut to sprinkle

Icing:
1/3 cup/75g butter at room temperature
2 TBSP strong coffee*
1 TBSP cocoa
2 tsp vanilla extract
1 3/4 cups powdered sugar

*You can add more or less of these ingredients to create the taste you want. For example, my aunt adds more vanilla, coffee and cocoa to make the flavor really pop.

**I suggest using instant coffee for the coffee in the cake and icing, it's fast and easy to make the amount and strength you desire.

Instructions:
Butter a 13x9 pan and sprinkle with coconut. Preheat oven to 350°F/175°C.

In a medium bowl whip eggs, sugar and butter until fluffy. In a second small bowl mix dry ingredients. Pour dry ingredients and milk alternately into the wet ingredients. Add coffee. Stir until well blended.

Pour the cake mixture into the prepared pan and bake for 15 minutes.

Meanwhile, mix the icing ingredients together.

When the cake is done, let it cool and then ice it. Sprinkle coconut over the top for the finishing touch.

And enjoy! Or should I say, njuta av!

Michaela Rae

Raspberry Almond Coffee Cake

An accident led me to Raspberry Almond Coffee Cake today, and I couldn't be more pleased.

Yesterday I tried baking a British tart and completely messed the measurements up (which I'd like to think is easy to do when you're trying to convert grams to cups, gah!), so today I was on a mission to use my leftover raspberries. Allrecipes pointed me to this heavenly treat. It's the perfect blend of sweet-tartness, light and refreshing, and easy to make. Which is good, because I'll be making it again.

What you'll need:
1 cup fresh raspberries
3 TBSP brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup sour cream
2 TBSP butter, melted
1 tsp vanilla extract
1 egg
1/4 cup sliced almonds

For the glaze:
1/4 cup sifted confectioners' sugar
1 tsp milk
1/4 tsp vanilla extract

Preheat oven to 350°F/175°C. Spray an 8inch round cake pan with cooking spray.

Combine raspberries and brown sugar in a small bowl and set aside.

In a large bowl mix flour, sugar, baking powder, baking soda and salt. In a separate bowl mix the sour cream, melted butter, vanilla extract and egg. Add to the flour mixture. Stir until just moist. 

Spoon 2/3 of the batter into the prepared pan and spread over the bottom. Add the raspberry mixture over top. Spoon the remaining batter mixture over the raspberries. Top with almonds.

Bake for 35-40 minutes or until a toothpick comes out clean. Combine the glaze mixture and drizzle over the cake. 

Enjoy it warm with a cup of coffee or tea! :-)

Have you tried any tasty recipes lately? I'd love if you shared a link in the comment section below. And a big "Thank you!" to those who recommended healthy spinach and cabbage recipes to me through Twitter (MichaelaRae). My health kick lives on!!

Michaela Rae

Crunchy Cornflake Nests | an Easter treat

I discovered a yummy and super easy Easter treat! They remind me of Muddy Buddies but with a colorful twist. I think you guys will love these.

What you'll need 
2 TBSP golden syrup or honey
3 TBSP butter or margarine (not low fat spread)
100grams/3.5oz chocolate bar of your choice
2 cups Cornflakes
Mini M&Ms or Smarties to sprinkle on top
Cupcake liners

Instructions
In a saucepan on low (don't allow to boil), melt and stir together butter, chocolate and syrup. Remove from heat and add cornflakes, stir until well coated. Spoon into liners. Refrigerator until fully cooled and then sprinkle with mini M&Ms or any other candies you want to decorate them with.

It's such a great crunchy chocolatey snack. I can totally see myself making these with future kiddos. I'm sure they'd love having their own little "nest."

I made mine with milk chocolate and used small silicone cupcake liners. I also managed to spill my container of mini chocolate beans (thankfully after I'd sprinkled the nests) all over the kitchen and it reminded me of this commercial. 

Now I'm off to enjoy the perfect spring weather that London's experiencing (a shocker really)!

Michaela Rae

Lemon Cupcakes with Raspberry Jam Filling

The rain let up making for a sunny Monday here in London-town. I'm pretending it's not 35 degrees out because I woke up with lemon on the brain and wanted to make something light and fresh. Something just like Lemon Cupcakes with Jam Filling! Gotta love Ming Makes Cupcakes.

What you'll need
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cup sugar
1 stick (1/2 cup) butter, room temp.
4 eggs
3/4 cup buttermilk
1/2 cup lemon juice
Lemon zest to taste
Raspberry jam
Whipped cream and berries

Mix flour, powder, and salt in small bowl. In medium bowl cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture and buttermilk alternately. Mix in lemon juice and zest.

Bake at 350°F/175°C for 20 minutes. Makes ~18 cupcakes.

After cupcakes have cooled. Use a small knife to cut a cone-shaped segment from the top of the cupcake. Trim off the bottom of the cone, fill the hole with jam, and cover with the remaining cupcake top. Top with whipped cream and berries.

You could totally use different types of jams and berries with this recipe. And the cupcakes are delicious without any filling or topping too. Question to the more experienced bakers though: what ingredients could be altered/added to make these fluffier? I felt they were a bit dense.

No matter where you are, I hope this brings you a little Spring cheer!

Michaela Rae

P.S. I made a Facebook page. It seems odd to have one, but I decided it was better to share blog links there than on my personal wall. So, now you can "Like" Michaela Rae to get updates via Facebook. :-)