Swedish ”mockarutor” (like mocha squares) – a chocolate-y cake topped with chocolate and coffee frosting and shredded coconut. This is another classic Swedish pastry, just like semlor, kladdkaka and cinnamon buns. ”Mockarutor” is actually one of many names, this pastry is also called ”kärleksmums”, ”snoddas”, and ”chokladrutor”. I guess these names don’t tell you much if you don’t know Swedish, but maybe it’s fun to know anyway.
As you know, I’m a huge fan of coffee, and when I tell you that this cake-thingy has a frosting that contains coffee, you are not that surprised when I tell you that I really love this pastry, right? The frosting is really what makes this cake special. Coffee is indeed associated with ”fika” and is probably the most common drink to serve with cake and pastries. At least in Scandinavia. But it’s not that common to add the coffee to the pastry, right? I think we should change that. And I have plans on doing so, just stay tuned for more coffee pastries to come, hehe.
Today I’m sharing the basic recipe for ”mockarutor” so that you can try it for yourselves. Perfect to bake this weekend, is it not?
makes about 30 squares
150 g vegan margarine
2 dl plant milk
1 1/2 dl granulated sugar
pinch of pure vanilla powder
3 tbsp cacao
2 tsp baking powder
4 1/2 dl wheat flour
125 g vegan margarine
3/4 dl strong coffee
2 tbsp cacao
5 dl powdered sugar
shredded coconut for sprinkling
- Preheat the oven to 200°C.
- Cover a rectangular baking tin with parchment paper (about 20 x 30 cm).
- Melt the margarine and add the plant milk.
- In a baking bowl, combine the dry ingredients.
- Add the margarine mixture to the bowl and stir together until smooth.
- Pour the batter into the baking tin and bake in the middle of the oven for about 20 minutes.
- Melt the margarine and add the remaining ingredients to the saucepan. Stir until smooth.
- Spread the frosting on the cake and top with shredded coconut.
- Let rest in the fridge for a couple of hours before cutting it in squares.