Swedish Chocolate Cake ‘Kladkakka’


As I’m off on holiday tomorrow, I should probably be packing right now rather than blogging but I got a new receipe yesterday that I wanted to try out straight away. 

I have been after for a while as it’s one of my favourite treats at a Swedish Café that I go to a lot and I’m very excited about the fact that I can now make the cake at home too. I am talking about a very simple store cupboard ingredient chocolate cake from Sweden, called Kladdkaka.

Apparently, it’s the cake every Swede knows and can quickly rustle up, as it only contains a handful of ingredients that you are likely to have at home at any point in time. It’s also really easy to make and if you don’t want to eat it like a normal slice of cake, it makes just as good a pudding, served with whipped cream.

This receipe here is from the Scandinavian Kitchen, which is one of my favourite lunchtime/coffeee spots in London (see http://www.scandikitchen.co.uk/) and goes like this:

You’ll need:

  • 100g unsalted butter
  • 2 medium eggs
  • 200g caster sugar
  • 150g plain flour
  • 4 tbsp good quality cocoa powder
  • 1tbsp vanilla sugar (or extract)
  • a pinch of salt
  • (optional some icing sugar)

Preheat the over to 180 degrees and line a small, round cake tin (18cm).

Melt the butter and leave to cool slightly.
Whisk the eggs and sugar together until the mixture is light, fluffy and pale.

Mix all dry ingredients in another bowl and sift them into the egg and sugar mixture, folding them in until all is incorporated, then fold in the melted butter until you have a smooth and even cake mix. Pour this in the lined cake tin.

Bake for around 20 minutes until the crust needs a bit of pressure to crack – a perfect Kladkakka is very soft in the middle but not runny.

Leave to cool in the cake tin for at least an hour and serve with whipped cream or ice cream.




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