Kladdkaka - Swedish sticky chocolate cake

5 from 7 votes

Kladdkaka - Swedish sticky chocolate cake

This chocolate cake is so easy to make, almost like a fudgy brownie but with it's own special style. It's rich, chocolatey deliciousness.

Prep Time12

Cook Time12

Total Time24

Course: Dessert, Snack

Cuisine: Swedish

Servings: approx

Calories: 346kcal

Author: Caroline's Cooking

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Ingredients

½ cup unsalted butter (½ cup is 1 stick)
1 cup sugar
2 eggs
⅔ cup all purpose flour plain flour
4 tablespoon unsweetened cocoa powder (4tbsp is ¼ cup)
¼ teaspoon salt
1 teaspoon vanilla sugar (or approx ½ volume of vanilla extract)

US Customary - Metric

Instructions

Preheat the oven to 400F/200C or 375F/190C if fan-assisted. Lightly grease a 7 - 8in (18 - 20 cm) springform cake tin.
Melt the butter until just melted, either by warming gently in a small pan or by heating on short intervals (eg 10-15 seconds at a time) in a microwave. Set aside to cool slightly.
Place the sugar and eggs in a medium-large bowl and whisk them together until gently glossy and well-combined.
Sift the flour, cocoa powder, salt and vanilla sugar into the egg mixture and fold them in until fully combined. (If using vanilla extract, mix this into the egg first then add the dry ingredients.)
Add the melted butter to the bowl, mixing in as you add it and continue to mix until it is well-combined and mixed through.
Pour the batter into the prepared cake tin and gently smooth any bump on top - only do this gently as otherwise you will create more bumps rather than make smoother.
Place the tin in the preheated oven and bake for approximately 10 -15 minutes. It's worth checking after 10 minutes then periodically until the middle of the cake is just starting to be dry on top but it is still springy to touch the middle and a little wobbly when you gently move. It will quickly firm up a little as you let it cool.
Set the cake aside to cool at least 15 - 20 minutes before running a spatula or knife around the edge and opening the pan. Remove the side and transfer to a plate. Serve either warm or refrigerate once room temperature and serve chilled (or you can re-heat in the microwave). Sprinkle over a little sifted powdered/icing sugar to serve, and optionally add some cream and/or berries.

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