I had an epic battle with the noncooperative oven I have today so I opted for the toaster oven. I was determined to make something for Thanksgiving! I made a sugar-free version for my parents but the texture is just not the same at all compared to when I used real sugar so I highly recommend using real cane sugar!
1 cup of cane sugar
1/3 cup of unsweetened cocoa powder
1/4 teaspoon of salt
1/2 cup of butter
1/4 cup of heavy whipping cream
A dash of chili powder for a little kick
Berries of your choice
Preheat the oven at 350 degrees Fahrenheit. Melt the butter in a sauce pan in low heat. Set aside and let it cool. Mix in sugar, cocoa powder, chili powder, eggs and salt until smooth in consistency. Line a 9" baking cylinder with baking paper. Pour in the mixture to the baking pan. Put in the oven for 20-25 minutes. When you take it out, center should be a little moist and wobbly while the circumference should be a little hard. Whisk the heavy cream until it looks like whipped cream. Slice the cake, sprinkle some powdered sugar, top with whipped cream and berries. Smaklig måltid and Happy Thanksgiving!