There are recipes that are easy and then there are recipes that are like WTF?! Clearly this 8 Minute Chocolate Cake falls under the second category. After scanning the recipe three times, I finally decided to give it a shot. I mean, the worst case scenario was half cooked cake batter and I was down with spooning that into a mug and calling it dessert. But, but, but …. It worked so well and was so effortlessly perfect that I had to dedicate a post to it.

I’m an OCD type person in most aspects of my life (I have an excel sheet to tab what I wore to work, ok…. just for important meetings). So in theory, baking should be something that I should automatically love, given its preoccupancy with precise measurements and processes et all. However, if I see anything in the recipe that calls for sifting, proving, resting and frosting – I run a mile. The pastry shop around the corner does a dang job of icing that cake and adding sprinkles – I just don’t see why I need to do it. I gravitate towards recipes that have taglines like Quick, Easy, Just 5 Ingredients, One Pot – you get the general storyline, right?

I like the idea that I can toss something together, pop it in the oven, go to check on my cats sleeping patterns and by the time I run down the stairs – the dish is ready. It’s almost divine providence that I found this recipe. The Swedes call it Kladdkaka, I consciously choose to ignore that name because it reminds me of something completely unsavory in India. (Not going there…. No, really… I’m Not). So I call it the 8 minute Chocolate Cake. Simple is my middle name.

P.S. Dust the cake with some cocoa / powdered sugar to give it more pizzaz. I used a 10” springform pan and the slices were really svelte. I think a 9” inch/ 8” inch pan would be best. I’ve seen some people get adventurous and use a loaf tin for chunky wedges – maybe I’ll try that soon. Like in 8 minutes.