Swedish Chocolate Cake -

4.84 from 6 votes

Swedish Chocolate Cake

If you’re craving a chocolate cake that’s rich, gooey, and incredibly easy to make, this Swedish chocolate cake is calling your name. With a fudgy center, crisp edges, this kladdkaka is a chocolate lover’s dream come true!

Prep Time25

Cook Time45

Cooling Time3

Total Time4 10

Course: Cakes, Dessert

Cuisine: Swedish

Servings: servings

Calories: 424kcal

Author: Natasha Minocha

Ingredients

1 cup Butter I used salted butter
8.8 oz 70% dark chocolate
1/3 cup Brewed strong coffee 1/3 cup hot water + 1 tbsp coffee powder
4 Eggs
3/4 cup Sugar
1 tsp Vanilla extract

US Customary - Metric

Instructions

Grease a 9″ spring bottom pan and line the bottom with parchment paper. Pre heat the oven to 180 C.
Melt the chocolate and butter in a large bowl placed over a pan of simmering water. Once its all melted, add the coffee and keep it aside. Let the mixture cool for 5-10 minutes.
In another bowl, beat the eggs, sugar, and vanilla until light and doubled in volume.
Gently stir the chocolate mixture into the egg mixture. Pour into the prepared pan. Bake for about 40-50 minutes. It will get puffed up and then fall once it cools.
Run a knife along the edges of the pan to loosen the cake.
Let the cake cool in the pan and then refrigerate it for at least 2-3 hours before releasing it from the pan.
Note : You will not be able to test this cake with a tooth pick as it is meant to be gooey in the center.

Notes

- Keep all the ingredients at room temperature. It makes everything mix together well and gives the cake the right texture.

- Mix the egg-sugar mixture with the melted chocolate, gently so that the whipped-up mixture doesn’t deflate.

- Getting the cake out of the pan is a teensy bit tricky. I recommend doing this once it is completely cooled, which can take a few hours. I prefer baking it a day before so that it sets well.

- Cover the outside base of the tin with foil. Because you’re using a loose-bottom pan, drips and leaks are possible. It happens to me ALL the time! The foil catches them all and prevents a messy oven.

- Line the tin with parchment paper for easy removal of the cake.

- Since the cake doesn’t include any leavening agent like baking powder, the cake will rise, then fall. So please don’t panic when it sinks!

- You will not be able to test this cake with a toothpick as it is meant to be gooey in the center. When the edges of the cake seem a little set and the top gets puffy, but still has a bit of jiggle, it's time to take out the cake! It's better to have the cake slightly under-baked than overdone.
- Use a kitchen scale to measure the ingredients for better and consistent results.

Nutrition