22 September, 2021
Swedish Chocolate Cake
Ohhh, chocolate, how I love thee! I even like chocolate protein powder and nobody likes that.
We had Pho soup for supper, and I figured with all the vegetables, I could squeeze in some kind of chocolate dessert type thing and be okay with it.
So, the search was on. By the way, shortly there will be some Sex in a Pan. I’ve made it before, but not with homemade whipped cream and homemade pudding – but not tonight. Tonight, straight chocolate was required.
I wanted limited ingredients, and cocoa, not melted chocolate squares or chips. And I wanted fast – a lot of the things I saw needed hours or were made in the microwave.
So I found a recipe for Swedish chocolate cake…..mix in one bowl, half hour to bake, let cook, sprinkle with icing sugar, done. Sounded good to me.
- 4-3/4 oz salted butter (just a tiny bit over ½ a cup)
- 2 oz unsweetened cocoa powder (¼ cup)
- 12 oz sugar (1-1/2 cups)
- 1 tsp vanilla
- 3 eggs
- 3-3/4 oz flour (just a tiny bit under ½ a cup)
Preheat the oven to 350F. Grease and flour a cake tin. I used an 8×8 pan.
Melt the butter and stir in the rest of the ingredients really well.
Pour into the prepared pan and put into the oven for 20-30 minutes. Now, this is supposed to be fudgy and gooey inside when done, so don’t overcook it.
I checked mine at 20 minutes and it was quite soupy in the middle so I put it in for the rest of the 30 minutes, and then needed another 10 minutes.
When you’re checking it, you want crumbs on the toothpick, not for it to come out clean or covered in chocolate.
Take it out and let it cool then get it out of the pan and sprinkle with icing sugar. It’s very rich so it doesn’t need frosting.
Chocolate crisis averted – took a little bit longer than I had hoped but it didn’t take hours so the compromise made me happy.