The first time I made Swedish Chocolate Cake, or Kladdkaka, was three years ago and I used this fantastic recipe from A Cozy Kitchen. I intended to take it to a family get together, but didn’t realize just how incredibly moist and fudgy this cake stays in the center. I had the bight idea of putting the cake on a beautiful platter and transporting it carefully in my car, driving around 15 mph the whole way.
The cake didn’t even make it onto the platter.
I turned my cake pan over and the cake immediately collapsed, part of it falling to the floor and the other half plopping inelegantly on my kitchen counter. It was a mess. A disaster. It took me weeks to get the chocolate out of all the crevices in the counter. But even that mess of a cake was delicious. (Yes, I did, I did taste pieces of the counter/floor cake as I was picking it up.)
My main advice for this cake is to eat it because it is damn good. My second piece of advice is not to move it too much.
Kladdkaka, Swedish Chocolate Cake
A fudgy and deeply rich cake. Strong black coffee enhances the chocolate for an overwhelmingly satisfying dessert.
- 64 grams all-purpose flour
- 24 grans cocoa powder
- 1 teaspoon salt
- 300 grams sugar
- 1 tablespoon strong coffee
- 1 teaspoon vanilla extract
- 3 large eggs
- 4 ounces butter brown
- 1 teaspoon sugar
Preheat oven to 350. Butter the bottom and sides of an 8-inch round cake pan. Sprinkle the sides and bottom with a scant teaspoon of sugar. This will give the cake a nice, sweet crust.
Begin by browning butter in a heavy-bottomed, light saucepan over medium heat. Melt butter completely in pan. Butter will foam once fully melted. When foam has subsided, the butter will begin to brown and deepen in color. Once the butter is amber and smells nutty, remove immediately from heat. For more detailed instructions on browning butter, follow this recipe.
Combine all-purpose flour, cocoa powder, salt, and sugar in a large bowl. Add brown butter and stir to combine. Crack eggs one at a time into the mixture.
Once butter and eggs are fully incorporated, add vanilla extract and coffee. Stir well.
Pour batter into prepared pan. Bake for 20-30 minutes, until cake is set and doesn't jiggle when you shake the pan.
Remove from oven and cool for one hour. Serve with vanilla ice cream, fresh fruit, or solo with a sprinkling of confectioners sugar.