Have you tried Swedish Kladdkaka – Sticky cake?
It’s something in-between a brownie and a fudge cake.
It’s easy to make and you don’t need to spend a lot of time preparing it. I usually serve it with whipped cream with a splash of rum in it. But you can serve it with ice cream, add some fresh berries or just dust some powdered sugar on top.
You make the batter in a 2 liter saucepan. Quick and easy – just the way I like it.
Three important steps for making Swedish Kladdkaka – Sticky cake
There are 3 important things you should know when making Swedish Kladdkaka – Sticky cake.
1. Use plain All-purpose flour. (No self rising flour or baking powder )
2. Next, leave it in the oven for 19 minutes. Not a second more…The middle,….or…more or less the whole cake is going to look like its not fully baked. Don’t worry about that, it’s exactly like we want it to be.
3. Once it has cooled, continue to “bake” it in the refrigerator for at least an hour.
How to make it!
- Preheat the oven 175° C (347°F).
- Grease a round cake mold (20 cm) (7.8 in) with butter and sprinkle bread crumbs to coat.
- Melt the butter in a 2 liter (67.6 fl.oz) sauce pan.
- Add sugar into the melted butter and stir for about 1 minute. Remove the pan from the heat and place it on a kitchen towel.
- Next add the cocoa powder, vanilla extract (or vanilla powder), salt and stir until it looks smooth.
- Then add one egg at a time and continue to stir until smooth.
- Finally add the flour and stir until it looks smooth again. It will appear quite thick
- Pour the batter into the cake mold and put it in the preheated oven. Bake for exactly 19 minutes. Not a minute more.
- Let it cool down and put it in the refrigerator for at least one hour.
- The refrigerator is an important part, don’t skip it. It’s worth the wait!
- Serve with some whipped cream or vanilla ice-cream. You can also dust some powdered sugar over it.
If you liked Swedish Kladdkaka – Sticky cake, you may also like:
Semmelkladdkaka – Swedish Gooey Almond Cake
Viennese-Nougat – Wiener-Nougat With Nutella
Swedish Kladdkaka – Sticky cake
Equipment
- 1 Medium pot
- 1 Round cake mold
Ingredients
- 150 g Butter (5.3 oz) , unsalted
- 275 g Sugar (9.7 oz) (300 ml) Caster sugar or Granulated sugar
- 40 g Cocoa powder (1.4 oz) (100ml)
- 2 tsp Vanilla sugar powder or 1 teaspoon vanilla extract
- 1/2 tsp Salt
- 2 Eggs
- 120 g Flour All-purpose (4.2 oz) (200ml)
- 1 tbsp Powdered sugar for dusting (optional)
Instructions
- Preheat the oven 175° C (347°F).
- Grease a round cake mold (20 cm) (7.8 in) with butter and sprinkle bread crumbs to coat.
- Melt the butter in a 2 liter (67.6 fl.oz) sauce pan.
- Add sugar into the melted butter and stir for about 1 minute. Remove the pan from the heat and place it on a kitchen towel.
- Add the cocoa powder, vanilla, salt and stir until it looks smooth.
- Then add one egg at a time and continue to stir until smooth.
- Finally add the flour and stir until it looks smooth again. It will appear quite thick
- Add the batter into the cake mold and put it in the preheated oven. Bake for exactly 19 minutes. Not a minute more.
- Let it cool down and put it in the refrigerator for at least one hour.
- The refrigerator is an important part, don’t skip it. It’s worth the wait.
- Dust the cake with some powdered sugar (optional)
I would love to hear your comments about this one.
Βon appétit
