Kladdkaka (Swedish Chocolate Cake)
The Swedes are known for a few things: ABBA, IKEA, meatballs and smoked salmon. But you probably didn’t know they make a mean chocolate cake too. Kladdkaka, a Swedish chocolate cake, is a hybrid between a fudge brownie and a molten lava cake. Dense, fudgy, and gooey in the centre (beware not to over-bake it!), this decadent slice is best served with ice cream or whipped cream. How do we say comfort food in Swedish again?
Makes one 8” round cake
225g butter, melted
35g dark/semi-sweet chocolate
95g cocoa powder, sifted
2 teaspoons vanilla extract
180g plain flour
2 tablespoons instant coffee granules
Cocoa powder (for dusting)
Fresh raspberries (for garnish)
- Preheat oven to 180oC/350oF
- Melt butter and chocolate in a heat-proof bowl over a simmering bain-marie
- In a large mixing bowl, combine melted butter and chocolate mixture, sifted cocoa powder, sugar, vanilla, eggs, plain flour and instant coffee granules. Mix with a stiff whisk or in a mixer on low speed until well combined
- Line and grease cake ring, then pour batter into cake ring and bake at 180oC/350oF for about 30mins (Cake should be set around the edges but still gooey in the middle)
- Remove from oven and allow cake to cool in cake ring.
- When cooled, remove the cake from the ring by using a knife to run around the edges of the ring.
- Dust the top of the cake with cocoa powder and garnish with fresh raspberries.
- Serve warm and enjoy!