Swedish Mocha Cake

Swedish Mocha Cake // The Sugar Hit



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.



Swedish Mocha Cake // The Sugar Hit



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!


Swedish Mocha Cake // The Sugar Hit



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?


Swedish Mocha Cake // The Sugar Hit


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.


xx Sarah.


Swedish Mocha Cake // The Sugar Hit


Swedish Mocha Cake
Sticky, gooey coffee and chocolate cake, adapted from Izy Hossack's Top With Cinnamon
Serves: One 7 inch cake
  • 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
  1. Preheat the oven to 180C, and grease and line a 7 inch (18cm) cake tin.
  2. Melt the butter in a medium saucepan over a low heat, and then stir in the remaining ingredients.
  3. 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.
  4. Leave to cool for at least 30 minutes, before removing from the pan and serving with raspberries, and a dollop of creme fraiche.


Swedish Mocha Cake // The Sugar Hit


  1. SARAH HOLY SHEET THIS CAKE. I’ve been coveting it ever since I first saw it on Izy’s blog years and years ago, but honestly, a mocha version sounds BOMB. Stay safe in the cyclone!

  2. I love Izy’s blog and her book and I’m totally loving this cake. The tweak sounds perfect, Sarah!
    I’m also glad to hear that you aren’t going to be hit by a cyclone. Stay dry!

  3. This is madness. Ooey-Gooey jiggly-in-a-good-way chocolate madness. And chocolate cake is always better with espresso!! So much YES.

  4. I love this kind of chocolate cake. Easy to make and so richly chocolate. My kind of cake.

  5. I always have these ingredients on hand. It’s a dangerous thing to know that I can basically make this cake at any time (like right now), because it looks absolutely amazing.

  6. Looks gorgeous! I think I really need to try it :)

  7. Sarah, this cake is gorgeous .. love that sticky, gooey interior. sticky and gooey is always good in my book. . stay safe. . this is my first time reading about cyclone marcia . .

  8. Yum – that gooey center is where it’s at! *high five! (I love your little wooden table cake stand too!)

  9. Wow! do you suggest microwaving to warm if by some strange chance you have some left the next day? Unlikely I know, but it could happen!

    • Just as good hot as cold, and yep, the microwave is perfect!

  10. Hi Sarah,

    This looks amazinggg.

    Do you have any recommendations for making this a day in advance of serving? Should i refrigerate overnight and then warm in the oven for a few minutes before serving?


    • Hi Maya, I think that would work perfectly! But this is pretty quick to make – you could easily make it before your meal, and then just leave it to hang around and get to warm(ish) room temperature? Either way, no worries.

  11. Love this stand! Gorgeous pictures :)

  12. hey!
    this cake seems absolutely delicious. I was going to try it but I am a beginner at baking and I am wondering at what temperature I should bake it?

    • Hey Niyanta, it should be 180C as it says in the recipe! If you’re in the USA, that’s 350F.

  13. Espectacular receta .preguntó:podría hacerse en muffins? Y si es posible cuanto tiempo consideras para hornear

  14. Can I make this cake into cupcakes?

    • Hey Ivana – you absolutely could – but it is a very dense, moist, almost brownie-like cake, so it wouldn’t need any icing or anything like that. xx

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