November 13, 2014 | 6 Comments
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.
- 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.
Serve with whipped cream or ice cream.