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Super easy, fudgy, gooey chocolate cake

Swedish Chocolate Cake

Super easy, fudgy, gooey chocolate cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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Ingredients
  

  • 1/2 cup butter (115 gms)
  • 1 cup caster sugar (190 gms)
  • 2 eggs (see notes)
  • 2 tsps vanilla extract
  • 1/2 cup all-purpose flour (60 gms)
  • 1/4 cup cocoa powder (20 gms)
  • Pinch of salt if using unsalted butter
  • 2 tbsps cocoa powder to dust on top

Instructions

  • Preheat the oven to 180 C. Line an 8" skillet or round cake tin with greased baking paper. The cake is sticky, so I highly recommend using paper for easy removal and slicing. If you don't have it, make sure you grease the skillet or tin very well.
  • Melt the butter, making sure it doesn't get boiling hot. Set aside.
  • In a mixing bowl, combine the eggs and sugar and whisk very well until pale and slightly thickened, about 1 minute. Use a balloon whisk here for the best result, or a hand mixer on low speed. Stir in the vanilla extract.
  • Now sift in the flour, cocoa and salt (if using). Gently fold it all together to combine using a silicone spatula preferably. Finally, pour in the melted butter and stir to get a smooth, not super thick batter.
  • Pour into the prepared tin and bake for 25 to 30 minutes until the surface no longer looks wobbly or liquidy, but is still soft to touch. Don't over-bake the cake or it'll harden too much as it cools.
  • Let the cake cool for about an hour at room temperature. The surface will sink and feel crusty. Before diving in, sift the top with 2 tbsps cocoa powder. When you slice it, the inside will be fudgy and gooey! The longer it rests, the more the texture and flavour improves.
  • This cake can be stored at room temperature for a day or two. Since it is so soft and gooey, I prefer storing it in the fridge after day one, where it will keep for about a week (the cocoa dusted on top will become a bit wet). Gently reheat as needed. Happy baking!

Notes

*This cake needs eggs to rise in the absence of baking powder or soda. The eggs also contribute to the fudgy texture and I can't suggest a substitute. If you're looking for other great eggless chocolate cakes, try this or this!
*If you have it, use a Dutch-process or dark cocoa powder for extra rich flavour and colour.
*Original recipe from Buzzfeed Tasty