Call Me Cupcake

Sweet food & photography

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An ode to cake (and a recipe)

In case you’ve missed it, I’m very fond of cakes. So fond that I’ve made a book entirely dedicated to them. And in case you didn’t know, that book is being translated into English, German and French as we speak (and it already exists in Dutch and Finnish, and Swedish of course). I’m so excited! I can’t believe all of this is actually happening.

 

Anyway, I thought I’d dedicate this post entirely to cakes too. They’re beautiful, versatile, fun and delicious (well, most of them!) and they have a special place in my heart.
Here are some of the cakes I’ve made throughout the years (note that none of these cakes are from my book!).
I’m not going to let you go empty handed though. Of course not. I’ve posted the recipe for my favorite chocolate cake (which IS from my book). Yay!

Chocolate cake with dulce de leche and sea salt

This recipe comes from my book Lomelinos tårtor (aka Lomelino’s cakes), with the addition of dulce de leche and sea salt (which you can omit if you want to, of course!). My advice is that you buy ready made dulce de leche to save yourself a few hours of baking. I’ve made this recipe probably 50 times or more so I can guarantee that it works. It really is my go-to recipe and it’s such a crowd pleaser (literally, since this is the cake I always bring when going to book fairs and exhibitions, people love it)! I hope you’ll love it too!

Chocolate cake
75 g butter
450 ml all purpose flour (270 grams)
150 ml cocoa powder (60 grams)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
375 ml granulated sugar (360 grams)
2 medium eggs
225 ml milk (a little less than 1 cup)
150 ml strong coffee, espresso or boiling water (2.5/4 cup)

Chocolate espresso frosting

200 g dark chocolate (70 %), chopped
300 g softened butter
150 ml cocoa powder (60 grams)
1/2 tsp vanilla powder or seeds from 1 vanilla pod, or 2 tsp vanilla extract
4 tbsp espresso, strong coffee or 4 tbsp cream (for those of you who hate coffee!)
350 – 400 ml powdered sugar (210-270 grams)

Filling
150 ml dulce de leche (2.5/4 cup)
Sea salt

 

Instructions
Chocolate cake
Heat oven to 175°C/350°F.
Butter and flour two 15cm/6 inch baking pan. Melt the butter and let it cool.

Sift flour, cocoa powder, baking powder and baking soda into a large bowl. Add remaining ingredients and beat until batter is smooth.
Divide evenly between the two pans. Bake for 30-35 minutes or until a cake tester comes out clean. Let cool in pan for 15 minutes, then invert onto a wire cooling rack until completely cool.

Chocolate espresso frosting
Melt chocolate in a double boiler or in a microwave oven. Let cool to room temperature.
Meanwhile, beat butter until light and fluffy. Add powdered sugar and cocoa powder, little by little, and beat until frosting is smooth. Beat in melted chocolate and vanilla. Add espresso, coffee or cream and beat until smooth and shiny.


Assembly
If cakes are rounded on top, even out with a knife. Cut both cake layers in half using a sharp serrated knife (you’ll end up with four thinner layers). Put the first layer on a cake board or a cake stand. Spread dulce de leche on the first layer, then spread a layer of frosting on top. Sprinkle with some sea salt. Add the next layer and repeat until you’ve used all layers.
Spread a thin layer of frosting (this is the crumb coating layer, to hold all the crumbs in place) using an off set spatula. Put the cake in the fridge for about 20 minutes or until the first layer of frosting has firmed up a bit (leave the bowl of frosting in room temperature). Spread the remaining frosting on the cakes until fairly even. It doesn’t have to be perfect since we’re making a pattern in this cake.

Making the swirly pattern
Put the cake on a spinning cake decorating stand if you have one. If not, put it on a smooth surface so you are able to spin the cake easily. Spin the stand while you hold a spatula or a spoon against the frosting (don’t put too much pressure on it!). Sprinkle some sea salt on top.














 

Reader Interactions

Comments

  3. My congratulations on this wonderful news!!! Looking forward to your book in English, Linda! hope it will be on amazon as it is the only way I can get it to Ukraine.
    Love your work, your photos and recipes. Besides, tomorrow is my birthday and I'm baking chocolate cake with mascarpone frosting 🙂 Hugs, Aleksandra

    Reply

  5. What a great news!
    I can't wait for the French version to come out! I'll buy it as soon as it is !!
    I love each of those cakes, especially the dulce de lecheone and the last one with pecans!

    Reply

  21. Chance upon your blog some time ago and it has been one of the BEST detour I've ever made on the internet! Your recipes are absolutely gorgeous and I can't wait to grab your book when it's out. 🙂 The pictures are so so pretty! Great job 🙂 God Bless!

    Reply

  25. Beautiful blog! Have you posted a recipe for the strawberry topped pink cheesecake above? I'm drooling over it! I don't think I can wait for the book in english!!! 🙂 ♡♥♡♥

    Reply

  28. Åh vad jag älskar dina bakverk och dina bilder. Följer dig även på Instagram, och varje bild är verkligen en wow-moment! Nu följer dock en fråga. Till vintermyset hade jag tänkt göra dina fina hot chocolate spoons, och undrar var du köpt peanut butter chipsen.. Kram på dig!

    Reply

  31. Just stumbled onto your blog and WOW! These cakes are amazing! Not to mention the fantastic creativity and beautiful photography. The meringue topped chocolate cake is beautiful! I am definitely looking up the book when it comes out. Can't wait for the next special occasion so I have an excuse to bake one of these 🙂

    Reply

  34. So wonderful and delicious photos!!! If I could I would have sprung into them to try… So I have to try your recipe :). Congratulation to your success – it's well deserved!
    Barbara

    Reply

  35. This blog is just amazing, all the photos of the cupcakes just make be hungry. it is a very well design blog with great photos. The different recipes are straight forward and easy to understand. The blog is very user friendly and everything is being made so as to facilitate the persons use and interaction with the blog. Hope you will continue blog quality stuffs!!!

    Reply

  36. Congratulations on your book translation, you must be really hapoy and proud! Also,all these cakes look sooooo yummy!! I think i'm going to give the recipe you shared a try! Thank you!!

    Reply

  37. I'm drooling just by looking at the pictures. Amazing photography skills you have. I'm really happy that your book will be translated into different languages, especially English! I can't wait to get my hands on your book in English. Also, I think I'll continue to profess how thankful I am that you listed the measurements in grams. I think using grams is more accurate, but that's just me. I'll probably bake this wonderful cake this weekend.

    Thank you! xx

    Reply

    • Hi Fii! Thank you so much, I appreciate it immensely!
      And I agree with you on the grams. I've started measuring both volume and weight to make sure my recipes are accurate. And I must say I've been quite confused, writing in English but measuring in ml and dl is not ideal. I'll probably continue writing in both ml and grams 🙂 Thanks again! x Linda

      Reply

  45. Wow I love how you design your blog! Not very bright, and not very dark. I especially love the cupcake pictures, they are making me feel like I want to eat a cupcake right now! Though I never make a cupcake before, but I love your recipes. So you said you publish a your own book about cupcakes? Must be a lot of people buy them already and you have made millions! How did you start to take interest in cupcake-making?

    Reply

  54. Just stumbled across your blog – your cakes are a piece of art! My eyes get bigger and bigger as I scroll down the page. I'm wondering though who gets to eat them after they have been photographed? Any chance sending a piece or 3 down to Sydney Australia??

    Reply

    • Thank you so much Michelle! I'm so glad you stumbled across it.
      Well, I eat some, my boyfriend eats some and then I try to give most of it away. I have lots in my freezer too! Haha, I bet they would look and taste pretty awful after being sent to Australia 😉 But if you're ever in Sweden you are more than welcome empty my freezer..

      Reply

  55. Hi Linda! Amazing pics & cakes as always! I'm a huge fan of your work, I tried a lot of your recipes, and it's always a huge success! I was wondering, the white cake with the candles, is it like simply chocolate cake with vanilla frosting and caramel drizzle? Thank you for your answer!

    Reply

  57. Your all cake is wonderful; Pictures look will be superb if I could I would have spring into them to try… So I have to try your recipe. Congratulation to your achievement

    Reply

  58. What is the recipe for the chocolate cake with caramel on top? It is so pretty, and I really would love to have the recipe – I have also send you an email about it, but I got not respond.

    Reply

  59. Thank you for posting your chocolate cake recipe. I was sad to read the white cake recipe is not in your book! I'm always looking for good moist white cake recipes. Is it already posted in your blog somewhere and I've missed it? Your cakes are beautiful! Ruthann

    Reply

  65. Greetings from Australia 🙂 I just found your blog and the cakes are so beautiful that I've already pre-ordered your book in English from Amazon. Can't wait 'til it gets published!

    Reply

  66. Oh my gosh. I love your blog so much and aspire after your amazing photography and cake-making skills, so I will obviously have to get this book. So excited!! 😀

    Reply

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