Swedish chocolate cake

Swedish chocolate cake

By
From
Top With Cinnamon
Serves
8-9
Photographer
Izy Hossack

I’m throwing a bold claim in here: this is the best chocolate cake you’ll ever make. It’s wonderfully quick since it’s all melted together in one pot and poured straight into the cake tin. Bake it carefully – keep it gooey! I’ll cry if you over-bake it, OK? It requires no frosting, only a dusting of icing sugar but looks just as impressive as a four-layer cake with buttercream roses … It’ll be gone in a day, though, so don’t make any plans for it any longer than five hours post-bake. No worries though, you can just make another one because it was so darn easy the first time!

Ingredients

Quantity Ingredient
135g salted butter
55g cocoa powder
350g granulated sugar
1 teaspoon vanilla extract
110g plain flour
3 eggs
2 tablespoons icing sugar, for dusting

Method

  1. Preheat the oven to 180°C. Line, grease and flour a deep 18 cm cake tin, as shown.
  2. Melt the butter in a medium saucepan. Remove from the heat and stir in the rest of the ingredients. Pour the mixture into the prepared cake tin and bake for 20–30 minutes – it should be set around the edges but still gooey in the middle.
  3. Let the cake cool in its tin for about 20 minutes, then run a blunt knife around the inside edge of the tin to loosen it. Turn out onto a wire rack, dust with icing sugar and serve warm.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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