I have been watching lots of videos of how to make this wonderfully moist cake. Kladdkaka is a Swedish cake, moist and sticky inside. In fact in some recipes the moistness is slightly runny. I didn’t want a runny centre, so I opted to follow a recipe by Donal Skehan, where everything is mixed in a single pot and then poured into a cake tin to bake.
It is just so simple and the resultant cake is so very tasty. I passed a link to Donal’s video to my sister in Canada. She has made it too and reported by ‘exquisite’, so that is a testament in itself.
I also have a friend in South Carolina who is going to make it today and take it, I think, to his Super Bowl get together.
So get to it guys, have a go at this. This is one that just wont fail.
Kladdkaka – Swedish Sticky Chocolate Cake – Video
- 100g butter, plus extra for greasing
- 200g caster sugar
- 2 large free-range eggs(XL in USA)
- 70g plain flour, plus extra for dusting
- 3 tbsp cocoa powder (I used 4tbsp – 30grams)
- 1 tsp vanilla extract(I didn’t use this, but only because I forgot)
- Icing sugar, to dust
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Grease a 20cm cake tin with a removable base, grease the tin and line with parchment paper.
- Melt the butter in a saucepan.
- Remove from the heat, add the sugar and eggs and mix well.
- Add the flour, cocoa and vanilla and mix until combined.
- Pour into the prepared cake tin and place in the oven for 20 minutes.
- Remove from the oven and allow to cool for about 10 minutes, then transfer to a wire rack to cool completely.
- Dust with icing sugar, if you wish, before serving.