As a devout lover of chocolate, I have a dirty little secret… I don’t actually enjoy chocolate cake. In my experience, most chocolate cakes are dry with icing that is too sweet. The box mix stuff is pretty good (I do like the kind with the added pudding) and my own homemade cake is tasty, but it still isn’t my favorite. If I am really craving chocolate baked goods, 9 times out of 10 I will whip up a pan of brownies. That remaining time I generally make chocolate chip cookies… Chocolate cake is reserved for birthdays and other celebrations, not for simple enjoyment.

Moving to Sweden changed my relationship with chocolate cake. Seriously, did I just write that? How many of you (who aren’t Swedish) knew about Swedes’ obsession with kladdkaka (aka mud cake)? Kladdkaka is like a brownie/cake combo that is just undercooked enough to be gooey and amazing. It is also a staple for easy entertaining. Why? Because it is EASY and it is DELICIOUS!

Image from http://ljuvligmat.blogg.se/

Sharing this recipe with you is my way of adding a little joy to your lives. You’re welcome.

Kladdkaka

Ingredients:

2 eggs
3 dl sugar (approximately 1.5 cups)
4 Tbsp cocoa
1.5 dl flour (approximately 3/4 cups)
1 dl melted butter (approximately 1/2 cup)

Instructions:

Preheat oven to 375 (180 C)

Whisk together eggs and sugar.
Mix together cocoa and flour.
Add dry ingredients to wet ingredients. Stir gently.
Add melted butter to mixture and stir until combined.

Grease a 9 inch cake pan or spring form pan and then line it with baking paper.
Transfer batter to your prepared pan and cook for up to 30 minutes (maximum).

My friend recommends checking the cake after 20 minutes to see if it is ready. I cooked mine for 30 minutes exactly and the edges were a bit too cooked but the center was perfect.

Crust should form on the top, but the cake should still be wobbly when removed from the oven. Dust with powdered sugar and serve with a dollop of fresh whipped cream (I added a dash of my homemade vanilla to the whipped cream—yum!).

Special thanks to my lovely friend who shared this recipe. My relationship with chocolate cake has never been better 😉

Until next time…