I don’t usually buy or even like mass produced cakes, but the Frödinge kladdkaka is an exception. I remember trying it for the first time and thinking it was everything I want in a chocolate cake. It was intensly choclate-ty, dense, and gooey. Once thawed, it oozes out on the sides, while still keeping intact. And for those of you who don’t know, a kladdkaka is a Swedish “gooey cake”, chocolate cake made without levain and not fully baked. Some liken it to brownies, but IMO the two are not that similar.
I was obsessed with finding a recipe that would make a similar kladdkaka to the Frödinge one. The ones I tried didn’t measure up. So I had to start experimenting to make my own. After a few tries I came up with something very similar, and now I’m sharing it with you <3
Please cite my blog if you copy my recipe to yours.
Kladdkaka Frödinge copycat recipe
Ingredients
- 3 dl sugar
- 3 eggs
- 1 1/2 dl vegetable oil
- 1 2/3 dl flour
- 1 1/3 dl cocoa powder
- 1 1/2 tsp vanilla
- 1 tsp salt
Topping
- Dusting of icing sugar
Instructions
- Preheat oven to 350°F/175°C
- Mix together sugar, eggs, vanilla and oil until combined. Add flour, cocoa powder and salt and stir until just combined.
- Pour into a buttered or baking paper lined baking tray, I use a 18×24 cm/ 7×9.5 inch baking tray.
- Now comes the tricky part – knowing when to stop baking a kladdkaka is very crucial. Bake for about 12-14 minutes but keep a close eye on it. When you prick it, the prick should cling to the center on the cake but not to the edges. For my oven, this takes about 15 minutes.
- Let cool completely and dust with icing sugar before serving.
Fantastic recipe!
Thank you <3 🙂