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)
Ingredients
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)
Topping:
  • 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
Instructions
  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)

45 thoughts on “Fudge Topped Swedish Kladdkaka (sticky cake)

  1. This looks deeevine😍👌 2 questions: Must I make the cake mixture in a stand mixer? And also the butter for the topping must I beat it in with an electric beater? Thank You
    1. Thank you! No, you don't need a mixer for either parts of the recipe. I use a hand whisk for this particular cake! The butter is melted for the cake part so no intensive beating needed. You do need to whisk the butter in quickly for the topping, but as I said, I just use a hand whisk! Good luck!
    1. Hi Laurie! The syrup in question is light coloured syrup we get in Sweden. If you can get hold of Lyle's Golden Syrup that would be a perfect substitute and although Sweden's light syrup is not the same as corn syrup, I think it would work still work in this recipe!
  2. Thanks. I checked out the conversions- and - substitutes. I will let you know how it comes out. I plan on making it for Memorial Day.
  3. Hi there. This looks delicious. Just a couple of questions. Do you mean corn syrup? What is vanilla sugar? Thank you. I just have to try this.
    1. Hi Liz! Glad you like the look of my kladdkaka! Regarding your question about vanilla sugar - I've explained more here: https://www.theculinaryjumble.com/conversions-and-substitutes/. As for syrup, we don't have corn syrup here in Sweden. The one I use is light in colour and I believe corn syrup would work just as well! Good luck if you try it!
  4. I have never heard of Kladdkaka before! Thank you for exposing me to new foods. This cake looks gorgeous! I'll be transfering to wordpress.org soon myself and I am so scared, lol. Glad to hear you were able to get it done.
    1. Thank you! I managed it eventually but it was scary, frustrating and tiring! Good luck with you move! Kladdkaka is very popular in Sweden (where I live) and I make some form of it almost every week! :)
  5. Hi there! Just wanted to tell you that I tried this recipe and it turned out great. Thanks so much! I have shared the experience of baking a Kladdkaka on my blog at https://msdiandheroven.wordpress.com/2016/01/15/kladdkaka/
    1. Your kladdkaka looks beyond amazing! And glad that it turned out okay! When you are feeling extremely decadent, throw in the fudge topping (we usually only save that for special occasions!)
  6. Congrats on the move. It gets easier but there is always a million more things to learn. This cake looks awesome. We will be featuring it tonight at our Throwback Thursday link party. Can't wait to see what you bring this week. If you have any questions on the self host don't hesitate to send me and email. If I can't help I night know where to get it. :)))
  7. Congrats on the move! I've been thinking about it myself. This cake looks incredible and I can't wait to try it! Thanks for bringing it to Throwback Thursday! I'll be pinning to our board so be sure to follow us there!
  8. If I did everything to self host my site I would have ended up eating this whole cake and maybe an entire bottle of wine too! Awesome job! this cake looks like a delicious work of art. That thick frosting has me salivating. Lynz is a peach!!!
    1. I tell ya, it was touch and go for a while! A lot of the time I sat there with tears streaming down my face, cross at my stupidity in ever believing I could do it myself! Other than my missing photos and my inability to find a follow me button, I am pretty much good to go! Thank you for stopping by and yes, Lynz is one in a million!
  9. You are welcome! Your pork chops looked lovely! Yes, it is the same with me - I do tend to make the same kind of things and then switch. I am on a very naughty streak (blame Christmas) but plan to start back with making healthier recipes next week! haha
    1. Thank you! haha Yes, I think they do most of the time but my 8 year old is not so keen on my "healthy" recipes" haha

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