Swedish Chocolate Cake

Dark, rich, gooey, crispy, cakey, fudgey- this cake is alllllll of those things. Even more exciting, the batter comes together in a matter of minutes and bakes for less than half an hour. You can even eat it warm right out of the pan if you don't want to wait for it to cool completely! It goes without saying I'm not the most patient baker.

Anyways, another reason this cake is wonderful is because if you do decide to wait for it to cool, it is very forgiving and will look beautiful no matter what. I had some disasters minor issues myself but when I served it, no one could tell the difference. If you're still not convinced that this cake is worth your time, maybe this picture of the dense, chocolatey, barely done insides will change your mind.

Ingredients: 

10 tablespoons of salted butter (if you use unsalted, just add in a big pinch of salt)
1/2 cup of cocoa powder
1 3/4 cup of sugar 

2 teaspoons of vanilla extract
1 cup of flour

3 eggs

Recipe:

-Preheat your oven to 350 degrees 

-Butter and flour a deep, round cake pan (6-8 inches wide)

-In a pot, melt all of your butter

-Add the rest of the ingredients and stir well until completely combined



-Pour the batter into your floured pan

-Bake for 30 minutes, but check on it at the 20 minute mark just in case- you want the cake to be firm on the edges but jiggly in the middle

-Let the cake cool (unless you want a sad, broken cake like mine)

(I warned you it was a disaster- but don't worry, I pushed everything back together! The crispy edges were perfect for holding in the gooey center)

-Use a thin knife to loosen the cake around the edges, and invert onto a cake plate
-Douse in powdered sugar 

-Finally, eat a slice (preferably a warm slice with ice cream or whipped cream)

(http://www.topwithcinnamon.com/2012/08/swedish-chocolate-cake-revisited-5.html)