Kladdkaka
Kladdkaka, also known as Sticky Swedish Chocolate Cake, is wonderfully easy and quick to make, and relatively inexpensive too. It’s perfect for fika, elevenses, lunch, afternoon tea, or dessert. Honestly, there’s no wrong time to eat it. My recipe includes a touch of coffee in both the cake and the cream, which enhances the chocolate flavour without overpowering it.
Serves 12
Hands-on Time 10 minutes
Baking Time 15 minutes
Ingredients
125g unsalted butter (softened, plus extra for greasing)
25g + 1 tsp cocoa powder
150g plain flour
2 tsp instant coffee powder (fine)
1/8 tsp fine sea salt
1 tsp vanilla extract
200g caster sugar
2 medium eggs
170ml double cream
1 tbsp icing sugar
Equipment
Baking parchment
20cm springform cake tin
2 mixing bowls
Whisk
Microwaveable bowl
Microwave
Spatula
Sieve
Method
1. Prepare the tin
Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.
Line the cake tin with parchment and grease with butter. Dust with 1 tsp cocoa powder, tapping out any excess.
2. Make the cake batter
In a mixing bowl, whisk the flour, 25g cocoa powder, 1 tsp coffee powder, and salt.
Melt 125g butter in a microwaveable bowl. Stir in the vanilla extract.
In another bowl, whisk the sugar and eggs for 1 minute until pale and thick.
Sieve half the dry ingredients into the egg mixture and fold in. Repeat with the remaining dry ingredients.
Fold in the melted butter until just combined.
3. Bake the cake
Pour the batter into the prepared tin and smooth the top.
Bake on the middle shelf for 15 minutes. The cake will look dull and have a soft centre when done. Cool in the tin.
4. Prepare the coffee cream
Whisk the double cream, icing sugar, and remaining 1 tsp coffee powder until slightly stiff but still soft.
Spread over the cake or serve on the side.
Enjoy!
