Decadent Kladdkaka: The Ultimate Swedish Sticky Chocolate Cake Recipe
Kladdkaka, the very name sings of indulgence. This Swedish sticky chocolate cake is a testament to the fact that sometimes, the simplest things are the most satisfying. Unlike a traditional cake, Kladdkaka is intentionally underbaked, resulting in a fudgy, gooey center that’s utterly irresistible. It’s a one-bowl wonder, quick to prepare, and requires no fancy ingredients – making it the perfect dessert for any occasion, or just a cozy night in. Prepare to be captivated by its intense chocolate flavor and incredibly satisfying texture!
## What is Kladdkaka?
Kladdkaka (pronounced “kladd-ka-kah”) translates to “sticky cake” or “messy cake” in Swedish. And that’s precisely what it is! It’s a dense, chocolatey cake with a characteristic gooey center that should be slightly underbaked. It’s similar to a brownie, but even fudgier and more intensely chocolate-flavored. Its simplicity is its strength – requiring minimal effort and yielding maximum deliciousness.
## Why This Recipe Works
This recipe is a culmination of years of experimenting and tweaking, aiming for the perfect balance of fudgy center, crackly top, and intense chocolate flavor. Here’s why it works so well:
* **High-Quality Chocolate:** Using good quality dark chocolate is crucial for achieving that rich, deep chocolate flavor. Don’t skimp on this ingredient!
* **Butter’s Role:** Melted butter adds moisture and contributes to the cake’s fudgy texture. It also helps create that signature crackly top.
* **Egg Power:** Eggs bind the ingredients together and provide structure, while also contributing to the gooey center. The ratio of eggs to other ingredients is carefully balanced to achieve the desired consistency.
* **The Magic of Coffee:** A small amount of instant coffee enhances the chocolate flavor, adding depth and complexity without making the cake taste like coffee.
* **Underbaking is Key:** The secret to Kladdkaka’s signature texture is underbaking. It should be slightly wobbly in the center when you take it out of the oven.
## Ingredients You’ll Need
Before you start baking, gather these simple ingredients:
* **150g (5.3 oz) Unsalted Butter:** Melted.
* **225g (8 oz) Dark Chocolate:** At least 70% cocoa solids, chopped.
* **2 Large Eggs:** At room temperature.
* **150g (¾ cup) Granulated Sugar:** For sweetness.
* **75g (⅔ cup) All-Purpose Flour:** Provides structure.
* **2 tbsp Unsweetened Cocoa Powder:** Enhances chocolate flavor.
* **1 tsp Vanilla Extract:** Adds a touch of flavor.
* **½ tsp Instant Coffee Powder:** Enhances the chocolate flavor.
* **Pinch of Salt:** Balances the sweetness.
* **Powdered Sugar:** For dusting (optional).
## Equipment You’ll Need
* **8-inch Round Cake Pan:** Preferably with a removable bottom.
* **Parchment Paper:** To line the cake pan.
* **Mixing Bowl:** For combining the ingredients.
* **Whisk:** For whisking the ingredients together.
* **Spatula:** For folding the ingredients together.
* **Oven:** Preheat to 175°C (350°F).
## Step-by-Step Instructions
Now, let’s get baking! Follow these simple steps to create the perfect Kladdkaka:
**Step 1: Prepare the Cake Pan**
* Preheat your oven to 175°C (350°F).
* Grease an 8-inch round cake pan with butter or cooking spray.
* Line the bottom of the pan with parchment paper. This will make it easier to remove the cake later.
**Step 2: Melt the Butter and Chocolate**
* In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the butter and dark chocolate together, stirring occasionally until smooth.
* Remove from the heat and let it cool slightly.
**Step 3: Whisk the Eggs and Sugar**
* In a separate mixing bowl, whisk together the eggs and granulated sugar until light and slightly pale.
* Don’t over-whisk at this stage; you just want to combine them well.
**Step 4: Combine Wet and Dry Ingredients**
* Pour the melted chocolate mixture into the egg mixture and whisk until combined.
* In a separate bowl, whisk together the flour, cocoa powder, instant coffee powder, and salt.
* Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
**Step 5: Bake the Kladdkaka**
* Pour the batter into the prepared cake pan and spread it evenly.
* Bake for 20-25 minutes, or until the edges are set and the center is still slightly wobbly. The baking time may vary depending on your oven, so keep a close eye on it.
**Step 6: Cool and Serve**
* Let the Kladdkaka cool in the pan for at least 30 minutes before removing it. This will allow it to set slightly.
* Carefully invert the cake onto a serving plate and remove the parchment paper.
* Dust with powdered sugar, if desired.
* Serve warm or at room temperature. Kladdkaka is delicious on its own, but it’s also fantastic with a scoop of vanilla ice cream, fresh berries, or whipped cream.
## Tips for the Perfect Kladdkaka
* **Use High-Quality Chocolate:** As mentioned earlier, the quality of the chocolate greatly impacts the flavor of the cake. Opt for a dark chocolate with at least 70% cocoa solids for the best results.
* **Don’t Overmix the Batter:** Overmixing can develop the gluten in the flour, resulting in a tougher cake. Fold the ingredients together gently until just combined.
* **Underbake It:** The key to Kladdkaka’s signature texture is underbaking. The center should be slightly wobbly when you take it out of the oven. It will continue to set as it cools.
* **Let it Cool:** Allow the cake to cool in the pan for at least 30 minutes before removing it. This will prevent it from falling apart.
* **Serve Warm or at Room Temperature:** Kladdkaka is delicious both warm and at room temperature. If serving warm, you can reheat it slightly in the microwave.
* **Get Creative with Toppings:** While Kladdkaka is delicious on its own, you can also get creative with toppings. Try serving it with fresh berries, whipped cream, vanilla ice cream, chocolate sauce, or a sprinkle of sea salt.
## Variations on Kladdkaka
The basic Kladdkaka recipe is a great starting point, but you can also experiment with different variations to customize it to your liking. Here are a few ideas:
* **Chocolate Orange Kladdkaka:** Add the zest of one orange to the batter for a bright and citrusy flavor.
* **Espresso Kladdkaka:** Increase the amount of instant coffee powder to 1 tablespoon for a more intense coffee flavor.
* **Nutella Kladdkaka:** Swirl a few tablespoons of Nutella into the batter before baking.
* **Peppermint Kladdkaka:** Add a few drops of peppermint extract to the batter for a festive flavor.
* **Salted Caramel Kladdkaka:** Drizzle salted caramel sauce over the top of the cake after baking.
* **White Chocolate Kladdkaka:** Substitute the dark chocolate with white chocolate for a sweeter and creamier version.
## Serving Suggestions
Kladdkaka is a versatile dessert that can be served in a variety of ways. Here are a few suggestions:
* **With Vanilla Ice Cream:** A classic pairing that never fails.
* **With Fresh Berries:** The tartness of the berries complements the richness of the chocolate.
* **With Whipped Cream:** Light and airy, whipped cream adds a touch of elegance.
* **With Chocolate Sauce:** For the ultimate chocolate lover.
* **With a Sprinkle of Sea Salt:** Enhances the chocolate flavor and adds a touch of sophistication.
* **As a Dessert for a Party:** Kladdkaka is easy to make ahead of time and can be served at room temperature, making it a perfect dessert for parties.
* **As a Cozy Night In Treat:** Curl up on the couch with a slice of warm Kladdkaka and a cup of coffee or tea.
## Storage Instructions
Kladdkaka can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil.
## Troubleshooting
* **My Kladdkaka is too dry:** You may have overbaked it. Remember, the center should be slightly wobbly when you take it out of the oven.
* **My Kladdkaka is too runny:** You may have underbaked it. Bake it for a few more minutes until the edges are set and the center is slightly wobbly.
* **My Kladdkaka didn’t rise:** Kladdkaka is not supposed to rise much. It’s a dense, fudgy cake.
* **My Kladdkaka stuck to the pan:** Make sure you grease the pan well and line the bottom with parchment paper.
## Kladdkaka: A Taste of Swedish Happiness
Kladdkaka is more than just a cake; it’s an experience. It’s a reminder that simple pleasures can be the most rewarding. With its intense chocolate flavor, fudgy texture, and ease of preparation, it’s a dessert that’s sure to bring a smile to your face. So, gather your ingredients, preheat your oven, and prepare to indulge in a taste of Swedish happiness!
## Recipe Card
**Kladdkaka: Swedish Sticky Chocolate Cake**
A fudgy, gooey chocolate cake that’s incredibly easy to make.
**Prep Time:** 10 minutes
**Cook Time:** 20-25 minutes
**Total Time:** 30-35 minutes
**Servings:** 8
**Ingredients:**
* 150g (5.3 oz) Unsalted Butter, melted
* 225g (8 oz) Dark Chocolate, at least 70% cocoa solids, chopped
* 2 Large Eggs, at room temperature
* 150g (¾ cup) Granulated Sugar
* 75g (⅔ cup) All-Purpose Flour
* 2 tbsp Unsweetened Cocoa Powder
* 1 tsp Vanilla Extract
* ½ tsp Instant Coffee Powder
* Pinch of Salt
* Powdered Sugar, for dusting (optional)
**Instructions:**
1. Preheat oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
2. Melt butter and chocolate together in a heatproof bowl or microwave, stirring until smooth. Let cool slightly.
3. In a separate bowl, whisk together eggs and sugar until light and slightly pale.
4. Pour melted chocolate mixture into the egg mixture and whisk until combined.
5. In a separate bowl, whisk together flour, cocoa powder, instant coffee powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
7. Pour batter into the prepared cake pan and spread evenly.
8. Bake for 20-25 minutes, or until the edges are set and the center is still slightly wobbly.
9. Let cool in the pan for at least 30 minutes before removing. Invert onto a serving plate and remove parchment paper.
10. Dust with powdered sugar, if desired. Serve warm or at room temperature.
**Notes:**
* Use high-quality dark chocolate for the best flavor.
* Don’t overmix the batter.
* Underbaking is key to the fudgy texture.
Enjoy your delicious Kladdkaka!