Okay this cake is too good
The only way I can think of describing it is what would happen if a brownie and a molten chocolate cake produced offspring…a whole cake’s worth of offspring…with a melty middle…mmmm it makes me smile
This cake only uses cocoa powder (chocolate chips can be spared for cookies yesss!),
is made all in one pot, you can keep it in the fridge for about 2 days until you want to bake it (as you will want to serve this cake warm)
and requires minimal effort (no separating, whisking or folding in of eggs in this recipe, and little washing up)
Swedish Chocolate Cake
1/2 cup + 2 tbsp unsalted butter
1 3/4 cups sugar
1/2 cup cocoa powder
2 tsp vanilla sugar (or 2 tsp vanilla extract)
1 cup fluffed up flour
pinch of salt
If baking the cake straight away, preheat the oven to 370 degrees.
Now, you have options for your cake tin this recipe can make two small layers or one fat thick layer and baking times will vary accordingly. Anyways, grease and flour your tin(s) of choice.
In a medium pot, melt the butter over a medium heat. Take off the heat and stir in the sugar, cocoa powder and vanilla (sugar). Beat the eggs in a small bowl and add gradually to the mixture, beating them in quickly in between additions*. Fold in the flour and salt.
Resist the temptation to eat all the batter. Pour the batter into your cake tin(s) and put into the oven until it looks dry on top but is still wobbly and squidgy in the middle – about 35 minutes for 1 large fat cake or 15-20 minutes for 2 small cakes. Dust with powdered sugar and serve warm with vanilla ice cream.
*I like to beat my eggs in a small bowl before adding because I get a bit worried about the egg cooking from the heat of the batter and getting gross little eggy bits in the cake, but you can skip this and add them straight away just make sure you beat them in fast!