since steph was away at running camp this week, i had the daunting task of baking this week’s project all by myself. thankfully, this recipe was relatively simple, with few ingredients and minimal decorating (i’m a TERRIBLE froster). and it still came out with a rich chocolatey taste and moist, thick texture that i absolutely fell in love with! 🙂 it kind of reminded me of a flourless chocolate cake, except with flour 😛 but regardless, it was delicious!
Swedish Chocolate Cake
10 tbsp (5oz / 135g) salted butter
1/2 cup (2 oz / 55g ) cocoa powder
1 3/4 cup (12.5 oz / 350g) sugar + 2 tsp vanilla extract
1 cup (4.6 oz / 130g) flour
Preheat your oven to 350 degrees F (180 degrees C), butter and flour a 6″ to 8″ cake pan, it needs to be quite deep.
In a medium sauce pan, melt the butter. Stir in the rest of the ingredients. Pour into the grease cake pan, and bake for 30-45 minutes (should be 30-35 minutes for an 8″ pan, 35-40 for a 7″ pan or 40-45 for a 6″ pan).
Let the cake cool in it’s pan, then run a dull knife around the inside edge of the pan to loosen the cake. Turn the cake out onto a wire rack. Dust with powdered sugar. Serve warm.
source: Top With Cinnamon