Kladdkaka

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0:30

Serves 5

Medium

Kladdkaka is one of the most baked cakes in Sweden, full of oozing, chocolatey goodness and a crisp exterior.

All you need are a few simple ingredients to bake this soft, gooey cake. Once you’ve baked this once, you’ll want to bake Kladdkaka again and again... and again.

We baked our Kladdkaka recipe in an 18cm round cake tin.

Content image
Ingredients image

What you'll need...

  • 150g butter
  • 100g milk or dark chocolate, depending on your preference (make sure it’s good quality chocolate)
  • 2 eggs
  • 200g caster sugar
  • 40g cocoa powder
  • 125g plain flour
  • 1 tsp vanilla sugar
  • Pinch of sea salt
  • Fresh raspberries, to serve

Method

  1. Turn on the oven to 200C / 180C fan. 

  2. Melt the butter and add the chocolate pieces. Set aside until later. 

  3. Whisk the eggs and sugar with the help of a stand mixer until pale and fluffy. 

  4. Sift in the dry ingredients into the egg and sugar mixture and then gently fold in the chocolate-butter mix. 

  1. Use a spatula to add the mixture into the baking tin and place it into the pre-heated oven for 15 minutes. 

  2. Baking times really vary with Kladdkaka – you want to avoid baking through the middle of the cake, but still need the cake to hold its shape. The best way to test whether the cake is done is by using a toothpick – if the toothpick comes out clear and the middle doesn’t look too runny, remove it from the oven. If the cake needs more time, leave it to cool in the tin. However, if the cake looks perfect, take it out from the baking tin immediately to avoid overcooking. 

  3. Serve immediately with cream or ice cream and fresh, seasonal fruit. 

Shop the tools you will need

Secondary image for Non-Stick Loose Bottom Shallow Cake Tin Main image for Non-Stick Loose Bottom Shallow Cake Tin

£9

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