Swedish Goey Chocolate Cake

Valentine’s Swedish Goey Chocolate Cake

Delicious, decadent warm, Swedish Goey 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 chocolate cake has been on my “to make” list ever since I spotted it almost a year ago on Saveur’s 100 Things to make in 2016. For one reason or another, I just never got around to it. So when I was asked if I’d like to make a Valentine’s treat to share with a group of other food bloggers, I immediately thought of this cake. I mean, what could be more perfect for Valentine’s than a chocolate cake with goey in the title?!

So I made it. And I photographed it. Still warm from the oven. And as soon as I took the last photo, I ate the rest of that piece you see in the photo. And then I ate another one, because I really had to make sure it was as insanely delicious as I was thinking it was ;) And yes. Yes it was.

So, I really urge you to try this cake. And if the above didn’t convince you, here are 4 reasons why you absolutely need to make this cake:

1) It is made with super basic pantry items (read … can be made any time!).
2) It is made with just a bowl and a whisk (no mixers required!).
3) It is ready to eat in less than 30 minutes (start to first warm, goey bite!).
4) Two words … Goey. Chocolate. (Come on. Do we really need to know anything more than that?!!)




Swedish Goey Chocolate Cake

Cook’s Notes for Swedish Goey Chocolate Cake

The recipe calls for cake flour. If you don’t have cake flour, all purpose can be used. I always have cake flour around, since I’m a baker, so I have’t tested this cake with all-purpose. I suspect it will change the texture only slightly, but not in any way that will dampen the warm goey experience.

You could also try making your own cake flour, if you like. Simply measure out 1 cup of all-purpose flour. Remove 2 Tbsp. and replace it with 2 Tbsp. of cornstarch. Sift together and use in the recipe below.




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 litle less goey 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 of and discard to reveal a pretty heart pattern.

Swedish Goey Chocolate Cake

In the Mood for More? Check out all the #vdaysweettreats Valentine’s Treats!

What Should I Make For
Raspberry Triple Chocolate Cheesecake in a Jar

The Sweet Nerd
Double Chocolate Naked Cake

The Road to Honey
Chocolate Tart with Champagne & Truffles

Beyond Mere Sustenance
Chocolate Dipped Candied Blood Oranges

Girl Heart Food
Lemon Cupcakes with Cream Cheese Frosting, Raspberries and White Chocolate Drizzle

Seasonal Cravings
Chocolate Donut Holes with Pomegranate Cream Filling

No Spoon Necessary
Chocolate Velvet Skillet Cake with Cream Cheese Frosting

Beer Girl Cooks
Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

The Beach House Kitchen
Valentine’s Raspberry Pinwheel Cookies

Ciao Chow Bambina
Roasted Strawberry Chocolate Hazelnut Panini

Swedish Goey Chocolate Cake

Swedish Goey Chocolate Cake

Swedish Goey Chocolate Cake

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 people
Calories: 334 kcal
Author: Jennifer

Quick, easy and goey delicious. Enjoy warm from the oven, at room temperature or chilled.

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Ingredients

  • 10 tbsp unsalted butter, melted and cooled (plus more for greasing pan)
  • 1 cup sugar
  • 7 tbsp natural cocoa powder (plus more for dusting pan)
  • 2 tsp vanilla extract
  • 1/4 tsp kosher salt (a bit less if using fine salt)
  • 2 large eggs
  • 1 cup cake flour, sifted (*see note below)
  • Icing sugar, for dusting

Instructions

  1. * You can substitute all-purpose flour. It will affect the texture of the cake just slightly. You can also make your own cake flour by replacing 2 Tbsp. from 1 cup of all-purpose flour with cornstarch. Sift together and use in recipe.

  2. Heat the oven to 400° F.
  3. 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.
  4. 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.
  5. 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.
 

Adapted from Saveur

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