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.
Servings: 6
Cost: $12
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 8x4-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
