Swedish Chocolate Cake


It feels right that the first recipe on this blog is a chocolate cake, and what a cake! It comes together really quickly when you need something comforting and indulgent but also immediate and easy. I make this cake very often and it is one of my favorites, though it’s not the most gorgeous.


Actually scratch that it is gorgeous, just not “presentable”, but who cares, it will be gone before anyone can criticise! Plus you can figure out two categories of people in your life thanks to it.

I only want friends who think this cake is the sexiest thing, the ones who tell you it looks wrong often prove suspicious ;).


Recipe :

From Izzy Hossack at Top With Cinnamon

  • 135g salted butter
  • 55g cocoa powder
  • 350g sugar + 2 tsp vanilla sugar or vanilla extract
  • 130g flour
  • 3 eggs

Preheat the oven to 180°C (350F), grease and flour (I “flour” chocolate cakes with cocoa powder for a nicer finish, but you can also use parchment paper which is what I did with this one since I baked it in a springform pan that tends to leak)  a deep 20cm (8′ inch) cake pan.

Melt the butter in a bowl (you can use the microwave but be careful not to let it burn). Stir in the sugar mixed with the cocoa powder then add your eggs and mix until just incorporated.  Fold in the flour just until you can’t see white streaks and pour into the pan and bake for about 30 minutes (start checking after 20-25 minutes depending on how gooey you want it to be, this cake should not be dry!).

Let the cake cool in its pan on a wire rack and unfold just before serving warm, it will deflate and ooze out when you cut it. Enjoy…


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