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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
Equipment
- 1 (8x4-inch) loaf pan
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
i love how you cut this cake. i can’t wait to try it.
I totally agree on the water after brownies thing. You would think you would crave milk, but I find it’s always a nice cold glass of water that does the trick!
it was delicious and we don’t mind a chocolate-y, the kids loved it! thanks
Oh yay! Good, good. PHEW!
just made this and it smells divine. however i think i may have measured the cocoa powder incorrectly as i did this according to oz rather than the grams and i think this should actually be 2oz rather than 12oz. thank fully i only had 7oz!
Oh Sarah, I’m so sorry! Yes, it definitely should’ve been 2 ounces. I’m sorry! It’s fixed now. I imagine it’ll be very chocolate-y!!
GORG!
I just got the amazon notice her book is shipping b/c I had it on preorder and it should be to me by Tuesday! So excited to see her book and this cake, wow, it looks incredible. Your images are gorgeous and you did her recipe proud! Pinned
Thank you, friend!
350g of sugar??!!! My teeth are tingling just at the thought!
It’s a good amount of sugar, not gonna lie, but I was really delightfully surprised that it didn’t taste overly sweet.
wow I love this – it’s been a long time since I had chocolate cake (in Sweden we call it “kladdkaka” which translates into “gooey cake”)
Found this cake on her blog a while ago and since then it’s been my go-to chocolate cake! It’s so easy to make, but yet delicious and impressive-looking! I can’t count how many times I’ve been asked for the recipe 😀
I love a classic chocolate snack cake! This looks lovely!