One Bowl Swedish Gooey Chocolate Cake (kladdkaka)

This delicious Swedish Gooey Chocolate Cake (kladdkaka) is a fudgy, rich, and incredibly easy dessert. It mixes up quickly in just one bowl!

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This cake, known as kladdkaka, is a beloved Swedish cake—you may even have tried it at the Ikea cafe. It's sticky and sweet, super chocolatey, and ridiculously yummy. Best of all, you can whip up the batter in about five minutes, in just one bowl! The only special tool you'll need is a 9" springform pan. Because the batter uses melted butter and then stirs it together with all the other ingredients, very little air gets incorporated into the batter, leaving a dense, gooey, very moist chocolate cake.

I've replaced some of the all-purpose flour in the original recipe with almond flour, for added nutrition; if you don't want to use nuts, just use the full amount (1 cup + 1 Tablespoon) of flour.

One Bowl Swedish Gooey Chocolate Cake (Kladdkaka)
adapted from Inspired Home
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Ingredients

• 2/3 cup salted butter, melted
• 1 cup + 2 Tablespoons vanilla sugar (or regular granulated sugar)
• 1/3 cup good-quality unsweetened cocoa powder
• 2 teaspoon vanilla bean paste (or substitute vanilla extract)
• 1/2 cup + 1 Tablespoon all-purpose flour
• 1/2 cup finely ground almond flour
• 2 eggs
• powdered sugar

Preheat oven to 350 degrees.

Grease a 9-inch springform pan and sprinkle with cocoa powder to coat.

Add the melted butter to a large mixing bowl. Add sugar and cocoa and whisk to combine. Whisk in one egg at a time, then mix in the vanilla paste.

Sift in the flour and combine with a whisky, until all the lumps are gone.

The batter will be very thick. Pour it into the prepared springform pan and smooth out.

Bake for 25-30 minutes. There should be a thin "skin" on the top of the whole cake. A toothpick stuck in the outer part of the cake should come out clean; the center should still be soft and a toothpick in the middle should come out with some chocolate on it.

Cool completely, then refrigerate for at least two hours (that's the hardest part of this recipe—being patient!). Serve chilled, dusted with powdered sugar and some whipped cream, if you'd like.

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