Classic Chocolate Mud Cake Swedish Kladdkaka

Name: Classic Chocolate Mud Cake Swedish Kladdkaka
Prep time: 20 min
Cook time: 70 min
Total time: 120 min
Yield: 12
Cuisine: Swedish
Ingredients: 250 g unsalted butter (cubed); 200 g dark chocolate ((70%), chopped); 330 g caster sugar (1 1/2 cups); 180 ml water (3/4 cup); 2 tbsp instant coffee (dissolved in 1 tbsp hot water); 185 g plain flour (1 1/4 cups); 30 g cocoa powder (sifted); 1 tsp baking powder; 3 Eggs large eggs (lightly beaten); 1 tsp vanilla extract; 1 pinch salt; 200 g dark chocolate (for the classic ganache, chopped); 180 ml double cream (3/4 cup); 1 tbsp butter (for shine)

by katplaystennis • 2026

Why some badges are missing

Not vegan: unsalted butter → try dairy-free butter
Not gluten-free: plain flour → try gluten-free plain flour
Not dairy-free: unsalted butter → try dairy-free butter
Not egg-free: large eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not low-FODMAP: plain flour → try gluten-free plain flour
Not low-histamine: dark chocolate
Not low-GI / diabetic-friendly: caster sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: dark chocolate

Based on listed ingredients — always check labels for allergies.

Prep

20m

Cook

70m

Rest

30m

Serves

Rating

—

Total time · 1h 30m

Ingredients

Kitchen Help

Shopping list

250 g unsalted butter — cubed
200 g dark chocolate — (70%), chopped
330 g caster sugar — 1 1/2 cups
180 ml water — 3/4 cup
2 tbsp instant coffee — dissolved in 1 tbsp hot water
185 g plain flour — 1 1/4 cups
30 g cocoa powder — sifted
1 tsp baking powder
3 Eggs large eggs — lightly beaten
1 tsp vanilla extract
1 pinch salt
200 g dark chocolate — for the classic ganache, chopped
180 ml double cream — 3/4 cup
1 tbsp butter — for shine

Tools

· large saucepan
· whisk
· baking paper
· tin

Instructions

Step by step

1
Preheat the oven to 160°C / 320°F. Grease and line the base and sides of your tin with baking paper, leaving a little overhang.
2
In a large saucepan over low heat, melt the butter, chocolate, sugar and water together. Stir until smooth and glossy. Take off the heat and stir in the coffee. Let it cool for 10- — warm, not hot.
3
Whisk in the eggs, vanilla and salt. Then fold in the flour, cocoa and baking powder until just combined. Don't overmix.
4
Pour into the tin. Bake for 65-. It's done when the top is set, a skewer comes out with moist crumbs (not wet batter), and the centre still has a slight wobble. That's what keeps it muddy.
5
Leave it in the tin for , then turn out and cool completely. Mud cake gets fudgier as it cools.
6
Heat the cream until just simmering, pour over the chocolate, leave , then stir until silky. Stir in the butter. Let it thicken for 15- until it coats a spoon, then pour over the cold cake and let it drip naturally.