Sunday, 23 November 2014

Swedish Chocolate Cake

I read quite a few baking blogs.  There are some amazing bakers and bloggers out there - with incredible creativity and talent - but most of the time I just enjoy browsing and maybe one in 100 recipes I will actually bookmark for later. This represents the one percent.

This was my first experience with Swedish chocolate cake - and I am hooked.  It's like a really really big brownie with a soft, gooey centre.  This cake is best served warm, but it won't be turned down once it cools. Trust me. When we were down to the last decadent piece, my husband begged me to make another.  He was dreading the come down. I think I will have keep this tucked away in my recipe arsenal for a special occasion.

Swedish Chocolate Cake
slightly adapted from Top With Cinnamon by Izy Hossack by way of The Vanilla Bean Blog

1/2 cup + 2 tablespoons salted butter
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp vanilla
1 cup, minus 2 tbsp all-purpose flour, sifted
3 eggs
2 tbsp icing sugar, for dusting

Preheat the oven to 350. Line, grease, and flour a deep 6-inch cake pan.

Melt the butter in a medium saucepan. Remove from the heat and stir in the rest of the ingredients until completely combined. Pour the mixture into the prepared cake pan, and bake 30-35 minutes.  Be brave and just trust me on this.  Bakers are trained to know when our cakes are ready - through hard-won experience - but ignore your instincts this time. If the edges of the cake are hard, but the middle is soft - she's done.  We want this cake to come out now.

Let the cake cool in the pan for 20 minutes, then turn out onto a wire rack, dust with icing sugar and serve warm.

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