Kladdkaka – Swedish Sticky Chocolate Cake » Foodom

Kladdkaka – Swedish Sticky Chocolate Cake

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$37.92 Cooking Fee
Serving Size: 3 oz
Recipe by:
Jen Stone
This Swedish chocolate mud cake is quite possibly one of the gooey-est cakes and super delicious. Whether serving guests or just the family, this one is a winner!
  • Cooking up to 10 servings
  • Storing
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Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Preheat oven to 350F
  • Line bottom of a 7-9 inch springform cake pan with a circle of baking paper
  • Grease sides and the paper
  • Melt butter in a medium saucepan, take off heat and set aside
  • Add the cocoa, sugar, flour, and vanilla to the butter and stir a little
  • Add eggs and stir until ingredients are well combined
  • Pour mixture in to the cake pan and bake 20-25 minutes until the top is set but the center is still gooey (top should be firm but crack under a little pressure from your finger)
  • Let cake cool in pan
  • Run a knife between the cake and pan to loosen
  • Turn out onto a plate or cake stand
  • Dust generously with cocoa powder or powdered sugar

Cook Times

Active Prep10
Hands-On Cook5
Hands-Off Cook20
Total Time35 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 4 ¾ ounce salted butter
  • ½ cup cocoa powder
  • 1 ¾ cup sugar
  • 1 cup all-purpose flour just less than a full cup- .85 cups
  • 1 teaspoon vanilla extract
  • 3 egg lightly whisked
  • 1 tablespoon powdered sugar or unsweetened cocoa powder, to sprinkle

Cooking Tools Required

Baking Pan, Cooling Rack, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Whisk
Reheating/Serving Instructions

Serve with rasberries and vanilla ice cream for an extra treat!

Nutrition

Calories: 307kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 116mg | Potassium: 97mg | Fiber: 2g | Sugar: 35g | Vitamin A: 408IU | Calcium: 18mg | Iron: 1mg

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