Swedish Chocolate Cake with Orange Cream (Kladdkaka)
I'm a massive fan of Masterchef Australia and when I heard one of my favourite contestants, Khanh Ong, say that a Kladdkaka was the easiest cake in the world to make, I had to do some investigating!
The Kladdkaka is a Swedish chocolate cake with very few ingredients, needing very little effort and requiring very little skill. The result, however, is absolutely delicious! I decided to top mine with some orange-spiked whipped cream but you could have it with vanilla ice cream or yoghurt instead.
Swedish Chocolate Cake with Orange Cream (Kladdkaka)
100g unsalted butter, plus extra for greasing
2 eggs
200g caster sugar
1 tsp vanilla extract
150g plain flour
3 tbsp cocoa powder
For the Orange Cream:
150ml double cream
1 orange, zest only
1 tbsp sugar
Preheat the oven to 180˚C, gas mark 4. Grease and line a loose-bottomed 20cm cake tin. Melt the butter and leave to cool slightly; set aside.
Whisk the eggs, sugar and vanilla together using electric beaters until light, fluffy and pale. Make sure you whisk for a good 3-4 minutes on high speed.
Sift the flour and cocoa powder into the egg and sugar mix, then fold in carefully until everything is incorporated. Next, fold in the melted butter until you have a smooth, thick chocolate mixture.
Pour into the lined tin and bake for about 15 minutes. The exact time can vary, so keep an eye on the cake. If you press down gently on the cake while it is baking, the crust should need a tiny bit of pressure to crack. This signals that the cake is done. Remove from the tin immediately and then leave to cool on a wire rack.
Meanwhile, whip the cream into soft peaks (the cream should just hold its shape when you lift the whisk out) then fold through the orange zest and sugar. Serve the cake with the orange cream on top.
The Kladdkaka is a Swedish chocolate cake with very few ingredients, needing very little effort and requiring very little skill. The result, however, is absolutely delicious! I decided to top mine with some orange-spiked whipped cream but you could have it with vanilla ice cream or yoghurt instead.
Swedish Chocolate Cake with Orange Cream (Kladdkaka)
100g unsalted butter, plus extra for greasing2 eggs
200g caster sugar
1 tsp vanilla extract
150g plain flour
3 tbsp cocoa powder
For the Orange Cream:
150ml double cream
1 orange, zest only
1 tbsp sugar
Preheat the oven to 180˚C, gas mark 4. Grease and line a loose-bottomed 20cm cake tin. Melt the butter and leave to cool slightly; set aside.
Whisk the eggs, sugar and vanilla together using electric beaters until light, fluffy and pale. Make sure you whisk for a good 3-4 minutes on high speed.
Sift the flour and cocoa powder into the egg and sugar mix, then fold in carefully until everything is incorporated. Next, fold in the melted butter until you have a smooth, thick chocolate mixture.
Pour into the lined tin and bake for about 15 minutes. The exact time can vary, so keep an eye on the cake. If you press down gently on the cake while it is baking, the crust should need a tiny bit of pressure to crack. This signals that the cake is done. Remove from the tin immediately and then leave to cool on a wire rack.
Meanwhile, whip the cream into soft peaks (the cream should just hold its shape when you lift the whisk out) then fold through the orange zest and sugar. Serve the cake with the orange cream on top.
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