Kladdkaka (Sticky Chocolate Cake)

By Emma Hawkins | December 6, 2017 | Comments 0 Comment

This is a Swedish cake which, from what I’ve read, is probably the most popular cake in the country. It looks like a normal chocolate cake, but somehow it turns out really gooey and light – almost like a softer, but just as sticky version of a brownie. I’m not sure how it works out like this, but it does. It’s also insanely easy and quick to make. Just put all the ingredients together, whop it in a tin, bake and boom!

This cake is in cafes all over Sweden, but as it’s pretty plain in appearance and as it’s deliberately underbaked it can make it come out pretty fragile, so I’d recommend serving it as a dessert, rather than as an afternoon tea cake. When I first made this I hadn’t planned to make it, I’d just had the recipe for a while, realised I had all the ingredients and decided to give it a go. As it’s so quick to make, and doesn’t require any unusual ingredients you could make this as a last minute dessert to finish a dinner party – and it’ll probably be quicker to make than a trip to the shops to buy a dessert (it’s really that quick). I’ve found that it tastes best when it’s warm from the oven and served with vanilla icecream.

Recipe

Serves 8

Time 30 minutes

Ingredients

100g Unsalted butter, plus extra for greasing
2 Medium eggs
210g Light brown sugar
1 tsp Vanilla bean paste
150g Plain flour
3 tbsp Cocoa powder

Method

Preheat the oven to 180˚C. Grease and line a 20cm loose-bottomed cake tin with butter and baking paper.
Put the butter into a small pan and melt gently. Leave to one side to cool.
Put the eggs, sugar and vanilla into a bowl and whisk with electric beaters until light and fluffy (about 3 minutes).
Sift the flour and cocoa into the mix and fold together with a large spatula or metal spoon. Pour in the butter and then fold together until smooth.
Pour the mixture into the lined tin and bake for about 15 minutes. It’s ready to come out when a light crust has formed on the top, and there it’s still slightly undercooked in the middle (you want it to be underbaked so take it out about 5 minutes before you would a normal cake).
If eating later, leave the cake to cool in the tin and then turn out onto a plate. If eating immediately, turn out and serve with berries and icecream!