Swedish Chocolate Cake
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!
Serving: 8g | Calories: 276kcal