What is Swedish chocolate cake (Kladdkaka)?
Hailing from Sweden, Kladdkaka is a Swedish dessert term that translates to "sticky cake" in English. The name perfectly describes the cake's unique texture, which is a firmer outer edge with a soft and gooey centre, similar to a brownie.
Swedish chocolate cake is a relatively modern dessert that gained popularity in the 1970s once people realised how simple it is to make.
How long does Kladdkaka last in the fridge?
Swedish chocolate cake is best enjoyed within a couple of days after baking. If stored properly in an airtight container in the fridge, it can last up to 3-4 days. However, its texture might change slightly over time, as the cake's gooey centre may firm up a bit in the refrigerator.
Baking tools needed for this recipe
Here are some kitchen utensils you'll need to make the Swedish Chocolate Cake (Kladdkaka) recipe successfully:
Mixing Bowls: You will need a minimum of two mixing bowls for this Swedish chocolate cake recipe. The first bowl will be used to combine the wet mixture of melted butter, cocoa powder, sugar, vanilla extract, and eggs. A separate mixing bowl will be used to combine the dry ingredients, which include the plain flour. This bowl is also where you'll fold the dry ingredients into the wet mixture to create the final cake batter.
Whisk: A whisk is essential for smoothly combining ingredients like cocoa powder, sugar, eggs, and vanilla extract.
Springform cake pan: A 20cm (8-inch) springform cake pan is recommended for baking the kladdkaka. It allows for easy removal of the cake without damaging its gooey centre.
Medium saucepan: You'll need this to heat the strawberry jam.
Measuring cups and spoons: Precise measurements are important for baking, so make sure you have a set of measuring cups and spoons.
How to make Swedish chocolate cake
135g unsalted butter
1/2 cup cocoa powder
2 cups caster sugar
2 tsp vanilla extract
3 free-range eggs
1 cup plain flour
1/2 cup strawberry jam
1 Tbsp honey, plus extra, to serve
Juice of 1/2 orange
2 punnets strawberries, quartered
Whipped cream and chocolate shavings, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Melt butter, then combine in a bowl with cocoa powder, sugar, vanilla and eggs. Whisk until smooth, then fold in flour. Spoon into a lined 20cm springform cake pan and bake for 20-25 minutes until firm on edges, but only just set in the centre (cake will be a bit wobbly in the middle). Cool in tin.
Put jam in a medium saucepan on medium heat. Cook until jam begins to stick to the bottom of pan, then stir in bourbon, honey and orange juice. Boil for 2 minutes, then fold in strawberries and remove from heat.
Serve cake warm or at room temperature, topped with strawberry mixture, whipped cream, chocolate shavings and a drizzle of honey.