Kladdkaka (Swedish Sticky Chocolate Cake) With Dark Chocolate Ganache
Kladdkaka, or Swedish sticky chocolate cake, is a simple but oh so tasty chocolate cake that is crispy on top and gooey chocolate on the inside. Here I've topped the cake with an optional dark chocolate ganache with a hint of coffee.
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Servings: 9
Equipment
- spring cake form (24-26 cm, 9-10 in)
Ingredients
US Customary - Metric
- 3 eggs
- 11 tbsp butter
- 1 and 1/4 cups sugar
- 1 cup all purpose flour
- 1 tsp vanilla sugar (or extract)
- 6 tbsp cocoa powder
Ganache
- 1 cup dark chocolate, chopped (6 oz)
- 3/4 cup heavy whipping cream
- 2 tbsp brewed strong coffee or espresso
Instructions
- Preheat oven to 175°C (350°F). Line cake form bottom with baking paper and grease the sides.
- Melt the butter and let cool. Stir in the sugar and eggs, mixing well.
- Mix together the dry ingredients and add to the butter and egg mixture. Mix with a spoon until the batter is smooth.
- Pour batter into cake form and bake for about 25 minutes, depending on how gooey you want the inside to be (I usually bake it for closer to 25 minutes when I'm adding ganache on top).
Ganache
- Chop the chocolate into small pieces and place in a medium heat safe bowl. Bring the cream to a simmer in a saucepan. As soon as the edges of the cream start to bubble, pour it over the chocolate. Let it sit for three minutes, add the coffee, and stir until smooth.
- Let the cake and the ganache cool. Spread the ganache over the cake and serve.