Chocolate Fudge Kladdkaka (Swedish Sticky Cake)
This chocolate fudge kladdkaka (also known as a Swedish sticky cake) is a rich dark chocolate cake finished off with an irresistible fudgy topping. The cake can be made with both regular or spelt flour.
Kladdkaka (sticky cake) is one of Sweden’s favourite desserts and has featured many times on this blog. I’ve made cupcakes, muffins and even a blueberry white chocolate version. If you’re interested, have a read about how to make the perfect classic Swedish kladdkaka.
Kladdkaka is also one of my family’s favourites. It’s truly divine. However, how you like your kladdkaka really depends on personal preference. Some are gooey to the point of ridiculousness, while others have more of a drier, traditional brownie texture. In fact, the basic recipe for my go-to kladdkaka is the same one as for my brownies. The basic recipe doesn’t change (apart from additional ingredients like caramel), but the amount of time it bakes for does.
My favourite kladdkaka is a molten mess. Like the one I recently created for The Welsh Rarebit. I challenge you to go and look at those shots and not experience love at first sight.
This chocolate fudge kladdkaka was baked for a little longer and produced a dense, rich, amazing chocolate cake. But that’s not the best thing about this dessert. Heck, no. We haven’t even got started. Nope, the almost too sublime to comprehend fudgy topping is. It comes from a Swedish blog called Sandras Blogg (please note that I used my own recipe for the actual kladdkaka) and is utterly irresistible.
Can I substitute spelt flour for all-purpose (plain) flour
Absolutely. I constantly bang on about how amazingly versatile spelt flour is, but not everyone has access to it. Because of this, the vast majority of my recipes can be adapted to use regular all-purpose (plain) flour. All it takes is a quick 1:1 substitution. Yes, it’s really that simple.
This recipe appeared in my collection of 31 spectacular spelt cake recipes. For good reason.
Chocolate Fudge Kladdkaka (Swedish Sticky Cake)
Ingredients
Cake:
- 200g (¾ cup + 2 tbsp) butter
- 200g (7 oz) dark chocolate
- 100ml brewed coffee (or water)
- 3 eggs
- 120g (½ cup + 1 tbsp) brown sugar
- 120g (½ cup + 1 tbsp) white sugar
- 1 tsp vanilla essence
- 80g (⅔ cup) spelt flour (see note 1)
- 30g (¼ cup) cocoa
Topping:
- 200ml (⅘ cup) whipping cream
- 85g (¼ cup + 2 tbsp) sugar
- 100ml (¼ cup + 3 tbsp) syrup (any kind, light or dark)
- 100g (3½ oz) dark chocolate
- 100g (¼ cup + 3 tbsp) butter
- berries to decorate (optional)
Instructions
Kladdkaka:
- Pre-heat the oven to 175°C (350℉).
- Grease a 9 inch (24cm) tin spring-form tin (you can use a smaller one but you will need to adjust the baking times).
- Add the butter and chocolate to a pan and slowly heat until just melted.
- Add the coffee (or water) and stir to combine. Leave the mixture to cool for a short while.
- In a bowl, whisk the eggs and sugars together.
- Pour in the chocolate mixture and stir until everything is combined.
- Add the flour, cocoa and vanilla sugar and once more, stir, just until everything is well incorporated.
- Pour into the prepared pan. Bake between 15-25 minutes (see note 2).
- When ready, remove from the oven and allow to cool completely (keep it in the springform).
Fudge Topping:
- Mix all of the ingredients apart from the butter, in a pan.
- Let the mixture cook until it starts to thicken (around 15 minutes).
- Remove the pan from the heat and beat in the butter until a nice fudgy texture is achieved.
- Allow the mixture to cool (and thicken for a while) before pouring over the cake.
- Allow to set completely (I usually leave it in the fridge overnight).
- When ready to eat, slice using a hot knife. If you want a gooey, soft fudgy topping, don't keep the cake in the fridge. Serves with fresh berries, or whatever else you fancy. Enjoy!
Notes
- You can substitute spelt flour for the same amount of regular flour.
- The baking times depends on how runny you want your cake. As a rough idea: baking for 15 minutes will produce a very molten, runny centre. 25 minutes will give you a firm, brownie-like texture.