Kladdkaka

Kladd-what?

Fun Fact: Saturday was Kladdkaka Day! Kladdkaka being a popular Swedish cake - also lovingly referred to as mud cake for its super soft texture. 

In honor of the day (and simply because this recipe is too easy to throw together) I whipped up a Mexican Chocolate version of Call Me Cupcake's gluten-free version. 

This cake is essentially like eating all the best under-cooked center of rich chocolate brownies. I decided I wanted to spice things up by adding a teaspoon of ground cinnamon, but you can do without. Another suggestion? Going with the Nordic-flow and adding a bit of cardamom!

Your mixers can sit out for this one - all you'll need is a saucepan, big mixing bowl, whisk, and springform pan!

You Will Need:

1 sticks + 1 1/2 tablespoons butter

8.8 ounces coarsely chopped dark chocolate (70%)

1/3 cup + 1 1/2 tablespoons strong coffee, or espresso

4 large eggs, room temperature 

3/4 cup + 1 1/2 tablespoons sugar

1 teaspoon vanilla extract

pinch of salt

1 teaspoon ground cinnamon

powdered sugar or cocoa powder (to serve)

Heat oven to 350 degrees. Grease a springform pan and cover the base with parchment. 

Gently melt butter and chocolate in a saucepan on low heat. When mixture is melted and smooth, stir in the coffee until smooth. Set aside.

In a large mixing bowl, whip eggs, sugar and vanilla with whisk until light and fluffy, about 4-5 minutes.

Stir chocolate mixture into egg mixture with a spatula, stirring until smooth. Add a pinch of salt and cinnamon, stirring to combine.

Pour batter into prepared pan and bake for 40-45 minutes. Let cake cool before removing it from the pan. Dust with powdered sugar or cocoa powder before serving.

The cake can be served at room temperature, or can be chilled in the fridge for a few hours if you prefer it cold. 

Call Me Cupcake most certainly has more beautiful photos for you to ogle over. This cake does this wonderful thing where it collapses and makes it especially gorgeous and rustic looking. I had some technical difficulties with my springform pan (it started leaking so I threw it out and poured my batter into a regular round cake pan) which is why mine looks like it survived a 10-story fall. 

I have no doubt yours will turn out better! But just know that in a pinch it's possible to bake it in a cake pan, you just have to be very careful taking the cake out and I would most definitely recommend chilling it before you try to remove it. If you want to make individual cakes then just work with a cupcake pan and liners!

Seriously people. This cake is most definitely worth making!