Delicious, decadent warm Swedish gooey chocolate cake, dressed up for Valentine’s, that just happens to use basic pantry items and is ready to eat in less than 30 minutes!

Swedish gooey chocolate cake sliced

This delicious gooey chocolate cake can be made and enjoyed anytime with basic pantry items. What’s more, It is made with just a bowl and a whisk (no mixers required!) and is ready to eat in less than 30 minutes from start to first warm, gooey bite!.

And if all of that doesn’t convince you, I have just two words for you … Gooey. Chocolate. (Do we really need to know anything more than that?!!)

    Ingredients and substitutions

    A few notes about the key ingredients …

    Cake flour – The recipe calls for cake flour. If you don’t have cake flour, make your own cake flour, if you like. Simply measure out 1 cup of all-purpose flour. Remove 2 Tablespoons and replace it with 2 Tablespoons of cornstarch. Whisk together and use in the recipe below.

    Cocoa Powder – you can use any cocoa powder you have on hand.

    Recipe tips!

    • You owe it to yourself to enjoy this cake warm from the oven, but be assured that left-overs are also lovely. The cake will become a little less gooey with re-heating though.
    • I didn’t feel like this cake needed anything else with it, though a bit of ice cream or a dollop of whipped cream would never be a bad idea.
    • To make the heart decorations, I printed a heart template out (the internet is full of them!), cut them out and arranged them on top of the cake before dusting with icing sugar. Carefully lift off and discard to reveal a pretty heart pattern.

    Swedish Gooey Chocolate Cake

    Making ahead, storing and freezing

    As noted above, this gooey chocolate cake is best enjoyed warm from the oven. If you need to make it ahead, slightly re-warm it in the microwave or with a few minutes in the oven.

    Store at room temperature for 2-3 days. This cake will also freeze for up to 3 months.

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    gooey chocolate cake sliced on parchment paper

    Get the Recipe: Swedish Gooey Chocolate Cake

    Quick, easy and goey chocolate deliciousness. Enjoy warm from the oven, at room temperature or chilled.
    4.88 stars from 8 ratings
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Yield: 10 servings

    Ingredients

    • 10 Tablespoons unsalted butter, melted and cooled plus more for greasing pan
    • 1 cup white granulated sugar
    • 7 Tablespoons cocoa powder, plus more for dusting pan
    • 2 teaspoon vanilla extract
    • 1/4 teaspoon kosher salt, reduce to a pinch if using salted butter
    • 2 large eggs
    • 1 cup cake flour, sifted *see note 1 below for DIY cake flour
    • Icing/confectioners' sugar, for dusting

    Instructions
     

    • Heat the oven to 400° F. (not fan-assisted)
    • Line the bottom of a 9-inch springform pan with parchment paper. Brush parchment and sides with butter and dust with a bit of cocoa, discarding any excess.
    • In a medium bowl, whisk the 10 Tablespoons of melted butter with the sugar, cocoa powder, vanilla, and salt until well mixed. Add the eggs one at a time and whisk until smooth. Fold the flour in to the batter until just until it is combined, then scrape the batter into the prepared pan, smoothing the top.
    • Bake until the cake forms a thin skin on top but the batter is still loose in the centre, about 10 minutes. Let stand a few minutes, then run a knife around the outside and loosen and remove ring. Slice and enjoy. Left-overs can be refrigerated.

    Notes

    Note 1: You can make your own cake flour by measuring out 1 cup of all purpose flour, removing 2 Tablespoons of it and replacing with 2 Tablespoons of cornstarch.Whisk together and use in recipe.
    Cuisine: Swedish
    Course: Dessert
    Serving: 1serving, Calories: 334kcal
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