Chocolate Fudge Kladdkaka (Swedish Sticky Cake)
This chocolate fudge kladdkaka (Swedish sticky cake) is a spelt flour cake recipe with a rich dark chocolate cake and irresistible fudgy topping.
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
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- 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.
