Like many event organisers, I was terribly disappointed when Covid hit and destroyed the events I had planned this year. My gorgeous launch event, a Mum and Daughter Flower Crown workshop had to be cancelled a week out. I had hoped I would be able to reschedule but as the months of isolation in Melbourne rolled on (and on and on), it became clear that there would be no events in Melbourne in 2020. So I learned to “pivot” (the word of 2020, alongside unprecedented) and since then I have hosted an online webinar on anxiety, and also some baking sessions.
Our first Girls Thriving Virtual Bake Off was a smashing success, so we held a second one last weekend. We travelled from Australia to Sweden and it was loads of fun. Over 30 girls (and their mums and a couple of dads) collectively cooked Cheesy mite scrolls (yep, the Aussie part) and Kladdkaka (the Swedish element). No one had heard of Kladdkaka, which is why I chose it. My sister introduced me to it and I think everyone should know about it. It is super easy and yummy and can be whipped up with minimum fuss.
Kladdkaka is a popular Swedish chocolate cake. It is a rich chocolate dessert with a crisp exterior and a soft, gooey interior. This dense, compact chocolate cake is similar to a chocolate brownie and a molten chocolate cake. And the best part? There is no need for fancy equipment or ingredients. You’ll likely have these kitchen staples in your pantry.
I’ve had many requests for the Kladdkaka recipe, so here it is. You can thank me later. I recommend that you serve it with some good quality vanilla bean ice cream, or thick cream, or both.
Kladdkaka: Swedish Sticky Chocolate Cake
- 300 ml caster sugar
- 2 eggs
- 150 ml plain flour
- 4 tbs cocoa powder
- 1.5 tsp vanilla sugar or vanilla essence
- 100 gm melted butter
- Preheat the oven to 160°C (fan forced)
- Lightly grease a 20 cm round cake tin (or pie plate) and line with baking paper.
- Melt the butter and leave to cool slightly.
- Mix dry ingredients together in a bowl (sieve flour & cocoa powder).
- Mix in eggs and melted butter
- Carefully fold into the dry mixture, ensuring that it is fully incorporated, and then pour into the prepared cake tin.
- Bake on the lower rack of the over for about 18-22 minutes until the centre is lightly set. (As ovens vary a lot be guided by the appearance and feel. Do not be tempted to overcook it, err on the side of undercooking).
- Leave to cool in tin (up to an hour). A great test in patience and delayed gratification.
- Once cooled, lightly dust in icing sugar or cocoa.
- Serve with thick cream, ice-cream and berries.
* This cake can be stored in an airtight container for a few days, but trust me, it won’t last that long.