I LOVE chocolate. Did you guess? Were the chocolate overload cupcakes a clue?!
Well this weekend, I did lots of entertaining, from a girly lunch on saturday to tea on Sunday. So that meant I did a LOT of baking. Of course!
First up Kladdkaka, a Swedish sticky brownie-type cake from one of my favourite places, Scandi Kitchen. They’ve been handing out recipe cards so naturally I had to grab them all. This is one of my favourite cakes, so easy to make and even easier to eat! It’s rich but definitely addictive!
It doesn’t rise but does puff up slightly to create the cracked texture. It will be crisp and chewy on the outside and deliciously gooey near the centre!
- 100g unsalted butter
- 2 medium eggs
- 300g caster sugar
- 150g plain flour
- 4 tbs cocoa powder
- 1 tsp vanilla bean paste
- Grated dark chocolate (extra – not necessary but i found it gave a good depth of flavour)
- Melt butter and set aside to cool
- Whisk together eggs and sugar until pale and fluffy and whisk in vanilla paste
- Sift in flour and coca powder and fold together
- Mix in butter and grated chocolate
- Mix together until just combined
- Pour into greased 20cm round tin
- Bake on 180oC for approx 20 mins
- Cake is ready when you push down and the top cracks slightly
- Leave to cool in tin for an hour
- dust with icing sugar and serve
Everyone LOVED this cake, half of it’s in the freezer for the next rainy day and this is definitely one I’ll make again for tea! Enjoy cake snobs x