Swedish Chocolate Fudge Flower Cake (Kladdkaka)
Print recipe
| Serves | 12 slices |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Formal Party |
| Region | Swedish |
| By author | Karen Burns-Booth |
Swedish Chocolate Fudge Flower Cake - this is not a true Kladdkaka, as it's not as gooey as the original cake, but it's still a soft, rich & fudgy cake with lots of chocolate, and looks as pretty as a picture!
Ingredients
Cake
- 280g salted butter
- 110g cocoa powder (NOT drinking chocolate)
- 450g soft brown sugar
- 225g plain flour
- 2 teaspoons vanilla extract
- 6 eggs, beaten
Chocolate Butter Cream
- 75g dark chocolate
- 100g unsalted butter
- 200g icing sugar
- 1 teaspoon vanilla extract
- a little single cream to mix
Decoration
- assorted fresh edible flowers (such as pansies, violas, rose petals and violets)
Note
Swedish Chocolate Fudge Flower Cake - this is not a true Kladdkaka, as it's not as gooey as the original cake, but it's still a soft, rich & fudgy cake with lots of chocolate, and looks as pretty as a picture!
Directions
| Step 1 | Pre-heat oven to 180C/350F/Gas mark 4. Grease and line 2 x 8" (20cm) cake tins. |
| Step 2 | Melt the butter over a medium heat, take off the heat once the butter has melted and allow to cool slightly, before adding the cocoa, sugar, flour and vanilla extract. Mix well. |
| Step 3 | Gradually add the beaten eggs and mix until all the ingredients are well combined. |
| Step 4 | Pour the mixture into the the prepared cake tins and bake for 20 to 25 minutes, or until the cakes are well risen and are firm to the touch, but are still soft enough that your finger leaves an impression on the cakes. |
| Step 5 | Allow to cakes to cool for a few minutes before running a knife around the edge and carefully turning them out onto a wire cooling rack. |
| Step 6 | Once the cakes are cool, you can cut through the middle of them to create 4 cakes, or just one, as I did to create 3 cakes, see photos. Sandwich the cakes together with the butter cream, leaving enough to spread over the top, then decorate with the cake with the edible flowers. |
| Step 7 | Chocolate Butter Cream: Melt the chocolate in a bain marie and then allow it to cool slightly, so it is cool to the touch but is still liquid. |
| Step 8 | Beat the butter with the icing sugar and vanilla extract until light and fluffy and then fold in the melted chocolate, adding a few drops of the single cream if it is too stiff. The butter cream can be stored in the fridge, but bring it to room temperature before using it. |
