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kladdkaka

Kladdkaka - Sticky Chocolate Cake

Kladdkaka is a classic when it comes to desserts in Sweden since it's such a simple and delicious cake to bake.
This is a recipe for an extra sticky chocolate cake that becomes super delicious if you let it set overnight in the fridge.
It only takes 7 ingredients to bake this cake, which is ingredients that most people have at home in the kitchen - butter, eggs, powdered sugar, wheat flour, cocoa, vanilla, sugar, and salt.
This recipe gives about 12 pieces of cake that are perfect to serve with whipped cream and fresh berries - preferably raspberries or strawberries.
Print Recipe
5 from 1 vote
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Desserts
Cuisine Sweden
Servings 12 pieces

Ingredients
  

  • 150 grams 5,2 oz butter
  • 3 eggs
  • 3 dl 1,2 cups powdered sugar
  • 2 dl 0,8 cups flour
  • 1 dl 0,4 cups cacao
  • 1 tbsp vanilla sugar
  • 0,5 tsp salt

Instructions
 

  • Set the oven to 175° Celsius (350° Fahrenheit) on the conventional oven cooking setting
  • Grease a cake pan with butter (preferably one with a removable edge)
  • Melt the butter
  • Whisk together eggs and sugar in a bowl until porous.
  • Pour the melted butter into the bowl, add the rest of the ingredients and mix together (NOTE: remember to mix carefully so less air enters the batter, otherwise it can make the cake dry).
  • Pour the batter into a cake pan
  • Bake in the middle of the oven for about 12-14 minutes
  • Let the cake cool and set in the fridge overnight.
  • Serve cold, powdered with icing sugar and together with fresh whipped cream and fresh berries

Notes

Depending on how large or small cake pan you use, the time inside the oven can vary slightly. If you use a larger pan I can recommend to check on the cake a little bit earlier, preferably when 10 minutes have passed.
And if you use a smaller pan so the cake becomes thicker, a few extra minutes may be needed in the oven.
I personally like when the cake is extra sticky. I check the cake after 10-11 minutes and usually take it out after 12-13 minutes. Then I let the cake cool and put it in the fridge overnight so it gets firm.
NOTE: I use a springform that's 24 cm (9,5 in) wide.
Another thing to keep in mind is not to pack the deciliter or cup measures too hard when measuring the flour. Too much flour can make the cake dry, which is not good.
Instead of scooping up the flour with the measure from the flour bag, I can recommend pouring the flour into the measure.
Recept av Christine Wedberg
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