Gooey Swedish Mocha Cake

Gooey Swedish Mocha Cake

This Gooey Swedish Mocha cake is super easy to make with expert-level results!  Served hot or cold, it definitely has the wow-factor when it comes to presentation and it only contains 5 ingredients.

Delicious yumminess with the added bonus of a coffee flavour.  Put on your sweatpants GUUURRLLLLS ‘cos you’re gonna love this one?

YOU WILL NEED…

125g butter (melted)

3 tsp instant espresso powder*

300g sugar

150g plain flour

3 eggs (beaten)

METHOD:

  1.  Preheat the oven to 180 (degrees) C and grease your cake tin (I use an 18cm square pyrex dish).
  2. In a bowl, add the beaten eggs and the melted butter to the dry ingredients and stir until it becomes a smooth batter.
  3. Pour the batter into your cake tin and bake for 25-40 minutes.  The cake is ready when the edges are set but the centre is still gooey.
  4. Leave the cake to cool for at least 30 minutes before turning it out.
  5. Serve with cherries and creme fraiche.
  6. Eat and enjoy…

*I used Black and Beyond Espresso – Dark and Intense

 

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