The Hirshon Swedish Gooey Chocolate Cake - Kladdkaka

Kladdkaka Image Used Under Creative Commons License From scandifoodie.blogspot.com

Citizens, Kladdkaka (lit. Gooey cake but more commonly known as “chocolate mud cake”) is a type of Swedish cake that is basically like eating the most decadent chocolate brownie ever to grace the planet!

This dense sticky chocolate cake is indeed quite similar to a brownie and has a soft and gooey center. It is sometimes eaten with whipped cream (TFD prefers this) or vanilla ice cream.

The cake may have actually inspired the brownie or a similar French recipe.

The Swedes are notorious for having the sweetest tooth amongst all the Nordic countries and I heartily endorse this decadent “mainline” of dark chocolate goodness for those chocoholics amongst our Citizenry (of which TFD is himself one!).

I’ve made the recipe my own with the addition of a cardamom and rum-spiked whipped cream and a goodly hit of vanilla extract in the cake itself. This would effectively close out a classic Swedish dinner with a main course of – wait for it – Swedish meatballs!

Battle on – The Generalissimo

The Hirshon Swedish Gooey Chocolate Cake – Kladdkaka

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Prep Time: 0 hours
Cook Time: 0 hours
Total Time: 0 hours

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Ingredients

Scale

100 g butter
2 eggs
2 dl granulated sugar
1 dl light brown sugar
2.5 dl cake flour (preferred) or plain flour
2 tsp baking powder
1 tsp sugar
tiny pinch of salt
2 tsp. vanilla extract
4 tbs unsweetened Dutch cocoa
50 g dark 70% chocolate roughly chopped
Homemade whipped cream flavored to taste with freshly-ground cardamom and a touch of rum

Instructions

Heat the oven to 150 C (or slightly hotter depending on your oven). Melt the butter and let cool slightly. Whisk the eggs, vanilla extract and the sugar until light and fluffy. Stir in melted butter.
Mix the dry ingredients together and fold into the batter. Fold in the chocolate. Pour the batter into a prepared cake tin and bake for 30 minutes or until set, but remember that the cake is supposed to be gooey!
Serve warm or chilled (TFD prefers chilled) with cardamom rum whipped cream.