Kladdkaka

This Kladdkaka Cake - Swedish Fudge Cake recipe has a beloved gooey interior and crispy exterior for a deliciously simple but standout chocolate dessert that is one of Sweden's favorite desserts.

This is one of the best easy chocolate desserts thanks to the smooth batter comes together in about 5 minutes, has only five ingredients and can even be whipped up with a whisk or wooden spoon, if you have no electric mixer. This delightful dessert is effectively an underbaked chocolate cake which is what helps give this a gooey center that makes this one of the best Swedish recipes.

What is Kladdkaka?

Kladdkaka is a traditional Swedish dessert that translates to "sticky cake" or "gooey cake." It is a rich and fudgy chocolate cake with a slightly gooey center and a crispy outer layer.

Ingredients and substitutions for the best Kladdkaka

• Butter: The melted butter helps give this cake it's fudgy dense interior which is often not the goal with a cake, you could use a non dairy butter like for like, though I have never tried this, so cannot guarantee the final result.
• Sugar: Superfine or caster sugar gives our cake it’s sweetness without additional flavor. You could substitute with raw sugar or half and half with brown sugar, though your cake would have slightly more caramel flavor and might not result in such a crackly top.
• Eggs: The eggs are whipped until super fluffy here, the texture they create as well as adding structure to the cake makes them essential.
• Cocoa powder: This chocolate fudge cake would not be the same without the cocoa powder which you will want to be of high quality as this really and truly is a chocolate cake at heart.
• Plain flour: You don't need much in this cake and the proteins in the plain or all purpose flour help to bind with the other ingredients to give the cake structure and create the beautiful external crust and fudgy interior. I have not tried this cake with gluten free flour, however, you could try a gluten free blend due to the low quantity required here.
• Vanilla extract and salt: Both vanilla extract and salt act as a flavor enhancers in the cake, without it we wouldn't have depth of flavor when we bite into a slice. You could replace the vanilla extract with a small packed of vanilla sugar, if this is readily available where you reside.

See recipe card for quantities.

How to make Kladdkaka:

Step 1: Whip it: Whip the eggs and sugar until fluffy and the sugar has dissolved.

Step 2: Add the flour and salt: Add the flour and salt a quarter at a time and whisk until combined.

Step 3: Cocoa mixture: Add the cocoa powder and extract into the melted butter until the mixture resembles chocolate sauce.

Step 4: Cake batter: Stir the butter cocoa mixture into the egg and flour mixture until smooth.

Step 5: Bake: Pour into your prepared cake tin and bake until you have a clean skewer from the edge of your cake.

Step 6: Cool: Allow the cake to cool fully.

Step 7: Serve: Slice and serve with a dollop of whipped cream or thick yogurt. Dig in!

FAQ's for the best Kladdkaka

Other chocolate cakes you'll enjoy

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Buttermilk Chocolate Cake

Kladdkaka Cake

Sylvie Taylor

Kladdkaka Cake - Swedish Chocolate Cake recipe results in a chocolate souffle style cake. It comes together quick and will impress chocolate lovers everywhere because of how unique it is.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine Swedish

Servings 8

Calories 290 kcal

Ingredients

  

1x2x3x

• 90 grams / 2 medium eggs room temperature
• 275 grams / 1 ⅓ cups superfine/caster sugar
• 80 grams / ½ cup plain flour
• ¼ teaspoon sea salt
• 113 grams / 4 ounces butter melted
• 30 grams / 4 tablespoons plain cocoa powder
• 1 teaspoon vanilla extract

Instructions

 

• Line a cake tin with butter and parchment paper and preheat the oven to 180ºC/350F.
• Whisk the eggs and sugar together until fluffy and the sugar has dissolved.
• Add the flour and salt a quarter at a time and combine until well mixed.
• Add the cocoa powder and vanilla extract into the butter and combine until smooth.
• Add the butter mixture to the sugar mixture and whisk to combine until smooth.
• Pour into the prepared cake pan and bake for 30 minutes or when the toothpick test comes out clean from the edge of the cake.
• Remove and allow to cool.
• Serve with a little whipped cream.
• Enjoy this lava cake with spoons at the ready.

Video

Notes

• Butter: The melted butter helps give this cake it's fudgy dense interior which is often not the goal with a cake, you could use a non dairy butter like for like, though I have never tried this, so cannot guarantee the final result.
• Cocoa powder: This chocolate fudge cake would not be the same without the cocoa powder which you will want to be of high quality as this really and truly is a chocolate cake at heart.
• Sugar: Superfine or caster sugar gives our cake it’s sweetness without additional flavor. You could substitute with raw sugar or half and half with brown sugar, though your cake would have slightly more caramel flavor and might not result in such a crackly top.
• Cake tin: The cake tin used here was 6 inches or 15 centimeters, so the cake has a higher crust and fudgier center. A springform pan or regular cake pan between 6-8 inches or 15-20 centimeters works best here.

Adapted from Scandinavianfood.about.com

Nutrition

Calories: 290kcal

Keyword cake, chocolate

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