Simple Swedish Chocolate Cake (Kladdkaka)
This Swedish chocolate cake is perfect for a special weeknight dessert or serving with afternoon coffee or tea. Because it contains no baking soda or powder, it's a flat cake that's just slightly gooey and also has a bit of a brownie-like consistency. Just be sure not to overcook it; it will be almost a little underdone when ready. Enjoy!
- 8 tablespoons butter + extra for greasing (sub coconut butter if dairy-free)
- 2 large eggs
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup all-purpose flour + extra for greasing (sub gluten-free flour or almond flour if needed)
- 1/3 cup natural cocoa powder
Preheat oven to 350 degrees F. Grease a 9-inch round cake pan with butter and then coat with flour (or do it the Swedish way: butter and breadcrumbs). Another option is to line the bottom with parchment paper and grease the sides. A springform pan is easiest but not necessary.
In a small saucepan, melt the rest of the butter or coconut oil. Let cool slightly while you prepare the rest of the ingredients.
In a small mixing bowl, use a handheld mixer to whip together the eggs and the sugar for about a minute. Then mix in the melted butter and vanilla until just incorporated.
To another mixing bowl, add the flour and the cocoa. Stir together with a whisk until just combined. Add to the wet ingredients and mix on low until well combined.
Pour the batter into the prepared cake pan. Bake for 18-22 minutes, until starting to set and pull away from the edges. Be sure not to overcook! Let cool completely (if you can wait!) before slicing. The easiest way to serve is straight from the pan, but you can also try your luck at tipping it upside down and transferring it to a platter or cutting board.
- Whipped cream (or coconut cream)
- Powdered sugar
- Toasted, chopped nuts