Mocha squares have about a million names in Swedish. Ok, so I exaggerated a little bit. Maybe not a million, but definitely a lot more than your average cake (Snoddas, Kärleksmums, chokladrutor, mockarutor… the list goes on). Usually they’re made with a super sweet glaze on top but I wanted to make a smooth, creamy buttercream type of frosting instead. And it’s definitely not overly sweet as it sometimes can be. I mean… who can say no to that swirly chocolate frosting? I know I can’t. I’ll happily eat it straight from the bowl.
In case you don’t have a sheet pan, you can make this recipe as cupcakes too! I tried and they were equally delicious. It’s totally up to you! Find instructions in the recipe and photos at the bottom of this post, in case you’re interested.
Still can’t believe I’ll be in the US next month to hang out with my sweet friends Eva, Carey and Maggie (+a bunch of other awesome people)! I’m so nervous and super excited at the same time.. I’ve never traveled that far. Actually I’ve never even been outside Europe. It’s about time! What are some of your best travel tips? Or advice on how to not get super jetlagged? Bring this cake, maybe? I think that would be a little bit suspicious, no? 😉
Yields one sheet cake, serves 8-10
You can also make this recipe as cupcakes! Halve the cake recipe (but make the full frosting recipe) and divide the batter between 12 medium sized cupcake liners. Bake at 175°C for 16-19 minutes or until a cake tester comes out clean.
- 150 g (about 1 1/4 stick) butter
- 270 g (1 3/4 cups + 3 tbsp.) all purpose flour
- 30 g (1/3 cup) cocoa powder
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 4 eggs
- 250 g (1 cup + 3 tbsp.) granulated sugar
- 1/4 tsp. vanilla powder
- 150 ml (2/3 cup) milk
- 50 g dark chocolate (70%), chopped
- 75 g (2/3 stick) softened butter
- 90 g (2/3 cup) powdered sugar
- 1/8 tsp. salt
- 3 tbsp. cocoa powder
- 3 tbsp. freshly brewed coffee (cooled)
- 1 tbsp. cream or milk
- shredded coconut, to sprinkle
- Preheat oven to 175°C (350°F). Grease a 20×30 cm sheet pan or roasting pan and cover it with baking paper.
- Melt the butter and set aside to cool.
- In a medium bowl, stir together flour, cocoa powder, baking powder and salt.
- Beat eggs, sugar and vanilla powder until light and fluffy, about 2-3 minutes. Add in the dry mixture and stir until smooth.
- Add in the melted butter and milk and stir until completely smooth.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the lower part of the oven for 20-25 minutes or until a cake tester comes out clean. Let the cake cool under a clean kitchen towel.
- Melt the chocolate in a double boiler or in a microwave. Let cool to room temperature.
- Beat the butter and powdered sugar until mixture becomes light and fluffy.
- Stir in the melted chocolate and beat until smooth. Add salt, cocoa powder, coffee and cream and beat some more until completely fluffy and smooth.
- Spread the frosting on the cake and top with shredded coconut. Cut in squares and serve.