KLADDKAKA (Swedish Chocolate Cake)
Updated: Sep 1
Kladdkaka, the much-loved fudgy, gooey chocolate cake from Sweden. In fact, it's so loved they even set a date to celebrate it - 7th November. So if you're looking for a reason to have a quick and easy rich dense chocolate cake, give this one a try and celebrate Kladdkaka day!
Watch how to make them below:
Yield: 20cm cake (6-8 slices)
Preparation Time: 15 minutes
Baking Time: 15 minutes
Oven Temperature: 175°C (fan oven)
20cm or 8 inch spring form pan
90g plain flour (10% protein)
27g Dutch-processed cocoa powder
100g butter, melted
180g caster sugar
2 eggs, medium, room temp*
½ tsp vanilla paste or extract
*room temp = around 20°C
Preheat the oven to 175°C (fan oven).
Line the base of the springform pan with baking paper. If you wish to protect the sides of the pan, coat them with a thin layer of butter and cocoa powder.
In a small bowl, sift together 90g plain flour, 27g Dutch-processed cocoa powder and ¼ tsp salt (if using unsalted butter).
Melt 100g butter in a microwave or on the stove.
In a large mixing bowls, add 2 eggs, 180g caster sugar and ½ tsp vanilla and whisk together until pale and fluffy. The volume of the mixture should be noticeably larger as air is whisked in.
Slowly pour and mix in the melted butter until well incorporated.
Then fold in the dry ingredients (flour, cocoa powder) with a rubber spatula until combined and pour the batter into the lined springform pan.
Bake at 175°C on the middle rack of the oven for 12-20 minutes depending on how gooey you want the final cake to be. Personally 15 minutes is the perfect amount for me and my oven.
Once the cake is out of the oven, let it cool and set at room temperature, then for best results, chill it in the fridge for at least an hour, or even overnight.
Serve with some unsweetened whipped cream and fresh berries to balance the dense rich chocolate flavour.