Kladdkaka Kladdkaka Kladdkaka (lit. Gooey/messy cake but more commonly known as "chocolate mud cake") is a type of Swedish cake. This dense sticky chocolate cake is similar to a brownie and has a soft and gooey center. It is sometimes eaten with whipped cream or vanilla ice cream and raspberries. The origin of the cake is uncertain, but it may have been inspired by the brownie or a French chocolate cake recipe; one theory is that it originated during World War 2, when baking soda was difficult to get hold of in Sweden, but it may also have been invented as
Chocolate cake transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate called conching was developed in 1879 by Rodolphe Lindt and made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. Until 1890 to 1900, chocolate recipes were mostly for chocolate drinks, and its presence in cakes was only in fillings and glazes. In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US. The Duff Company of Pittsburgh, a molasses manufacturer, introduced Devil's food chocolate cake