This chocolate cake is not only one of the best I’ve ever eaten, but the easiest, too. One pan only and no whisking required. Just melt the butter and stir everything else in and you’re only 20 minutes away from oozy, gooey, richly chocolaty heaven!
Recipes like this tend to call my name pretty quickly, so when I saw it in one of those free supermarket food magazines recently, I filed it away in the ‘to make’ section in my head. Now usually these ideas might float around there for quite some time before they (maybe) make it to the blog, but I couldn’t get this one out of my head … because, well, chocolate, for a start … and can you see how gooey and oozy and chocolaty it is? Nope, I couldn’t wait very long at ALL before making it.
The recipe in the magazine was called Swedish chocolate cake, which in Sweden is called Kladdkaka. Apparently this is a very famous cake in Sweden and everyone has their favourite recipe for it. The cake should be very rich and chocolaty with a delicately crisp and chewy top but soft and gooey inside. A bit like a cross between fudgy brownies and a chocolate soufflé. I was sold on this before even tasting it.
Even better, after I began to do a bit of research on this rather special-sounding chocolate cake, I found out from Top With Cinnamon’s Izy Hossack that there is a much easier way to make it than in the supermarket recipe I first saw. Like, so ridiculously easy that it took me little more than about 5 minutes to get it made and poured into the cake pan. Literally ALL you do to make this cake is line and grease one 18-20cm cake pan (a spring form pan is best), melt the butter in a saucepan, stir in sugar, cocoa powder, vanilla essence and flour and bake for 20 minutes. Done and VERY delicious!
Would you believe me if I said this is one of the best chocolate cakes I’ve ever tasted … or at least made? I really think it’s hard to beat … certainly as a quick dessert to whip up for guests that looks quite impressive even though it’s only one tier and doesn’t have any kind of frosting. Actually, it doesn’t need any frosting or topping. Just turn out the cake and sprinkle generously with cocoa powder and it really looks quite posh!
I’ve made similar chocolaty things to this that tasted quite good too but most of them were far more complicated and took 3 or 4 times longer to make. This cake only has SIX ingredients in it. Serve it warm with a little ice cream (you can make it ahead if you like, then heat up each individual piece in the microwave for about 20 seconds) and you really can’t go wrong.
Just try not to overbake this cake because you don’t want to lose that lovely gloopy-ness in the centre. The cake is done when the top is firm but breaks quite easily when you put a bit of pressure on it.
Even Mr. Scrummy, who doesn’t usually like chocolaty cakey things of any kind, loved this dessert. It was so scarily good that we ate half and froze the rest to stop ourselves from pigging out on it all week!
Serves: 8 to 10
- 135 grams/4.75 ounces salted butter
- 55 grams/2 ounces cocoa powder (unsweetened), plus extra for sprinkling
- 350 grams/12 ounces sugar
- 110 grams/3.75 ounces plain flour
- 1 teaspoon vanilla extract
- 3 eggs, lightly whisked
- Pre-heat the oven to 180C/350F. Line the bottom of an 18-20cm/7-8in springform cake pan">springform cake pan with a circle of baking paper, then grease the paper and the sides of the pan.
- Melt the butter in a medium saucepan, then take off the heat and set aside.
- Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
- Pour the mixture into the cake pan and bake for 20 to 25 minutes until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
- Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it, then turn out onto a plate or wire rack. Dust generously with cocoa powder and serve warm with ice cream or cream.
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