This Marabou Mums Cake is a rich, indulgent treat, perfect for any occasion. With a moist chocolate cake base and a luxurious chocolate-coffee frosting, it’s guaranteed to satisfy your sweet tooth. The addition of Marabou chocolate, a Swedish classic, gives this cake its unique flavor, and the sprinkle of coconut adds a delightful texture.

Get These Ingredients Ready

For the Cake:

200 g butter
4 dl (400 ml) wheat flour
2-4 tbsp cocoa powder (adjust for desired richness)
3 tsp baking powder
3 tsp vanilla sugar
4 eggs
4 dl (400 ml) caster sugar
2 dl (200 ml) milk
50 g Marabou chocolate, melted

For the Frosting:

100 g butter
50 g Marabou chocolate
2 tsp vanilla sugar
5 dl (500 ml) icing sugar
1 dl (100 ml) cocoa powder
1/2 cup cold coffee
Desiccated coconut for sprinkling

Step-by-Step Guide to Baking Marabou Cake

Step 1: Preheat the Oven

Preheat your oven to 200°C (390°F). Prepare a 30×40 cm baking pan by greasing it or lining it with parchment paper. This ensures your cake comes out effortlessly.

Step 2: Prepare the Cake Batter

Melt the butter in a saucepan. Once melted, add 50 g of Marabou chocolate, stirring until it’s fully incorporated. Pour in the milk and set aside to cool slightly.
In a separate bowl, whisk together the flour, baking powder, cocoa powder, and vanilla sugar.
In a large mixing bowl, beat the eggs and caster sugar with an electric whisk for about 5 minutes until the mixture becomes pale and fluffy. This step is crucial for achieving the cake’s airy texture.

Step 3: Combine and Bake

Gradually add the dry ingredients into the egg-sugar mixture, alternating with the milk-butter-chocolate blend. Stir gently to ensure everything is well combined but avoid overmixing.
Pour the batter into your prepared baking pan, spreading it evenly.
Bake in the middle of the oven for about 35 minutes. Use a toothpick to check if it’s done — it should come out clean. Let the cake cool completely before moving on to the frosting.

Step 4: Prepare the Chocolate-Coffee Frosting

Melt 100 g of butter along with 50 g of Marabou chocolate in a saucepan.
In a separate bowl, sift together the icing sugar, vanilla sugar, and cocoa powder.
Gradually stir in the melted butter-chocolate mixture, followed by the cold coffee. Mix until the frosting is smooth and shiny. If the frosting is too thick, add a touch more coffee to reach your desired consistency.

Tip: Using cold coffee adds a deeper flavor and helps balance the sweetness of the frosting.

Step 5: Frost the Cake

Once your cake has cooled, spread the frosting evenly over the surface. Use an offset spatula for a smooth finish.

Step 6: Add the Coconut

Sprinkle desiccated coconut generously over the frosting. This not only adds visual appeal but also gives a slight crunch that pairs beautifully with the soft cake and creamy frosting.

Serving Suggestions

This cake makes about 30 slices, perfect for sharing at a party or enjoying as a dessert with friends and family. It’s especially delicious when paired with a cup of coffee or tea, making it ideal for an afternoon treat or special gathering.

Storage Tip: If you have leftovers, store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Why This Recipe Works

A Swedish Touch

The Marabou chocolate gives the cake a unique sweetness and creaminess that makes it stand out. If you’re unfamiliar with Marabou, it’s a beloved Swedish chocolate known for its smooth texture and balanced flavor — an essential ingredient that elevates this cake.

Chocolate and Coffee Harmony

The combination of chocolate and coffee in the frosting brings out the richness of both flavors. The bitterness of the coffee cuts through the sweetness, creating a balanced and layered taste experience.

Coconut for Texture and Contrast

The desiccated coconut on top adds a subtle crunch and a hint of tropical flavor, which contrasts beautifully with the rich chocolate base and frosting.

Customization Options

Try Different Chocolates: If you don’t have Marabou chocolate, you can substitute with other milk chocolates. Just keep in mind that Marabou’s creamy texture is what gives this cake its distinctive taste.
Make it Extra Decadent: Add chocolate chips or chopped nuts to the batter for extra texture and richness.
Coffee-Free Option: If you’re not a fan of coffee, replace it with milk or almond milk for a smooth frosting that’s still delicious.

Enjoy baking this Marabou Mums Cake, and don’t forget to share the joy with others — each slice is a perfect bite of chocolate bliss!

Marabou Chocolate Cake Recipe

Marabou Mums Cake is a rich and moist chocolate cake featuring Swedish Marabou chocolate, with a luscious coffee-infused frosting. It’s perfect for gatherings and makes 30 generous slices, topped with desiccated coconut for extra texture.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Course Dessert

Cuisine Swedish

Servings 30 slices

Calories 320 kcal

Ingredients

For the Cake

200 grams butter
4 dl wheat flour 400 ml
2-4 tbsp cocoa powder
3 tsp baking powder
3 tsp vanilla sugar
4 eggs
4 dl caster sugar 400 ml
2 dl milk 200 ml
50 grams Marabou chocolate

For the Frosting

100 grams butter
50 grams Marabou chocolate
2 tsp vanilla sugar
5 dl icing sugar 500 ml
1 dl cocoa powder 100 ml
½ cup cold coffee
desiccated coconut for sprinkling

Instructions

Preparation

Set the oven to 200°C (390°F). Grease a 30×40 cm baking pan or line it with baking paper.

Prepare the Cake

Melt the butter in a saucepan and stir in the Marabou chocolate until melted. Add the milk and set aside.
In a separate bowl, mix the flour, baking powder, cocoa powder, and vanilla sugar.
In a large bowl, whisk the eggs and caster sugar with an electric whisk until fluffy (about 5 minutes).
Gradually sift in the flour mixture and add the milk-butter-chocolate mixture. Stir until smooth.
Pour the batter into the prepared baking pan and bake in the middle of the oven for about 35 minutes, or until a toothpick comes out clean.
Let the cake cool completely before adding the frosting.

Make the Frosting

Melt the butter and Marabou chocolate together.
In a bowl, mix the icing sugar, vanilla sugar, and cocoa powder.
Add the melted butter mixture and cold coffee to the dry ingredients, stirring until smooth and glossy.