Dessert, Eat Well, Simple Swedish Chocolate Cake

Simple Swedish Chocolate Cake Kladdkaka

simple-swedish-chocolate-cake

Hi everyone! i hope you guys are having a relaxing weekend. Today I have this simple most delicious Swedish Chocolate Cake for you.

There’s a story behind this Chocolate Mud Cake. I must say it was the highlight of my otherwise quite stressful study period. So, I was taking a study break and was walking to one of my favorite cafes in Edinburgh called Peter’s Yard. and right sitting on top of their counter was this Chocolate Mud Cake dusted with a light coating of icing sugar. Without even thinking anymore, I immediately bought a slice and the moment i bit into it ….. *(get ready for theatrical descriptions of chocolate cake)*

I was greeted with taste sensation of layer and layers of smooth indulgence. First there was the bitter-sweet chocolate. I literally mean bitter then sweet, because it was the bitter dark intense chocolate that hit first, and it finished with light sweetness enveloped with smooth vanilla tones. I bit into it again and this time i could taste some espresso flavour in the midst of the chocolate taste. The texture was smooth and soft, and velvety, with a slight crackly top of the cake. Contrasting it there were a few bitter chocolate, albeit mysterious chocolate chunks that provided a slight crunch to the cake (when you were lucky to find one). I must say that was a delightful afternoon with the slice of chocolate cake, coffee, and I.

 

simple-swedish-chocolate-cake Once I was done with my exams, i went and did some research to this Chocolate Cake since I wanted to recreate the flavours. I found out that the recipe was based on a Swedish Chocolate Cake known as Kladdkaka. The characteristic of this cake is its intensely chocolatey and moist interior. I went ahead and adapted the recipe below from two of my favorite food bloggers, Linda Lomelino from Call Me Cupcake and Izy Hossack from Top with Cinamon. Linda’s cake does not include any flour, only chocolate, eggs, butter, coffee, vanilla, where Izy’s does include some flour and cocoa powder. If you don’t include any flour i find that the top part of the cake will collapse as it cools (see Linda’s cake) and create that crackled top. Izy’s advice is as she enthusiastically says,

‘This cake does not want to be over baked.
It needs to be gooey in the middle, and crispy on top.
It needs to be eaten preferably, while watching the rest of that Grey’s Anatomy episode, with a cup of tea.’ 

And I couldn’t agree more 🙂

Both are equally good and marvelous and I decided to combine the two recipes together, getting the best of both worlds.

 

Here’s the recipe!

 

Recipe

For the CHOCOLATE CAKE

8 Tbsp of vegan butter

1/2 cup of your favorite dark chocolate bar (roughly chopped)

1/3 cup of freshly brewed coffee

4 eggs

A pinch of salt

2 caps of vanilla essence

3/4 – 1 1/4 cups of unrefined muscovado sugar (i like my cakes quite dark and bitter, so I only put 3/4 cup, but if you like a sweeter cake, please add more than 3/4 cups)

1/2 cup of wholemeal flour

1/2 cup of cacao / cocoa powder (unsweetened)

 

Optional to serve with:

Fresh berries

Icing sugar

and…. a cup of freshly brewed coffee / tea. (this is non negotiable, essential must have to accompany with the cake, with a good book of course 🙂

simple-swedish-chocolate-cake-kladdkaka simple-swedish-chocolate-cake

 

Instructions

1.Preheat your oven to 175 Celsius. Line a circle baking tin (preferably a spring form pan) with parchment paper or butter it to ensure the cake slides out easily. I used an approximately 18cm in diameter circular pan that’s 4cm deep.

2. Melt the butter and chopped dark chocolate chunks over a pan of hot water on low heat. Once it melts combine the coffee with the butter mixture. Set aside.

3. Using an electric mixer / or by hand, whip 4 eggs, vanilla essence, sugar together until fluffy and frothy. This should take around 5 minutes using an electric mixer.

4. Combine the melted butter mixture into the fluffy egg mixture and fold in the cacao powder and flour slowly. Once the mixture is smooth pour into the baking pan.

5. Bake for 30 – 40 minutes. At around the 26 minute mark the top of the cake should be hardening and rising. After this moment, do not leave the cake in the oven too long, I prefer taking it out at around 30 minutes so that the middle is still nicely warm, chocolatey and gooey.

6. Serve with icing sugar, fresh berries, and a cup of coffee / tea 🙂

 

simple-swedish-chocolate-cake simple-swedish-chocolate-cake simple-swedish-chocolate-cake simple-swedish-chocolate-cake

I hope you leave some time to recharge, renew, and relax this weekend. I think that’s always good for the soul.

If you decide to make this cake, tag me @wellnesstogo #wellnesstogo. I love seeing your creations! <3

 

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cake slice   simple-swedish-chocolate-cake

Much love guys,
Gaby

Simple Swedish Chocolate Cake Kladdkaka
 
Prep time
Cook time
Total time
 
Simple, most decadent Swedish Chocolate Cake (Kladdkaka). Perfect for dessert or end of meal treat, served warm with vanilla ice cream.
Author:
Recipe type: Dessert
Serves: 6 - 8 slices
Ingredients
  • For the CHOCOLATE CAKE
  • 8 Tbsp of vegan butter
  • ½ cup of your favorite dark chocolate bar (roughly chopped)
  • ⅓ cup of freshly brewed coffee
  • 4 eggs
  • A pinch of salt
  • 2 caps of vanilla essence
  • ¾ - 1¼ cups of unrefined muscovado sugar (i like my cakes quite dark and bitter, so I only put ¾ cup, but if you like a sweeter cake, please add more than ¾ cups)
  • ½ cup of wholemeal flour
  • ½ cup of cacao / cocoa powder (unsweetened)
  • Optional to serve with:
  • Fresh berries
  • Icing sugar
  • and.... a cup of freshly brewed coffee / tea. (this is non negotiable, essential must have to accompany with the cake, with a good book of course 🙂
Instructions
  1. Instructions
  2. Preheat your oven to 175 Celsius. Line a circle baking tin (preferably a spring form pan) with parchment paper or butter it to ensure the cake slides out easily. I used a circular pan that's approximately 18cm in diameter that's 4cm deep. Melt the butter and chopped dark chocolate chunks over a pan of hot water on low heat. Once it melts combine the coffee with the butter mixture. Set aside.
  3. Using an electric mixer / or by hand, whip 4 eggs, vanilla essence, sugar together until fluffy and frothy. This should take around 5 minutes using an electric mixer.
  4. Combine the melted butter mixture into the fluffy egg mixture and fold in the cacao powder and flour slowly. Once the mixture is smooth pour into the baking pan.
  5. Bake for 30 - 40 minutes. At around the 26 minute mark the top of the cake should be hardening and rising. After this moment, do not leave the cake in the oven too long, I prefer taking it out at around 30 minutes so that the middle is still nicely warm, chocolatey and gooey.
  6. Serve with icing sugar, fresh berries, and a cup of coffee / tea 🙂

 

 

2 Comments

  1. Berta.karaim@gmail.com'
    Berta says

    Your theatrical descriptions of the chocolate cake is the best description of food I’ve ever read! And I read a lot of food blogs. A lot.

    • Thank you Berta! I had a lot of fun writing that particular description out. 🙂 Glad you enjoyed it! Can i ask you which ones are your favorite food blogs that you like to read? I’m looking for new food blogs to read!

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