Kladdkaka—Swedish Chocolate Cake

INGREDIENTS—CAKE
10 Tablespoons butter
1-1/3 cups sugar
2 Eggs
5 Tablespoons unsweetened cocoa powder
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

INGREDIENTS—TRUFFLE TOPPING (optional)
1/2 cup heavy cream
8 ounces semisweet chocolate chips
1 teaspoon vanilla extract

For the cake:

  1. Preheat oven to 325 degrees. Spray an 8-inch round or square cake pan with baking spray or grease the pan with butter and then dust with flour. Line the bottom of the pan with a round or square piece of parchment paper. (Don’t omit this or the cake will be difficult to remove from the pan.)

  2. Place butter in a medium-size microwave safe bowl and cover bowl with plate or paper towel. Cook in the microwave on high power for 1-1/2 minutes or until butter is melted.

  3. Add sugar to the bowl with melted butter and whisk to combine. Add eggs, one at a time, and stir well after each addition. Add the cocoa, flour, vanilla, and salt. Stir just until all dry ingredients are incorporated.

  4. Transfer batter to prepared pan and spread out to an even layer. Bake for 20 to 22 minutes. Don’t over bake. The cake should be slightly firm on the outside, but moist and sticky inside.

  5. Cool completely OR if adding truffle topping, let the cake cool for 10 minutes before adding the topping.

For the truffle topping:

  1. While the cake is baking, wash out the bowl. After the cake comes out of the oven, heat the heavy cream in the clean bowl for 1 minute on high power. Add chocolate chips and vanilla. Stir and allow to sit for 1 minute. Then stir until all the chocolate has melted in the mixture is smooth.

  2. Pour truffle mixture over the semi-cooled cake and spread to an even layer.

  3. Allow the truffle topping on the cake to cool for 10 minutes.

  4. Cool the cake at room temperature for several hours, then refrigerate for 30 minutes before removing it from the pan.

  5. To remove cake from the pan, run a thin-bladed knife around the outer edges of the cake. Invert pan onto a dinner plate and, holding the plate and pan together, give it a good shake downwards. If the cake does not release, go around the edges again with a knife then repeat with inverting the cake. Once the cake is released, invert again so the truffle layer is on the top.

Please bring cake to church and we will cut it.

Thank you for baking for the Gala!