Go Back


This traditional Swedish cake is wonderfully soft, gooey, and chocolatey. Not too sweet, it's a perfect accompaniment to a cup of tea or coffee at any time of day.


  • 200 g Caster Sugar
  • 140 g Plain Flour
  • 50 g Cocoa Powder
  • 2 tsps Baking Powder
  • 2 tsps Vanilla Sugar
  • 120 g Butter
  • 2 eggs

You'll also needA 20cm baking tin


    • Start off by preheating your oven to 175 degrees Celsius. Blend the sugar, flour, cocoa powder, baking powder and vanilla sugar in a bowl. Melt the butter in a pan or the microwave and pour in. Mix well and finally crack in the eggs and beat together to form a thick batter.
    • Grease a round 20cm tin. If the tin has a tendency to stick, consider lining the bottom with greaseproof paper as well. Spoon the batter into the tin and smooth out to the edges.
    • Bake in the preheated oven for 25 minutes before removing and allowing to cool for ~10 minutes before carefully removing from the tin. Try not to over-bake the cake. If you do the gooey consistency of the cake may be lost.
    • Enjoy with some raspberries and whipped cream, or just on its own, for a soft, chocolatey treat.