Wednesday 17 July 2019

Swedish Chocolate Dream Cake (Kladdkaka)

Swedish cake
Swedish cake

Donal Skehan

One of my favourite Swedish chocolate-related recipes is the kladdkaka - a rich, gooey cake which is incredibly easy to make using basic and inexpensive store cupboard ingredients. The kladdkaka recipe is multiplied by three and makes the base for this completely over-thetop cake which is sandwiched with a tangy cream cheese chocolate frosting.

Serves 8-12

You will need

300g butter, plus extra for greasing

210g plain flour, plus extra for dusting

500g caster sugar

6 large free-range eggs

140g cocoa powder

1 tsp vanilla extract

Icing sugar, to dust

Whipped cream, to serve

For the filling:

100g butter, softened

450g cream cheese

320g icing sugar, sifted

50g cocoa, sifted

Swedish cake


Preheat the oven to 180°C. Grease three 23cm cake tins with a removable base, line with a disc of parchment paper and set aside.

Melt the butter in a saucepan. Remove from the heat, add the sugar and mix through. Add the eggs and mix well. Add the flour, cocoa and vanilla, and mix until combined. Pour into the prepared cake tins and place in the oven for 20 minutes. The cake won't rise dramatically but you should be left with a set top and a slightly gooey middle.

If you don't have space in the oven, you can leave one tin set aside while the other two cook. When cooked, allow to cool completely on a wire rack.

When the cakes are baking, make the cream cheese frosting. Place the butter and cheese in a bowl and beat for 4 minutes or until pale and creamy.

Add the icing sugar and cocoa and fold through with a spatula until thick and spreadable.

To assemble the cake, place one of the cakes on a cake stand and spread with one third of the icing. Repeat with the last two layers.

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