Kladdkaka (lit. Gooey/messy cake but more commonly known as “chocolate mud cake”). The name directly translated means sticky cake as that’s just what it is. It also goes under the name mud cake but that doesn’t sound very appetising so gooey is the best English name. There’s a Swedish saying – ‘a loved child has many names’ – and that’s true, this cake is nothing but loved which shows with all variations of what to call it. It’s a thin, soft, gooey chocolate cake that melts in your mouth. Very similar to a brownie but in my opinion, better.
If you’ve ever had food in IKEA, you will have seen this gooey chocolate cake and hopefully also tried it. They sell it in their food market as well but I’ll be honest, the homemade version is the best! Lisa mentioned that she’d tried it once and would like some recipes so I thought, why not share a blog post with a kladdkaka recipe for you all to enjoy.
There are loads of varieties of this gooey chocolate cake that you can make but in this post, I’ll keep it simple. The original recipe is easy, why complicate something so delicious? You can change it up adding ingredients to the dough or experiment with various flavours and toppings. It only takes half an hour to make in total so it’s perfect to serve on days when guests come over unprepared for a cuppa. It’s perfect for any occasion actually. I served these on a Sunday when a couple of friends came over and I brought in leftovers (not many) to work the day after. Everyone who’s tried them think they’re delicious!
Swedish Kladdkaka Recipe
The kladdkaka recipe I’m sharing here is from a recipe book I got a couple of Christmases ago. I love it, it’s filled with different kladdkaka recipes from cover to cover. There are three different versions as a base. You can make a dark chocolate, milk chocolate or white chocolate cake. All cakes have the same ingredients aside from the colour of chocolate and in the dark chocolate version, you also add a bit of cacao.
1 cake, 12 servings
- 100g butter
- 100g dark, milk or white chocolate
- 2 eggs
- 2dl/200ml sugar
- 2dl/200ml flour
- 1 tsp vanilla extract
- 1 pinch of salt
- 2 tbs cacao (if making the dark chocolate cake)
- Preheat the oven to 175 degrees
- Butter a round cake tin
- Melt butter and chocolate together and let cool
- Mix eggs and sugar together
- Fold in the dry ingredients to the egg and sugar mix
- Stir in the butter and chocolate mix
- Pour dough into the buttered cake tin and bake in the oven for 15-20 minutes. The less baking time, the gooier it’ll be in the middle.
- Leave to cool before serving
My favourite and the most common version of kladdkaka is the dark chocolate cake. It’s best served on its own, with a dollop of whipped cream or a scoop of ice cream. On this occasion, I also made one with a Toffifee topping and the white cake has a lemon cream and fresh raspberries topping.
Have you ever tried kladdkaka? Would you make one at home? If you do, let me know what you think. For more of my recipes, check out this page.