Easiest Way to Cook Appetizing Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF

Easiest Way to Cook Appetizing Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF Delicious, fresh and tasty.

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Get the recipe for Swedish "Gooey" Chocolate Cake » Magnus Nilsson.

Chef Magnus Nilsson's wife likes to serve this beloved Swedish cake, similar to a fudgy American brownie, chilled, but it's just as good piping hot from the pan with a scoop of ice cream.

You can cook Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF using 19 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF

1. You need of Cake.

2. Prepare 225 grams of sunflower spread / butter (2 sticks).

3. It’s 240 ml of water.

4. You need 4 tbsp of cocoa powder.

5. Prepare 400 grams of granulated sugar (2 cups).

6. It’s 240 grams of gluten-free / plain flour (2 cups).

7. It’s 2 tbsp of ground cinnamon.

8. Prepare 2 tsp of baking soda / bicarb.

9. It’s 1 tsp of baking powder.

10. You need 1/4 tsp of xanthan gum if using GF flour.

11. You need 240 ml of full fat coconut milk.

12. Prepare 1 tsp of white / cider vinegar.

13. Prepare 1 tsp of vanilla extract.

14. Prepare of Topping.

15. It’s 112 grams of sunflower spread / butter (1 stick).

16. You need 250 grams of icing sugar / powdered sugar (2 cups).

17. You need 4 tbsp of cocoa powder.

18. Prepare 6 tbsp of coconut milk.

19. Prepare 1 tsp of vanilla extract.

This cinnamon swirl cake is a quick and easy recipe.

Most of the ingredients we already have on hand and throwing it together is no fuss and no muss!

Gooey butter cookies, spicy snickerdoodles, chewy chocolate chip, a fudgy chocolate cookie… our mouths are watering just thinking about them.

A traditional gooey Swedish chocolate cake that's like a cross between a fudgy brownie and a molten chocolate soufflé.

Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF step by step

1. Preheat the oven to gas 4 / 180C / 350°F and lightly grease a 9"x 13" tin.

2. Melt the butter in a pan over a medium heat.

3. Whisk in the water and cocoa and bring to the boil.

4. Take off the heat and with a wooden spoon, stir in the sugar, flour, cinnamon, baking soda and baking powder.

5. Mix in the milk and vanilla until you have a smooth batter.

6. Pour into the tin and bake for 30 minutes or until the middle feels firm to touch.

7. Meanwhile, make the topping by melting the butter, again in a pan over medium, then stirring the rest of the ingredients in until smooth.

8. Pour the topping over the hot cake, tipping the tin so the whole surface gets an even covering.

9. Let stand 5 minutes then cut into squares and serve with custard or ice cream.

Make it in mere minutes with 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.

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