Kladdkaka, the Swedish chocolate kake

Quickly whisked by hand and ready in less than 30 minutes, Swedish chocolate cake kladdkaka is gooey and rich. It might become your favourite chocolate cake recipe.

Course Dessert

Cuisine Swedish

Keyword brownie, chocolate cake, sticky cake, swedish

Prep Time 8 minutes

Cook Time 17 minutes

Resting Time 5 minutes

Total Time 30 minutes

Servings portions

Calories 396kcal

Author Eva | Electric Blue Food

Equipment

Mixing bowl
Fork
Springform pan (24 cm)
Spatula

Ingredients

350 g sugar
150 g butter
3 eggs
120 g flour
45 g cocoa powder
1 tsp vanilla extract
1/2 tsp salt

Metric - US Customary

Instructions

Crack the eggs in a bowl and add the sugar, vanilla extract and salt. Whisk with a fork until homogeneous, 2-3 minutes.
Sift the flour and cocoa powder into the egg mixture and start whisking by hand using the same flour.
Melt the butter and pour it into the mixture. Stir in until homogeneous. Do not overmix.
Transfer the cake batter to a springform pan (24 cm diameter) lined with baking paper. Bake in the preheated oven at 200°C (390°F) for 17 minutes, or until the sides look set but the centre is still wobbly.
Take the kladdkaka out of the oven and let it set for 5 minutes before removing it from the pan. It should firm up just lightly.

Notes

Nutrition facts are an estimate based on the suggested serving size.
Top your kladdkaka with a dusting of powdered sugar and serve it with some unsweetened whipped cream on the side (optional, but this is the traditional way).
Do not overmix the batter. The use of a mixer at low speed is possible but not recommended, as the batter should be stirred as little as possible. Incorporating too much air may compromise the perfect gooey texture.

Nutrition