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? 😉
MOCHA SQUARES
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.
INGREDIENTS
CAKE
- 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
FROSTING
- 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
INSTRUCTIONS
CAKE
- 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.
FROSTING
- 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.
Adrienne says
Looks delicious. And drink plenty of water when traveling so far!
linda says
Great advice! I think that’s usually where I fail.. I just drink lots of coffee! 🙂
Rosie says
So pretty! And I am also in love with the recipe format you use – is it a plugin or did it come with your blog framework? Thanks Linda 🙂
linda says
Hi Rosie, thank you so much! The plugin is called Simmer but I had to change it because it kept messing up all my posts.. so I simply copy the code from the previous blogpost and add it directly to the post instead. Hope that makes sense!
Tori//Gringalicious.com says
Oh my, such amazingly lovely squares! Hope you have a great time traveling!
linda says
Thanks so much Tori!
Laci says
Hi Linda, I was wondering if you can use vanilla extract instead of vanilla powder in your recipes?
linda says
Hi Laci, definitely! I’d say 1 tsp is a good amount to replace 1/4 tsp vanilla powder 🙂 Hope that helps!
Laci says
It does! Thank you!
thalia laham says
hello, i see you dont use the creaming method where you cream sugar and butter to create a light cake, i was wondering if your technique still creats a light cake? or will it be more rich
Love your recipes btw!
emily says
Your posts are always so beautiful. I just got your book My Sweet Kitchen and it’s amazing 🙂 I’m not a big fan of travelling but I always make a list of the things I’ll need and keep it with me until I leave so that I dont forget anything. I’m paranoid of leaving necessary items behind!! Hope you have a lovely trip!
Lindsay | With Salt and Pepper says
Beautiful photos! Mocha and chocolate were made for each other…
linda says
Thank you! They truly were meant to be together :-*
Tina says
I made these mocha squares this afternoon with my kids. Silly me, I overbaked them just slightly. The flavor was great, but they were a touch dry. Oops. That was kind of a bummer since these are a bit more effort than I usually go to when I bake with a 4- and 6-year-old. I did use dutch processed cocoa powder instead of regular unsweetened for a richer flavor, which was absolutely worth the effort of finding dutch processed cocoa in Iowa. Coconut is not usually my fav, but it added a nice touch and the flavor went well with the coffee in the frosting. I’ll try these again sometime and watch them more closely when baking. I think they would be quite wonderful if they were as moist as they should be.
linda says
Aww, I’m sorry to hear that! It could be that it was slightly overbaked, but also it is a rather fluffy cake – definitely not as moist as a brownie. Actually, sometimes I find that a chocolate cake tastes better the next day. Hope you like it better next time if you decide to give it a go :-*
Amandine says
I made that recipe today and it’s very delicious ! I already ate half of the cake all by myself, can’t wait to eat the other half ! 😉
linda says
Haha, aww, I ‘m so happy you liked it, Amandine! <3
Pia says
Åååh va gott det ser ut!! Att göra som muffins istället måste jag prova nångång! Spännande med USA-resan!
/Pia
linda says
Jaa, så himla roligt att kunna dekorera muffinsen 🙂 Så himla spännande, och lite nervöst!
Anneline says
I made these as cupcakes the other day and they were a huge hit! I had way too much frosting though, but my husband simply ate it with yoghurt. Or just a spoon. Anyway the bowl was soon empty 🙂
Deborah says
Are all of your recipes originals?
linda says
Not all of them, but lately a lot of them have been! If not my original recipe, I give credit.
Viktor says
I baked it at the weekend and it’s sooo delicious! Awww, it would be perfect with pistachio as well! I’ll give it a try.
Cassie says
Hey Linda, thanks for sharing this amazing recipe!! The cake tasted so delicious! However it did not look as good since it did not have the flat top. Can you share some tips on how to bake the a flat cake? Thanks again! Hope you have a great time in US-:)
Nicole says
Wow…. they look yummy! the plan of this weekend is already made when I see this recipe. I can eat this cake alone:)