Skuffukaka
A deliciously rich and easy snack cake
Ingredients
Cake
- 300 g sugar 1 ½ c.
- 175 g unsalted butter, melted 3/4 c.
- 2 eggs room temperature
- 250 g flour 2 c.
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- 1 tsp kosher salt
- 60 g cocoa powder ½ c., good quality, dark cocoa powder works best
- ⅔ c cold coffee
- ¾ c plain skyr Homemade or storebought
Frosting
- 113 g salted butter, very soft or melted and allowed to cool
- 40 g cocoa powder ⅓ c
- 280 g powdered sugar 2½ c
- 2-4 Tbsp milk
- 1 tsp vanilla extract
Instructions
Cake
- Preheat oven to 400 F. Grease a 9"x13" pan.
- In a medium bowl, sift together flour, cocoa powder, cinnamon, baking powder, salt, and soda. Set aside.
- In another bowl, beat together sugar and butter until well combined. Beat in eggs, one at a time, until thoroughly blended.
- In a small bowl, whisk together the coffee and skyr. Add the dry ingredients and the skyr mixture to the butter mixture, alternately, beginning and ending with the dry ingredients. Beat on medium speed until blended, although a few small lumps may remain.
- Pour batter into prepared pan and bake for 25 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool completely.
Frosting
- Beat cocoa powder into butter. Add half of powdered sugar and continue to beat.
- Add vanilla and 1-2 Tbsp milk. Beat thoroughly.
- Continue to add milk, a very small amount at a time, until the frosting reaches a fluffy, spreadable consistency. Frost the top of the cake. Sprinkle with desicated coconut if desired.