I know I already mentioned that Love treats (Kärleksmums) is one of the most popular chocolate cake in Sweden. That’s true. But do you know which chocolate cake, by far, that is #1? It’s the Mud cake or “Kladdkaka” in Swedish.
What makes this cake a success? Is that it’s gooey. The cake will puff up as it is baked, but it’s deliberately undercooked and so collapses when it cools.
I would describe the result as a cake with a top that is lightly crispy and cracked, whilst the middle is gooey (almost runny). The cake is SO easy to prepare, and the only challenge is timing – when is it ready to take out from the oven? If you take it out too early the whole cake will be runny and if too late, you will have a dry and boring chocolate cake.
Ingredients (1 cake):
- 10 tbs butter
- 1 1/4 cup granulated sugar
- 2/5 cup cocoa powder
- 2 tsp vanilla sugar
- 2 eggs
- 4/5 cup all purpose flour (if you want to make it gluten free, replace the flour with almond flour)
- 1 tsp butter for greasing
- 2 tbs bread crumbs (if you want to make it gluten free, replace the bread crumbs with coconut flakes)
Preheat the oven to 350ºF. Melt the butter in a sauce pan and leave to cool slightly. Then add sifted cocoa powder, vanilla sugar and sugar into the melted butter. Add one egg and stir before adding the second egg and stir. Finally add the flour (or almond flour if gluten free).
Lightly grease a deep loose-bottomed 8” round cake tin. Crumb the sides with the bread crumbs (or coconut flakes is gluten free). Pour the chocolate batter into the cake tin.
Bake your Mud cake on the lower rack of the oven for about 8-20 minutes (all depending on your oven and depending how gooey you want your cake). A good sigh for a perfect ready Mud cake is that the centre is lightly set.
Cool the cake in its tin on a wire rack. Serve the Mud cake with e.g. a scoop ice cream, strawberries, chopped chocolate and/or some confectioners sugar.
My plate is from Danish “House Doctor”.