*CAKE PORN* Swedish Kladdkaka ! #BBbakingclub

This is the ooey gooiest, melt in the mouth chocolate cake I've ever eaten. Imagine a concoction of fudge brownie, chocolate souffle and molten volcano cake in your mouth...uh huh. Are you dribbling? Because I have only one slice left in my fridge and it's taunting me! I MUST wait until after lunch to eat it...

Or maybe I could accidentally open the fridge and it could accidentally fall in my mouth...

It's probably slightly sad how I excited I got about this but I recently made a discovery on Twitter that Jaclyn at Bumpkin Betty hosts a baking club ! I've never been part of a baking club before but I felt so cheerful by the prospect of the whole thing :)

April's theme is 'Travel Delicacies' - 'think of your favourite country/city to visit and then imagine the cake/sweet which is synonymous with a visit there'.

I asked William to think of an outside-the-box country that you wouldn't immediately associate with baking - he chose Sweden! After doing a little research I came across a popular Swedish sticky chocolate cake called a 'Kladdkaka' ... oh holy cow I was ELATED! Turns out the Swedes are mean bakers! Even the name sounded awesome. I showed him a picture and his little eyes lit up! Chuffed with his choice he was!

mmm blueberry goo.

This also gave me a chance to debut my brand spanking new Magic Baking Tin* which I'll review properly in a very scrumdidilyumptious cake post I have planned for next week, but I wanted to give it an extra mention as I was chuffed with it! I usually have such a nightmare getting cakes out of sprung tins because they stick or the bottom pulls away half the cake, but this was such a clean bake. I can't wait to play around more with the cake tin shapes! I feel like a kid in a playground! The super team behind Magic Baking Tin also gave me a 20% off code for all my lovely readers so click this link for yours.

So here it is - my ooey gooey molten Kladdkaka.

What you'll need//

130g butter
190g caster sugar
60g cocoa powder
1 tsp vanilla extract
140g self raising flour / gluten free flour
3 eggs

IMPORTANT :: Re cooking time! I used a tin 16cm in diameter and 7cm deep and baked mine for 30mins! Please bear this in mind when considering your own size of tin and baking time. Check your bake at around the 20 minute mark to see how it's getting on - the ideal is to have the centre gooey but the top crisp and sides more 'cakey' (technical word...)

Tip :: It's meant to be gooey in the middle so don't over bake!

What to do //

Preheat oven to 180 degrees C (fan) or 350 degrees F.

Grease your baking tin's bottom and sides with butter and lightly dust with flour. Set aside.

Into a large saucepan melt your butter. When butter is fully melted, take off the heat and stir in your dry ingredients. Whisk your eggs and add to the mixture along with your vanilla extract. Stir until all is well combined.

Resembling a mixture that looks rather like this.

Carefully pour into your baking tin and bake for approximately 25-35 minutes (see IMPORTANT note above re baking time/tin size guide).

Leave to cool in baking tin before carefully placing onto a wire rack. Har har, my magic baking tin just pulled away from the sides - no messy sprung stress needed!

I mean...it's healthy because it has blueberries on top right?

It's official, I'll be obese by June.

It's lucky I have a nifty personal trainer boyfriend! - find our workouts here to help shed the cake guilt!

What are your favourite country's desserts?

Betty x

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* This is not a sponsored post however I was sent this product to honestly review along with a 20% discount code for my lovely readers to enjoy, link here >> The Magic Baking Tin