Swedish Kladdkaka: The Ultimate Fudgy Chocolate Cake
Description
This Swedish Kladdkaka, also known as a gooey chocolate cake, is a rich, fudgy dessert made with simple ingredients like cocoa, melted butter, and vanilla. Its unique texture combines a crisp outer layer with a soft, almost brownie-like center, making it an ideal treat for any chocolate lover.
Ingredients
Instructions
Video
Preheat and Prepare:
- Preheat your oven to 175°C (fan-assisted). Line a 6-inch cake tin with baking paper or a cake liner.
Melt the Butter:
- Melt the butter in a saucepan or microwave-safe bowl, then set aside to cool slightly.
Mix the Ingredients:
- In a large mixing bowl, whisk together the sugar and eggs until smooth and slightly frothy.
- Sift in the flour and cocoa powder, then add the vanilla extract and pinch of salt.
- Gradually pour in the melted butter, stirring gently until all ingredients are combined. The batter will be thick and smooth.
Bake:
- Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for approximately 20 minutes. The cake should have a slightly firm crust on top while remaining soft and gooey in the center.
Cool and Serve:
- Allow the cake to cool in the tin for at least 15-20 minutes. Once cooled, remove from the tin, slice, and dust with powdered sugar for a delightful finishing touch.
Note
Storage Tips: Keep Kladdkaka in an airtight container at room temperature for up to 3 days or refrigerate for a slightly firmer texture.
Substitution Options: Replace vanilla extract with almond extract for a nutty twist, or add a sprinkle of sea salt on top before baking for extra depth of flavour.
Serving Suggestion: Serve with a scoop of vanilla ice cream or fresh whipped cream to complement the richness.
