This easy swedish cake recipe is a fudgey, rich and decadent one bowl dessert that will be your new go-to recipe. Also called Kladdkaka, this sticky cake is reminiscent of a underbaked brownie - gooey center and a crisp crust on the top. Inspired by Anna and Elsa from the “Frozen” movie, this is a perfect dessert recipe that kids can bake.
Grease a 8" springform pan with butter and line the bottom with a round of parchment paper cut to size.
Cut open the vanilla bean and scrape out the seeds. Rub the seeds into the sugar. This helps to release the essential oils and make it more flavorul. If you are substituting vanilla extract, you can skip this step.
In a medium saucepan, melt the butter.
Stir in the cocoa powder.
Stir in the sugar.
Add in the eggs, flour, coffee, and pinch of salt. Stir to combine.
Pour into the prepared springform pan.
Bake for 15-30minutes. Start checking for doneness at 15 minutes and give it 5 minute intervals until the cake is mostly set but still wiggles just a bit when jiggled.
Cool, in the pan, on a wire rack fro 30 minutes. Release the springform.
Dust generously with powdered sugar and serve.
Notes
To test for doness, wiggle the pan just a bit and see what the cake does. You want it to be mostly set, but to jiggle just a little in the middle.
To store, place in an air-tight container and store in the fridge for up to 4 days.
To serve, serve either cold from the fridge, or warm each piece individually in the microwave.