Swedish chocolate cake (GF)
Prep time
Cook time
Total time
Recipe type: Dessert
  • 250 g (1 cup + 1 tbsp) butter
  • 250 g (1½ cups) dark chocolate, chopped
  • ⅓ cup coffee or water (I used water)
  • 4 large eggs, at room temperature
  • 150 g (2/3 cup) coconut sugar (or use regular white sugar)
  • 1 tsp vanilla extract
  • pinch of salt
  • Topping: powdered sugar, chocolate eggs
  • Note: 1 cup = 250 ml
  1. Preheat oven to 175 C / 350 F. Prepare a 22-24 cm / 8-9 inch cake springform baking pan, grease it with butter and line with baking paper.
  2. Put butter and chopped dark chocolate into a medium size saucepan and melt it over low heat, stirring occasionally. When it's melted stir in coffee or water and set aside to cool down.
  3. In a large mixing bowl beat eggs with sugar and vanilla extract until it's all well combined and the mixture gets light and fluffy.
  4. Stir chocolate mixture into eggs & sugar mixture, add a pinch of salt and stir until smooth and creamy.
  5. Pour into prepared baking pan and bake for 40-45 min (don't over-bake!).
  6. Remove from the oven and let it cool well (you can put it in the fridge too) before removing from the baking pan and serving. You can decorate cake with powdered sugar and chocolate swirls or for this Easter version with little chocolate eggs. Enjoy!
Recipe by Travelling oven at http://www.travellingoven.com/2017/04/swedish-chocolate-cake-gf/