This beloved Swedish cake is a very easy recipe with a wonderful chocolate taste and a really fudgy and gooey texture.
Today is a day for chocolate cake! A friend of mine told me recently that he couldn’t find a simple chocolate cake on the blog. How is this possible when you like chocolate as much as I do?
Of course there is a divine chocolate fondant with a twist of orange (I’m crazy about it) and a spiced chocolate cake with a chai buttercream (it’s heaven!), but no simple chocolate cake. So I figured it was about time to introduce you the Swedish gooey chocolate cake “Kladdkaka”.
I am literally crazy about the Swedish chocolate cake. Often on Fridays, after a long week of work, I end up in a special secret place for fika (Swedish word for tea time), where I enjoy a huge slice of this yummy dessert. But one thing caught my attention for quite a while: I often wondered what makes the consistency of this cake so different to the traditional one.
So I asked my Swedish friend Eléonore (Hi there!) if she could give me her fantastic recipe. And the first thing I noticed was the use of cacao powder – here 100% cacao – instead of dark chocolate… Interesting!
Regarding the lovely consistency, here’s the secret: you need to melt the butter first and then stirring in with the other ingredients helps ensure that a little air as possible gets incorporated into the batter. The result: a gooey, more moist cake.
The recipe is quite simple and even my boyfriend – who is not a huge fan of baking (being far more interested by the cooking instead) – made this recipe especially for me to satisfy my sweet tooth. Lucky me!
Enjoy it with whipped cream and some raspberries, as the Swedes would do, or with some vanilla cream.
- ¼ cup (20g) bread crumbs
- 3,5 oz (100g) unsalted butter, melted and cooled
- 1 cup (180-200g) granulated sugar
- 1 teaspoon vanilla powder
- 2 large eggs
- ¾ cup (90g) flour, sifted
- 4 tbsp cocoa powder, 100% cocoa
- 1 pinch of salt
- Whipped cream, for serving
- Preheat the oven to 350 F (180C). Grease a 9-inch springform pan with butter and coat the bottom and sides with the bread crumbs, discarding any excess.
- In a medium bowl, whisk the melted butter with the sugar and vanilla powder. Add the eggs, one at a time, and whisk until smooth.
- In an other medium bowl, sift in the the flour, the cocoa powder and salt until well combined.
- Fold into the batter until just combined, and then scrape the batter into the prepared pan, smoothing the top.
- Bake until the cake forms a thin skin on top but the batter is still loose in the center, about 15-18 minutes.
- Transfert the pan to a rack, let cool completely, and chill for 1 hour.