First thing’s first – the Valentine’s Day giveaway is over! Winners have each been contacted individually and thank you to everyone who entered.
And now, onto this sticky, chewy, chocolate-y mud pie of a cake. Because even if you didn’t win the giveaway, you can still totally make yourself cake and enjoy the coming weekend! Especially since you probably already have the six ingredients you need for this in the fridge.
This is my take on Izy from Top With Cinnamon’s classic Swedish Chocolate Cake. The original recipe is totally gorgeous – and you should definitely make it. Consider this whole post an endorsement of that recipe.
After I made the original cake (to much applause and happiness), I tweaked it on the second go round by adding some instant espresso powder for a mocha version. DING DING DING! So good!
The beauty of this simple cake lies in its sticky, gooey interior. Which is totally simple to achieve – it’s all about the baking time. Obviously, that will vary on your oven, and the size of the tin that you use. The best way to test this cake is by eye and feel.
A skewer in the centre is no help. So what you’re looking for is a cake that has risen, and set up around the edge, but it still jiggly in the centre when you give it a little shake. For me, in my 7 inch cake tin, this took 30 minutes. Izy says to start checking your cake about about 20 minutes, and that it might need up to 40. And did I mention that the original recipe is in her book?
In more local news, the brunt of Cyclone Marcia seems to be skipping my city. It is absolutely bucketing rain here though, and it’s pretty gloomy. But it’s a secretly nice kind of gloomy, you know? The kind that calls for cups of hot tea, and shortbread biscuits, and soup for dinner with hot buttered toast.
My thoughts are definitely with all the people who are bearing the full force of the storm, as I’m hunkered down hiding from the rain. Stay safe, and know that there’s a warm slice of cake at the other end of this for you.
- 1 stick + 1 tbsp (125g) butter
- ½ cup (50g) cocoa
- 2 tsp instant espresso powder
- 1¾ cup (300g) sugar
- 1 cup (150g) plain flour
- 3 eggs
- Preheat the oven to 180C, and grease and line a 7 inch (18cm) cake tin.
- Melt the butter in a medium saucepan over a low heat, and then stir in the remaining ingredients.
- Scrape the batter into the pan, and bake for 20-40 minutes, or until the edges are set, but the middle is still gooey. Mine took 30 minutes, but start checking at 20.
- Leave to cool for at least 30 minutes, before removing from the pan and serving with raspberries, and a dollop of creme fraiche.