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This Swedish chocolate cake is not only one of the best I’ve ever eaten, but the easiest, too. One pan only and no whisking required. Just melt the butter and stir everything else in and you’re only 20 minutes away from oozy, gooey, richly chocolaty heaven!
Easy chocolate desserts like this always call my name, so when I saw it in one of those free supermarket food magazines recently, I filed it away in the ‘to make’ section in my head.Usually these ideas float around there for a long time before they (maybe) make it to the blog, but I couldn’t get this one out of my head.
Because, well, chocolate. And can you see how gooey and oozy and chocolaty it is? How could I resist? How can YOU resist?
What’s kladdkaka, anyway?
The recipe in the magazine was called Swedish chocolate cake, which in Sweden is called Kladdkaka. Apparently this is a very famous cake in Sweden and everyone has their favourite recipe for it. The cake should be very rich and chocolaty with a delicate crisp and chewy top but soft and gooey inside. A bit like a cross between fudgy brownies and a chocolate soufflé.
The easiest chocolate cake you can imagine… all in one bowl!
After I began to do a bit of research on this special-sounding Swedish chocolate cake, I found out from Top With Cinnamon’s Izy Hossack that there is a much easier way to make it than in the supermarket recipe I saw. So ridiculously easy that it only took me about 5 minutes to get it into the oven.
ALL you do to make this kladdkaka is:
- Line and grease one 18-20cm cake pan (a spring form pan is best).
- Melt the butter in a saucepan.
- Stir in sugar, cocoa powder, vanilla essence and flour.
- Bake for 20 minutes.
But look how incredibly chocolaty it looks!
I really think this easy chocolate cake is hard to beat … certainly as a quick chocolate desert to whip up for guests that looks quite impressive even though it’s only one tier and doesn’t have any kind of frosting.
So how do you serve kladdkaka?
Swedish chocolate cake doesn’t need any frosting or topping. Just turn it out and sprinkle generously with powdered sugar/icing sugar or cocoa powder.
There. It looks quite impressive just as it is, doesn’t it?
If you like, you can serve it with whipped cream and ice cream and some strawberries or raspberries.
I’ve made similar sticky chocolate things to this that tasted quite good too but they took 3 or 4 times longer to make. This cake only has SIX ingredients in it.
Just try not to overbake the kladdkaka because you don’t want to lose that lovely sticky gloopy-ness in the centre. The cake is done when the top is firm but breaks quite easily when you put a bit of pressure on it.
Can you make this Swedish chocolate cake ahead?
Yes! Make it a day or two in advance and keep it in the fridge if you like, then simply warm each piece separately in a microwave for about 20 seconds.
If there are any leftovers (and this is a big ‘if’!) pop them into the fridge and steal little bits every time you open the fridge. Well, this is what I always do. Oops. You’ll find when cold this chocolate cake tastes just like fudge! You could even cut it into small squares and tell your friends that it actually IS fudge!
Even Mr. Scrummy, who doesn’t usually like chocolaty cake things of any kind, loved this quick chocolate dessert. It was so scarily good that we ate half and froze the rest to stop ourselves from eating it all in one go.
This yummy chocolate cake would be perfect to serve to guests at Easter with mini chocolate eggs sprinkled over the top, or really for any special occasion.
To help you with this recipe:
I like to use a 7 to 8 inch springform cake pan like this one to make this gooey chocolate cake. Because it’s such a gooey cake, it’s quite delicate when just cooked and this makes it really easy to turn out onto a plate or cake stand.
More really easy desserts
5-minute chocolate banana ice cream (healthy nice cream!)
Easy magic lemon pudding (most controversial recipe on the blog!)
Addictive peanut butter Cheerio bars
No bowl chocolate pecan bars (magic bars!)
5-minute chocolate pots (only 4 ingredients!)
6-ingredient gooey Swedish chocolate cake (kladdkaka)
Equipment (affiliate links)
Ingredients
- 4¾ ounces salted butter (US = just over ½ cup, or just over 1 stick)
- ½ cups cocoa powder (plus 1 tablespoon) unsweetened, plus extra for sprinkling
- 1¾ cups sugar
- 1 cup plain flour (actually, just less than a full cup, about 0.85 cups)
- 1 teaspoon vanilla extract
- 3 eggs lightly whisked
Instructions
- Pre-heat the oven to 180C/350F. Line the bottom of a 7-9 inch (see note below) springform cake pan with a circle of baking paper, then grease the paper and the sides of the pan.
- Melt the butter in a medium saucepan, then take off the heat and set aside.
- Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
- Pour the mixture into the cake pan and bake for 20 to 25 minutes (see note below) until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
- Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it. Turn out onto a plate or cake stand (see note below). Dust generously with cocoa powder and serve warm with ice cream or cream.
Notes
A note on which cake pan to use
I usually use a 9 inch spring form cake pan for this cake, because that's what I have, and it comes out as you see in the photos. The original recipe that I adapted this from, however, states to use a 7 inch pan. I'd say that anywhere from 7 to 9 inches will work well. You might need to make the recipe a couple of times to get the baking time just right (yes, it's one of those recipes, but once you've nailed it, you've nailed it). See below for more hints on getting your cake just right!Getting your cake just right
Although this is a super quick, easy and delicious cake, it can 'sometimes' (not always) take a bit of perfecting. If your cake still isn't cooked on top after 20 minutes, keep checking it every couple of minutes until it is. I usually find 20 minutes is about right, but of course it depends on your oven/the exact size of your cake pan etc. One reader reported that the cake took 30 minutes in her oven. So the first time you make this might be a bit of an experiment to see how long you need to cook it in your oven! You want to avoid overcooking the cake though, because then it won't be as deliciously gooey.After your cake is cooked...
You'll find that your cake is quite delicate just after cooking. Let it cool in the pan, then turn it out onto a plate or cake stand. I usually hold a plate on the top, then invert it quickly. Your cake will then be on a plate, but it will be upside down. To turn it back the right way, I put another plate on the bottom of the cake and turn it back the right way.Can you make this chocolate cake gluten free?
Yes! I officially tested this recipe using just almond flour in February 2020. It works just as well as it does with ordinary flour. In fact if anything it's slightly more delicious (if that's possible) because you can very slightly taste the almonds. I haven't tried the recipe with gluten free plain flour, but I'm pretty sure you'd have no problem doing a straight swap. The recipe doesn't contain a lot of flour, so flour substitutions tend to work well. Good luck! I first published this recipe in April 2015. This version has been updated with a how-to video, new photographs, a few changes to the text and nutritional info and conversion to metric measurements in the recipe.Nutrition
IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!
Michelle says
I was looking for a quick chocolate pudding recipe for an emergency pick me up dessert and only had cocoa powder. I made one third of the recipe in two ramekins, cooked for 25 minutes, and turned out and served with strawberries and Greek yogurt. It was absolutely perfect and is my new standby, store cupboard, bad day, desperately need something for dessert recipe!
Helen says
Hi Michelle! I’m so glad this hit the spot for you! I love that you did things a little differently and baked a mini version for one! How fabulous! Thank you so much for reporting back because I’m sure some other readers would be interested in doing the same in dessert ’emergencies’ (which happen to me too!). If you like this recipe you might also be interested in my chocolate self saucing pudding. I sometimes make a mini version of it for one. Here’s the recipe in case you’re interested:
1. In the microwave, melt half a tablespoon of butter into 1 tablespoon of milk in a mug.
2. Stir in half a tablespoon of sugar and and half a tablespoon of cocoa.
3. Stir in 1.5 tablespoons self raising flour to make a smooth batter. Make sure it’s mixed in well.
4. Sprinkle another half a tablespoon of sugar and half a tablespoon of cocoa over the top of the batter.
5. Drizzle 2 tablespoons boiling water all over the top.
6. Microwave on high power for 30 seconds. Sneak a small scoop of ice cream on top!
Thanks again and I hope you give it a try! 😉
Ravi Har Kaur Khalsa says
I just made this for my hubby’s birthday. He had asked for a gooey chocolatey something and this totally hit the mark for him. He loved it! Served it with unsweetened whipped cream. We’re vegetarians so I used egg replacer for 2 of the eggs, and 1/4 cup applesauce for the third one. Worked fine. I used a 9″ spring form pan and when cool, the sides of the cake were only about 3/4″ high and the center maybe 3/8″. So a smaller pan would definitely create a thicker cake. Just for kicks I stuck a toothpick in after I took it out of the oven, and was startled when it only went in about a 1/4″! It’s possible real eggs might have made it a little thicker, but then there are no rising agents in the recipe so who knows.
I live at 5500 ft elevation in NM, and things usually take longer to bake here. This took 30 minutes, and the cake wasn’t runny gooey, but very soft fudgy gooey. In any case we both gave it 5 stars! Thanks for a new chocolate dessert. (And I’m not even a big fan of chocolate cake!) Think I’ll try that healthy chocolate cake too!
Helen says
Thank you so much for the feedback, Ravi – I’m so pleased your husband liked his birthday cake! I would have felt terrible if he hadn’t!!! I’m really interested to hear that you made some substitutions that worked. It is possible that those changes made a difference to the height of the cake but it’s hard to know for sure. This is supposed to be a flat cake – kind of like a torte – but I’d say it’s at least an inch tall when I use a 9 inch pan. If you make it again with the same substitutions maybe you could bake it in a smaller pan – say 7 inches – so that it’s just that bit thicker. But I’m really glad it was still gooey and delicious!
Melina says
I made this cake for my family in a 9 inch spring form pan and it was AMAZING! Huge hit and it took less than 10 minutes to prepare! It came out super fudgy and chocolaty. Next time I might try it with a bit less sugar since I served it with ice cream but it was delicious and simple anyways. Thanks!
Helen says
Hello Melina! Thank you so much for the feedback! it’s a winner, isn’t it? I’ve never tried it with less sugar but other readers have and have said it works, so go for it! Start with 25% less and see how you go! 🙂
Shoshana Bradford says
The first time I made this this it was incredible. Crackly top and gooey inside. Rich and thick. Even in the fridge it stayed chewy and moist. The second time it turned out like a cake brownie with no gooey inside, even though I cooked it for the same amount of time 19 minutes I. My oven. I used three jumbo eggs and wonder if I should have only used two? Disappointed:) wonder what went wrong?
Helen says
Hi Shoshana! I usually find this turns out pretty consistent every time in my oven, so it could be that the egg ratio was off a bit. Jumbo eggs could be a bit too big and result in the cake drying up a bit. I usually use extra large but not jumbo. Try 2 jumbo or 3 large next time and see if it makes a difference? Also just keep a close watch on it towards the end of the cooking time and try to catch it before it loses the gooey-ness. Don’t worry it’s probably a one off and next time it’ll be fabulous again! Good luck!
Camilla says
As a swede I´ve done Kladdkaka for as long as I remember. I think the right consistent is when the cake is just about a bit firmer than whipped cream. If you get any leftovers (never happens to me), you put it in the fridge – and the next day its chewy! Yum!
Helen says
Hi Camilla – it’s so lovely to hear from a Swede! That’s so great to know – I love this cake whether it’s super gooey or a bit firmer, but I didn’t know that that’s how it’s ‘supposed’ to be – thank you!
Kris says
This looks amazing! I am wondering if I can use Dutch process cocoa powder instead? 🙂
Helen says
Hi Kris! Yes, that should be absolutely fine. It only matters if there’s a leavening agent in the cake like baking powder or soda which there isn’t, so go for it! Hope you enjoy it!
kris says
Thank you!! Oh my goodness, this was absolutely amazing and so easy!! I’m so excited to have discovered your page. 🙂
Helen says
Awww, ‘m so glad it came out well for you using the Dutch process. You’ve made my day – thank you! I’d also highly recommend my blueberry muffins – much less sweet but they get rave reviews too 😉
Fiona says
Oh my goodness! I tried this recipe in an 18cm tin and added 2.5 rows of milk Cadbury cooking chocolate roughly chopped. It is the most amazing mix between a chewy brownie and fondant. I’m so happy!! It took 30mins with the extra chocolate. It’s going to be my go to from now on for cravings. Thank you!
Helen says
Thank you for your feedback, Fiona! I’m so glad you’ve found a new go-to dessert! I make this all the time too. I love the idea of adding chocolate chunks. P.S. Leftovers freeze really well, so you could freeze individual slices for chocolate cake ’emergencies’ 😉
MARISSA says
This is my second time using this delicious recipe. This time I’m making for a birthday cake, so I’m doubling the recipe to make 2 9inch. What icing would you suggest I use to hold them together?
Helen says
Oooh, I love your idea of making this into a birthday cake! As the cake is pretty rich already, if I were you I’d sandwich it together with some whipped cream! Hope the birthday boy or girl loves it!
Sarah says
Made this today. As my husband isn’t too keen on the really gooey type of desserts, I’d decided to cook it for a bit longer than suggested in your the receipe (30-35 min).I didnt have any vanilla extract so i substitued for Orange. Wow loved it. Ive had some warm and cold,even with the extra cooking time ,cold its still sticky with a chewy crispy crust and warm very gooey. I will defo be making this again. So easy to make and quick…..a real test of will power to see if i can ignore the fact its sat in the fridge callingvto me !!!!🤣🤣🤣
Helen says
Hello Sarah! Thank you so much for your 5-star review! It’s really good to know you left the cake in a bit longer and it still turned out really delicious. I think it would be pretty hard to get an awful result with this. A couple of times I’ve left it in a bit too long and it goes slightly chewy – but it’s still delicious! I love your idea of adding orange flavouring. Wow – chocolate orange is one of my favourite flavour combos. I hear you on the temptation, though. Sometimes I wrap up leftovers and throw them in the freezer. This freezes really well and defrosts quickly in an ’emergency’ 😉
Angela says
I’ve been trying different chocolate cake recipes recently and this one is by far the best. Super quick, no fuss and the decadent gooey goodness is unbelievable given how simple it is. It’s magic!
Helen says
So nice to hear this, Angela – thank you so much for letting me know! My favourite kind of recipe – minimum effort for maximum deliciousness! May I suggest the blueberry muffins and magic lemon pudding too? They’re also super easy and get good reviews 😉
Pam says
This cake was SO easy and was SO delicious! I had to give half of it to my neighbors so I wouldn’t eat it all!! 🙂 I will definitely be making it again and taking it to gatherings in the future.
Helen says
Hi Pam! So glad you liked it! I pretty much always throw at least half of this in the freezer, but yes it’s great for easy entertaining, isn’t it?! 🙂
Joanne Reeves says
I have just subscribed and this is the first recipe that I’ve tried and it doesn’t disappoint! It’s absolutely delicious! Also well received by my family. It’s so quick and easy to make and I’ll definitely be making it again -soon!
I did however reduce the sugar content to 260g instead of 350g and it was still sweet and tasty enough. I can’t wait to try out some more of your other recipes. Great web site, thank you!
Helen says
Hi Joanne! Thanks so much for leaving a review! I’m so glad you enjoyed the first recipe you tried here. It’s really good to know it was still yummy made with less sugar. I think I’m going to make it like that myself from now on too. At the other end of the scale I also have a healthy chocolate recipe on the site. It’s made with no refined sugar (just maple syrup), sweet potato and avocado, but most people say they can’t believe it’s a healthy cake!
kerrin says
I loved this Recipe so much,it is so easy and Delicious.
Helen says
Hello Kerrin! Thank you so much – I’m so glad you enjoyed it!
Pedro says
Very good recipe, really crispy!! Although I feel it is too sweet… Next time I will reduce about 25% of the sugar.
Helen says
Hi Pedro! Yep, this aint no diet recipe! I do think you could happily reduce the sugar by at least 25% though, so do give that a try. Also, if you’re interested in a lower sugar chocolate recipe, I also have this 30-minute healthy chocolate cake. It doesn’t taste ‘healthy’ but there’s no refined sugar in there at all – just a bit of maple syrup.
Maryam says
Hi! Just wondering on what setting I should set my oven? Fan? Heat up and down? Please let me know, it makes all the difference 💓
Helen says
Hi Maryam! I don’t make the distinction between different ovens in the recipe but if it helps I have been making this recipe for quite a few years with two different fan ovens. It took 20 mins in my first oven and more like 25 minutes in my current oven. It doesn’t matter which shelf in the oven – either the middle or top. You just need to keep a close eye on it after about 17 or 18 minutes. Take it out when it looks fully set on top but it cracks a little still under a bit of pressure from your finger. Try not to overcook. You might need to try the recipe once as a ‘trial’ and figure out how long it takes to cook in your particular oven. It’s worth the effort to do this though. Figure it out and you’ll be making this for years!! Let me know how you get on!
Karen R says
Hi, I recently found your recipe and tried it last night. This dessert is fantastic and does taste so fudgy. Because my husband is diabetic I try to cut sugar where I can but he doesn’t like the taste if I cut it completely so I substituted 1/2 the sugar for swerve. Plus I added in a handful of chopped pecans. Otherwise I made it the same. It took 20 minutes to cook and was just as good the next day. I can’t wait to try some of your other recipes.
Helen says
Hi Karen, and thank you so much for taking the time to review this recipe. It’s really helpful to know that you can reduce the sugar in this way so thank you also for that. I love the idea of adding pecans, too!
Marilyn says
Good day! Marilyn here, from Montreal, Canada. I just made this cake and it’s delish! I used white flour and added a bit of almond flour and ground almonds. Even though there’s quite a bit of sugar in the recipe, I really didn’t find it too sweet, but I do have a large sweet tooth! 😉 With this pandemic, I try not to visit the grocery store too often, so we run out of sweets, as my 2 guys also love their sweets after a meal, so these simple recipes really will come in handy. Thank you for posting these. Much appreciated!
Helen says
Hi Marilyn! Lovely to hear from you! I actually visited Montreal many many years ago. I stayed with a French speaking family in a little town called Victoriaville and absolutely loved it! I hope you’re doing OK over there.
Thank you so much for the feedback. Some people have suggested that reducing the sugar in this recipe a bit (try 25% at first) doesn’t make too much difference. This is one of the sweetest recipes on the blog for sure, but I only make it when a real treat is needed! Let me know if you try any more of the recipes 🙂
Teagan says
This was absolutely delicious! I whipped this up in need of a chocolate fix and was very happy with it. My parents also liked it; however, they normally don’t go for sweet desserts, so I was going to ask if there was any advice for the least amount of sugar I could use in this recipe for future bakes? Any tips would be great! Thanks so much 🙂
Helen says
Hi Teagan! I’m so glad you enjoyed this – I think it’s almost impossible not to! I hear you on how sweet it is! Basically this is no diet recipe, but what I always do is just serve really small pieces and freeze the rest for another time (it freezes really well). I suspect that much of the rich gooey deliciousness is due to the high amount of sugar, so I’m not sure what reducing the sugar would do to the texture. I have had feedback from 1 or 2 people however who’ve successfully reduced the sugar. I’d say you could very safely reduce the sugar by 25% and see how you go. I haven’t tried it but I think you’ll still get a really delicious dessert. Let me know how you get on!
Also, if you take a look at some of my newer dessert recipes, you’ll find that nearly all of them are low in sugar. The 30 minute healthy chocolate cake is absolutely divine, if I do say so myself!!
Kiki says
I just made this tonight for Easter and can’t wait to try it tomorrow. Hopefully you get this sooner than later, but what’s the best way to store this cake? Thank you for the great and easy recipe!
Helen says
Hi Kiki! I hope you get this reply in good time! If you have an airtight container big enough then just pop it in there. It’ll be absolutely fine until tomorrow. Alternatively just tuck some aluminium foil around the top. The cake keeps pretty well for a few days like this, and after that you can pop it in the freezer (well wrapped of course) until another day when you need an emergency piece of chocolate cake! Enjoy, and Happy Easter!
Merrick says
So cool and easy and I am a beginner just started baking but have watched my mom bake for years.
Helen says
Hi! This is a pretty good recipe for beginners as it’s so easy to make the batter. You just need to master the length of time in the oven. So glad you liked this! My blueberry muffins are really easy, too, if you’d like to give another easy recipe a try!
Merrick says
thank you actuall the oven part was easy it took 21 min for me to bake and I will try the muffins
Helen says
Perfect! So pleased it turned out well!
Jimmy says
Mean I just LOVE it, it is simply perfect! 🙂 can I use less eggs and substitute them for something else because I don’t usually have much on hand!
Still loving the recipe, sooooo easy
Helen says
Hi Jimmy! Yes, eggs are in a bit of short supply at the moment, aren’t they? You could try substituting an egg with 1/4 cup of either: mashed banana, Greek yogurt, buttermilk, applesauce, or even condensed milk. I can’t guarantee the results but I’m really interested to hear how you get on if you give any of those suggestions a try! So glad you like the cake!
Abby says
It’s yummy. Tasted like brownies to me. Funnily, when I *try* to make brownies, they never come out right. This recipe was simple and delicious.
Helen says
Yes, I agree these can also be served as brownies if you bake them in a brownie pan. So glad you liked the recipe – thanks for the review!
Bhagiyalakshmi says
Oooooooh so delicious Such a treat for my sweettooth, it was a quick and easy recipe, A perfect one.
Helen says
Thank you! So glad you enjoyed it!
jess says
Made this and was so nice! I was 100g short of sugar so used 75ml maple syrup and it turned out just like the pics and probably can’t taste the difference.
Let it cool/set for about 15 mins and didn’t have to flip pan as it pushed out of my tin anyway. Nice and fudgy in the middle – like a brownie. Eating with peanut butter icecream.
Thanks for the recipe 🙂
Helen says
Thanks so much for your feedback, Jess. It’s very interesting that you successfully subbed some of the sugar for maple syrup! Not a bad idea as this isn’t exactly a low sugar recipe!!!
Rachel says
Did you use brown sugar or white sugar in this? Sounds great!
Helen says
Just plain old white sugar (either ordinary or caster sugar) is best. Enjoy!
Jennifer says
Was craving chocolate but had no milk on hand and I found this recipe, it looked delicious, and less than an hour later I had one made. Outstanding cake. If I had vanilla ice cream on hand I would eat the whole thing. Very easy with a spring form. Just slowly release when it cools and you’ve run a knife around to loosen it. Lovely firm top and so gooey inside without being too much. I let it bake for about 25-30 minutes for a nice firm top and the inside is like a soft brownie. I love this and will be adding it to my dessert rotation. I use unsalted butter and sprinkled about 1/4tsp into the melted butter.
Helen says
So glad to hear the recipe went well, Jennifer. I really appreciate you taking the time to describe your experience to help others making this for the first time!
Ann says
This cake was so sweet that it made my teeth ache! I think I will try the healthy version on the website next. Overall it was enjoyed but a tiny piece is all you need!
Helen says
Yep, agreed! I only make this when I have guests over, and it’s a small piece all round! Definitely try the healthy chocolate cake too though – it’s amazing!
Kathy says
In my version of the recipe it says to cover with cocoa powder, did you mean powdered sugar, as that is what it appears to be? I haven’t tried it yet, it is just out of the oven, but I am sure it will be delicious!
Helen says
Oh hi Kathy – good pick up! Actually, I’ve used either and both taste and look good. So entirely up to you! Hope you love it as much as we do!
Christina says
What a delightful cake! I found this recipe when I was looking for a quick chocolate dessert I could make with the ingredients I had on hand. Not only did this fit the bill, I loved that I didn’t have to prep too far ahead to let the butter come to room temp. This is precisely what makes this cake so dangerous. Even if I haven’t already gotten my eggs out ahead of time, I can just put them in a bowl of lukewarm water to get the chill off while I mix the other ingredients. Perfect for baking on an impulse!
I was even able to use this recipe without parchment paper. I bake mine in a well greased, lightly dusted 9-in round cake pan and have found that 17min is the sweet spot for me. I’ll then let it cool in the pan for about 1-2minutes before turning it out onto a plate.
In short, if you love brownie batter, lava cake, and brownies, this is the dessert you’ve been looking for!
Helen says
Hi Christina! I’m so pleased you approve! I find this to be a bit of a miracle cake. As you say, you usually already have all the ingredients you need. I also love that it’s impressive enough to serve to guests. Interesting that you’ve had success without any parchment paper, and good to know! Thank you so much for the lovely review!
Kritkat says
Soooo…last I made this I converted the recipe for my 10″ spring form.
Reading this again I see the author used a 9″.
Has me wondering if I really need to convert? Or it would still be delicious, but thinner, and likely take a little less time in the oven?
Thoughts or experience appreciated!
Thanks!
Helen says
Hi! Well done for converting the recipe for a 10″ pan! I think you ‘could’ try the recipe in a 10″ without converting. I’m afraid I haven’t tried it myself because I don’t own this size pan. It would be a little risky because as you know the cake is already fairly thin, but I suspect it would still work if you keep a close eye on it in the oven and maybe take it out a little earlier? Sorry I couldn’t be any more help! If you do give it a try, do let me know how you get on!
Anne Potts says
Where are the eggs mentioned in the original ingredients
Helen says
Hi Anne! The eggs are the last ingredient in the list and they’re mentioned in step 3 of the instructions. Basically the lightly whisked eggs are the final ingredient that you stir in. Good luck!
Franz says
Raspberries on top, very light dusting of Cocoa and powdered sugar. Love the recipe and the things you can add.
Helen says
Oooh yes, this is fabulous with any kind of fresh berries on top. Thank you so much for your review!
Samiya says
Next time I will add chocolate chips just to make it even more over the top! Perfect recipe
Helen says
Ooh that would take an incredible cake to just about the best chocolate cake in the world. Thanks for the idea!