Swedish Kladdkaka

The two most prominent cakes in Sweden are prinsesstårta and kladdkaka. Bakers primarily make the beloved prinsesstårta, a domed layer cake traditionally topped with green marzipan and a delicate pink rose, for celebrations such as holidays or birthdays. On the other hand, kladdkaka is widely loved for its easy preparation, simple ingredients, and minimal use of kitchen tools. Not only does kladdkaka‘s simplicity make it a go-to choice for home bakers, but its rich, chocolatey flavor and brownie-like texture delights people all over the globe.

The true origin of kladdkaka remains unknown, but bakers have passed down various legends from generation to generation. One version of the story tells of a Swedish baker who accidently under-baked a chocolate cake, resulting in a sticky and gooey texture. Rather than throw it out, he served it to elated guests. Word of the new concoction spread throughout the country as bakers began calling it kladdkaka, derived from the Swedish word kladdig, which means ‘sticky.’ Whether this story is true or not, kladdkaka will always hold a special place in most Swedes’ hearts. 

Today, kladdkaka is eaten and celebrated in Sweden on November 7, National Mud Cake Day. When the holiday was first invented in 2008, it was not highly popular among locals. In recent years, however, it has gained more favor, probably as Swedes realized its use as a brilliant excuse to enjoy this delicious cake. 

Ingredients for the cake:

• 10 tablespoons butter
• 1 ⅓ cups sugar
• 2 eggs
• 5 tablespoons unsweetened cocoa powder
• ¾ cup all-purpose flour
• 1 teaspoon vanilla extract 
• ¼ teaspoon salt 

Ingredients for the truffle icing:

• ½ cup heavy cream
• 1 cup semisweet chocolate chips
• 1 teaspoon pure vanilla extract
• flaky sea salt (Fleur de Sel or Maldon, but if you don’t have either, regular sea salt will work)

Ingredients for the garnish:

• whipped cream (optional)
• mint or lavender sprigs (optional)
• powdered sugar (optional)

Instructions for the cake:

• Preheat the oven to 325°F. Grease an 8-inch round or square pan (use a springform pan if you have one) with butter or cooking spray and dust the sides with flour. Then, line the bottom of the pan with parchment paper. It is important to use the cooking spray first in order to prevent the cake from sticking to the small areas that the paper doesn’t cover.
• Melt the butter in a microwave-safe bowl with a towel or plate on top to keep it from splattering across your microwave. 
• Whisk the melted butter and sugar together in a medium size bowl. Add the eggs, one at a time, stirring after each addition. Add cocoa powder, flour, salt, and vanilla extract. Stir until the ingredients are just combined. If you overmix the cake batter, the flour will form elastic gluten strands which will make your cake tough and chewy.
• Pour the batter into the prepared pan and evenly spread it throughout. Bake for 20-22 minutes. The cake should come out of the oven dry on top, but it should still jiggle a little when you shake the pan. 
• Cool the cake at room temperature. 
• If you are not using a springform pan, chill the cake in the refrigerator for 30 minutes before removing it from the pan. To remove without a springform pan, run a thin-blade knife around the edge of the pan and gently flip the cake onto a platter. If you are using a springform pan, then skip this step and wait to remove the cake from the pan until after icing it.

Instructions for the truffle icing:

• While the cake is cooling, heat the heavy cream in your microwave or over the stove. Stir in the chocolate chips and vanilla and let the mixture sit for 1 minute. Then stir until the chocolate is completely melted and the icing is smooth.
• Pour the truffle icing over your cake and spread into a thick, even layer. 
• Let the truffle icing cool on the cake for at least 10 minutes before sprinkling a pinch of flaky salt on top (about ¼ teaspoon). If you don’t allow the icing to cool, the salt will “melt” into the cake like sugar.
• Chill again in the refrigerator for 30 minutes or until serving. As it chills, the icing will thicken.
• If you used a springform, remove your cake from the pan.
• Optionally, sprinkle the cake with powdered sugar, top with mint or lavender sprigs, and serve with whipped cream. Enjoy!

Suggestions:

• Do not bake any longer than the given time or at a higher temperature—the toothpick test will not work because kladdkaka is supposed to have a very sticky, gooey texture.
• Kladdkaka is rich, so cut small pieces. This recipe should easily serve 12-14 people.

Works Cited:

Scheuer, Chris. “Swedish Sticky Chocolate Cake (Kladdkaka).” The Café Sucre Farine: Casually Elegant Deliciousness, 23 March 2020, thecafesucrefarine.com/swedish-sticky-chocolate-cake/. 

Tirrell, Jennifer. “History of Kladdkaka Cake.” Cake Re, 25 February 2023, www.cakere.com/history-of-kladdkaka-cake/.

Photo Credits: Jericho Church