Kladdkaka – Swedish Chocolate Cake
Let’s jump head first into the new year. We’re just coming out of those murky lazy days surrounding the holidays & we’re trying to get ourselves back into working shape. There’s a long to-do list to tackle before the week is out, including – but not limited to – calendar purchasing, photo editing, & post writing. If we’re lucky, we might be able to squeeze in a movie with loved ones & a few sneaky drinks with our favourite gal-pal. We might even get to try out the meat grinder that Santa brought us for Christmas. While we attempt to tackle the ever lengthening list, there’s chocolate cake to be eaten.
Shall we jump together?
I’ve gotten into the habit of making this cake every year around Christmas & New Year’s. I actually meant to post about the recipe last Christmas, but somehow I never got around to it. After baking & re-shooting the photos this year, I couldn’t keep it from you any longer. This is one of the – if not the – most gratifying cakes I’ve ever made. It takes about 10-minutes of active time, a short stint in the oven, and then maybe a half hour of cooling time (helped along by our good friend, Mr Fridge). When the time is right, dust it with icing sugar & serve it in big wedges with a dollop of lightly whipped cream. It’s gooey, fudgy, airy, chocolatey, and downright perfect for helping you tackle the list.
Makes one 9-inch cake | Recipe ever-so-slightly adapted from Linda Lomelino
- 250g salted butter
- 250g dark chocolate (I used 72%), chopped coarsely
- 100ml strong coffee
- 4 eggs, at room temperature
- 180g caster sugar
- 1 teaspoon vanilla extract (I used homemade)
- icing sugar, for garnish
- Preheat the oven to 175°C. Grease a 9-inch spring form pan with butter & line the base with baking parchment; set aside.
- In a medium saucepan, gently melt the butter & chocolate together over a low heat. Once melted & smooth, stir in the coffee; set aside.
- In a large bowl, whisk together the eggs, sugar & vanilla extract until very light & fluffy, about 4-5 minutes. Using a spatula, stir the chocolate mix into the egg mixture until combined.
- Pour the cake batter into the prepared spring form pan & bake for 40-45 minutes. Leave the cake to cool completely (or at least mostly completely) before removing it from the pan. When cooled, dust the top of the cake with icing sugar.
- Serve slightly warmed or chilled, with a big dollop of lightly whipped cream.