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Swedish chocolate cake, known as kladdkaka, is a rich, gooey chocolate cake that’s a beloved baked dessert in Sweden. The name kladdkaka translates to “sticky cake,” which perfectly describes its soft, slightly underbaked center.
Table of Contents
This recipe is amazing. It’s from Izy’s cookbook. This is blogging OG recipe stuff right here. But this recipe is something I stand by. It’s made in a single bowl. I has the a gooey soft center and crispy exterior. It’s like a brownie meets cake and it’s amazing.
Swedish Chocolate Cake
Swedish chocolate cake, known as kladdkaka, is a rich, gooey chocolate cake that's a beloved baked dessert in Sweden. The name kladdkaka translates to "sticky cake," which perfectly describes its soft, slightly underbaked center.
Equipment
- 1 Whisk
Ingredients
- 10 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/2 cup baking cocoa powder
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons all-purpose flour
- 3 large eggs
- 2 tablespoons powdered sugar , for dusting
Instructions
- Preheat the oven to 350 degrees. Line (with parchment paper), grease and flour a 7-inch cake tin (or in my case a 8×4-inch loaf pan).
- Melt the butter in a medium saucepan. Remove from the heat and stir in the rest of the ingredients. Pour the mixture into the prepared cake tin and bake for 20-30 minutes – it should be set around the edges but still gooey in the middle.
- Let the cake cool in its tin for about 20 minutes, then run a blunt knife around the inside edge of the tin to loosen it. Turn out onto a wire rack, dust with icing sugar and serve warm.
Nutrition
Serving: 8g | Calories: 276kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
I’ve made this cake a ton, turned out great every single time. Now that you’ve taken out the grams I won’t be using this recipe again. I should have written it down. Disappointed.
Very wet but in like they best way. Itโs soo fudgy and chocolaty and delicious.
It was too wet to cut, even after 35 mins in the oven.
Iโm super confused by the recipe ingredients. Like there are so many ways to measure and itโs all clumped together I donโt know what is what!
Agreed. Slashes are currently used both for fractions and to separate weight measurements from the volume measurement, and spacing is inconsistent. Confusing, indeed. Compare the original:
35 g 4 3/4 oz/10tbsp unsalted butter
to using slash only to separate options and using decimals for all weights (because cooks measuring by weight are likely to have a digital scale, no?):
35 g/4.75 oz/10 Tbsp unsalted butter
Much easier to understand what is going on. I also appreciate when recipes capitalize Tbsp to distinguish from lower-case tsp.