| Course | Dessert |
|---|---|
| Cooking Methods | Baking |
| Main categories | Comfort, Kid Friendly |
| Recipe Author | Jen Stone |
Kladdkaka - Swedish Sticky Chocolate Cake
Serves: 10
Serving Size: 3 oz
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!
Recipe by:
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Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Baking Pan, Cooling Rack, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, WhiskIngredients
- 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
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
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
Kladdkaka – Swedish Sticky Chocolate Cake
$35.00 cooking fee
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