How do you make chocolate cake better? It’s a peculiar question for a treat that’s already notoriously indulgent and delicious but the answer here is simple: go international.
This Swedish rendition is known as Kladdkaka, which literally translates to “sticky cake.” And it’s a perfect name, because this recipe yields a chocolate cake with a deliciously rich and gooey center, like a perfect halfway point between being a chocolate fudge brownie and a molten lava cake.
The trick to this is under-baking the cake. That means not yielding to the same baking techniques often found in American recipes, which usually includes a toothpick test to make sure the cake is crumbly when finished.
This cake begs to be under-baked. It needs to be thin and crisp on the top and gooey in the center. Preparation is quick and it takes no time to get this delicious and simple dessert on the table. Top with powdered sugar and serve the slices with some whipped cream and fresh fruit to cut through the richness of the chocolate. Enjoy.
Kladdkaka or Swedish Chocolate Cake
10 tablespoons – salted butter
2 teaspoons – vanilla extract
1/2 cup – cocoa powder
1 3/4 cup – sugar
1 cup – flour
1. Preheat your oven to 350 degrees F. Butter and flour an eight-inch cake pan. (It needs to be quite deep.)
2. In a medium sauce pan, melt the butter. Stir in the cocoa, sugar, flour, eggs, and vanilla. Pour into the greased cake pan and bake for 20 to 40 minutes. (Check the cake beginning at the 20 minute mark and periodically, remember it all depends on your oven.)
3. Let the cake cool completely in its pan, then when it’s less fragile, run a doll knife around the inside edge of the pan to loosen the cake. Turn the cake out onto a wire rack. Dust with powdered sugar and berries. Serve warm.