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–+ servings
Chocolate cake on a piece of parchment paper

Kladkakka (Swedish Chocolate Cake)

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This sweet and sticky chocolate cake is delicious, best when eaten warm with ice cream or some sort of sauce!
Servings 8 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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.
    Butter and sugar mixture in a small pan
  • Add sugar, melted chocolate, and vanilla extract to the pan and whisk together well.
    Melted chocolate, butter, and sugar mixture
  • 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!
    Eggs whisked into the mixture
  • Measure out your dry ingredients (almond flour, cocoa powder, and salt).
    Dry ingredients sifted into the wet ingredients
  • Sift into the wet ingredients and fold together until incorporated.
    Mixture folded together
  • 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.
    Parchment paper lined pan
  • Pour in your mixture and bake in the oven for about 30 minutes.
    Batter in the pan ready for baking
  • 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.
    Baked cake ready for eating
Course: Dessert
Cuisine: Swedish
Keyword: almond, chocolate, cocoa, decadent, rich, sweet
Difficulty: Beginner