Swedish Delight: Homemade Kladdkaka Recipe

Ingredients

200g of granulated sugar
2 large eggs
125g of all-purpose flour
3 tablespoons of unsweetened cocoa powder
1 teaspoon of vanilla extract
1 pinch of salt
100g of unsalted butter
Powdered sugar for dusting, to taste

Steps and instructions

Preheat your oven to 175°C (350°F) and grease a 20cm (8 inch) cake tin.
Melt the butter in a saucepan over medium heat, then set it aside to cool slightly.
In a mixing bowl, combine the sugar and eggs, whisking until the mixture is pale and fluffy.
Sift in the flour, cocoa powder, and salt, carefully folding the mixture together.
Add the melted butter and vanilla extract to the mixture, stirring until well combined.
Pour the batter into the prepared cake tin, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes. The kladdkaka should still be slightly wobbly in the centre.
Remove the kladdkaka from the oven and allow it to cool completely in the tin.
Once cooled, dust the kladdkaka with powdered sugar to taste, then slice and serve.

Tools for making

Mixing bowl - Used to mix the ingredients together.
Whisk - Used to whisk the sugar and eggs until pale and fluffy.
Spatula - Used to smooth the batter in the cake tin.
Saucepan - Used to melt the butter.
Cake tin (20cm/8 inch) - Used to bake the kladdkaka.
Oven - Used to bake the kladdkaka at the specified temperature.
Powdered sugar shaker - Used to dust the kladdkaka with powdered sugar.

Recipe variations

Swap the all-purpose flour for almond flour to make a gluten-free version.
Add a handful of chopped nuts, such as walnuts or pecans, to the batter for added crunch.
Include a teaspoon of instant coffee or espresso powder to enhance the chocolate flavor.
Add a handful of chocolate chips to the batter for extra bursts of chocolate goodness.
Experiment with different flavors of extract, such as almond or mint, instead of vanilla.
Top the kladdkaka with a layer of whipped cream or vanilla ice cream before serving.
Serve the kladdkaka warm with a drizzle of chocolate sauce or raspberry coulis.
Create a salted caramel version by adding a layer of homemade caramel sauce on top of the batter before baking.
For a festive twist, sprinkle crushed candy canes over the kladdkaka before baking.
Make a vegan version by substituting the eggs with flax eggs and using dairy-free butter.

Recipe overview

Indulge in the rich, chocolatey goodness of a classic Swedish dessert - Kladdkaka, also known as Swedish Sticky Chocolate Cake. This simple recipe transforms everyday ingredients into a decadent treat that's sure to satisfy any chocolate lover's cravings. The cake's gooey centre and crispy edges make it irresistible, and its preparation requires only a single mixing bowl and a few straightforward steps. Perfect for any occasion, Kladdkaka is traditionally served dusted with powdered sugar, and its dense, brownie-like texture pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. From start to finish, expect this recipe to take approximately 40 minutes. Enjoy the process, and most importantly, the delicious result!

Common questions

Can I use a different type of sugar?
Yes, you can use other types of granulated sugar such as caster sugar or brown sugar. However, keep in mind that it may slightly affect the taste and texture of the kladdkaka.
What can I use as a substitute for eggs?
You can try using 1/4 cup of unsweetened applesauce or 1/4 cup of mashed bananas as a substitute for each egg. This may slightly alter the taste and texture of the kladdkaka.
Can I use a different type of flour?
Yes, you can use other types of flour such as cake flour or whole wheat flour. Just note that it may slightly affect the texture and consistency of the kladdkaka.
Can I add nuts or chocolate chips to the recipe?
Absolutely! Feel free to add chopped nuts like walnuts or pecans, or even chocolate chips to the batter before baking for added texture and flavor.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using a gluten-free all-purpose flour blend instead of regular all-purpose flour. Make sure the other ingredients you use are also gluten-free.
How should I store the kladdkaka?
Store the kladdkaka in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer shelf life, but it may become slightly denser.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the ingredients.
Whisk - Used to beat and combine the sugar and eggs until fluffy.
Spatula - For smoothing the batter in the cake tin.
Saucepan - To melt the butter.
Cake Tin - A 20cm (8 inch) cake tin for baking the kladdkaka.
Powdered Sugar Shaker - For dusting the kladdkaka with powdered sugar.

Origin stories

Kladdkaka, the name of which translates to "sticky cake" in English, is a beloved dessert in Sweden, where it's often enjoyed during fika, a traditional Swedish coffee break that serves as an integral part of the day. This cake's allure lies not only in its rich, chocolatey taste, but also in its distinctly gooey center, achieved by deliberately undercooking the batter. As a testament to its popularity, there's even a Kladdkaka Day in Sweden, celebrated annually on November 7th. Despite its simplicity, this sweet treat has carved a place for itself in Sweden's national culinary identity, much like the cinnamon bun. So, when you slice into a kladdkaka and find its uniquely sticky interior, you're getting a taste of a true Swedish tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.