This Swedish cake is a classic and one of my favorite recipes! It’s easy to make, looks beautiful, tastes delicious and will brighten up any day.
Kladdkaka is a Swedish chocolate cake that is sticky and dense. It was even featured on the “Masterchef” show.
It’s no surprise that kladdkaka is one of Sweden’s most popular sweets, with its rich chocolate taste, crunchy, chewy top, and sticky, gooey interior. This delectable sticky chocolate cake from Sweden has it all. It’s like a combination of chocolate souffle, brownie, and cake in one delectable treat!
Kladdkaka is a one-bowl dessert that is very simple to prepare. It’s ideal for any occasion, including birthdays, anniversaries, holiday celebrations, or any time you’re entertaining a big company and need a delectable, visually appealing dessert to present.
What exactly is Kladdkaka?
Kladdkaka (pronounced “klad-kaa-kuh”) is a sumptuous, ultra-rich chocolate cake from Sweden. Its name is derived from the Swedish words kladdig and kaka, which mean “sticky” and “cake,” respectively.
It’s one of Sweden’s most popular sweets, and it’s said to have developed during World War II, when baking powder, a typical cake ingredient, was more difficult to come by.
Ingredients in Kladdkaka
There are no specific Ingredients required here; in fact, you don’t even need baking soda or powder!
High-quality cocoa powder, sugar, butter, flour, and eggs are all you need to create this delectable gooey Swedish chocolate cake.
Vanilla extract lends a richness to the taste.
Powdered sugar may be used to decorate your kladdkaka if desired.
Kladdkaka: How to Make It
It’s really simple to make kladdkaka at home. To begin, oil your cake pan thoroughly with butter. Be careful to oil the pan’s sides as well. Line the pan with parchment paper and lightly coat it with cocoa powder. Combine the flour, cocoa powder, and salt in a mixing dish. Whisk half of the flour mixture into the melted butter, then add the eggs and vanilla essence.
Fill the cake pan halfway with batter. Bake your cake at 350°F for approximately 25 minutes, or until the top is firm but the center is still gooey. Remove the cake from the oven and place it on a cooling rack to cool fully. After the cake has cooled, run a knife along the pan’s edge to release it, then carefully turn it onto a serving platter. It’s dusted with powdered sugar before being sliced and served with ice cream and fresh berries. Delicious!
Kladdkaka: How to Serve It
Serve your kladdkaka with a dollop of vanilla bean ice cream, handmade whipped cream, and fresh berries, as well as a liberal sprinkling of powdered sugar.
Swedish Sticky Chocolate Cake Instructions
Make your kladdkaka using Ingredients that are at room temperature.
When making your Swedish sticky chocolate cake, be sure to use high-quality cocoa powder — it’ll make all the difference!
Use vanilla bean or vanilla bean paste for a deeper vanilla taste.
When inverting the cake, be careful. It won’t hold up as well since the middle is squishy. Your cake will easily flip out onto the serving tray if you work swiftly and lightly.
Place your kladdkaka in the fridge for an hour or so if you desire a harder cake. Serve the pieces warm for a gooier cake.
You may prepare kladdkaka ahead of time and store it in the refrigerator, or you can bake it, freeze it, then defrost and microwave it when you’re ready to serve it.
How to Keep Kladdkaka Safe
Keep your Swedish sticky chocolate cake at room temperature for up to 4 days in an airtight container. You may also slice the cake into individual pieces, cover them in plastic wrap, and freeze them for up to 2 months.
You should also try this recipe.
Ingredients
butter, heated and somewhat chilled, with a little more for greasing
cocoa that hasn’t been sweetened, with additional
big, gently beaten eggs
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Butter the cake pan and set aside. Line a baking sheet with parchment paper. Set aside a little dusting of cocoa powder.
Combine flour, cocoa powder, and salt in a mixing bowl.
Fold in half of the flour mixture into the melted butter. Combine the eggs and vanilla essence in a mixing bowl. Fill the cake pan halfway with batter.
Bake for 25 minutes, or until the top is golden brown but the center is still soft.
Allow the cake pan to cool fully on a rack. Run a knife along the edge of the cake to loosen it, then turn it onto a serving tray.
Notes
Make your chocolate cake in an 8-inch round cake pan.
The “Swedish kladdkaka recipe” is a delicious and moist chocolate cake. It has a gooey center that can be eaten with your hands or a fork. The cake is traditionally served on Christmas Eve in Sweden. Reference: swedish kladdkaka recipe.
Frequently Asked Questions
What is Swedens national dessert?
A: Swedish cream cake
When was Kladdkaka invented?
A: The exact date of the first Kladdkaka is unknown but it was a popular food during the Middle Ages. It was most likely created in medieval Europe and its popularity declined after 1689 when Sweden stopped exporting saltpeter to France which led to an increase in black pepper sales.
How do you reheat Kladdkaka?
A: To reheat Kladdkaka, you should place it in the oven at 350 degrees Fahrenheit for 10-15 minutes.
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