Go Back
Print

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.