Kladdkaka (Swedish Chocolate Cake)
PrintKladdkaka (Swedish Chocolate Cake)
Indulge in the rich, gooey delight of Kladdkaka, a classic Swedish chocolate cake that’s irresistibly moist and sticky in the center. Perfect with a dusting of powdered sugar and a dollop of whipped cream or a scoop of vanilla ice cream
- Total Time: 45 min
- Yield: 8 portions 1x
- Category: Easy
Ingredients
Units
Scale
- 150 g butter
- 1 1/4 cups sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar, for dusting
- Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat your oven to 175°C (350°F). Grease and flour an 8-inch springform pan.
- Melt the butter in a saucepan over low heat. Remove from heat and let cool slightly.
- In a mixing bowl, combine the melted butter and sugar. Stir in the eggs, one at a time, until well blended.
- Add the flour, cocoa powder, vanilla extract, and salt. Stir until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20-25 minutes. The cake should be set on the edges but still sticky in the center.
- Let the cake cool in the pan before removing. Dust with powdered sugar and serve with whipped cream or vanilla ice cream. Enjoy!
