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

Why you’ll love this gooey chocolate cake!

I really urge you to try this cake. And if the pictures don’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, gooey bite!).
  4. Two words … Gooey. Chocolate. (Do we really need to know anything more than that?!!)

Ingredients and Substitutions

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

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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


  • 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


  • Heat the oven to 400° F.
  • 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.


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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