I thought it was about time for a new recipe for Swedish Kladdkaka, aka Sticky chocolate cake or mud cake. I made a recipe in 2014 that is still a favorite. It’s a bit more grown up, made with lots of chocolate and butter. There was no need for improvement on that recipe, however adding an easy recipe to my repertoire is always a good idea.
This one requires only butter, eggs, sugar, flour, cocoa powder and salt. Ingredients that most people who love to bake most likely have at home (maybe even people who don’t love to bake?). You don’t NEED fresh berries and whipped cream for serving, but I definitely encourage it. Prep time is 10-15 minutes and only 15-18 minutes in the oven (yes, that is correct!). And then time to cool of course! I’m using salted butter for this recipe but you can use unsalted too and just add a couple of pinches extra of salt. If you don’t have a 18 cm springform pan you can still bake it, of course! Make sure to adjust the baking time accordingly, for a bigger springform pan I would bake it for probably 10-14 minutes.
Some people like their mud cake almost runny (I don’t) and I found that 16 minutes in the oven was the perfect amount for me and my oven. You might be of a different opinion, but whatever you do, don’t over bake just because you like a firmer texture. The cake will firm up after a few hours in the fridge!
Easy Swedish Chocolate Mud Cake – Kladdkaka
Serves 4-6
Prep time is 10-15 minutes and then only 15-18 minutes bake time (yes, that is correct!). And then time to cool of course! I’m using salted butter for this recipe but you can use unsalted too and just add a couple of pinches extra of salt. If you don’t have a 18 cm springform pan you can still bake it, of course! Make sure to adjust the baking time accordingly, for a bigger springform pan I would bake it for probably 10-14 minutes.
I prefer the cake after it has been in the fridge for a few hours, the texture will be dense and fudgy. So good!
Ingredients
Chocolate Mud Cake
- 110 g (1 stick) butter (I use salted)
- 2 medium eggs
- 180 g (3/4 cup + 1 1/2 tbsp) granulated sugar
- 90 g (2/3 cup) all purpose flour
- 25 g (1/4 cup) cocoa powder
- pinch of salt
- Fresh berries
- Whipped cream
To serve
Instructions
- Preheat oven to 200°C (392°F). Grease a 18 cm (7 inch) springform pan.
- Melt the butter and set aside to cool
- In a large bowl, combine the eggs and sugar and whisk until just combined. Stir in the melted butter.
- Sift in the flour and cocoa powder. Stir until combined and add a pinch of salt, the batter will be quite thick.
- Pour the batter into the greased pan and bake in the lower part of the oven for 15-18 minutes (the one you see pictured was baked for 16 minutes).
- Remove the cake from the oven and let it cool in the pan for 10 minutes. After 10 minutes, remove the sides of the pan and let it cool completely.
- Top the cake with berries and serve with whipped cream.
