Kladdkaka - Swedish Sticky Chocolate Cake

This Swedish Sticky Chocolate Cake is gooey and almost brownie-like, with a rich chocolate flavor. 

Evidently Kladdkaka (which means sticky cake in Swedish) is relatively new to Sweden. According to The Swedish Baking Book, it was introduced in the 1970's and now is super popular throughout the country.

One theory is that someone forgot to add leavening to their chocolate cake, pulled the slightly undercooked cake out of the oven, and fell in love with the gooey results.

And the rest is history....

This cake can be served warm with ice cream or cooled and topped with whipped cream and berries. Or you can just eat it dusted with confectioners sugar to enjoy its unadorned chocolatey-ness.

I chose to top it with whipped cream and berries and loved it. The whipped cream lightened up the rich cake, and the berries added a nice freshness.

This cake takes only 20 minutes to mix and about 25 to 30 minutes to bake. Add in a 30 minute cooling time, and you have gooey chocolate cake in less than 90 minutes!

How to Make Kladdkaka:

1. Whip three eggs and sugar in a stand mixer for about 6 minutes, until the mixture is super pale and thick. 
2. Next you fold in flour and cocoa powder in stages, being careful to not deflate the eggs too much. 
3. Finally, you fold in melted butter and vanilla. 
4. You spread the batter in a parchment lined springform pan and bake for about 25 to 30 minutes. 
5. Cake!

Be sure to watch the cake closely so you don't over bake it. You want some gooeyness in the middle, kind of like a lava cake, but not quite so liquid. If your pan is darker, you might want to cut the baking time a little bit.

Let the cake rest for about 30 minutes before serving. Dust it with confectioners sugar and top it with your favorite vanilla flavored whipped cream and mixed berries.

Regarding the cocoa in this cake, the recipe doesn't specify natural or Dutch process. I'm pretty sure either would be fine. I used natural cocoa powder.

I'm pretty drawn to chocolate desserts that are low in flour and high in chocolate, like these:

• Half-Baked Chocolate Cake
• Chocolate brownie crackle cookies
• Chocolate truffle cookies
• Chocolate espresso white chocolate chunk cookies

After the recipe, be sure to check out the rest of the Cake Slice Bakers' cakes. 

Kladdkaka - Swedish Sticky Chocolate Cake

Yield: 10 servings

Author: Karen Kerr

ingredients:

• 3 large eggs
• 150 grams (1 1/2 cups) granulated sugar
• 94 grams (1/4 cup) all purpose flour
• 38 grams (6 tablespoons) cocoa powder
• 1/4 teaspoon salt
• 170 grams (3/4 cup) melted butter
• 2 teaspoons pure vanilla extract
• Confectioners sugar for dusting
• Sweetened whipped cream and berries for topping

instructions:

How to cook Kladdkaka - Swedish Sticky Chocolate Cake

1. Heat the oven to 350 degrees F. Line a 9 inch springform pan with parchment paper and spray with spray oil. 
2. In the bowl of a stand mixer, mix the eggs and granulated sugar on high for 5 to 6 minutes, until pale and thick. 
3. In another bowl, sift together the dry ingredients. Gently fold the dry ingredients into the egg and sugar mixture, about 1/3 cup at a time, until thoroughly combined. 
4. Fold in the melted butter and vanilla until fully incorporated. 
5. Pour the batter into the springform pan. Bake the cake for 25 to 30 minutes, until the top forms a thin crust, but the middle has a slight give. 
6. Let the cake cool in the pan on a wire rack for 30 minutes. 
7. Dust with confectioners sugar and serve with whipped cream and mixed berries. 

https://www.karenskitchenstories.com/2019/05/kladdkaka-swedish-sticky-chocolate-cake.html

Karen's Kitchen Stories

cake, kladdkaka, chocolate

Dessert

Swedish

Created using The Recipes Generator

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk.

We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes.

If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for May 2019 were ~

Kladdkaka-Sticky Chocolate Cake
Lemon Lavender Blackberry Cake
Sirnek-Ukrainian Cherry Cheesecake
Amaretto Creme Cake 

Kladdkaka-Sticky Chocolate Cake

• A Day in the Life on the Farm
• All That's Left Are The Crumbs
• Karen's Kitchen Stories
• A Little Bit Of All Right

Lemon Lavender Blackberry Cake

• Culinary Adventures with Camilla
• Amandie Bakes
• Sweet Sensations
• A Little Bit of All Right

Amaretto Creme Cake

• Oven Delights
• My Recipe Reviews