Kladdkaka (Swedish chocolate mud cake)
Kladdkaka is a Swedish chocolate cake that is rich, fudgy, and has a gooey centre. It’s easy to make and perfect for chocolate lovers who enjoy a simple yet rich dessert.
Ingredients
- 115 g unsalted butter
- 2 eggs
- 1 tsp vanilla extract
- 75 grams of brown sugar
- 135 gms fine-grain white sugar
- 20 gms 3 tbsp cocoa powder
- 175 gms all-purpose flour
- Pinch of salt
To serve:
- Powdered sugar for dusting, optional
- Berries
- Whipped cream
Instructions
- Preheat the oven to 180°C. Brush butter on a 20-inch springform pan and line it with parchment paper.
- In a bowl, whisk together the flour, salt, and cocoa powder, then set aside. Sift the brown sugar and keep it separate.
- In a large mixing bowl, combine the eggs, fine-grained white sugar (or powdered sugar), and sifted brown sugar. Gradually sift in the dry ingredients.
- Melt the butter in a saucepan over medium heat. Allow it to cool slightly before adding it to the mixture. To prevent the eggs from cooking, ensure they are covered with flour before pouring in the warm melted butter. Stir gently until a smooth batter forms.
- Pour the batter into the prepared pan and bake in the centre of the oven for 15-18 minutes, or until the edges are firm while the centre remains slightly wobbly.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack. Once fully cooled, place it in the refrigerator for at least 4 hours, preferably overnight, to allow the flavours to develop and the texture to set.
- You can dust the top with powdered sugar for an extra touch.
- Serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
Stir the ingredients just until combined. Overmixing can incorporate too much air, making the cake less gooey.
To prevent the eggs from scrambling, cover them with flour before pouring in the warm butter.
For a more gooey Kladdkaka, bake it for less time. If you prefer a slightly firmer texture, bake it a bit longer.
Chill in the refrigerator for at least 4 hours (or overnight) for a fudgier consistency.