Classic Swedish Kladdkaka (Gooey Chocolate Cake)

A truly great Swedish kladdkaka should be wonderfully gooey without being runny. This classic chocolate cake has a rich, dense, fudgy centre and delicate edges. For the best flavour and texture, bake it the day before and let it set in the refrigerator overnight. Serve with lightly whipped cream and perhaps a handful of fresh berries.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 175°C (350°F), conventional heat. Line the bottom of a 23 cm springform cake pan with parchment paper and grease the sides with butter.

Step 2

Melt the butter in a saucepan. Stir in the granulated sugar until combined, then allow the mixture to cool slightly.

Step 3

Add the eggs one at a time, stirring well after each addition.

Step 4

In a separate bowl, combine the flour, cocoa powder, vanilla sugar, and salt. Sift the dry ingredients into the butter mixture and stir gently until a smooth, evenly combined batter forms.

Step 5

Pour the batter into the prepared springform pan and spread it evenly.

Step 6

Bake on the middle rack for approximately 25–30 minutes, until the edges have set but the centre is still slightly underbaked. The cake should be gooey in the middle rather than completely firm.

Step 7

Allow the cake to cool at room temperature, then refrigerate for several hours until it has set. For the best texture and flavour, prepare the cake the day before serving and refrigerate overnight.

Step 8

Carefully remove the cake from the pan and dust the top with powdered sugar just before serving.

Step 9

Serve as it is, or accompany it with lightly whipped cream and fresh berries.