Chocolate Fudge Kladdkaka (Swedish Sticky Cake)
This recipe for chocolate fudge kladdkaka was originally published on The Culinary Jumble. It was updated and republished in May 2019.
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. In fact, the basic recipe for my go-to kladdkaka is the same one as for my brownies. The basic recipe doesn’t change (apart from additional ingredients like caramel), 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.
This chocolate fudge 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. It comes from a Swedish blog called Sandras Blogg (please note that I used my own recipe for the actual kladdkaka) and is utterly irresistible.
I’ve used spelt flour in this cake. However, all my recipes can be adapted to use regular all-purpose (plain) flour. All it takes is a quick 1:1 substitution. It’s that simple. Wouldn’t want you missing out now, would we?
If you like my chocolate fudge kladdkaka, check out my other Sweet Treats.
Find out how to make the perfect Classic Swedish Kladdkaka!
Chocolate Fudge Kladdkaka (Swedish Sticky Cake)
Ingredients
Cake:
- 200g butter
- 200g dark chocolate
- 100ml brewed coffee (or water)
- 3 eggs
- 120g brown sugar
- 120g white sugar
- 80g spelt flour (see notes)
- 30g cocoa
- 1 teaspoon vanilla sugar (or essence)
Topping:
- 200ml whipping cream
- 85g sugar
- 100ml syrup (any kind, light or dark)
- 100g dark chocolate
- 100g butter
- Berries to decorate (optional)
Instructions
- Pre-heat the oven to 175°C. Grease a 9 inch (24cm) tin spring-form tin (you can use a smaller one but you will need to adjust the baking times).
- Add the butter and chocolate to a pan and slowly heat until just melted. Add the coffee (or water) and stir to combine. Leave the mixture to cool for a short while.
- Whisk the eggs and sugars together then pour in the chocolate mixture and stir until everything is combined.
- Add the flour, cocoa and vanilla sugar and once more, stir, just until everything is well incorporated. Pour into the prepared pan. Bake 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.
- When ready, remove from the oven and allow to cool completely.
- 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. Allow the mixture to cool (and thicken for a while) before pouring over the cake. Allow to set completely (I usually leave it in the fridge overnight). When ready to eat, slice using a hot knife. if you want a gooey, soft fudgy topping, don't keep the cake in the fridge.
Notes
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
- You can substitute spelt flour for the same amount of regular flour.
