Recipe: Swedish chocolate gooey cake with maple vanilla blueberries // bästa kladdigaste kladdkaka

cfcc4e42-76f3-44c0-8da1-aff03c601487This kladdkaka is a super luxurious version of the chocolate gooey cake that you often find in Swedish bakeries, or if you’re lucky, a lovely friend might make for you to enjoy over your fika break. My friend Maria makes a mean kladdkaka and serves it with fresh cream and berries, which is what I recommend you do too.

Usually, kladdkaka is made from more store cupboard ingredients, but I like this hyped up version because I feel like if you’re going to have a treat occasionally, you should really indulge. So here is my turbo version, which I usually serve with maple, vanilla blueberries, and a very decent helping of clotted cream. Raspberries also work very well.


Swedish chocolate gooey cake with maple vanilla blueberries // bästa kladdigaste kladdkaka 

  • 200g dark chocolate (70% ideally)
  • 4 free range eggs
  • 360g golden caster sugar
  • 200g butter
  • 1 teaspoon vanilla sugar or vanilla extract
  • 2 generous pinches of salt
  • 3 tablespoons cocoa powder
  • 140g plain flour

For the maple vanilla blueberries:

  • 200g blueberries (or raspberries)
  • 2-3 tablespoons maple syrup
  • 1 teaspoon vanilla sugar or vanilla extract

Preheat your oven to 175 degrees C, and liberally butter the sides of a 23cm spring-form cake tin, using paper to cover the bottom.

On the lowest heat possible, melt the butter and chocolate together on the stove. In a separate, and ideally roomy, bowl whisk together the eggs, caster sugar, vanilla sugar, and salt and stir vigorously.

When the chocolate and butter are completely liquid, pour this into the eggs and sugar, and again, whisk to combine well.

Weigh the flour in another bowl. Add to this the cocoa powder and stir until you have mixed the two well (i.e. there are no clumps of white flour remaining).

Stir the flour into the chocolate mixture and fold with a spatula until all the flour has been absorbed. Pour into the prepped cake tin and smooth the top.

Pop into the pre-heated oven and cook for 30 minutes, rotating after 15 minutes to cook through evenly. The cake will still look quite wet and wobbly after 30 minutes, but take it out anyway as you do not want to overcook kladdkaka!

Leave it to cool for about 45 minutes to an hour, so that it is still warm when serving. It will lose some of its puffiness as it cools but don’t worry, it will still taste heavenly. While the cake is cooling, to make the blueberries, combine all the ingredients in a small saucepan and cook over a moderate heat until the skins of the fruit start to burst. Let it boil for a minute or so and then take the pan off the heat and allow it to cool to room temperature.

To serve, cut the cake into slivers and spoon the blueberries and vanilla syrup generously over. Sprinkle a little icing sugar, and then top with clotted cream (if you want to feel like a billionaire).

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