Description
Kladdkaka is a classic Swedish sticky chocolate cake known for its rich, gooey center and crisp exterior. This easy-to-make dessert combines cocoa powder and melted butter to create an indulgent treat that is perfect for any occasion. With minimal ingredients and quick preparation, it’s a beloved favorite in Sweden and beyond, ideal served with a dusting of powdered sugar or a dollop of whipped cream.
Ingredients
Scale
Wet Ingredients
- 3 eggs
- 11 tbsp butter
- 1 ¼ cups sugar
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp vanilla sugar (or vanilla extract)
- 1 tsp baking powder
- 6 tbsp cocoa powder
For Decoration
- Powdered sugar for decoration
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-10 inch springform pan with baking paper to ensure easy removal and even baking.
- Prepare the Batter: Melt the butter in a saucepan or microwave and allow it to cool slightly. In a mixing bowl, combine the melted butter with sugar and eggs, stirring thoroughly until the mixture is smooth and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and vanilla sugar until evenly combined. Gradually add these dry ingredients to the wet mixture, folding carefully to create a smooth, uniform batter without lumps.
- Bake the Cake: Pour the batter into the prepared springform pan and place it in the preheated oven. Bake for approximately 25 minutes until the top and edges form a crisp crust while the center remains soft, gooey, and slightly jiggly to the touch.
- Cool and Decorate: Remove the cake from the oven and let it cool completely in the pan. Once cooled, dust the top generously with powdered sugar for a classic finishing touch.
- Chill and Slice: Place the cooled cake in the refrigerator to chill, which will help set the gooey center and make slicing easier and cleaner. Serve chilled or at room temperature.
Notes
- Do not overbake; the cake should be slightly undercooked in the center for the traditional sticky texture.
- Vanilla sugar can be substituted with 1 tsp vanilla extract if unavailable.
- Use a springform pan for easy removal of the cake.
- Serve with whipped cream or fresh berries for added flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
