Kladdkaka is a popular type of chocolate cake from Sweden. What makes it special? Kladdkaka isn’t baked all the way through, so the inside is still a little sticky.
The name Kladdkaka comes from the Swedish words “kladdig” for sticky and “kaka” for cake. This simple chocolate cake’s claim to fame is its slightly moist center, which tastes delicious whether it’s served hot or cold. Kladdkaka makes a great addition to your afternoon cup of coffee. Serve it with vanilla ice cream or vegan nice cream, whipped cream, fresh berries, or even on its own!
As with all baked goods, higher quality ingredients create higher quality products. Look for aromatic, organic, and Fair-trade cocoa powder when shopping for ingredients. This will help support environmentally friendly cocoa, good working conditions, and fair wages.
The same goes with purchasing animal products — look for organic, cage free eggs at your local farmer’s market. Depending on where you live, you may even be able to find them at roadside farm stands. If you’re looking to clean out your fridge, check to make sure your eggs are still good (e.g. with an egg test).
Tip: For a vegan Kladdkaka, replace the butter with vegan butter or margarine and the eggs with about 400 milliliters of vegan cream or other vegan egg substitutes. Just be warned that this may slightly change the baking time of the cake.
In order to make this delicious chocolate cake, you’ll need the following ingredients:
- 1 stick of butter or vegan alternative (plus a little more for greasing).
- 1 cup flour
- A pinch of salt
- ½ cup cocoa powder
- 1¾ cups sugar
- 1 tsp vanilla extract
- 3 eggs, lightly whisked
- Powdered sugar for sprinkling
- Preheat the oven to 350˚F. You can also skip preheating the oven to save energy and add a couple extra minutes to the baking time.
- Melt the butter in a saucepan, remove from heat and set aside.
- Combine the flour, salt, and cocoa powder in a bowl.
- In another bowl, beat the sugar, vanilla extract and eggs until fluffy. Then add the melted butter.
- Stir in the flour mixture by tablespoonfuls until you have a smooth, chewy batter.
- Pour the batter into a greased springform pan and smooth it out.
- Bake the kladdkaka on the middle rack of the oven for 20 to 30 minutes. After about 20 minutes, test the cake with a toothpick — if it comes out clean, the cake is done. If not, check the cake regularly during the last ten minutes to ensure it doesn’t overbake.
- Take the Kladdkaka out of the oven, dust with icing sugar. Serve warm or cold, it’s up to you!
- The amount of sugar makes a sweet cake with tart cocoa notes. If you prefer your chocolate cakes to be either sweeter or more tart, increase or decrease the amount of sugar accordingly.
- If you prefer your Kladdkaka very sticky and moist, take it out of the oven when the toothpick comes out with some batter still on it. Keep in mind that the dough should be more solid than liquid, otherwise you’ll end up with a lava cake.
This article has been translated from German by Karen Stankiewicz. You can read the original here: Kladdkaka: Rezept für schwedischen Schokokuchen** Links to retailers are partially affiliate links: If you buy here, you actively support Utopia.org because we get a small portion of the proceeds.
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