Kladdkaka hails from Sweden and promises to be the gooiest and quite possibly the best chocolate cake out there. Enjoyed at fika, a kind of Sweish coffee break, kladdkaka is the perfect accompaniment. This recipe was adapted slightly from this one shared by Izy at the Daily Mail.
Kladdkaka – Swedish Chocolate Cake
- 135 g. butter melted
- 350 g. granulated sugar
- 30 g. cocoa powder
- 25 g. black cocoa powder can substitute regular cocoa powder
- 110 g. all-purpose flour
- 3 eggs large, lightly beaten
- 1 tsp. vanilla extract
- 2 tbsp. powdered sugar
- Preheat oven to 350˚F(170˚C).
- Line the bottom and sides of a 7" push or springform pan with parchment paper.
- In a medium saucepan melt the butter or microwave in a large bowl.
- Remove the saucepan from the heat.
- Add sugar and cocoa powders. Mix to combine.
- In a medium bowl lightly beat the eggs with the vanilla extract.
- Add the eggs in three additions alternating with flour.
- Pour the batter into the prepared pan.
- Bake at 350˚F(170˚C) for 45 minutes. The top should be set and slightly jiggly in the center.
- Cool to room temperature before refrigerating for at least 2 hours before serving.
- Reduce the baking time if using a larger diameter pan. A 9″ pan will take 25-30 minutes.