Swedish chocolate cake
Ooey gooey chocolate cake !
Ingredients
- 135 grams or 10 tbsps unsalted butter
- 45 grams or 1/2 cups cocoa
- 300 grams or 1 1/2 cups sugar
- 125 grams or 1 cups all purpose flour
- 2 tsps vanilla
- 3 Eggs
Instructions
- Preheat your oven to 180 C. Grease a round pan ( I used a 7 inch loose bottomed pan) with butter and dust with flour/cocoa well.
- Melt the butter in a saucepan.
- Get off the stove and stir in sugar and cocoa powder.
- Stir in the eggs and the vanilla.
- Mix in the flour.
- Pour batter into prepared pan and bake for 25-30 minutes .
- Cool in pan . Run a knife or spatula along the inside edge of the pan to loosen cake. Invert onto cooling rack .
- Dust with icing sugar.
Notes
- You can make the batter ahead of time and keep it the refrigerator for upto 2 days. Bake when you need it. You can also make it earlier and microwave whole cake or slices before you eat. But only 10 seconds or you ll have a plate of lava!
- A 6 inch pan will take 35-40 minutes and 8 inch pan will take 22-24 mins. I suggest a springform or loose bottomed pan.
- Do not over bake. No point in the toothpick test. When you press on the top of the cake , it'll slightly spring up.