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!
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.
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.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Swedish Gooey Chocolate Cake
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
More chocolate cake recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Made this for a friend for his birthday. He said it was decadent and loved the texture and the dark chocolate taste. Savored every piece, one night warmed with ice cream.
So glad to hear! It’s a chocolate lovers cake, for sure :) Thanks so much!
Hi Jennifer. I love this recipe, and it’s very handy when travelling with a limited pantry available. I recently made it while staying in a vacation rental house with very limited cookware. The options were cookie sheet or loaf pan. I chose loaf pan, added a few chopped toasted pecans and added a few minutes to the given time to get to the same semi-firm state. The result was delicious, I think as good as in the intended pan. Thanks for the recipe, it’s in regular use here in whatever bakeware is available!
Hi Sue and so glad you are enjoying this cake! And so interesting about cooking in a loaf pan. I’m going to try that :)