Chocolate and liquorice mud cake with raspberry frosting

liquorice mud cake

I hope you have tried my classic mud cake recipe. To make it even more Swedish, I have created this recipe of chocolate and liquorice mud cake and topped it with a whipped cream cheese and raspberry frosting. Liquorice is very popular in Sweden, and raspberry is a very common combination. We got candy, ice cream and fudge with raspberry and liquorice flavour.

If you really love liquorice, increase the amount of liqoruce powder. Tate the batter, and you will see how the result will be. 2 tbsp is perfect for me. And you can make you favourite raspberry frosting and top it with that, but I wanted a light frosting with not too much sugar, and lots of raspberry taste. So that’s why I didn’t choose a classic buttercream frosting. I was inspired by this frosting recipe, but wanted less whipped cream.

Let me know what you think!

Recipe for my chocolate and liquorice mud cake with raspberry frosting (Swedish lakritskladdkaka med hallonfrosting)

  • 100 g salted butter, melted
  • 2 eggs
  • 2.5 dl sugar
  • 1 dl flour
  • 4 tbsp cacao powder
  • 2 tbsp liquorice powder
  • 2 tsp vanilla sugar
  • 0.5 tsp salt
  • 100 g cream cheese, chilled
  • 1 dl icing sugar
  • 1 pinch of vanilla powder
  • 10-15 g freeze dried raspberries, crushed to powder
  • 2 dl whipping cream

Preheat the oven to 175 degrees C and grease a baking tin (I use a round 23 cm).

Mix the eggs and sugar lightly. Sift the dry ingredients into the batter, add the melted butter, and gently mix it together into a smooth batter. Overmixing the batter will cause a fluffy and dry cake, so be careful.

Pour into the tin and bake for 15-20 minutes, depending on how muddy cake you want. I like 20 minutes, but I like crispy edges.

Let it chill in the fridge.

Mix the cream cheese, icing sugar, and vanilla powder. Blend in the raspberry powder. Use an electric mixer to whisk in the whipping cream (add slowly while whipping). Taste the whipped cream and add more raspberries if needed.

Pipe it out on the cake and let it chill in the fridge again. Serve and enjoy!

Variation ideas for this fika

Just skip the liquorice powder, and you will have the classic mud cake. If you like white chocolate, try my recipe.

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