This cake is possibly one of the most famous Fika cakes in all of Sweden. Every café has a version of Kladdkaka (which literally means ‘Sticky Cake’). Yes, it is a bit like an underbaked chocolate cake – and that is exactly what makes it so very good.
Kladdkaka is the best seller at the café. This is our Auntie Inga’s recipe.
It’s an easy cake to make – but watch the baking: too little and it’s a runny mess. Too much and it’s a stodgy dry cake. Watch it closely during the last few minutes of baking time.
Recipe: Kladdkaka – Sticky Swedish chocolate cake
Recipe Type: Baking
Author: Bronte Aurell
100g unsalted butter
2 medium eggs
200g caster sugar
150g plain flour
4 tbsp Fazer cocoa powder (or a good quality cocoa powder)
1 tbsp vanilla sugar (we recommend Tørsleffs) or extract
A pinch of salt
Melt the butter and leave to cool slightly
Whisk the egg and sugar together until the mixture is light, fluffy and pale
Weigh all the dry ingredients and sift them into the egg and sugar mixture. Fold in until everything is incorporated
Fold in the melted butter until you are left with a smooth chocolate mixture
Pour into a lined cake tin. This recipe fits a normal 20x30cm tin. The cake will not rise, but it will puff up slightly during baking
Bake at 180°C for around 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very soft in the middle, but not runny once it has cooled – but almost runny
If you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the tin for at least an hour.