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  • RECIPE - Chokladkaka (Swedish Chocolate Cake)

    From MummyChunk@3:633/10 to All on Tuesday, September 08, 2026 10:55:48
    SWEDISH CHOCOLATE CAKE
    A rich chocolate Bundt cake

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    I got this recipe from my mom, who got it from an American book called Swedish Baking. I like to make this because it does not need to be frosted, which makes it an easy dessert.



    Yield

    One Bundt cake.

    Ingredients

    * 2 Tbsp dry bread crumbs, 30 ml
    * 1 cup shortening, 250 g
    * 1 1/2 cup sugar, 150 g
    * 3 eggs
    * 2 oz melted unsweetened baking chocolate, 60 g
    * 2 cups cake flour, 180 g
    * 2 tsp baking powder, 10 ml
    * 1 tsp salt, 5 ml
    * 1/4 tsp baking soda, 1 ml
    * 1 cup heavy cream, 250 ml
    * 2 tsp vanilla extract, 10 ml

    Method

    1. Preheat the oven to 325 F / 175 C.

    2. Butter a Bundt pan and sprinkle with 2 Tbsp / 30 ml dry bread crumbs until it is well coated. This makes a much better crust than flour does.

    3. In a large bowl, add the sugar to the shortening and cream well.

    4. Blend in the eggs, one at a time, and beat well.

    5. Stir in the melted chocolate.

    6. Sift together the cake flour, baking powder, salt, and baking soda.

    7. Combine the heavy cream and vanilla extract.

    8. Add the cream mixture to the chocolate mixture alternately with the dry ingredients, beginning and ending with the dry ingredients.

    9. Pour the batter into the prepared Bundt pan.

    10. Bake for 50-60 minutes.

    11. Cool the cake in the pan for a few minutes before removing.

    Notes

    This cake is meant to be served unfrosted. Its appeal is a rich chocolate Bundt cake with a good molded shape and a crust formed from the buttered, bread-crumb-coated pan.

    The dry bread crumbs are used to coat the Bundt pan, not as a topping. The contributor specifically says this makes a much better crust than flour does.

    Heavy cream is the main liquid, giving the cake a richer crumb than a milk- or water-based chocolate cake.

    The contributor notes that this is not an authentic Swedish recipe because Swedish flour is different enough to cause baking problems, but says the results seem authentic.

    The structured recipe key is CHOKLADKAKA. In Swedish, chokladkaka means chocolate cake, though this version comes through an American book called Swedish Baking.

    Verified Recipe Note: The ingredient line gives 1 1/2 cup sugar as 150 g. That metric equivalent is light for 1 1/2 U.S. cups of sugar, but the original printed values are preserved above.

    Verified Recipe Note: The oven line gives 325 F / 175 C. That Celsius equivalent is not exact, but the original printed temperature pair is preserved.

    Verified Recipe Note: The header gives the recipe category as B, which marks it as a bread in the USENET Cookbook classification, even though the recipe is clearly a dessert-style cake.

    Rating

    * Difficulty: Easy to moderate
    * Time: 20 minutes preparation, 1 hour baking
    * Precision: Measure carefully

    Contributor

    Kate Hedstr”m
    UC San Diego
    San Diego, CA
    sdcsvax!sdcc12!np42cb

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    Origin Note

    This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the project?s structured recipe markup, where CHOKLADKAKA was the recipe key and B marked it as a bread.

    The preserved entry lists the recipe as last modified on 17 Feb 1986 and posted to mod.recipes on 9 May 1986. It was contributed by Kate Hedstr”m of UC San Diego.

    The source story is layered: Hedstr”m says she got the recipe from her mother, who got it from an American book called Swedish Baking. She also notes that Swedish flour differs enough from American flour to cause baking problems, so this is best read as an American-adapted Swedish-style chocolate Bundt cake rather than a strictly Swedish formula.

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    Original Header

    Path: decwrl!recipes
    From: np42cb@sdcc12 (Kate Hedstrom)
    Newsgroups: mod.recipes
    Subject: RECIPE: Chokladkaka--Swedish chocolate cake
    Message-ID: [2864@decwrl.DEC.COM](mailto:2864@decwrl.DEC.COM)
    Date: 9 May 86 03:37:23 GMT
    Sender: [recipes@decwrl.DEC.COM](mailto:recipes@decwrl.DEC.COM)
    Organization: University of California, San Diego
    Lines: 62
    Approved: [reid@decwrl.UUCP](mailto:reid@decwrl.UUCP)


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