Kladkakka is a very popular Swedish chocolate cake and really easy to make! Serve with some whipped cream or ice-cream and its brilliant!
There can never be enough recipes for Chocolate cake, I treasure and welcome them always. The gooey ones, the fudgy ones, the fully set cakey ones. Chocolate cake recipes are my weakness truly. And this Kladkakka falls in that category.
If I see a new recipe of Chocolate cake, I cannot not try it. A recipe which sounds different, a recipe from a specific region, if I see one I have to try it.
Yesterday when I was wondering what to make with K, a dear friend Swapna reminded me of Kladkakka, Swedish Chocolate Cake and I remembered a recipe I had bookmarked ages ago and not tried it. I was all set to K for Kaju Cookies (yes lol) but then Kladkakka called out, I came back from the workshop today, baked it, photographed it and here it is ready to share with you guys. I have changed a few things, as usual, but more or less stuck to the recipe, in principal.
This is apparently the make-anytime, last minute chocolate cake for the people of Sweden, the one they can rustle up even in their sleep. All the ingredients are found in most pantries and its super easy to make. The cake is moist and almost fudgy in the middle, though I don’t know why I didn’t get a smooth top, the eggs I used were small, may be, I will use an additional one next time but all in all an hour from baking time and the cake is half gone. I am sure I am making this again soon to be served with whipped cream or ice cream like suggested usually.
Some more sinful chocolate recipes on the blog!
Kladkakka - Sweedish Chocolate Cake
- 100 g unsalted butter (little less than 1/2 cup)
- 3 eggs medium
- 200 g caster sugar (1 cup)
- 150 g plain flour (1 cup + 1tbsp)
- 4 tbsps cocoa powder
- 1 tbsp vanilla or extract
- a pinch salt of
- icing sugar for dusting
- Pre heat the oven to 180C and grease and line a 6-inch round cake tin (7 inch works as well)
- Melt the butter and set aside for cooling.
- Sieve together all the dry ingredients and keep aside.
- Using an electric beater, whisk together eggs, vanilla and sugar till light and fluffy.
- Fold in the dry ingredients in three batches slowly and carefully
- Fold in the melted butter and pour the batter in the prepared pan and bake for 20 minutes. It is ok if the toothpick doesn't come out clean, the cake is fudgy in the middle. Let it cool completely, sprinkle wt and serve with ice cream if there is any left, if you are anything like us, there won't be 🙂