Kladdkaka

Here is another blast from the past: Kladdkaka – Swedish Sticky Chocolate Cake.

Swedish people love to fika which is basically ‘to have a coffee and cake break’. But it’s so much more, and it might sound like an exaggeration for some of you guys but for Swede’s it’s a state of mind and it’s such an important part of the Swedish culture. I miss this as I haven’t really seen this type of culture anywhere else. It’s lovely – to have an unspoken agreement and ritual where everyone makes time to stop and socialise and enjoy a sip and bite together. The fika culture is implemented everywhere, the work life, social life, private life and I just miss it a lot.

The good thing is that when you miss something you can try to bring it home and that’s just what I did when I baked Sweden’s most popular and beloved cake. It’s extremely easy to make and it’s so delicious as it’s deliberately under-baked to create a sticky middle, hence the word ‘Kladd’ which means ‘sticky’. There are so many varieties and different ways you can bake it but I prefer to have it similar to a store-bought version of this cake from the company ‘Frödinge’. I love their kladdkaka and after baking this cake a few times under lockdown – I finally managed to make it similar to theirs.

I hope you enjoy this recipe and turn out to have a lovely fika. Bon Shabétit!

 

Kladdkaka

This is a Swedish recipe for Kladdkaka, otherwise known as sticky chocolate cake because it's lovey and gooey inside. This is a one-bowl recipe that comes together quickly with only a few pantry staples.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert
Cuisine Swedish
Servings 8

Ingredients
  

  • 150 g Butter
  • 2 Eggs
  • 2 dl Granulated Sugar
  • 2 dl Plain flour
  • 4 tbsp Cacao
  • 1 tsp Vanilla Sugar

Garnish

  • 1 tbsp icing sugar

Instructions
 

  • Put the oven on 175°C.
  • Melt the butter and set it aside. 
  • Crack the eggs in a large bowl and mix in the sugar. Mix it by hand! Don’t use an electronic whisk – as the cake won’t turn as sticky.
  • Mix the dry ingredients and add it to the large bowl and add the melted butter as well. 
  • Combine it even and pour the batter in a baking pan and bake in the oven for 12 minutes (exact!). 
  • Sprinkle some icing sugar before serving. I like to serve kladdkaka cold – so I leave it in the fridge for at least an hour but you can serve it hot as well. Add some vanilla ice cream or whipped cream and serve it with some berries such as strawberries. 

Notes

When you try to measure the flour, make sure to not pack the flour in the measuring spoon – it shouldn’t be compact as you might get more flour than necessary and your kladdkaka will turn out denser.
Keyword Cake, Chocolate, Easy, Quick

Kärleksmums

 

This whole thing with the lockdown has for some reason made me very nostalgic and I’m constantly finding myself baking and making things I used to eat when I was a kid.

The other day I was thinking of this cake I used to make every weekend when I was like 10 years old.

Kärleksmums (pronounced shair-le-k moo-hm-s) is another classic Swedish treat. If you’re translating it word by word it basically means ‘love yums’ – and yes you just learned how to say love in Swedish – which is always a nice word to know and this basically means this blog is the next rosetta stone – so you welc.

This is similar to brownies BUT a lot fluffier and moist and not as intense in it’s flavour. Personally, I love the little kick the coffee flavoured frosting gives the cake but if you don’t like the taste of coffee – just make the frosting without it.

I hope you’ll enjoy this Swedish staple. Bon Shabétit!

Ingredients:

Cake

150 g butter
2 eggs
2 ½ dl granulated sugar
2 tsp vanilla extract
3 tbsp cacao powder
3tsp baking powder
1.5 dl milk
4.5 dl plain flour

Frosting and Garnish

40 g butter
4 tbsp brewed coffee, cold (you can’t skip this part if you don’t like the taste of coffee)
1 tsp cacao powder
3 dl icing sugar
Desiccated coconut

 

Method:

  • Preheat the oven to 200 degrees.
  • Melt the butter and pour it in a bowl and whisk in the sugar and egg until light and airy (I whisked it for 2 minutes using an electric whisk).
  • Add baking powder, vanilla extract, and cacao powder. Whisk it until it’s an even paste.
  • Mix in the flour and milk and mix until even.
  • Pour the mixture into a pan (with some non-stick baking sheet) and bake it for 15 minutes.
  • While the cake is baking – make the icing. Start by melting the butter, and add all the reaming ingredients to it and mix thoroughly. If you don’t have icing sugar, just grind regular sugar down to powder in a food processor.
  • Once the cake is done, take it out and let it cool for 5 minutes. Then spread the icing on top of the cake, then sprinkle with coconut. Cut into squares and enjoy with a hot drink.