If you ask a Swede what the most popular cake is in Sweden they will tell you Kladdkaka Swedish sticky chocolate cake. Most cafes and supermarkets sell their version also you can buy it a Ikea. I thought I would make my buckwheat flour cake as this was the only flour I had left when we were visiting Gothenburg. This Swedish chocolate cake is adaptable and could be made with any flour. The secret is to be under-baked on purpose to leave a deliciously gooey centre.
Kladd means sticky in Swedish. Only six simple ingredients that you would already have in your kitchen: butter, sugar, eggs, vanilla, flour and cocoa powder. On my first attempt, I would say this tasted like a milk chocolate version. I usually prefer dark chocolate. Next time I will be boosting the cocoa powder and melting some dark chocolate with the butter.
Served on its own or add berries and ice cream for an extra special dessert. Best eaten warm but it is equally delicious cold the following day.
This recipe inspired by Bronte Aurell of London’s Scandinavian Kitchen first appeared in Waitrose Kitchen magazine, April 2015. I swapped out the flour.
Takes = 10 minutes
Bakes = 20 minutes
Makes = 20cm (8inch) 12 to 14 serves
- Unsalted butter (melted & cooled) – 100g (about 3/4 cup + 2 tablespoons)
- Sugar – 150g (3/4 cup)
- Eggs – 2
- Vanilla – 1 tsp
- Flour (I filmed using buckwheat as that's all I had) – 150g (about 1 cup)
- Cocoa powder – 3 tbsp* for extra chocolate add 1-2 tablespoons more
- Optional (next time I will add this) – dark chocolate chips or chopped – 1/4 cup
PREHEAT oven 180˚C fan, 200˚C static, Gas Mark 4. Grease and line a 20cm (8inch) loose bottom cake tin. Melt butter and allow to cool. Add in dark chocolate now too if you want a richer cake.
WHISK flour and cocoa powder and set aside.
BEAT eggs, vanilla and sugar until light and creamy about 3 minutes. Add in flour mix a little at a time and gently fold to combined. Next fold in the melted butter (In the video I added this with the eggs and sugar). The mixture should be thick and gooey.
POUR mixture into the lined cake tin and bake for 15 to 20 minutes. Be careful not to over cook. Test the edges with a toothpick. Allow to cool in the tin for a minute. Then remove and the cake is best served warm with vanilla ice cream and berries.