Ya! It’s Time for Swedish Chocolate Chip Cake

It’s a brownie! It’s a cookie! It’s a cake! Yes! It’s all of these in one delicious recipe.

My friend Barbara got this recipe from her Swedish grandmother and it’s one of the dessert recipes featured in my latest cookbook, Anti-Aging Dishes from Around the World.

This simple cake should not be overmixed, or it will lose its tender crumb. The dark chocolate chips add a wonderful counterpoint to the rich batter; you can substitute carob chips if you like. I toss the chips in flour first to keep them from sinking to the bottom of the cake. This cake can easily be made gluten-free, sugar-free, or both.

Benefits: Dark chocolate contains catechins that help inhibit and fight cancer cells, lower cholesterol, and may help reduce your risk of heart disease and heart attacks. As if that’s not enough, they even help prevent dental cavities.

Swedish Chocolate Chip Cake

Serves 8–10

Ingredients

2 cups all-purpose or gluten-free flour (I prefer Cup4Cup)

2 cups brown sugar or monk fruit sweetener (I use Lakanto Golden)

¾ cup softened butter

1 cup sour cream or buttermilk mixed with 1 tsp. baking soda

Dash of cinnamon

1½–2 cups dark chocolate (or carob) chips, lightly coated with flour

1 egg

Procedure

1. Preheat the oven to 350 degrees F.

2. In a medium mixing bowl, mix the flour, sugar or sweetener, and butter with a pastry cutter or whisk until the batter resembles small peas.

3. Stir in the buttermilk/baking soda mix and cinnamon. Mix only enough to combine.

4. Add the egg and stir lightly.

5. Pour half the batter into a 13 x 9-inch pan, preferably metal. Scatter the chocolate chips across the batter evenly. Top with the remaining batter.

6. Bake for 30–45 minutes or until the cake is golden brown. The consistency will be somewhere between a blondie and a coffee cake.

7. Cool and cut into squares.

(Gluten-Free if using gluten-free flour)

(Sugar-Free if using monk fruit sweetener)