The worst thing you can do with this Swedish gooey chocolate cake (called Kladdkaka) is to over bake it! This cake is meant to be gooey in the middle but set around the edges. Depending on your oven it may take from 15 to 25 minutes to bake it to a right consistency.
The preparation for the cake takes literally 5 minutes – all you need to do is combine all ingredients without any specific order and mix all well using a whisk or spatula. In fact, you should not use an electric mixer as you don’t want any air goes in the cake.
This cake is even more delicious when served warm with a scoop of vanilla ice cream.
You can enrich the flavour by adding grated orange rind or a few tablespoons of Baylis.
I bet this rich chocolate cake will be gone in one day, at least in my family it does! But the beauty of this recipe is that it is so easy to make it next day.
- 135 g salted butter
- 40 g unsweetened cocoa powder
- 200 g caster sugar
- 1 tsp vanilla extract
- 120 g plain flour
- 3 eggs
- 1 tbsp grated orange rind (optional)
- icing sugar (for dusting)
- Preheat the oven to 180°C. Grease and dust with cocoa powder a deep 18 cm cake tin.
- Place the butter in a mixing bowl then melt it in a microwave.
- Stir in the rest of the ingredients.
- Pour the mixture into the prepared cake tin and bake for ~20 minutes.
- Check with a toothpick – it should be set around the edges but still gooey in the middle.
- Let the cake cool in its tin for ~20 minutes, then take the cake out onto a wire rack, dust with icing sugar and serve.