Heavenly Chocolate Mud Cake (Kladdkaka) with Ganache

Name: Heavenly Chocolate Mud Cake (Kladdkaka) with Ganache
Prep time: 8 min
Cook time: 15 min
Total time: 93 min
Yield: 8
Cuisine: Swedish
Ingredients: 4 pieces Eggs; 2 dl Granulated Sugar; 1 dl Brown Sugar; 2 dl Wheat Flour; 1 dl Cocoa Powder; 1 tablespoon Vanilla Sugar; 1 teaspoon Salt; 200 g Butter (Melted); 2 dl Whipping Cream (For ganache); 200 g Chocolate (For ganache); 10 g Butter (A small piece, for ganache)

Indulge in this heavenly and rich Swedish chocolate mud cake, known as Kladdkaka, topped with a luscious chocolate ganache. This easy-to-follow recipe guides you through creating a perfectly gooey cake, ideal for any occasion. Don't forget to save and try this delightful dessert!

#Dessert

#Chocolate

#Cake

#Kladdkaka

#Easy Recipe

#Baking

#Ganache

Decadent Chocolate Kladdkaka with Ganache

Recipe Information

Prep Time

15m

Cook Time

1h 33m

Total Time

Servings

Easy

Swedish

Nutrition (per serving)

450

Calories

Protein

60g

Carbs

35g

Fat

Smooth Chocolate Ganache Being Poured

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Gooey Center of the Baked Kladdkaka

Instructions

0/6 completed

1
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, wheat flour, cocoa powder, vanilla sugar, and salt for the Kladdkaka batter.
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2m
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In a large bowl, whisk together the eggs, granulated sugar, brown sugar, wheat flour, cocoa powder, vanilla sugar, and salt for the Kladdkaka batter.
2m
Mix until just combined to avoid overworking the flour, which can lead to a tough cake.
2
Pour the melted butter into the mixed ingredients and stir gently until everything is well combined and smooth.
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1m
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Pour the melted butter into the mixed ingredients and stir gently until everything is well combined and smooth.
1m
Ensure the butter is cooled slightly before adding, so it doesn't cook the eggs.

3
Pour the Kladdkaka batter into a prepared springform pan. Bake in a preheated oven at 175°C (350°F) for approximately 15 minutes.
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15m
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Pour the Kladdkaka batter into a prepared springform pan. Bake in a preheated oven at 175°C (350°F) for approximately 15 minutes.
15m
The center should still be gooey when removed from the oven; it will set as it cools.
4
Allow the baked cake to cool completely at room temperature, then place it in the refrigerator for at least 1 hour to fully set and achieve its characteristic fudgy texture.
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1h
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Allow the baked cake to cool completely at room temperature, then place it in the refrigerator for at least 1 hour to fully set and achieve its characteristic fudgy texture.
1h
Chilling is essential for the Kladdkaka's signature dense and moist consistency.
5
While the cake chills, prepare the chocolate ganache: heat the whipping cream until it just simmers. Remove from heat, add the chocolate and a small piece of butter, and stir until smooth and glossy.
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5m
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While the cake chills, prepare the chocolate ganache: heat the whipping cream until it just simmers. Remove from heat, add the chocolate and a small piece of butter, and stir until smooth and glossy.
5m
Do not boil the cream; gently stir after adding chocolate to prevent air bubbles.

6
Pour the prepared chocolate ganache evenly over the chilled Kladdkaka. Allow the ganache to set slightly before serving. Garnish with fresh berries or a dusting of cocoa powder, if desired.
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10m
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Pour the prepared chocolate ganache evenly over the chilled Kladdkaka. Allow the ganache to set slightly before serving. Garnish with fresh berries or a dusting of cocoa powder, if desired.
10m
For the best flavor and texture, serve the Kladdkaka at room temperature or slightly chilled.