Ryttarkaka – Sticky Chocolate & Coconut Cake
A classic mixture of two much loved cakes: The sticky chocolate cake and the topping that goes on the Dream cake – gooey coconut. So very delicious!
It is very important not to over bake this – the base needs to be gooey, as in Brownie gooey and a bit more. Some Swedes like this almost runny – I do prefer it just set. Watch out on the baking time – as soon as the chocolate cake can take the topping so it does not seep into the batter, this is when you add it. Then you bake until golden on top and still gooey in the middle.
Baking times vary by oven so only use this as a guideline.
Yield: 15-18 pieces.
50g dark chocolate
300g caster sugar
150g plain flour
40g cacao powder
1 tsp vanilla sugar or extract
Pinch of salt
60g light brown sugar
100ml golden syrup
100g desiccated coconut and 100g coconut chips (or use all desiccated)
Turn the oven to 170C
Melt the butter in a saucepan then add the chocolate and stir (it will melt)
Whisk eggs and sugar until very airy and light in a stand mixer.
Combine salt, flour and vanilla (if using vanilla powder, if liquid add to the sugar and egg).
Sift in the flour and combine, add the melted butter and chocolate and fold until smooth.
Pour into a 20x30cm lined baking tins and bake for around 10-12 minutes until just setting. Meanwhile, in a saucepan, heat up the ingredients for the topping on a slow heat until combines and liquid. As soon as the top as set on the chocolate base, carefully pour over the coconut topping evenly. Bake for a further 10 minutes – if needed – and keep checking, ensuring the toping does not go too dark.
The cake is ready to have the topping on when the top of the chocolate has just set, so do check. If the chocolate cake has baked too quickly, simply don’t leave the topping in for the full ten minutes but take out early.
Leave to cool down, the serve. It is fine if the middle is sticky and under baked – this is how a Swedish Sticky chocolate should be. Better under baked than over-baked.