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Swedish kladdkaka chocolate cake with a dense fudgy center and whipped cream.

Swedish Kladdkaka

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A low Swedish chocolate cake with a thin cracked top and a dense, sticky center.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling 45 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Swedish
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Cake
  • 10 tbsp unsalted butter plus more for the pan
  • 1 1/2 cups granulated sugar
  • 2 large eggs at room temperature
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/2 tsp fine salt
Serve
  • 2 tbsp powdered sugar for dusting
  • 1 cup heavy cream softly whipped

Equipment

  • 9-inch springform pan
  • Medium saucepan
  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Fine sieve

Method
 

Mix:
  1. Heat the oven to 350 F (175 C). Butter a 9-inch springform pan and line the base with parchment.
  2. Melt the butter and cool for 5 minutes. Whisk in the sugar, eggs, and vanilla just until combined.
  3. Sift in the flour, cocoa, and salt. Fold until no dry streaks remain; do not beat air into the batter.
Bake:
  1. Spread the batter in the pan with one broad spatula swirl. Bake for 18 to 22 minutes until the edge is set and the center still moves slightly.
  2. Cool in the pan for 45 minutes, then release the ring. The cake firms while keeping a sticky center.
Serve:
  1. Dust lightly with powdered sugar.
  2. Cut small wedges and serve with softly whipped cream and coffee.

Nutrition

Calories: 430kcalCarbohydrates: 48gProtein: 5gFat: 26gSaturated Fat: 16gCholesterol: 115mgSodium: 170mgFiber: 3gSugar: 34g

Notes

  • A metal pan gives the cleanest set edge; begin checking at 18 minutes.
  • For an even fudgier texture, chill the cooled cake for two hours and bring it back toward room temperature before serving.