One of my favorite Swedish chocolate related recipes is the kladdkaka, a rich gooey cake which is incredibly easy to make using basic and inexpensive storecupboard ingredients. The kladkakka recipe makes the base for this completely over the top cake which is sandwiched with a tangy cream cheese chocolate frosting.

Serves 8-12
300g butter plus extra for greasing
210g plain flour plus extra for dusting
600g caster sugar
6 large free-range eggs
9tbsp cocoa powder
3 tsp vanilla extract
icing sugar, to dust
whipped cream, to serve

For the filing:
100g butter, softened
450g cream cheese
320g icing sugar, sifted
50g cocoa, sifted

Preheat the oven to 180°C, grease three 23cm cake tins with a removable base, line with a disc of parchment paper and set aside.

Melt the butter in a saucepan. Remove from the heat, add the sugar and mix through. Add the eggs and mix well. Add the flour, cocoa and vanilla and mix until combined.

Pour into the prepared cake tins and place in the oven for 20 minutes. The cake won’t rise dramatically but you should be left with a set top and a slightly gooey middle.

If you don’t have space in the oven, you can leave one tin set aside while the other two cook. When cooked allow to cool completely on a wire wrack.

When the cakes are baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 4 minutes or until pale and creamy.

Add the icing sugar and cocoa and fold through with a spatula until thick and spreadable.

To assemble the cake, place one of the cakes on a cake stand and spread with one third of the icing, repeat with the last two layers.