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.
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).