Dark brown like an Icelandic volcano covered by a snow-white glacier. Somehow the cake spontaneously reminded me of a postcard I bought in Reykjavík on my first visit to Iceland.

Skúffukaka ♪ is traditionally baked as a sheet cake and served in small cubes. There are numerous variations on this recipe. In Iceland, the glaze often consists of a buttercream with almost 200g butter. Sometimes chopped pieces of liquorice are also added to the batter - Icelanders love liquorice (Lakkrís ♪). The buttercream is too rich for me and even if I love Iceland, I can't make friends with liquorice, so this recipe is without liquorice and with a chocolate icing sugar glaze.

Ingredients for a 22 x 32 cm form:

Chocolate cake preparation

Preheat the oven to 175 ° C top / bottom heat. Put the dry ingredients in a bowl and mix. Put the liquid ingredients (buttermilk, hot water, eggs, melted butter) together in another bowl and stir well. Now process the two quantities with a wooden spoon (not a mixer) into a slightly tough dough.

Bake

Place the dough in a loaf pan lined with wet baking paper (this is easier to process). Since I don't have a baking pan that size, I used my lasagne pan without further ado.

Bake the cake in the preheated oven on the 3rd rack from the bottom for 25 minutes.

Chocolate glaze

For the icing, first mix the powdered sugar, vanilla sugar and cocoa powder. Then add the melted butter and coffee and stir until everything is a homogeneous mass.

Immediately distribute the chocolate icing on the hot cake. It becomes softer, has a nice shine and is easier to spread. As a 'by-product' of this process, the scent of freshly baked goods combines with the intense chocolate aroma of the glaze and permeates all rooms. You can be sure that you will not be alone in the kitchen very quickly ...

Finally, sprinkle with desiccated coconut and let cool down.

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