Published on September 29th, 2020 | by Ultimate OmNoms0
30min Kladdkaka – Swedish chocolate cake recipe
There are occasions when you can afford to spend half a day in the kitchen: baking up the perfect cake, examining it from all angles…plastering it down with buttercream.
These occasions are getting more rare. Even when I had the luxury of time during and after the second lockdown in NZ, I just couldn’t be bothered.
Then comes this 30min recipe for Kladdkaka (Swedish chocolate cake). Let’s be realistic here, it doesn’t count when all ingredients are ready in little glass bowls – à la Tasty video style. Because in all honesty, who wants to do extra washing when you can just dump it in one bowl.
This really took me only 30min while opening and re-opening the pantry doors in my organised mess.
The cake is deletable with a brownie-like consistency. I first made it true to the Tasty recipe but was mortified by the amount of sugar. It ended up being too sweet for my liking anyway. The second time I tried it with less sugar and doubled the recipe. This recipe would taste just as good or even better with the ingredients halved with more crust to fudgy cake ratio, but I doubled it for a taller cake.
For the cornflake crunch, I based it off Christina Tosi’s recipe with less sugar. The recipe makes way more than you need but this stuff is like CRACK and absolutely my favourite part of the cake. Lastly, for the most mysterious part of the cake and to go in line with the cornflakes theme, I made sweetcorn whipped cream – simply by whipping freeze dried sweetcorn powder, icing sugar and vanilla extract into cream. Taste as you go!
Kladdkaka – Swedish chocolate cake recipe
- 450 g sugar
- 4 eggs
- 120 g standard flour
- 60 g cocoa powder
- 1 pinch salt
- 230 g butter (melted)
- 1 tbsp vanilla extract
- 170 g cornflakes
- 40 g milk powder
- 35 g sugar
- 4 g kosher salt
- 130 g melted butter
Whisk together the sugar and eggs until pale yellow in colour.
Add the sifted flour, cocoa powder, and salt and mix together.
Add the melted butter and vanilla extract.
Pour into a prepared 8" pan.
Bake for 40min at 180°C.
In a bowl, crush cornflakes with your hands to desired size
Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat.
Spread the cornflakes onto baking paper and bake for 20min at 135°C