Swedish Chocolate Cake Recipe

Izy Hossack is the 18-year-old author of the new cookbook Top With Cinnamon (Hardie Grant), which is based on her popular blog of the same name. Below, she shares a recipe for an easy chocolate cake that might have you rethinking those fussy, four-layer ones.

Photo: Izy Hossack

Swedish Chocolate Cake
Serves 8 to 9

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!

135 g (4 ¾ oz or 10 Tbsp) salted butter
55 g (2 oz or ½ cup) cocoa powder
350 g (12 oz or 1¾ cups) granulated sugar
1 tsp vanilla extract
110 g (3 ¾ oz or 1 cup, minus 2 Tbsp) plain (all-purpose) flour
3 eggs
2 Tbsp icing (confectioners’) sugar, for dusting

Preheat the oven to 180°C (350°F). Line, grease and flour a deep 18 cm (7 in) cake tin.

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.

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.

More from Izy Hossack:
Meet the British Whiz Kid Who Has Her Own Cookbook
Chickpea and Pomegranate Dip Recipe

When did you first learn to cook? Let us know!