Kladdkaka (Swedish sticky chocolate cake)
Kladdkaka is to no surprise probably one of Sweden’s most baked cakes. It’s super delicious and takes only about 30 minutes to make from start to finish. The word ‘kladd’ means ‘sticky’ in Swedish, and sticky cake is exactly what it is. It has no raising agents and bakes in the oven for only 20 minutes, leaving the middle the perfect amount of gooey. Serve with vanilla ice-cream or just whipped cream if preferred.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
100g unsalted butter, plus extra for greasing
200g caster sugar
1 tsp vanilla extract
150g plain flour
3 tbsp cocoa powder
1. Preheat the oven to 180˚C, gas mark 4. Grease and line a loose-bottomed 20cm cake tin. Melt the butter and leave to cool slightly; set aside. Whisk the eggs, sugar and vanilla together for a couple of minutes using an electric beater until light, fluffy and pale.
2. Sift the flour and cocoa powder into the egg and sugar mix whilst slowly whisking together, then continue by pouring the melted butter in to the mix and whisk until you have a smooth, thick chocolate mixture.
3. Pour into the tin and bake for about 20 minutes. The exact time can differ, so keep an eye on the cake. The cake should be soft in the middle but at the same time not too runny once it’s cooled down. It won’t rise but will puff up slightly during baking. If you press down gently on the cake while it is baking, the crust should need a tiny bit of pressure to crack. This signals that the cake is done. Leave to cool in the tin.