Swedish Chocolate Cake

Cakes, Desserts

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

Swedish Chocolate Cake

5 from 6 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serving Size: 6
Calories: 276kcal
Swedish chocolate cake is a decadent, one-bowl, easy cake recipe that is enjoyable for all.


  • 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!
CuisineAmerican, Swedish
Keywordbest chocolate chip cookies, chocolate cake, one-bowl chocolate cake, quick chocolate cake, swedish chocolate cake
Serving: 8g | Calories: 276kcal
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Swedish Chocolate Cake

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Recipe Rating

  • Reply Elle July 27, 2020 at 7:32 am

    5 stars
    I’ve made this recipe multiple times and it has come out perfect each one. Would recommend!

  • Reply rujula April 18, 2020 at 10:21 pm

    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?

  • Reply Christine April 16, 2020 at 7:14 am

    Hi there, I’m keen to try out this recipe. Just a quick question, what do you mean by minus 2tbsp (for the flour)?

    • Reply Olivia July 17, 2020 at 1:59 pm

      She just means to take out 2tbs of flour from the original 1 cup!

  • Reply Emily Chen February 29, 2020 at 10:57 am

    5 stars
    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?

  • Reply Fanfan November 29, 2018 at 3:49 am

    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!

  • Reply Isabelle April 28, 2018 at 3:44 am

    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,
    Btw your photog and baking is on point

  • Reply Jess February 3, 2018 at 6:27 am

    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!

  • Reply Andrew Buchanan July 8, 2017 at 9:30 am

    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.

  • Reply Abby Bakes March 11, 2017 at 2:53 pm

    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

  • Reply Laura December 27, 2014 at 7:04 pm

    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.

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