Kladdkaka, which directly translates to “gooey cake” or “sticky cake” is an extremely popular Swedish chocolate cake and an absolute national favourite.
Kladdkaka is like a mix of a mud cake and a sticky brownie and is super easy to make. It is an “all-in-one recipe” baked in the oven until gooey perfection or firmer with a crunchy top. It's usually topped with wiped cream or berries.
Kladdkaka is made without baking soda or baking powder, which makes it a compact, gooey delight. It's a truly luxurious, gooey chocolate dessert and a must-try for any chocolate lover.
Add your favourite flavours and make it extra special. This cake is made with Baileys, vanilla, toasted walnuts and coffee to make it a proper grownup-delight.
You need:
150 grams of butter
400 ml white sugar
70 ml 100% dark cacao powder
1 pinch of sea salt
1/2 tablespoon of vanilla extract
250 ml of all-purpose flour
3 eggs
1 tablespoon of Baileys
2 tablespoons of cold, strong espresso (or 1 tablespoon of instant coffee powder)
50 ml roughly chopped walnuts
How you make it:
Preheat the oven to 15 degrees Celsius
Add the dry ingredients to a bowl
Toast the walnuts until golden on low heat in a frying pan
Slowly brown the butter in a saucepan and set aside to cool
When the butter is at room temperature, add butter and walnuts to the dry ingredients
Add one egg at a time while stirring until all is combined and smooth
Grees an ovenproof mould about 25 cm in diameter and pore in the mixture
Bake in the middle of the oven for 40-50 minutes until gooey with a crunchy top
Serve with whipped cream, berries or ice cream