I used to work for a Swedish company (not Ikea) back in the day and when one of the staff had a birthday a chocolate cake would make an appearance at tea time usually made by one of the Swedish personnel. Funnily enough I had this cake again at Savage Bistro in Manila when I was in the Philippines three years ago. At Savage, there were only two items on their dessert menu and one of them was Kladkaka. It was listed as Kladkaka Swedish Chocolate Cake and I was definitely intrigued ! What on earth was a Swedish Chocolate Cake doing in a Manila Bistro? I had to try that!

Kladkaka — Perfect with just a dusting of Icing Sugar

One bite and it brought back happy memories of working for Alfa Laval as I realised that it was the very same cake I was eating years ago.It has the unmistakable Scandinavian aesthetic of simplicity, but very well made. Rich and sticky inside like a Lava Cake but with crispy outer edges on top like a Brownie. Surprisingly, it is very easy to make with easily accessible ingredients. Definitely my kind of cake. While I may have made other chocolate cakes in my time, nothing is as delightful and as easy to make as Kladkaka.

Kladkaka is derived from the word ”kladdig” which means sticky or messy in Swedish. It certainly sticky and messy but absolutely delicious. I have learned a few other ”sticky” words in my scant Swedish vocabulary, thanks to working in IT with Swedes, but none as delicious as Kladkaka.

Check out another Scadi cake for you to try in this Norwegian Meringue and Custard Layer Cake called Kvæfjordkake.

What you need to make Kladkaka

The cake itself has very minimal ingredients but results in a moist very chocolaty cake and the easiest of things to make with no special equipment. You’ll be surprised that such a rich tasting cake is so effortless. Main ingredients are probably already in your fridge and pantry.

Cocoa Powder
Plain Flour
Butter and Eggs
Cream Sugar and Dark Chocolate for the Ganache Topping

This is a favourite at our place and we make it for birthdays and other special occasions.

Easy does it..

Kladkaka How to — Whisk eggs and sugar until fluffy, add flour cocoa and melted butter, mix and bake.

Whisk eggs vanilla and sugar until pale and fluffy, about 3 minutes. I tend to use a handheld mixer for this at it doesn’t really require a lot of mixing. You can even whisk this by hand if you prefer.
Sift together flour cocoa powder and salt over the bowl of eggs and sugar mix, then add the cooled melted butter. Use a spatula to mix them together until just combined.
Pour the batter into a baking tin lined with a round of baking paper and sprayed with oil. Tap the tin lightly against the counter to release any bubbles.
Bake in a preheated oven for 20 minutes only. Do not overcook. While oven temperatures vary, 20 minutes at 160°C fan forced (or 180°C conventional oven) seems to be the average baking time. Kladkaka is supposed to be still gooey inside. Also, bear in mind , the cake will firm up a bit more as it cools. The centre of the cake should be firm to touch with a little give. If too soft, extend the baking time by up to 10 minutes. The cake will be very fragile when warm , so take care when handling. Cool in the tin for about 15 minutes before carefully turning out into a serving plate.
If icing the cake with Chocolate Ganache, it is better to leave the cake in the tin, then pour the icing on top. Leave the topping to set for about 3 hours. Run a knife around the inside edge of the tin to loosen the cake and carefully slide into a serving plate.
For the Chocolate Ganache, simply heat the sugar and cream until boiling, remove from heat and stir in the chocolate pieces. Leave for 5 minutes then stir until smooth. Pour over the top of the cake and let set for about three hours. Or place in the fridge if you’re in a hurry.

How to serve Kladkaka Swedish Chocolate Cake

Kladkaka is a decadent cake and does not really require any embellishment. Small skinny slices should do it. Even without the Chocolate Ganache topping, it is already good enough for me. Okay, maybe just a dusting of Icing Sugar.
For a simple show stopping dessert, make the optional Chocolate Ganache Topping. It is easy enough to do and is quick to put together, however you need about 3 hours for the topping to set.
This makes a fabulous edible gift, that is always welcome. I package this cake in old biscuit tins in this instance. The delight in the recipient’s face is priceless!
Serve with your best Vanilla Ice Cream or a Berry Coulis if desired.