{"id":11523,"date":"2020-05-13T05:25:34","date_gmt":"2020-05-12T23:55:34","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=11523"},"modified":"2025-06-13T23:48:01","modified_gmt":"2025-06-13T18:18:01","slug":"swedish-chocolate-cake-3","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/swedish-chocolate-cake-3\/","title":{"rendered":"Swedish Chocolate Cake"},"content":{"rendered":"\n

If you\u2019re craving a chocolate cake that\u2019s rich, gooey, and incredibly easy to make, this Swedish chocolate cake<\/strong> is calling your name. With a fudgy center, crisp edges, this kladdkaka <\/em>is a chocolate lover\u2019s dream come true!<\/p>\n\n\n\n

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What is Swedish Kladkaka?<\/h2>\n\n\n\n

Kladdkaka is a populare Swedish dessert. The English interpretation of it is \"sticky or gooey cake<\/em>\". It is baked without baking powder and makes for a deliciously dense and fudge-like treat, almost like a cross between a gooey chocolate brownie<\/a> and a chocolate lava cake<\/a>.<\/p>\n\n\n\n

This recipe has been adapted from the amazing Linda Limelino\u2019s blog<\/a>. It\u2019s a firm favorite in our house for years now!<\/p>\n\n\n\n

Love chocolate? Then you must try these delicious chocolate raspberry brownie bites<\/a>, decadent chocolate chickpea cake<\/a>, and my favorite - chocolate babka<\/a>!<\/p>\n<\/div><\/div>\n\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728This cake is special<\/em>! It\u2019s so decadent, gooey, and soft, you will keep coming back for more!<\/p>\n\n\n\n

\u2728The Swedish sticky chocolate cake is naturally gluten-free as it is flourless, which means that really all you will taste is dark chocolate, with a beautiful coffee aftertaste that just takes it to another level.<\/p>\n\n\n\n

\u2728The Swedish chocolate cake is ridiculously simple to make. This flourless chocolate cake needs just 6 basic ingredients and no fancy technique.<\/p>\n\n\n\n

\u2728Beautifully rustic yet elegant, this rich chocolate Swedish cake is easy to make ahead of time and is perfect for entertaining.<\/p>\n<\/div><\/div>\n\n\n\n

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Reader Love\u2764\ufe0f<\/h2>\n\n\n\n
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this was amazing, thanks for such a easy recipe! I'm new to baking and found it very simple to make!<\/p>\n\n\n\n

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been making this swedish chocolate cake for almost all of the birthdays in my house, everyone loves it! thank you so much for this recipe<\/p>\n<\/blockquote>\n<\/blockquote>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

Chocolate:<\/strong> Use the best-quality chocolate <\/a>you can get. Really, this is<\/em> the cake you need that really good stuff for! I recommend 70% dark chocolate, though you could also make it with 55% dark chocolate.\u00a0<\/p>\n\n\n\n

Butter:<\/strong> I used salted butter. If using unsalted butter, add a \u00bc tsp of salt to the batter.<\/p>\n\n\n\n

Eggs:<\/strong> They provide structure and stability to the cake. They also help in leavening as this recipe does not have any baking powder or baking soda.<\/p>\n\n\n\n

Coffee:<\/strong> Strong brewed coffee enhances the deep chocolate flavor here.<\/p>\n\n\n\n

Sugar:<\/strong> Regular granulated sugar works well.<\/p>\n\n\n\n

Please see the recipe card for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How to Make Swedish Chocolate Cake<\/h2>\n\n\n\n

Step 1:<\/strong> Grease a 9\u2033 spring-bottom pan and line the bottom with parchment paper. Preheat the oven to 180 \u00b0C\/350\u00b0F.<\/p>\n\n\n\n

Step 2: <\/strong>Melt the chocolate and butter in a large bowl placed over a pan of simmering water. Once it's all melted, add the coffee and keep it aside. Let it cool for 5-10 minutes.<\/p>\n\n\n\n

Step 3:<\/strong> In another bowl, beat the eggs, sugar, and vanilla until light and doubled in volume.<\/p>\n\n\n\n

\"Process<\/figure>\n\n\n\n

Step 4:<\/strong> Gently stir the chocolate mixture into the egg mixture. Pour into the prepared pan.<\/p>\n\n\n\n

Step 5:<\/strong> Bake for about 40-50 minutes. It will get puffed up and then fall once it cools. Run a knife around the edges and let the cake cool completely.<\/p>\n\n\n\n

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Step 6:<\/strong> I let the cake cool in the pan and then refrigerate it for at least 2-3 hours before releasing it from the pan.<\/p>\n\n\n\n

Step 7:<\/strong> Carefully remove the cake from the pan. Slice, serve, and enjoy!<\/p>\n<\/div><\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n