Swedish “Gooey” Chocolate Cake (Kladdkaka)
Chef Magnus Nilsson‘s wife likes to serve this beloved Swedish cake, similar to a fudgy American brownie, chilled, but it’s just as good piping hot from the pan with a scoop of ice cream. Melting the butter in this recipe first and then stirring it with the other ingredients helps ensure that as little air as possible gets incorporated into the batter. The result: a gooey, more moist cake.
Featured in: The Sunday Suppers Project
- 10 tbsp. unsalted butter,melted and cooled, plus more for greasing
- 1⁄4 cup plain bread crumbs
- 1 cup sugar
- 7 tbsp. natural cocoa powder
- 2 tsp. vanilla extract
- 1⁄4 tsp. kosher salt
- 2 large eggs
- 1 cup cake flour, sifted
- Whipped cream, for serving
- Heat the oven to 400°. Grease a 9-inch springform pan with butter and coat the bottom and sides with the bread crumbs, discarding any excess. In a medium bowl, whisk the 10 tablespoons melted butter with the sugar, cocoa powder, vanilla, and salt until well combined. Add the eggs one at a time and whisk until smooth. Fold the flour into the batter until just combined, and then scrape the batter into the prepared pan, smoothing the top.
- Bake until the cake forms a thin skin on top but the batter is still loose in the center, about 10 minutes. Transfer the pan to a rack, let cool completely, and then chill for 1 hour. Unmold the cake and serve.