Everybody loves chocolate cake. The mere thought of sinking my teeth into a calorie-laden chocolate cake is enough to make me salivate. When fellow food blogger, Tracy Morgan sent me her Swedish kladdkaka recipe for my Eat Like a Local guest post series, I had to wipe the drool from my keyboard after reading it.
Described by Tracy as a cross between a brownie and chocolate fondant, this Swedish sticky chocolate cake is everything a chocoholic could ever hope for. What’s more, it can be ready in less than half an hour, making it the ideal go-to cake for whenever you have friends or family over last-minute. To top that off, it can even be adapted to suit gluten-free diets – take a look at the notes below Tracy’s kladdkaka recipe for further details.
This is the third post in my ‘Eat Like a Local’ guest post series. For more information about this feature, take a look at the first post in the series, which includes a great recipe for Indian carrot chutney. If you’re a blogger interested in featuring, please get in touch! Read on to discover more about Tracy, and her Swedish kladdkaka recipe.
Tracy Morgan: Sweden
- Tell us a bit about yourself
My name is Tracy and I am an English expat living in Sweden with my Swedish partner and our two boys (aged 13 and 11). I work part-time as an English mother-tongue teacher (for kids who have at least one English-speaking parent at home) but spend way too much time on my blog, The Culinary Jumble. I love to bake simple recipes – things everyone can replicate at home. I rarely use anything other than cupboard staples but I do enjoy experimenting with gluten-free alternatives.
- When did you begin blogging, and why did you decide to start a blog?
I started blogging just over three years ago and the beginning was purely accidental. I made a Swedish apple pie and was just so pleased with myself that I wanted to share it with the world. The rest, as they say, is history!
- What’s the best experience you’ve had as a blogger?
I always love getting featured somewhere. The Food Network featured one of my recipes once and I just about died with excitement! Everyone likes recognition and blogging is no different!
- What advice would you give to new bloggers who are just starting out?
The best advice I can give is not to expect overnight success. Don’t buy into all those people trying to convince you that if you don’t have 25k views by your first month, you’re failing. You’re not. To be a successful blogger takes time, commitment, energy and self-belief. Try not to listen to social media gurus – they don’t know as much as they claim to. Social media changes all the time and nobody really knows how it all works. Be true to yourself and put the hard work in, but most of all, enjoy it!
Swedish kladdkaka recipe
Kladdkaka (directly translated as “sticky cake”) is one of Sweden’s favourite desserts. The cake is somewhere between a brownie and chocolate fondant, but it really is in a league of its own and shouldn’t be compared to anything else!
So, sticky cake. Just how sticky it should be is somewhat of a bone of contention. I have to say, I like it whichever way it comes (it’s cake, after all!) but my family like it when the middle is barely cooked, leaving a thick, molten mess of deliciousness.
Kladdkaka is one of the simplest cakes out there. The cake is meant to be dense and isn't supposed to rise, so no additional raising agents like baking powder or soda are required. This also means no anxious peering into the oven to make sure it's rising as it should be!
This is one of my favourite go-to recipes. If ever we fancy a dessert at the last minute, I whip out my kladdkaka recipe and I prepare and bake it within 30 minutes, start-to-finish. We keep it fairly plain with a little fruit or whipped cream on top, but you can pretty much add whatever you like, including nuts and caramel.
- 200 g milk chocolate
- 200 g butter
- 100 ml brewed coffee or milk
- 100 g brown sugar
- 100 g white sugar
- 3 eggs
- 80 g plain flour sieved
- 30 g cocoa powder
Pour the cake batter into the prepared tin. Bake for around 23-26 minutes, depending on how molten you’d like the middle to be. The top should be set but if you want it really runny, there will still be a little jiggle when you gently shake the pan. If you’d prefer a more brownie like consistency, allow the cake to continue baking until an inserted skewer comes out clean.
Remove from the oven and serve it warm with whipped cream and a few raspberries. Enjoy!
To make this kladdkaka recipe gluten-free, just swap the regular flour for a gluten-free blend.
What do you think of Tracy’s Swedish kladdkaka recipe? Don’t forget to pin it so you can give it a go yourself at home!