Swedish Kladdkaka (Sticky Chocolate Cake)

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Introduction to Swedish Kladdkaka

Swedish Kladdkaka—literally “sticky cake”—is a beloved chocolate dessert known for its rich, fudgy texture and gooey center. Unlike traditional cakes, it contains no baking powder, giving it a dense, moist consistency that has made it a favorite across Sweden.

Kladdkaka’s history is a bit mysterious but charming. It likely originated during World War II when baking powder was scarce in Sweden, and resourceful bakers adapted by making chocolate cakes without leavening agents. Another popular story suggests it emerged in the 1970s, possibly as a happy accident when a baker forgot to add baking powder, pulled an undercooked cake from the oven, and discovered a delicious new treat.

Today, Kladdkaka remains a staple of Swedish fika culture, enjoyed warm or cold with whipped cream or berries. The cake is so cherished that Sweden even celebrates Kladdkaka Day on November 7th, a testament to its status as a national dessert icon.

Ingredients

  • 1 cup (200g) granulated sugar

  • ¼ tsp salt

  • 2 large eggs

  • ⅓ cup (40g) all-purpose flour

  • ⅓ cup (35g) unsweetened cocoa powder

  • 6 tbsp (85g) unsalted butter, melted

  • 1 tsp vanilla extract

  • Powdered sugar, for dusting (optional)

Step-by-Step Instructions


1. Preheat Oven & Prepare Pan

  • Preheat oven to 350°F (175°C). Grease an 8-inch round springform pan and line the bottom with parchment paper (optional).






2. Mix Dry Ingredients



  • In a medium bowl, whisk together 1 cup sugar, ¼ tsp salt, ⅓ cup flour, and ⅓ cup cocoa powder until well combined.




3. Add Eggs & Mix

  • Add 2 eggs to the dry mixture and whisk until smooth and glossy.

4. Add Butter & Vanilla

  • Stir in 6 tbsp melted butter and 1 tsp vanilla extract until fully incorporated.




5. Pour Batter Into Pan

Image Suggestion: Pouring the shiny chocolate batter into the prepared pan.

  • Pour the batter evenly into the prepared pan and smooth the top with a spatula.

6. Bake the Cake

  • Bake for 20–25 minutes (This will vary depending on your oven. Always do the toothpick test!) until the edges are set and a toothpick inserted near the center comes out mostly clean but with moist crumbs.


7. Cool and Remove from Pan

  • Let the cake cool completely in the pan before releasing the sides. The cake will be gooey inside.








8. Dust with Powdered Sugar and Serve

  • Dust the top with powdered sugar (optional). Serve plain or with whipped cream or berries.

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