I don’t know about you guys, but I totally have internet crushes. When I find a blog I like, I fall hard and I fall fast. I can easily spend hours that should be spent doing something productive going way, way back into the archives until I get that satisfying feeling of reaching someone’s first ever post. I’ve done it far too many times to admit, but I confess I did it with Izy’s gorgeous site, Top with Cinnamon and it was so, so worth it.
In case you’re interested, her first post ever was for zucchini bread. Her third post was for Swedish chocolate cake, so I thought it was fitting that I would make her updated version of Swedish chocolate cake – found in her brand-new beautiful book, Top with Cinnamon. I’ve been looking forward to this book for a while. There’s something about Izy’s real life enthusiasm that translates so well to the written word. I had the immense pleasure of meeting her in real life at the Saveur awards in May, and guys, this girl is the real deal. She’s only 18, but damn, I want to be her when I grow up.
Izy’s book is definitely one of those winners that you curl up with on the couch, your feet wrapped up in a fluffy blanket and a big mug o’milky tea in hand. Even better is if you have a slice (or jar) of cake that you can snack on too. These guys whip in a flash. I love that they’re essentially a one bowl (pot, really) chocolate cake. If you have a kitchen scale, here’s the time to use it. I love using scales when baking. No measuring cups means less washing up, which is always a bonus.
I made these in little single serving jars, which totally defeats the less washing up, but I couldn’t resist the allure of minifying. I also added a bit of cinnamon – it was dual purpose, a touch of warmth and a nod to Izy’s love of cinnamon. The softly whipped cream and chopped pistachios were added for crunch and contrast, but aren’t needed. On it’s own, this cake is gooey, chocolate-y, and absolutely delicious.
Congrats Izy! She’s a beaut!
Mini Swedish Chocolate Cake Recipe slightly adapted from Top with Cinnamon
makes 12 mini cakes or one 7-inch round
- 10 tablespoons (135 g) salted butter
- 1/2 cup (55 g) cocoa powder
- 1 3/4 cups (350 g) sugar
- 1 teaspoon vanilla extract
- 1 cup, minus 2 tablespoons (110 g) flour
- 1/2 teaspoon cinnamon
- 3 large eggs
- icing sugar or cocoa powder for dusting, optional
- softly whipped cream, if desired
- roughly chopped toasted pistachios, optional
Preheat the oven to 350°F. If making a round cake, lightly grease and flour a deep 7 inch cake pan. If using mini jars, light grease and flour 12 oven safe jars. I used these ones.
Melt the butter in a medium saucepan. Remove from the heat and stir in the cocoa, sugar, vanilla, flour, cinnamon, and eggs until well mixed.
Pour the batter into the pan or evenly divide amongst the jars. Bake the 7 inch cake until set around the edges, but gooey in the middle, 20-30 minutes. Bake the minis for 10-15 minutes. Cool for 20 minutes, dust with icing sugar if using, and top with whipped cream and pistachios, if desired. Enjoy warm!