Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (2024)

Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (1)

Posted by Quincy on Oct 22, 2019

Sometimes I search for desserts that challenge me but that are still quite simple to make. Kladdkaka was that type of dessert for me. Plus for me, the name alone screamed, “bake me!”

I have to admit that I love desserts that contain butter. Let’s just face it, everything’s better with butter! I apologize to all those who disagree with that statement, but a dessert without butter just doesn’t seem like dessert to me. I also have to admit that I dislike making desserts where you have to cream butter and sugar together. I’m always terrified about either creaming the ingredients too much or too little. Plus, it always seems like whenever I’m in the mood for making a dessert there’s always the issue of not having softened room temperature butter on hand. But I also have to admit that lately I’ve been experimenting with several chocolate cake recipes that contain oil. And those cakes have shown me that there are some things that aren’t “better with butter” one of those being olive oil cakes!

Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (2)

That is one of the reasons why I love Kladdkaka cake. It does contain a fair amount of melted butter, which is necessary in order to achieve the cake's richness.

Kladdkaka, literally translate to “sticky cake” in Swedish. Think of it as the Swedish version of the American brownie. It’s rich, chewy, chocolatey and kind of gooey. It has a texture somewhere between a gooey butter cake, a molten chocolate cake and of course, fudge. For me it’s the perfect dessert!

I’ve lately discovered several of my friends don’t really care very much for chocolate desserts. It practically broke my heart after hearing that from them. But who am I to complain? Everyone who knows me is well aware of my absolute total dislike for anything with coconut. The recipe comes together quickly, with most of the ingredients likely to be found already in your pantry.

Kladdkaka is a relatively recent addition to the Swedish cake culture. The origins are a bit unclear and some of the accounts as to where it came from are as colorful as they are conflicting. When I first discovered the dessert, for some reason I thought of it as this old Swedish dessert recipe passed down for generations, only to discover that the dessert originated in the mid-1970’s.

One of the things I love most about being a chef is the fact that some dishes are developed through an evolution process. It might mean following a recipe and then forgetting an ingredient or adding an ingredient by mistake. Some of those mishaps have yielded some incredible desserts as well as savory dishes. And that seems to be the case with Kladdkaka.

The thinking is that someone had a recipe for a chocolate cake, perhaps a brownie type of cake, something central European style. That same person forgets to add baking powder only to realize their mistake halfway through the cooking process after noticing that the cake didn’t rise at all. They remove the undercooked cake from the oven and are delighted to find out that the cake is absolutely delicious. Hence the birth of Kladdkaka! Who knows if its origins are true, but I’d like to think so.

Kladdkaka only exists in Sweden and during its brief existence it has gained a huge following. It’s even sold at all Ikea stores. It is the most common recipe search from Swedish websites. If you type it into your search engine, you’re likely to get well over 650,000 hits.

The ingredients for the cake are quite simple: eggs, cocoa powder, a small amount of flour, sugar, salt, vanilla extract and melted butter. And you only have to use one bowl and a stand mixer with the whisk attachment, or a hand-held electric mixer.

There are a few things that you need to be cautious of. The cake is quite thin and very delicate. So, be very careful when inverting it to a cake plate or cake stand. If it cracks a bit, don’t fret. Those cracks can easily be covered up with a generous dusting of powdered sugar. Make sure to sift your flour and cocoa powder. Do not bake the cake any longer than what the recipe calls for. If you do, you probably won’t achieve that gooey, fudgy chocolate texture that the cake is known for. The cake batter has a very thick consistency, it’s almost like chocolate frosting. Generously butter your springform pan, as well as the parchment paper that lines the pan. (I’ll show my favorite way to line the bottom of a springform with parchment in the photos that I’m including). I suggest sifting a tablespoon or so of cocoa powder on the bottom and sides of your springform pan as well. It gives the cake an even more distinct chocolate flavor and adds another layer of texture. Lastly, make sure to run a knife around the edge of the cake pan before inverting.

My recipe calls for cake flour, but you can definitely use all-purpose flour. I made this cake at least three times. And each time I tried adding an alcohol element to the batter. Once I used a tablespoon of Grand Marnier and the second time I used a tablespoon of Amaretto. Each one of those times, the cake didn’t bake off as perfectly as it did without the addition of the liqueurs.

I still wanted to add another element to blend in with the rich chocolate flavor. I discovered that using no more than a 1/4 of a teaspoon of almond extract achieved that. And the cake turned out perfectly with just a hint of almond. Of course, you can omit the almond extract if you’d prefer.

Kladdkaka (Swedish Sticky Chocolate Cake)

Serves 8-10

11 tablespoons of unsalted butter, 10 melted and 1 tablespoon for greasing the springform pan

1/4 cup plus 3 tablespoons of cocoa powder, 1 tablespoon put aside for coating the buttered springform pan

1 1/2 cups granulated sugar (Note: I used 1 cup to lighten the cake's sweetness.)

1/4 teaspoon kosher salt

2 eggs

3/4 cup of cake or all-purpose flour

1 Tablespoon vanilla extract

1/4 teaspoon almond extract

Powdered sugar to serve

Fresh berries, fruit jam, whipped cream or ice cream to serve

Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (3)

1. Preheat oven to 350 degrees.

2. Line a springform pan with a circle of parchment paper; grease pan with the tablespoon of butter and sprinkle bottom and sides with 1 tablespoon of cocoa powder. (I found it easier to avoid cocoa powder clumps by sifting the cocoa).

Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (4)

Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (5)

Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (6)

3.In the bowl of a stand mixer fitted with the whisk attachment, whisk together at medium high-speed sugar, salt and eggs until fluffy and pale yellow in color, about 1-2 minutes.

Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (7)

Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (8)

4.Sift cake flour or all-purpose flour, along with the cocoa powder into the egg mixture, whisking well to combine. Add melted butter, vanilla extract and almond extract if you wish, stirring with a wooden spoon until evenly incorporated. At this point the batter will be very thick, with the consistency of chocolate frosting.

Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (9)

Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (10)

5.Using an offset spatula or a rubber spatula, spread batter evenly into your prepared cake pan. Place in the preheated oven on the middle rack of the oven. Bake for 20-25 minutes until the top of the cake is crispy and the center is jiggly, but not runny. Don’t overbake, or it won’t have the sticky, gooey center that is associated with Kladdkaka when cooled.

Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (11)

Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (12)

6.Let the cake cool in the pan for at least half an hour before releasing. Carefully run a paring knife around the edge of the pan and invert onto a plate. Flip the cake again on a cake stand or platter to serve crust-side up. Dust cake with a generous helping of powdered sugar and serve.

Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (13)

7.In Sweden, the cake is paired with a dollop of Lingonberry jam on the side. You can also serve it with a dollop of whipped cream, fresh berries, or warm with a scoop of vanilla ice cream. It can even be served cold from the refrigerator. It’s also delicious just plain on its own. My personal preference is to have it warm with a scoop of vanilla ice cream.

Whichever way you choose to have it, I’m sure that it will become your new favorite dessert to make for friends or family. It’s a dessert that can be served for a fancy dinner party or just for a weeknight dinner, or, as I’ve heard from friends that I’ve given the dessert to, alongside with their morning coffee.

Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (14)

Topics: chocolate, cake, Recipes, swedish

Kladdkaka: the Swedish, Chocolatey, Gooey, Thin Cake with a Cool Name (2024)


What is kladdkaka made of? ›

Kladdkaka is a popular Swedish dessert. This dense, compact cake similar to a molten chocolate cake features a crisp exterior and soft, gooey interior. The ingredients are flour, eggs, butter, sugar, vanilla essence and cocoa powder. The main difference between kladdkaka and other cakes is the lack of baking powder.

What is the name of chocolate cake? ›

Sachertorte. For those who are unacquainted with this velvety smooth torte, a sachertorte is a type of rich chocolate cake of Austrian origin with a great origin story. Back in 1832, Austria's Minister for Foreign Affairs ordered the court's kitchen to invent a special dessert for an important dinner.

What is the national cake of Sweden? ›

Sweden's national cake – if there were such a thing officially – is the princess cake ('prinsesstårta'). This globe-shaped layer cake is a well-balanced affair, consisting of a light-as-air sponge cake base topped with vanilla pastry cream and lashings of fluffy whipped cream.

What are Swedish pastries called? ›

Swedish desserts
SpettekakaHollow cake topped with icing, similar to meringue
ToascakakaCaramel almond cake typically topped with sliced almonds
VåfflorScandinavian waffles, often served with jam and whipped cream.
VaniljhjärtaPastry made of shortcrust dough formed into hearts, filled with vanilla cream.
20 more rows

How do you say chocolate in Sweden? ›

  1. colour. chocolate → chokladbrun;
  2. small piece of confectionery made from chocolate. chocolate → chokladbit; pralin;
  3. food made from ground roasted cocoa beans. chocolate → choklad;

How do Brits say cake? ›

1 syllable: "KAYK"

What are the top 3 foods in Sweden? ›

What are the most popular Swedish foods?
  • Raggmunk. ...
  • Kanelbulle. ...
  • Smörgåstårta. ...
  • Prinsesstårta. ...
  • Pea Soup. ...
  • Jansson's Temptation. ...
  • Swedish Meatballs. ...
  • Crayfish Party.
Mar 13, 2024

Do Swedes eat a lot of sweets? ›

Swedes rank among the world's foremost candy guzzlers, consuming an impressive average of 16 kilograms per person and year. And if you ask what type of candy they love above all else, the answer is most likely to be pick and mix, or Swedish bulk candy. Preferably on Saturdays.

What is the fancy name for chocolate lava cake? ›

Molten chocolate cake is a French dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as mi-cuit au chocolat, chocolat coulant ("flowing"), chocolate lava cake, or simply lava cake.

What is the old name of cake? ›

The term "cake" has a long history. The word itself is of Viking origin, from the Old Norse word "kaka". The ancient Greeks called cake πλακοῦς (plakous), which was derived from the word for "flat", πλακόεις (plakoeis). It was baked using flour mixed with eggs, milk, nuts, and honey.

Why is it called Devil chocolate cake? ›

There are a few theories as to how it got its name. One, it's the decadent counterpart to angel food cake. Two, it's sinfully delicious. Finally, devil's food cake came about during a time when food that was spicy, rich, or dark was described as deviled, like deviled ham and deviled eggs.

What is crack cake made of? ›

This incredibly moist crack cake is made in a bundt cake with a yellow cake mix, and vanilla pudding, and is topped with a delicious white wine glaze. The cake itself has a moist and tender crumb, with a slightly dense yet pleasantly light texture.

What is Spanish sponge cake made of? ›

Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.

What is Swedish Princess cake made of? ›

Princess cake (Swedish: prinsesstårta) is a traditional Swedish layer cake or torte consisting of alternating layers of airy sponge cake, pastry cream, and a thick-domed layer of whipped cream. The cake is covered by a layer of rolled marzipan, giving it a smooth, rounded top.

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