Fudge Topped Swedish Kladdkaka (sticky cake)


Fudge Topped Swedish Kladdkaka (sticky cake)

This recipe was originally published in 2016. It was updated and republished in August 2018.

Kladdkaka (sticky cake) is one of Sweden’s favourite desserts and has featured many times on this blog. I’ve made cupcakes, muffins and even a blueberry white chocolate version.

Kladdkaka is also one of my family’s favourites. It’s truly divine. However, how you like your kladdkaka really depends on personal preference. Some are gooey to the point of ridiculousness, while others have more of a drier, traditional brownie texture. The actual ingredients rarely change across the range of consistencies, but the amount of time it bakes for does.

My favourite kladdkaka is a molten mess. Like the one I recently created for The Welsh Rarebit. I challenge you to go and look at those shots and not experience love at first sight.

Fudge Topped Swedish Kladdkaka (sticky cake)

Let’s be truthful, here. Cake is cake, whether it is runny, soft, crumbly, hard as rock, or five days old. And kladdkaka is no exception.

This kladdkaka was baked for a little longer and produced a dense, rich, amazing chocolate cake. But that’s not the best thing about this dessert. Heck, no. We haven’t even got started. Nope, the almost too sublime to comprehend fudgy topping is.

Another special thing about this kladdkaka is that it isn’t mine. I usually come up with my own recipes, or find I am inspired by recipes that I totally recreate to make my own. However, every now and again, a recipe comes along that is so perfect the way it is, that it would be a crime to change it. This recipe is one of those. The kladdkaka comes from Sandras Blogg and hasn’t been amended or tweaked at all.

Fudge Topped Swedish Kladdkaka (sticky cake)
  • 100g (1/2 cup) butter (melted)
  • 2 eggs
  • 250g (1 + 1/4 cup) sugar
  • 85g (2/3 cup) plain (all-purpose) flour
  • 60g (1/2 cup) cocoa
  • 1 teaspoon vanilla sugar (or essence)
  • 1/2 teaspoon salt
  • 80g (1/3 cup) dark chocolate (chopped)
  • 200ml (1 cup) whipping cream
  • 85g (1/3 cup + 2 tablespoons) sugar
  • 100ml (1/2 cup) light syrup
  • 100g (3/4 cup) dark chocolate
  • 100g (1/2 cup) butter
  1. Pre-heat the oven to 175°C (350°F). Grease a springform tin (mine is 24cm).
  2. Mix all of the dry ingredients for the cake together and then add the melted butter. Finally, add in the eggs. Mix until everything is really well combined and then add in the chopped chocolate. 
  3. Pour into the tin and bake in the middle of the oven from between 15-25 minutes, depending on how well cooked you want your middle. Baking for 15 minutes will produce a very molten, runny centre. 25 minutes will give you a firm, brownie-like texture.

  4. When ready, remove from the oven and allow to cool completely.

  5. For the 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. Spread over the cake and then put in the fridge until it sets. Serve with cream or a few berries. Enjoy!
Recipe Notes

I use measuring scales and grams when baking so have converted the grams to cups/tablespoons after baking using online conversions. In some cases, the conversions may be approximate and slightly higher or lower that the amount in grams; however, these small difference should not affect the recipe.

Fudge Topped Swedish Kladdkaka (sticky cake)

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