Swedish Chocolate Cake ~ Kladdkaka
This month Food of the World is traveling to Sweden. To celebrate the food from this country, I made a Swedish chocolate cake. It is a soft, gooey cake and is also called Kladdkaka in Swedish, which means sticky cake. Wiki says this cake is also called the mud cake.
I initially wanted to make yellow peas soup or artsoppa, which is a very popular soup often prepared for Thursday suppers. In medieval times, Thursday evenings were given off for the domestic help and since this soup is easily prepared, this was often prepared for Thursday night supper. Some people still follow this tradition of making artsoppa for Thursday nights.
I was suppose post my Food of the World recipe yesterday and since this is a bake, I took the liberty of posting it a minute late, at midnight on Wednesday and use it for both Food of the World & bake-a-thon.
Coming to the Swedish cake, it is a simple recipe that can be prepared in a jiffy. All the ingredients are mixed together, poured into a baking pan and baked until done. Baking time varies on the size of the pan and the depth of the cake. I made ⅓ of the recipe and baked the cake in a mini cake pan (4 ½” pan). This cake is sprinkled with icing or powdered sugar before serving. The cake was a bit on the sweeter side and I lightly sprinkled some powdered sugar. The best way to serve this cake is with some ice cream as the cake has some what of a brownie kind of texture. I served the cake as it is, without ice-cream or whipped cream.
Total Time: 28 – 30 minutes
Preparation: 10 minutes
Bake Time: 18 – 20 minutes
- 3 tbsp. (45g) Salted Butter (add a dash of salt if using unsalted butter)
- 3 tbsp. Cocoa Powder
- ½ + 1 tbsp. (116.6 g) Sugar
- ½ – ¾ tsp. Vanilla Extract
- ⅓ cup (44 g) All Purpose Flour
- 1 Egg
- Icing Sugar for dusting
- Preheat the oven to 350F.
- Butter and flour dust 4 ½” round pan. I used a springform pan.
- In a medium size pan, melt butter.
- Stir in rest of the ingredients.
- Transfer to greased pan, bake for 18 – 20 minutes. The cake should look dry on the top but still gooey and wobbly in the middle. I did a tooth pick test at the edge of the cake and it came almost clean but the center was still wet.
- Let the cake cool in the pan. Run a dull knife around the edge of the pan to loosen the cake and turn it over to a plate. Dust with icing sugar or powdered sugar.
- Serve when still warm with ice-cream. I served without ice cream.
- If making thrice the recipe, use a deep 6” pan or a 8” pan. Bake for 30 – 40 minutes depending on the size of the pan. Start checking from 20 – 25 minutes mark. Bake time will be less for a 8” pan and longer for 6” pan.
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This is also part of the Bake-a-thon 2015