Chocolate cake is undoubtedly one of the greatest inventions in the world. Chocolate anything, really. And actually, we don’t have all that many recipes that involve chocolate, so we are super excited for this one! Today’s recipe is for kladdkaka, or Swedish chocolate cake. It is so gooey and chocolatey and delicious, and we couldn’t recommend anything better if you’re craving a yummy chocolate dessert!
Think of a cross between a molten lava cake and a brownie and you have kladdkaka! The name comes from the word “kladdig” in Swedish, which means sticky. That gives you a pretty good indication of the texture of this cake. The main way in which it differs from a classic chocolate cake is that there is no baking powder in it, so it doesn’t rise and remains a very sticky and dense texture. They say that it was invented during World War II when there was a shortage of baking powder in Sweden.
This is one of the easiest cakes to make. It’s like our brownie recipe but made with almond flour and a bit less melted chocolate. Our recipe makes a very thin kladdkaka, which we like, but if you want it to be thicker you can always double the quantities or bake it in a smaller tin! Simply combine the wet ingredients, then the dry, and sift the dry into the wet. Mix together, bake, enjoy! It’s best when eaten warm with ice cream!
Kladkakka (Swedish Chocolate Cake)
Ingredients
- 113 grams (1 stick) unsalted butter, melted
- 160 grams (3/4 cup) sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 75 grams (3/4 cup) almond flour
- 25 grams (1/4 cup) cocoa powder
- 50 grams chocolate, melted (corresponds to about half of a big chocolate bar, or 3/8 cup chocolate chips)
- Pinch of salt
Instructions
- Preheat your oven to 350 F (176 C).
- Melt your butter over medium heat.
- Add sugar, melted chocolate, and vanilla extract to the pan and whisk together well.
- Let your mixture cool for a 5-10 minutes. Add your eggs one at a time, whisking well to incorporate. If your mixture is too hot, it could scramble your eggs, so wait a few more minutes to add the eggs if needed!
- Measure out your dry ingredients (almond flour, cocoa powder, and salt).
- Sift into the wet ingredients and fold together until incorporated.
- Prepare your baking pan (it can be either square or round – we used a 9 inch round cake tin for this recipe) by buttering the sides and bottom and lining with parchment paper.
- Pour in your mixture and bake in the oven for about 30 minutes.
- The final consistency is similar to a brownie, so if you test the cake with a knife a few crumbs should still stick to the knife.
