Kladdkaka is one of Swedes’ favorite desserts, served as a Friday coffee in cafes and at home. It is a nice and easy to bake cake with a wonderful chocolate taste.
Below the post is my favorite recipe for Extra Sticky Sticky Cakes and step-by-step pictures with instructions.
Tips for successful sticky cakes
In order to succeed with a particularly gooey gooey cake, there are a few things to keep in mind. Here are some tips for success with the recipe:
the size of the spring form
Depending on how large or small the mold you use, the time in the oven may vary slightly.
If you are using a larger pan to make the cake thinner, I recommend checking the cake a little earlier, preferably after about 10-11 minutes.
If you use a smaller pan to make the cake thicker, you may need to bake it in the oven for a few more minutes.
I personally like the gooey cake to be extra gooey and usually take it off after 12-14 minutes. Then I let the cake cool and put it in the fridge overnight so that it freezes properly.
I use a springform pan with a diameter of 24 cm.
Add the flour to the deciliter measure
Another thing to remember is not to pack the deciliter too tightly when measuring flour. Too much flour dries out the cake, which doesn’t taste so good.
Instead of measuring the dough with a flour bag, I might recommend measuring the flour with air.
I always think; Very sticky instead of dry. You can’t save dry gooey cake, but extra gooey cake always freezes and tastes great in the fridge!
More cookie dough
Kladdkaka is a soft and sticky chocolate-flavored cake that is very popular in Sweden.
It’s related to a cake brownie, but unlike a brownie, you don’t use baking powder in the cake batter. Without baking powder, the cake would be more viscous, which is due to the fact that there are not many air bubbles in the dough.
How the gooey cake came to be is a bit unclear, but there are two different theories.
One theory is that it comes from a rebro, where a woman named Gudrun Isaacson (in 1938) baked brownies and didn’t have any baking powder – that’s when Kaldakakan was born.
Another theory claims that Kledka came to Sweden in 1968 with Vekjrnlen’s editor-in-chief Margareta Wikbaum. He went to a cafe in Paris to taste a nice chocolate cake, with which he took the recipe home. Then they were called “Mean Old Man Muffins” and they were in muffin form.
Another fun fact about kladdkaka is that it has its own day where it is celebrated. Cladkakan has been celebrated on November 7 every year since 2008.
Kladdkaka is a coffee classic in Sweden because it is such an easy and delicious cake to bake.
This is a recipe for a particularly gooey gooey cake that turns out incredibly good if you let it harden overnight in the fridge.
The recipe makes about 8-10 pieces, which are perfect for serving with whipped cream and fresh berries – preferably raspberries or strawberries.
- Set the oven to 175 degrees with a normal oven function.
- Grease a springform pan with a little butter (diameter approx. 24 cm with removable rim).
- Melt the butter in a saucepan.
- Beat the eggs and sugar together in a bowl until it starts to rise.
- Pour the melted butter into a bowl and mix in the rest of the ingredients (be careful not to mix too much air into the dough, as it can dry out the puff pastry).
- Pour the dough into the mold.
- Bake on the middle level of the oven for about 12-15 minutes
- Let the cake cool and refrigerate overnight.
- Serve chilled with icing sugar, whipped cream and fresh berries.
1. Melt the butter in a saucepan.
2. Beat the eggs and sugar together in a bowl. Pour in the butter and mix.
3. Add the rest of the ingredients and mix well but carefully. There should be no knot.
Pour the dough into a greased mold (diameter 24 cm). Bake on the middle level of the oven (175 degrees) for about 12-15 minutes.
5. Remove and let cool. Refrigerate overnight and let harden well before serving.
Other Kladakk varieties
Have you tried my Extra Sticky Sticky Cake recipe? Leave a comment below!