The key to this simple cake is using really great cocoa!

I don’t think I was more than six. I clearly remember my Mormor reading the recipe from a very old and very greasy recipe card. She must have had the recipe for years.

I can also clearly remember her telling me that we needed to use really good chocolate in it. She had a friend that lived in Belgium who would send her copies of Paris Match, a French glossy magazine mostly about Royals and really good baking chocolate. Mormor would always complain that Norwegian chocolate was too sweet and that nothing could ever beat Belgian chocolate.

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I loved looking in these magazines. Of course, I didn’t understand a word, but everything looked so chic. My favorite parts were of Grace of Monaco and her daughter Caroline... but back to the cake!

My Mormor found a very easy recipe that I could manage to make. It turned out great and it was a big hit with my parents—so much so that my mother asked me to make more so that she could bring it to work the next week. I still make the cake to this day! It’s super easy and fast! Just remember to use Belgian chocolate.

Serves 8

You will need:

1 stick butter, melted

1 cup sugar

2 eggs

1 teaspoon vanilla extract

4 tablespoons good quality baking cocoa

1/2 teaspoon baking soda

3/4 cup all-purpose flour

  1. Preheat your oven to 325°F.
  2. Stir butter and sugar until the sugar is dissolved.
  3. Add the eggs and mix well.
  4. Stir in vanilla, cocoa, and flour.
  5. Pour the batter in a buttered 8x8 cake tin and bake for about 30 minutes. The cake is best if it’s a little under-baked in the middle, like a soft brownie.
  6. Take out and let cool a little. Serve while still a little hot a la mode or with some whipped cream.


The key to this simple cake is using really great cocoa!
Photography by Paul "Sweet Paul" Lowe

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