Dark Chocolate Kladdkaka (sticky cake)
This dark chocolate kladdkaka is going to be your new favorite cake. I promise you.
Anyway, before the cake, I just wanted to say that there’s big changes on the horizon for The Spelt Kitchen, and this lady is excited! For those of you that have been around for a while (perhaps even as far back as The Culinary Jumble days), will know that it’s been a long time since I’ve had a brand new recipe on the blog. The main reason for this is that I moved to an apartment in December 2020 and no longer have space for my little studio.
As getting fantastic food shots was a massive part of the pleasure of having a blog, I didn’t want to provide any photos that were (in my opinion) under par. That’s the perfectionist in me. Or, should I say, that was the perfectionist in me. I’ve realized that it doesn’t matter if they are not exactly as I want them to be. So, I have decided to continue without my little studio. I’ve also got a brand new YouTube channel. Why I never started one years ago, I have no clue. One of my first recipes was for a milk chocolate kladdkaka. Basically, the same recipe as this, only with milk chocolate, instead:
Anyway, back to the reason you’re here: this mightily divine dark chocolate kladdkaka. Again, people who have been around for a while know I wax very lyrical about the good old Swedish classic. They taste delicious, are super simple to whip up, and almost impossible to get wrong. If you’ve ever spent a worried moment or two peering in the oven at your cake, just willing it to rise, then this dark chocolate kladdkaka is the one for you. No raising agent means no fear. In fact, the less it rises, the denser it is, and all the more amazing to eat.
Find out how to make the perfect Classic Swedish Kladdkaka!
Dark Chocolate Kladdkaka
- 100g dark chocolate
- 100g butter
- 50ml brewed coffee (or milk)
- 2 eggs
- 60g brown sugar
- 60g white sugar
- 15g cocoa
- 40g spelt flour (see notes)
- Sprinkling of icing sugar
- Blueberries (optional)
- Pre-heat the oven to 175°C. Grease (or line) a small springform pan (mine is 18cm / 6").
- In a pan, melt the butter and chocolate together.
- Add the coffee (or milk). Stir to combine.
- In a bowl, beat the eggs and then whisk in the sugars.
- Stir in the cocoa and flour.
- Bake for around 18-25 minutes (depending on how molten you want your centre) - see notes.
- If you want a very gooey middle, start checking at about 18 minutes. The cake is ready when the top has just set but the rest of the cake is jiggly. For a firmer, brownie-like consistency, leave in the oven for longer. Keep a very close eye on things because one minute is all it takes between a gooey and firm cake!
- You can use regular flour in place of spelt flour.