Kladdkaka Cake – Swedish Fudge Cake

It’s Friday so it seems only worth it to have a slice of Kladdkaka Cake – Swedish Fudge Cake. Making it to the end of the week, through the early mornings and the wrangling of tasks and people just to sit down and have a moment of peace with some fudgy chocolate cake. Sweden has a cake just for your needs if this is what you’re currently hankering. And, even though it’s probably a cake you’ve never heard of, the ingredients are probably already sitting in your cupboard.

I don’t want to say this recipe is foolproof, but for any bakers who lack confidence, but are still avid chocolate cake fans, this is the recipe you want to try. It comes together in about 5 minutes and only takes 30 minutes of baking. It needs nothing fancy and can even be whipped up with a whisk if you have no hand mixer. This cake has your name on it!

Often when talking to people about baking, people who don’t love it note how much precision and patience can be required so they just don’t try any baking…but there are many easy and quick baking recipes such as scones or easy cookies that don’t require much thought or ingredients out of the ordinary.

Some countries have chocolate recipes so simple you wish you had known about them your whole life and today’s Kladdkaka Cake is one such recipe. Sure it has a funny name to us English speakers, but it’s the flavor of this thing that will have you coming back for another slice and pulling this recipe out again and again.

Yes, foreign baking isn’t fancy or all that different from the food we know. The more I delve into the world of food out there the more this fact is confirmed. This cake is almost (you’ll have to melt the butter in another bowl) a one bowl creation and is super easy to whip together. With the crust being almost hard meringue like in texture and the center like a fudgy brownie, this will impress any chocolate lover.

Kladdkaka Cake – Swedish Fudge Cake Notes

If you prefer a less fudgy center, simply leave the cake in the oven for a further 3-5 minutes and this will have a more substantial brownie texture.

The cake tin used here was 6 inches/15 centimeters so the cake has a higher crust and fudgier center.

This cake can easily be served in small slices (even at 6 inches) so you could easily serve 10 people with a dash of whipped cream on the side.

Other chocolate cakes you’ll enjoy

Flourless Chocolate Cake

Chocolate Self-Saucing Pudding

White Chocolate Blackberry Bundt Cake

Kladdkaka Cake – Swedish Fudge Cake
Adapted from Scandinavianfood.about.com
Serves 8

Ingredients:
2 eggs
300 grams/1 1/3 cup superfine sugar
70 grams/1/2 cup plain flour
Pinch salt
113 grams/4 ounces butter, melted
4 tablespoons plain cocoa powder
1 teaspoon vanilla extract

Directions:
Greaseproof a cake tin with butter 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 little at a time and combine until well mixed.

Add the cocoa powder and extract into the butter and combine until smooth.

Pour into the cake tin and bake for 30 minutes or when a skewer comes out clean from the edge of the cake.

Remove and allow to cool.

Serve with a little whipped cream.

Kladdkaka Cake – Swedish Fudge Cake

(1 votes, average: 5.00 out of 5)

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• Author: Sylvie
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: Serves 8 1x
• Category: Cakes
• Cuisine: Swedish

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Description

Fudgy Kladdkaka is partially a chocolate souffle in cake form and the kind of cake that will impress chocolate lovers everywhere because of how unique it is.

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Ingredients

Scale 1x2x3x

2 eggs
300 grams/1 1/3 cup caster/superfine sugar
70 grams/1/2 cup plain flour
Pinch salt
113 grams/4 ounces butter, melted
4 tablespoons plain cocoa powder
1 teaspoon vanilla extract

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Instructions

• Greaseproof a cake tin with butter 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 little at a time and combine until well mixed.
• Add the cocoa powder and 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 cake tin and bake for 30 minutes or when a skewer comes out clean from the edge of the cake.
• Remove and allow to cool.
• Serve with a little whipped cream.

Notes

Adapted from Scandinavianfood.about.com