Cakes

Swedish Chocolate Cake

Swedish Chocolate Cake

Both my children have their birthdays back to back.  A couple of weeks before “The Birthdays” came up, the big topic of discussion was THE CAKE.  I usually keep at least 1097 have -to -make recipes bookmarked out of which 782 are cake recipes…yes, someone is obsessed like that!!  So when we sit down to choose cakes, you can imagine how crazy it gets around here.  And the simple rule is to make a new cake for all birthdays/anniversaries/ dinner parties; you get the picture. This year one of the winning recipes was this divine Swedish Chocolate Cake.

Our celebration cakes are always chocolate, that’s a given.  And so the hunt for THAT chocolate cake began.  Once I saw what the cake queen Linda Lomelino has here, I was completely floored. This lady has magic in her hands…and her photography will leave you speechless.  I didn’t even bother to tweak the recipe, as is the old habit and the cake came out fabulous. Both times.  Two days in a row. You don’t want to know how much cake we have all eaten! Its really the best chocolate cake I’ve eaten, and I have eaten quite a lot of them.

This Swedish Chocolate Cake is flourless, which means that really all you will taste is chocolate, with a slight coffee after note and that just takes this cake to another level. Its the most incredibly gooey, luscious and decadent cake. EVER.  It’s so easy to make and the result is terribly impressive. The trick here is to use the best chocolate you can find. It is a  little tricky to take this cake out of the pan. I would recommend doing this once it is completely cooled.  You can eat the cake warm, while its all gooey and soft in the center or you can chill it well to make it dense. Either way, this wicked cake will blow you away!

 

Swedish Chocolate Cake

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Swedish Chocolate Cake

Swedish Chocolate Cake
Yum
Print Recipe
Cook Time
40-50 minutes
Cook Time
40-50 minutes
Swedish Chocolate Cake
Yum
Print Recipe
Cook Time
40-50 minutes
Cook Time
40-50 minutes
Ingredients
  • 250 gms butter
  • 250 gms Dark chocolate (70%)
  • 100 ml Strong Coffee
  • 4 eggs
  • 180 gms sugar
  • 1 tsp vanilla extract
Instructions
  1. Grease a 9″ spring bottom pan and line the bottom with parchment paper. Pre heat the oven to 180 C.
  2. Melt the chocolate and butter in a large bowl placed over a pan of simmering water. Once its all melted, add the coffee and keep it aside.
  3. In another bowl, beat the eggs, sugar and vanilla until light and doubled in volume. Stir the chocolate mixture into egg mixture. Pour into the prepared pan. Bake for about 40 – 50 minutes. It will get puffed up and then fall once it cools. Do let cool completely and turn out from the pan. I let the cake cool in the pan and then refrigerated it for a couple of hours before releasing it.
  4. Note : You will not be able to test this cake with a tooth pick as it is meant to be gooey in the center.

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6 Comments

  • Reply
    Karen
    May 26, 2015 at 1:07 PM

    I can’t wait to make this. It looks incredible. And you’ve got a great blog!

    • Reply
      natashaminocha
      May 26, 2015 at 1:51 PM

      Thank you Karen for your kind words!It is an amazing cake and really super duper easy to make!
      Do try this..you won’t be sorry :))

  • Reply
    sindhura
    June 1, 2015 at 1:56 PM

    No need of flour at all ? surprised !!!!

    • Reply
      natashaminocha
      June 1, 2015 at 3:41 PM

      Yes Sindhura, no flour at all and it still comes out fantastic!
      Cheers

  • Reply
    darshna dudhoria
    August 4, 2016 at 9:54 AM

    how can we make this without eggs?

    • Reply
      natashaminocha
      August 10, 2016 at 12:05 PM

      Hi Darshna, my apologies for the late response!
      I haven’t made this cake without eggs, so I’m not sure how the eggless version would work. You could try using flax egg i.e. 1Tbsp ground flaxseeds mixed with 2.5 Tbsp water ( let rest for 5 minutes to thicken) for each egg.
      Good luck and please do let me know how this works out for you.:)

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