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6 Ingredient Swedish Chocolate Cake



  • 135 grams/4.75 ounces salted butter
  • 55 grams/2 ounces cocoa powder (unsweetened), plus extra for sprinkling
  • 350 grams/12 ounces sugar
  • 110 grams/3.75 ounces plain flour
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly whisked


  1. Pre-heat the oven to 180C/350F. Line the bottom of an 18-20cm/7-8in springform cake pan“>springform cake pan with a circle of baking paper, then grease the paper and the sides of the pan.
  2. Melt the butter in a medium saucepan, then take off the heat and set aside.
  3. Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
  4. Pour the mixture into the cake pan and bake for 20 to 25 minutes until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
  5. Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it, then turn out onto a plate or wire rack. Dust generously with cocoa powder and serve warm with ice cream or cream.

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