These Swedish chocolate cakes translate to "love yums" - a quick non-creaming cake that's elevated with a ganache topping with a hint of coffee.

150 g butter or non-dairy spread
2 c flour
4 tbsp cocoa
2 tsp baking powder
1/2 tsp salt
2 eggs
1 c unrefined sugar
3/4 c milk of choice
1 tsp vanilla extract
1/2 c cream or coconut cream
3 tbsp cold coffee
115g dark chocolate, at least 70% cocoa, in small pieces
2 tbsp butter or non-dairy spread
1/2 c shredded coconut

Preheat oven to 180C. Line a brownie tin (23 x 33cm) with baking paper.
Melt butter in a small saucepan and set aside. In a bowl mix together flour, cocoa, baking powder and salt.
In a large bowl whisk eggs and sugar until frothy. Mix in butter, milk and vanilla. Fold in dry ingredients  until you have a smooth batter. Pour into baking tin and bake for about 15 -20 min until cooked through. Let cool in the tin.
For the ganache, heat cream and coffee in a saucepan until mixture starts to bubble around the edges, Remove from heat and stir in chocolate pieces until fully incorporated. Finally stir in butter. Leave to cool for at least an hour to thicken. You could also put it in the fridge.
Spread ganache over the cake and sprinkle with coconut. Cut into squares or rectangles to serve. Love yums!