Swedish Chocolate Cake



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Swedish Chocolate Cake Izy’s book arrived in my mailbox a looooong time ago, nearly a month ago. I’ve been waiting to cook from it because when it showed up on my doorstep, it was only available for purchase in the UK (it’s available tomorrow!), and it just so happened to be the opposite of fall in LA. I’m so excited to share this recipe with you all for Swedish Chocolate Cake.

On Saturday, all I wanted to do was bake. The weather was brisk, the light sorta cloudy and moody and I was particularly in a good mood. The kind of mood I’m in is a result of Amelia letting me sleep in, a little.

As I thumbed through her book, deciding amongst all the beautiful baked goods what I should dive into, I was stopped at this Swedish Chocolate Cake. I’ve been on a weird brownie kick lately, so much so that I’m totally guilty of falling victim to the lure of a box mix at Whole Foods. No shame in that game; though that game often results in a bit of disappointment. There shouldn’t be any leavening in brownies, I’ve decided. I want them to be gooey! and rich! So rich that a glass of water needs to be served along side them.

Izy's Swedish Chocolate Cake | www.acozykitchen.com

This is Recipe is Fast!

I love that combination: chocolate-y richness with water. It’s weird. A glass of milk or coffee or tea would be better, I guess, but OMG water tastes so good after eating loads of chocolate.

Izy’s book is much like her blog: beautiful, moody with that friendly young voice I love reading so much. This cake is like half way between a cake and a brownie. She orders you NOT to over bake it so it’s still runny in the center. I didn’t and I’m glad I didn’t. I ended up baking it in a loaf pan because I didn’t have a 7-inch cake pan and I figured an 8-inch would make it too skinny and flat. It worked great!

Izy's Swedish Chocolate Cake | www.acozykitchen.com

Another thing I love about Izy’s book is that it’s so pretty, it’s become one of my coffee table books. If people come over and I have to leave the room for a bit, I know they’ll be entertained while thumbing through it. My favorite kind of cookbooks usually have duel usage like this one does.

Swedish Chocolate Cake

4.88 from 16 votes

Swedish Chocolate Cake

Prep: 10 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 6
Swedish chocolate cake is a decadent, one-bowl, easy cake recipe that is enjoyable for all.


  • 1 (8x4-inch) loaf pan


  • 135 g 4 3/4 oz/10tbsp unsalted butter
  • 1/2 teaspoon salt
  • 55 g 2 oz/1/2 cup cocoa powder
  • 350 g 12 oz/1 3/4 cups granulated sugar
  • 1 tsp vanilla extract
  • 110 g 3 3/4 oz/1 cup, minus 2 tbsp all-purpose flour
  • 3 large eggs
  • 2 tbsp icing sugar, confectioners' sugar, for dusting


  • Preheat the oven to 350 degrees. Line (with parchment paper), grease and flour a 7-inch cake tin (or in my case a 8x4-inch loaf pan).
  • 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.


Izy's recipe calls for salted butter, since I never have salted butter in my fridge, I ended up using unsalted and adding 1/2 teaspoon. Feel free to do either!
I ended up taking full advantage of the weight measurements because that turned this cake into a one-pot deal. I melted the butter and then put the saucepan on the scale, added each ingredient per weight. Boom! SO EASY!


Serving: 8g | Calories: 276kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American, Swedish
Like this Recipe? Please Rate & comment below!

Swedish Chocolate Cake

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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  1. I’m super confused by the recipe ingredients. Like there are so many ways to measure and it’s all clumped together I don’t know what is what!

    1. Agreed. Slashes are currently used both for fractions and to separate weight measurements from the volume measurement, and spacing is inconsistent. Confusing, indeed. Compare the original:

      35 g 4 3/4 oz/10tbsp unsalted butter

      to using slash only to separate options and using decimals for all weights (because cooks measuring by weight are likely to have a digital scale, no?):

      35 g/4.75 oz/10 Tbsp unsalted butter

      Much easier to understand what is going on. I also appreciate when recipes capitalize Tbsp to distinguish from lower-case tsp.