Kladdkaka is one of swedens most popular and most famous cake. Every swede loves it (ok, there might be 1 or 2 people who don’t like it…) and it’s one of the first things we learn to bake when we’re young (and chokladbollar of course). I’ve tried hundreds of recipes and baked over thousands of kladdkakor in my days, so trust me when I say that this recipe is the best recipe.
What is a kladdkaka?
Kladdkaka translates into ‘sticky cake’. It’s because the middle is left a little underbaked which will give you sticky, soft center. The consistency in this cake is AMAZING and once you try it you’re going to understand why the people in Sweden loves it so much. It’s almost like a underbaked brownie, but (in my opinion) much, much better. With this recipe you’re going to get a kladdkaka with a thin crust that’s almost like a meringue. The center of the cake will be soft, gooey and sticky.
The most important rule when it comes to kladdkaka: don’t overbake it. If you do, then this cake won’t get the right consistency. It should be underbaked in the center and you should think ”oh, this is not done” when it’s done baking in the oven. The cake should have a jiggly center when you remove it from the oven. After putting the kladdkaka in the fridge for 1-2 hours the cake is going to set and the chocolate and butter that’s in the cake will solidify and give the cake the perfect consistency.
200 g butter
200 g chocolate (milk chocolate or dark, I prefer to use milk chocolate 40%)
4 large eggs
350 g granulated sugar
40 g light brown sugar
120 g all-purpose flour
40 g cocoa poweder
1 teaspoon vanilla extract
1/2 teaspoon salt
- Preheat the oven to 175°C or 350°F. Grease and line a springform (9.5 inch/24 cm) with a baking sheet in the bottom and on the edges.
- Melt the butter over medium-high heat until it starts to bubble. Remove from the heat when the butter is fully melted. Chop the chocolate to smaller pieces then add it to the butter. Stir until the chocolate is completely melted.
- Add eggs and sugar in a bowl. Whisk (use a hand mixer) for about 2 minutes on medium-high speed until light and fluffy (beating eggs and sugar will give the cake it’s meringue-like crust). Then add the chocolate and butter mixture + vanilla extract and mix for another 30 seconds until fully incorporated.
- Mix the dry ingredients in a separate bowl (flour, cocoa powder and salt). Sift the dry ingredients into the batter, then carefully stir with a balloon whisk until you have a smooth and lump-free batter.
- Pour the batter into the springform.
- Bake in the middle of the oven for about 20-25 minutes. Do not overbake! Carefully shake the springform to see if it’s done: the edges should be ”firm” but the center should still be jiggly. The cake is not supposed to be baked all the way through, so it is important to remove the cake from the oven while the center is still jiggly and slightly undercooked.
- Let cool in room temperature, then put it in the fridge for about 2 hours or until the cake is completely cold (don’t remove the cake from the springform until the cake is fully cold).
- Dust the cake with powdered sugar before serving. Serve cold for a fudgy consistency or at room temperature for a sticky and soft consistency. The kladdkaka is best served with some whipped cream (or ice cream) and some fresh berries. Enjoy!