This cake is one of my childhood favorites. Mockaruta a delightful chocolate cake with a pretty sweet mocha frosting. It goes by many names in Scandinavia. In Sweden, it is often addressed as mockaruta or chokladruta (literally meaning mocha square or chocolate square) because it is baked in rectangular baking pans and then cut into squares, like brownies. I used to order this at every single cafe I visited in my school days. But those cafe visits were very expensive for me back then and I had look up other alternatives. Even though I was under the impression that this cake was difficult to make at home I gave it a shot. It turned out wonderful the second time and there was no stopping me every since from making this.
150 g butter
1 cup caster sugar
1/2 tsp salt
1/2 tsp vanillin sugar (or 1/2 tsp vanilla extract)
2 tsp baking powder
3 tbs cocoa powder
1 2/3 cup all-purpose flour
1/2 cup whole milk
75 g butter
2 tbs cold coffee (1-2 tsp espresso coffee powder + 2 tbs hot water)
1 tbs cocoa powder
1 tsp vanillin sugar (optional)
3/4-1 cup icing sugar/confectioner's sugar
Desiccated coconut or sprinkles (optional)
Melt the butter at below medium heat. Put aside and allow to cool down. Lightly butter either a 7*9 inch square baking pan or a 9 inch round baking pan. Place a parchment paper at the bottom and butter the parchment paper lightly. Prepare the dry ingredients by mixing flour, vanillin sugar, baking powder and cocoa powder and sift twice. In a separate bowl, whisk the eggs with sugar until pale and fluffy. Add the butter and mix until well blended. First, drizzle half of the milk into the egg mixture. Then sift half of the dry ingredients in there and fold with a spoon. Then drizzle the remaining milk and then the dry ingredients. Fold until well-blended.
Spoon in the cake batter into the baking pan and put the cake in the oven. Bake the cake in a preheated oven at 200 C (about 400 F) in the bottom third rack for about 25 minutes or until the skewer comes out clean when inserted in the centre of the cake. Take the cake out of the oven and allow it to cool down and meanwhile, go ahead and prepare the mocha frosting.
To make the frosting, add the coffee powder in a small cup and then pour 2 tbs of warm water and mix. Put aside. Melt the butter at low heat. Once the butter has melted, sift the cocoa powder and then drizzle the coffee. Whisk until well blended. Measure up the icing sugar and sift it in the same bowl, add the vanilla sugar and mix. Cook at low heat for about 2-3 minutes while continuously whisking until it is completely free of any lumps. Once the frosting looks smooth, take it away from the stove. Let it cool for sometime (but not completely) before spreading it on the cake. Drizzle it on top of the cake and spread it evenly. Sprinkle some desiccated coconut or sprinkles on top, if desired. Allow the frosting to stiffen completely before cutting into slices. I prefer to keep this cake in an airtight container at room temperature but you can also store them in the fridge.