Ooey gooey, soft and chewy. This Swedish kladkaka mud cake just begs for a dollop of fresh whipped cream.
You know what this cake tastes like?
And yet, here it is on earth right in front of me. Or it was. Until I ate it all.
The Swedish Kladkaka cake is like a cross between a fudgy brownie and cake. How can that possibly be bad?
The first time I had this cake was at an event my University put together called a “Food Safari” where teams of two would go to a different house for each part of their meal. My team made appetizers, we visited some friends who were from Italy for the entree and for dessert our Swedish classmates made Kladkaka. And I most definitely thanked them. Profusely.
- ½ cup butter
- 2 eggs
- 1 and ¼ cup granulated sugar
- 1 cup all-purpose flour
- 4 Tbsp. cocoa powder
- ¼ tsp. salt
- 1 and ½ tsp. vanilla extract
- Preheat Oven to 350°F. Line bottom of 9″ spring form cake pan with parchment paper. Grease the sides of the pan.
- Melt butter and set aside. In separate bowl whisk eggs until light and fluffy. Stir in melted butter and sugar.
- In bowl, mix together flour, cocoa powder and salt. Gently stir into the egg mixture. Add vanilla extract and pour the batter into the prepared cake pan.
- Bake the cake 14-20 minutes, depending on how sticky you want the cake. Remove from oven and allow to cool for 5 minutes. Remove cake pan top. Loosen the cake and transfer to a plate, if desired. Serve with whipped cream or ice cream.