Kladdkaka

Kladdkaka is a traditional Swedish chocolate cake known for its dense, fudgy texture and a very sticky center. The batter creates a thin crust on the outside and a moist, almost gooey interior, making it a distinctive dessert in Swedish home baking and fika culture.

The batter is straightforward and typically includes melted butter, sugar, cocoa powder, eggs, and a small amount of flour. Vanilla and a pinch of salt are common additions, and some recipes incorporate coffee, orange zest, or chopped nuts for variation. The simplicity of the ingredients helps explain its widespread popularity.

Baking is meant to produce a cake that is set at the edges while the middle remains soft. The cake is usually baked only briefly, then cooled before serving. The result is a cake with a glossy top and a rich, dense center that is easy to portion into small squares or wedges.

Origin and name: the exact origins of kladdkaka are not definitively documented, but it emerged in Swedish home cooking in the mid-20th century. The name literally means “sticky cake,” reflecting its characteristic texture.

Serving and storage: kladdkaka is commonly dusted with powdered sugar and served with whipped cream or vanilla ice cream. It can be enjoyed warm or at room temperature. The cake keeps for several days in the refrigerator and can be frozen for longer storage.