Swedish Goey Chocolate Cake

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 servings
Quick, easy and goey delicious. Enjoy warm from the oven, at room temperature or chilled.
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  • 10 tbsp unsalted butter melted and cooled (plus more for greasing pan)
  • 1 cup sugar
  • 7 tbsp 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


  • * 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.
  • 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.

Nutrition Information:

Calories: 334kcal