Simple Swedish Kladdkaka

If you haven’t tried a genuine Swedish kladdkaka you ought to make this one! Kladdkaka is similar to an  American brownie but an all-time Swedish favorite and has its differences. It is not totally certain where the first kladdkaka, or "sticky cake" originated, but it gained widespread popularity in Sweden during the 70's and 80's.  

 

Kladdkaka is very sweet so it Is perfect to top it with  whipped cream and berries! You can also drizzle melted dark chocolate all over the cake or add some chocolate chunks to the batter.  

 

In Sweden you practically don’t ever use artificial cream, whipped cream is used with many deserts however, and is often what we put between cake layers and as cake frosting. We also practically never add sugar to the cream, which comes as a big surprise to some people! 

 

Makes 8 servings 

Here's what you need: 

• 7 Tsp melted butter 
• 2 eggs 
• 1 ¼ cups sugar 
• 3 Tsp cocoa 
• 1 tsp vanilla extract 
• ¾ cup flour 

 

A few tablespoons powdered sugar to sprinkle on top 

Top with whipped cream and berries, dark chocolate drizzle, or other toppings of choice

 

Turn oven on 395F 

Grease and flour a 9 inch spring form 

Melt the butter 

Mix sugar and eggs until well blended, (no mixer needed) 

Blend flour, cocoa, and vanilla together 

Carefully add flour mixture to sugar and egg blend, and then the melted butter 

Mix gently till the batter is smooth 

Spread the batter evenly in the spring form 

 

Bake for 15 min, you can reduce or increase time depending on how gooey you want your cake! 

Sprinkle a good amount of powdered sugar on cake, let cake cool a good bit before serving 

Beware that since the cake is thin and gooey it can be hard to cut in neat pieces....  

 

 

This is a very simple recipe and not much is needed to prepare it. Customize it with any other toppings of choice! 

 

Yummy! Or like the Swedes say: Mums!