Swedish Chocolate Cake

4.88

62

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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
SwedishChocolateCake_5

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.

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

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!

Nutrition

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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62 Comments

  1. Hi! I’m getting ready to make this, but wanted to ask if you have thoughts on regular vs. dutch-process cocoa. I have both, and didn’t know if you’ve tried with both or if you have a recommendation. Thanks so much, look forward to making it!

  2. You will laugh at my misadventures! I put in 3/4 cup of cocoa and 3/4 cup of sugar – then checked the recipe I had printed out and thought maybe it said 1 3/4 cup of cocoa and 1 3/4 cup of sugar – then saw in the comments that it was indeed that amount of sugar but only 1/2 cup of cocoa – oh well – 3/4 cup would have to do. I hadn’t added the eggs yet so I tasted the batter and the sweetness seemed right. Mine needed a few extra minutes to cook but my husband said it was the best molten lava cake he has had. I took it to my friend’s for coffee and she loved it – is serving the rest of it to her family tonight. So maybe I will continue to use 3/4 cup cocoa for my chocolate-loving friends!

  3. ok is this correct? the recipe up above says 1 and 3/4 cups cocoa powder, but that seemed like a ton and I checked the Top with Cinnamon blog and it calls for 1/2 cup. that’s a tremendous difference! can you shed some light? 🙂

    1. Grrr…the grams are correct, as are the ounces but it should be 1/2 cup. Sorry about that. All fixed now!

  4. I finally made this cake last night and all I can say is “WOW!”
    This was amazing! It was so easy and quick, too.

    It’s currently late in the afternoon on a Monday, and since this morning, I’ve been excited to get home to have another slice for an indulgent after-work-snack. I’m already feeling guilty about it.

  5. The recipe is the real deal, checked my own family’s just and it’s pretty much the same // greetings from Stockholm, Sweden