Kladdkaka is a Swedish sticky chocolate cake known for its fudgy texture and rich chocolate flavor. This easy-to-make dessert combines simple ingredients like eggs, sugar, cocoa, and butter into a moist, gooey cake that is perfect served with whipped cream.
Total Time:45 minutes
Yield:8 servings
Ingredients
Kladdkaka Cake
2 medium eggs, room temperature (90 grams)
1 ⅓ cups superfine/caster sugar (275 grams)
½ cup plain flour (80 grams)
¼ teaspoon sea salt
4 ounces butter, melted (113 grams)
4 tablespoons plain cocoa powder (30 grams)
1 teaspoon vanilla extract
Instructions
Preheat Oven: Preheat your oven to 180C/350F and line a 15 cm (6 inch) round cake tin with parchment paper to prevent sticking.
Mix Eggs and Sugar: Whisk the eggs and caster sugar together until the mixture is fluffy and the sugar has completely dissolved, ensuring a smooth base.
Add Dry Ingredients: Gradually add the plain flour and sea salt, about a quarter at a time, stirring gently to combine until the batter is well mixed without overworking.
Prepare Cocoa Butter Mixture: Combine the melted butter with cocoa powder and vanilla extract, stirring until the mixture is smooth and free of lumps.
Combine Mixtures: Pour the cocoa and butter mixture into the sugar and egg batter. Whisk everything together until fully incorporated and smooth.
Bake the Cake: Pour the batter into the prepared cake tin and bake in the oven for 30 minutes. Use a toothpick to test doneness by inserting it near the edge; it should come out mostly clean but the center remains gooey.
Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan. Serve with a dollop of whipped cream to enhance the rich chocolate experience.
Notes
Use room temperature eggs to ensure better mixing and fluffy texture.
Do not overbake; the cake should be gooey in the center for authentic kladdkaka.
You can add a pinch of instant coffee powder to intensify the chocolate flavor if desired.
Serve with whipped cream, vanilla ice cream, or fresh berries for variation.
Line the cake pan thoroughly with parchment to make removal easier.
