Kladdkaka

Kladdkaka is the queen of swedish cakes and is basically a chocolate mud cake with crisp exterior and a gooey, dense chocolate interior. A brownie somebody could say, but the swedish Kladdkaka has more sugar than a brownie and no baking powder or any other leavening agent.

The result is a dense cake that is intentionally left a little runny, so the middle of the cake oozes out when cut!

As with any cake recipe, Kladdkaka can take some nice variations, making it a nice surprise for everybody. Below is the straight swedish Kladdkaka recipe and at the end a couple of tips and tricks as usually :-)

Kladdkaka Recipe

The ultimate swedish chocolate mud cake!

Kladdkaka Recipe

The ultimate swedish chocolate mud cake!
Kladdkaka
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Kladdkaka Recipe Tags & Times

Course Dessert
Cuisine Swedish
Meal Brunch, Dinner
Prep Time 12 minutes
Cook Time 18 minutes

Kladdkaka Recipe Ingredients

For servings insystem:

Kladdkaka Recipe Instructions

  1. Heat your oven to 175 celsius degrees / 350 fahrenheit degrees
  2. Choose a pot big enough to hold all ingredients and start by melting the butter in it
  3. Add and melt the chocolate bar in the buter
  4. Remove the pot from the heat and mix in the sugar and the vanilla extract; make sure the sugar is properly dissolved in the mixture
  5. Add the eggs and whisk gently
  6. Whisk in the flour and cocoa powder, small quantities at a time; avoid creating lumps as much as possible
  7. Grease a 24 cm removable bottom pan and spread the coconut flakes inside until the greased inner surfaces are covered in flakes
  8. Pour the batter into the pan and bake for 18 minutes
  9. Remove the cake from the oven when it is crisp on the edges and sticky in the middle
  10. Let it cool in the baking pan, then serve it topped with whipped cream and forest fruits!

Kladdkaka Recipe Tips & Tricks

The main thing to keep in mind about the Kladdkaka is that it needs to be a little under-baked. However a little means a little and you need to watch it closely in the last minutes of baking, so you won't get a raw, runny chocolate mess, but neither a perfectly solid "brownie style" cake. And yes, it bakes from residual heat after taking it out of the oven!

So, how can it be done exactly right, every time? It's actually simple: starting at the 14th minute open the oven and push the crust with your finger; is it soft? Close the oven quickly and let it bake for another minute! Does it crack when applying a bit of pressure? Your Kladdkaka is done, take it out!

Another thing that can be done to Kladdkaka is to replace the chocolate. Try it with dark chocolate and black cocoa powder (sometimes called ultra-Dutch-processed) and get an Oreo-like colored Kladdkaka. Or use white chocolate and remove the cocoa completely and have fun with a pure white Kladdkaka!

If you believe the Kladdkaka is too sweet go ahead and add some grated lemon zest to the batter; approximately 1/2 tsp will do. Or go even further and make a Lemon Kladdkaka like this one and surprise everyone around you!

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