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Recipe: Kladdkaka – Sticky Swedish Chocolate Cake

November 13, 2014 | 9 Comments

Kladdkaka – Sticky Swedish Chocolate Cake

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.

Course Dessert
Cuisine Scandinavian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

Ingredients

  • 100 g unsalted butter
  • 2 medium eggs
  • 200 g caster sugar
  • 150 g plain flour
  • 4 tbsp Fazer cocoa powder or a good quality cocoa powder
  • 1 tbsp vanilla sugar we recommend Tørsleffs or extract
  • 1 pinch salt
  • Optional: 75g crushed mint sweets e.g. Polkakuddar

Instructions

Instructions

  1. Melt the butter and leave to cool slightly
  2. Whisk the egg and sugar together until the mixture is light, fluffy and pale
  3. Weigh all the dry ingredients and sift them into the egg and sugar mixture. Fold in until everything is incorporated
  4. Fold in the melted butter until you are left with a smooth chocolate mixture
  5. Update 18/4/18: We couldn’t help but tinkering with these and added some crushed mint candies to the batter before baking – the result isa deliciously soft, mildly minty chocolate cake. So good!
  6. 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
  7. 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
  8. 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.
  9. Serve with whipped cream or ice cream.

Recommended products

    Torsleff Vaniljesukker – Vanilla Sugar 100g
    £3.19 £2.87
    Polkakuddar – Peppermint Boiled Sweets – Pick’n’Mix 200g
    £2.99
    Fazer Cacao – Cocoa Powder 200g
    £3.39

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