Kladdkaka is a Swedish cake similar in consistency to a fudgy brownie or chocolate mud cake. The top is hard and lightly cracked, while the interior is incredibly dense and moist. A thin slice with a little whipped cream was just enough for me. I first made this for a friend who recently had a baby and it is definitely sticky. I buttered and floured my springform pan before pouring in the batter. Once the cake cooled, I attempted to remove it from the pan. It would not budge in one piece, so the bottom of my springform pan went with the cake. Be prepared to serve the cake in whatever pan you bake it in or line with parchment.
This is a very easy cake to make with minimal prep work. Don’t overmix the batter. Use a wooden spoon to mix the ingredients. Be careful not to overbake the cake. It should cook just until the top begins to crack. A toothpick inserted in the edge of the cake will come out clean, but it should still be covered in chocolate when inserted in the center. If you end up accidentally overbaking the cake, just call it brownies.
I decorated the top of the cake with powdered sugar (used stencils for the design) and served it with whipped cream. It would also be delicious with vanilla ice cream.
I used vanilla sugar to add vanilla flavoring to the cake. If it is not available, you can use vanilla extract. Vanilla sugar is wonderful to have on hand at home. I use it in a lot of European baking. Just fill a container with about 2 cups of granulated sugar, scrape the seeds of one vanilla bean in, and mix well. I sometimes use my fingers to really mix the two together. I have a large container of sugar that I just occasionally toss emptied vanilla pods into (same goes for my jar of vanilla extract).
Kladdkaka (Swedish Chocolate Sticky Cake) Recipe
Adapted from Delishhh
Kladdkaka (Swedish Chocolate Sticky Cake)
- 10 tablespoons unsalted butter melted
- 1 1/3 cups granulated sugar
- 2 eggs
- 4 tablespoons unsweetened cocoa powder
- 1 1/2 tablespoons vanilla sugar or 1 teaspoon vanilla extract
- 2/3 cup all purpose flour
- pinch salt
- Powdered sugar
- Whipped cream
- Preheat oven to 400 degrees F and grease a 9 inch springform pan with butter. Dust with flour.
- In a large bowl, stir together butter, sugar, and eggs by hand, not with an electric mixer. Once combined, mix in cocoa powder, vanilla sugar, flour, and salt. Pour into the prepared springform pan.
- Bake in preheated oven until the top begins to harden and crack, about 25 minutes. The interior should still be moist and sticky.
- Allow to cool in pan and serve with powdered sugar and whipped cream.