For the cake:

  • 100ml boiled water
  • 100ml milk
  • 50g cocoa pewter
  • 200g butter
  • 200g caster sugar
  • 3 eggs
  • 225g plain flour
  • 1 tsp baking powder
  • pinch of salt
  • splash of vanilla
For the top:
  • 1 tbsp cocoa powder
  • 2 large shots of coffee
  • 3 tbsp icing sugar
  • 100g chocolate
  • 100ml cream
  • 2 handfuls desiccated coconut


Time: 25 mins prep + 30-40 mins bake

Fika; – ‘Fika is a concept, a state of mind, an attitude and an important part of Scandinavian culture. Many consider that it is almost essential to make time for fika every day. It means making time for friends and colleagues to share a cup of coffee (or tea) and a little something to eat…’


Preheat the oven to 180C.

Combine the hot water, cocoa powder & milk together in a small bowl.

Using an electric whisk, combine the butter & sugar until fluffy. Add the eggs ones at a time, whisking between.

Gradually fold in the baking powder, flour, salt, vanilla and the liquid cocoa mix, until combined.

Line a brownie tin with paper, and pour the mix in to the tin.

Bake for 30-40 mins, or until a skewer comes out clean. (time will depend on how deep your tin is, a deeper tin will need a longer cooking time, so check after 30 mins and see how it is!)

Whilst baking, combine the coffee, cocoa powder & icing sugar to make a loose glaze.

Melt the chocolate & cream together to make a ganache and set aside to thicken to a spreadable consistency.

When the cake it out the oven, prick with a fork many times and pour over the coffee cocoa glaze, allowing it to sink in to the cake.

When the cake is cool, spread over the ganache top and finish with the desiccated coconut, cut in to squares and enjoy!