Swedish Chocolate Cake
Indulge in the rich decadence of Swedish Chocolate Cake, a classic Scandinavian dessert that’s equal parts fudgy and irresistible. Known as "Kladdkaka" in Sweden, this quick and easy treat comes together in just 10 minutes of prep time, using pantry staples like unsweetened cocoa powder, granulated and brown sugar, and a hint of vanilla. The magic lies in its gooey center, achieved by baking the cake just until its edges set while leaving the middle deliciously underbaked. Perfectly paired with a dusting of powdered sugar, whipped cream, or a scoop of vanilla ice cream, this 8-serving delight is a minimalist masterpiece that satisfies any chocolate craving. Whether you’re hosting a dinner party or craving a treat for yourself, this Swedish Chocolate Cake will deliver indulgence with every bite.
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Recipe Information
Ingredients
- 150 grams Unsalted butter
- 120 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 200 grams Granulated sugar
- 50 grams Brown sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 10 grams Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease an 8-inch (20 cm) springform or round cake pan and dust it lightly with cocoa powder to prevent sticking.
Melt the unsalted butter in a small saucepan over low heat, or microwave in a heatproof bowl, then set it aside to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, and salt until evenly combined.
Add the eggs, vanilla extract, and melted butter to the dry ingredients. Stir until you get a smooth and slightly thick batter. Be careful not to overmix.
Pour the batter into the prepared cake pan, using a spatula to spread it evenly.
Bake the cake in the preheated oven for 18-20 minutes. The edges should be set, but the center should still look soft and slightly underbaked. Do not overbake, as the cake is meant to be gooey.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. The cake will firm up slightly as it cools.
Dust the top with powdered sugar before serving, if desired. Serve the Swedish Chocolate Cake slightly warm or at room temperature with whipped cream, vanilla ice cream, or fresh berries for an extra treat.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 351.1 g | 128% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 259.3 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 204 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
