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.
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!
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
Ingredients
- 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
Instructions
- 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.
Notes
Equipment
Nutrition
Very wet but in like they best way. It’s soo fudgy and chocolaty and delicious.
It was too wet to cut, even after 35 mins in the oven.
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!
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.
I’ve made this recipe multiple times and it has come out perfect each one. Would recommend!
love hearing this!
I’ve been making this for me and my sister for years now, but since we don’t have much of a sweet tooth I reduce the amount of sugar (and with it the baking time ) but this recipe is amazing and whoever eats it falls in love with it
i’m kinda surprised it doesnt need any baking powder or baking soda… also my mixture was quite thick, is that how its supposed to be?
Hi there, I’m keen to try out this recipe. Just a quick question, what do you mean by minus 2tbsp (for the flour)?
Thanks!
She just means to take out 2tbs of flour from the original 1 cup!
The recipe was amazing!! Do you think it could come as cupcakes as well? And if yes, how long would be a better time to cook them?
The only problem I have with this cake is, I CAN’T STOP EWTUNG IT!! It is so spot on! Thank you so much for sharing it! Stay sweet and amazing!
Hi!
Isy’s recipe looks absolutely amazing! Just wondering, I need to make this for a stall; can the chocolate cake be kept for two nights in an airtight container baked on Tuesday for Thursday?
Let me know what you think!
Thank you,
Isabelle
Btw your photog and baking is on point
Hi, was just wondering if the preheating temp is in farenheit? At first i thought celsius, but then realized that ovens don’t tend to go that high!
Yes, it’s farenheit!
This cake turned out absolutely amazing and that is coming from someone who manages to screw up everything. I can’t even make sugar cookies right a lot of the time. Your blog is awesome. Keep doing what you’re doing, I like it.
Wonderful! YAY!!
the cake was very easy to make the batter it cooked for like 27 mins and took likwe11 mins to cool but it was still warm when I tried it it was sooooooo good I cant stop nibbling on it. My little sister did not like it so I would not recommend making it for little kids birthday it is very mature
I made this on Christmas day and then again today because it was such a hit with the family. Delicious and so easy! I may try a double batch next time with two loaf pans because it gets eaten far too quickly.
YAY!!
Can you use Milo for the coco powder
sorry unsure what milo powder is!