Swedish Kladdkaka
For a Great Christmas with the Kids!

0 0
Swedish Kladdkaka

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For the kladdkaka:
150 g Butter melted
240 g Caster sugar
40 g Cocoa powder
2 tbsp Vanilla sugar
120 g Plain flour
2 Large eggs
Salt
For the chocolate cream:
300 g Cream
200 g Dark chocolate chopped
6-7 pieces After eight
Cuisine:

Ingredients

  • For the kladdkaka:

  • For the chocolate cream:

Directions

Share

I hope you’ve all have a good Christmas holiday so far.

Holidays are perfect occasions for baking, so why not make this soft and gooey chocolate classic for Sweden with an amazing chocolate cream on top?

Kladdkaka (lit. Gooey/messy cake but more commonly known as “chocolate mud cake”) is kind of like brownies but better! It is fudgy, it is sticky, and it just melts in your mouth. This chocolate cake is by far one of the most popular Fika treats in Sweden. Kladdkaka is a type of Swedish cake. This dense sticky chocolate cake is similar to a brownie and has a soft and gooey center. It is sometimes eaten with whipped cream or vanilla ice cream and raspberries. The cake may have been inspired by the brownie or a French chocolate cake recipe.

This is a Christmas version for the kids to enjoy. Just by adding a chocolate cream on top that is made from chocolate and After Eight, and M&M´s as decoration on top.

We’re sharing this kid-friendly recipe on our blog today for 2 reasons: (1) maybe you need something easy but fun to add to your Christmas dessert? and (2) maybe you need something fun to bake during the winter break.

Let’s get to work on the kladdkaka! Preheat the oven to 180°C. Line the bottom and sides of an 20 cm square baking pan with parchment paper; set aside.

In a saucepan, melt the butter and turn off the heat. Add the sugar, cocoa powder, and salt and combine with a large whisk.

Whisk in one egg at the time, followed by the vanilla sugar. Sift in the flour, and combine with a whisk, until it is lump free.

Pour the batter in the prepared pan and smooth it out. The batter will be quite thick. Bake for 18-20 minutes or until the top has hardened. The center should still be soft. Cool the cake completely, and refrigerate for at least 2 hours, so it becomes more firm.

Directions for the chocolate cream: whip the cream to soft peaks and refrigerate.

Melt the chocolate and After Eight chocolate in the microwave and let it cool. Fold the whipped cream into the chocolate to combine.

Spread the chocolate cream with an spatula over the kladdkaka. Add M&M’s if you wish.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Mini Pecan Pies
previous
Mini Pecan Pies
Lemon & Ricotta Cake
next
Lemon & Ricotta Cake
Mini Pecan Pies
previous
Mini Pecan Pies
Lemon & Ricotta Cake
next
Lemon & Ricotta Cake

Add Your Comment