Updated: Jan 11, 2021
Swedish gooey chocolate cake is the height of dessert for me. You can serve it hot from the oven or cold the next day. It uses only one saucepan and baking pan, is ready in under 30 minutes, and has mega chocolate flavor- what’s not to love? This cake is my version of a Swedish “Gooey” Chocolate Cake recipe I’d gotten from Saveur’s 100 Recipes for 2016 magazine. Recently I tried to make a double batch of this cake- one to serve hot, the other to chill into a luscious slab of chocolate heaven. I overshot the cocoa powder, which made the warm cake a little dry and the chilled cake a little grainy, but the flavor was intense and I couldn’t get enough. After another tweak or two, including using brown sugar instead of white, adding another egg, and a splash of coffee, I’d finally found perfection. If serving warm, have ice cream on hand. If serving cold, pour yourself a hot cup of coffee. Either way, call me so I can come over. I’ll bring the ice cream.
12 T butter, plus more for greasing
1/3 cup plain bread crumbs
1 1/4 cup packed light brown sugar
1 cup cocoa powder
2 t vanilla extract
1 t salt
4 large eggs
3/4 cup flour, sifted (if you have cake flour, use that, but don’t run to the store just for cake flour)
1 T strong-brewed coffee (optional)
1. Heat oven to 400°. Grease a 9x9 square pan generously with softened butter. Coat the pan with bread crumbs, shaking out the excess. In a medium saucepan, gently melt butter. While butter is still warm, whisk in sugar, cocoa powder, vanilla, and salt, and coffee. Allow to cool for a minute, then whisk in eggs, one at a time, and whisk until smooth before adding another egg. Fold the flour into the batter until just combined. Scrape the batter into the prepared pan, smoothing the top.
2. Bake until the cake forms a thin skin, but is still wobbly in the middle, about 10 minutes. Place on a rack to set, about 10 minutes. Serve warm and gooey or chill and cut into cubes that can be dusted with cocoa powder, cinnamon, or salt.