Kladdkaka (Sticky Chocolate Cake)

”Cause you know just what to say, and you know just what to do

And I want to tell you so much, I love you”

It was Father’s Day here in England on Sunday. We had a chilled day with lots of sports watching (mainly done by Brooks), – both football and golf – and family swimming at our local gym.

Our kids love swimming. Our youngest hasn’t had proper lessons yet, but it really doesn’t seem matter as he will simply run and jump into the water with absolutely NO fear! The oldest have been taking lessons since they were little and are now very confident swimmers. Being an islander, swimming was always an essential skill and although we’re not surrounded by water where we live, I still believe it’s essential and I’m so happy they’ve embraced it heads on. Literally, sometimes!

The pool was pretty much empty which was nice as we’re a “lively” bunch (hashtag three kids) and just a lovely family outing. TOP TIP – do check out your local gym / pool. Since Covid you now have to prebook your sessions where we live and generally we find the pool near enough empty with plenty of space to splash around.

Anyway. Cake.

Brooks had requested Chocolate cake and so I made a classic Kladdkaka (Brooks’ favourite!) served with whipped cream and raspberries on top.

A Kladdkaka, also called Swedish Sticky Chocolate Cake or Mudcake, is a goey, chocolatey, rich cake with a crispy exterior and goey middle.

Kladdkaka with whipped cream and raspberries

The first time you make it you might be worried it’s “under” – but trust me, this is the right consistency. Also, the cake will continue to cook as you take it out of the oven. 10 minutes at 180 (fan assisted) should do the trick.


110g butter

2 eggs

2 1/2 dl granulated sugar

3 1/2 tablespoons good quality cacao

2 tsp vanilla sugar

1 1/2 dl flour

1 pinch of salt