January 30, 2017

Swedish Chocolate Cherry Cake | Celia's Saucer

Could this be the very easiest chocolate cake recipe out there? One pan, 5-ingredients and less than 40-minutes. 

The extra great thing about it is that you can also add a sixth ingredient, meaning endless possibilities. This weekend, I lobbed in some tinned black cherries courtesy of the pal in need who really loves cherries. Before though? I've added shots of espresso, or cinnamon, or chilli. JUST WHATEVER YOU FANCY. 

The beauty is that the whole thing is structurally a mess, except for the edges that just about hold it together. 

Want to make it for yourself? Of course you do. 

Izy Hossack of Top With Cinnamon tells us how.


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
3 eggs
(Whatever else you want to chuck in)


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 20-40 minutes... (I usually aim for around 30-mins). 

Let the cake cool in its 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 carefully or just leave it in the tin altogether. Dust with powdered sugar. Serve warm.


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