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Kladdkaka - Swedish Chocolate Cake

Chocolatey, gooey, luscious.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 9 inch cake
Author: Passionate Baker

Ingredients

  • 250 g salted butter
  • 250 g dark chocolate (I used 72%), roughly chopped
  • 100 ml strong coffee
  • 4 eggs, at room temp
  • 180 g caster sugar
  • 1 tsp vanilla extract
  • icing sugar, for garnish

Instructions

  • 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, until the edges are set & the middle has a slight wibble to it. 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.