Evelyn Chartres Author


Kladdkaka is a Swedish cake that is more commonly known as chocolate mud cake. This cake does not use baking powder, and reminds me brownies! It is often served with whipped cream, or vanilla ice cream.

Although, I discovered that this cake is also delicious with the creamy nutmeg sauce that I make with my coffee cake recipe.



  • 1 cup (235 ml) of butter
  • 1½ cups (355 ml) of sugar
  • ⅛ teaspoon (0.125 ml) of salt
  • 1 cup (235 ml) of cocoa powder (unsweetened)
  • 1 cup (235 ml) of sifted flour
  • 1 teaspoon (5 ml) of vanilla extract
  • 4 large eggs


  1. Pre-heat oven to 300°F (150°C).
  2. Butter or grease a 9 inch (22 cm) cake pan. As an additional precaution, dust the pan with 1 teaspoon (5 ml) of cocoa, tapping the powder around all surfaces and discarding any remaining cocoa.
  3. Over medium heat, melt butter in a saucepan. Set aside.
  4. In a large bowl add sugar, salt, flour and cocoa powder. Mix for consistency, then make a well in the middle.
  5. Add butter, eggs and vanilla extract to the dry mix. Use a mixer to get a consistent finish.
  6. Pour into the pan, and place in the oven for 20 to 30 minutes.
  7. This cake should be firm on the outer edges and gooey in the middle. After the 20 minute mark, periodically shake the tin. When the centre jiggles less than gelatin but is not completely firm, the cake is ready.
  8. Remove from oven and let cool for an hour. The cake will contract, making it easier to remove. Divide and serve for smiles.
  9. Remaining cake should be covered with cellophane wrap and refrigerated.

Grands-Pères à L’Érable

A French-Canadian dessert which is a cake-based dessert cooked in a maple syrup sauce. This dish is popular during the maple syrup harvest and is readily available at any Sugar Shack. Quick and easy to make this dish brings the sweet and distinct flavour of maple to one’s palate. Delicious!



  • 1 cup (235 ml) of water
  • 1 cup (235 ml) of maple syrup


  • 1 cup (235 ml) of all-purpose flour
  • 2 teaspoons (10 ml) of baking powder
  • 2 teaspoons (10 ml) of brown sugar
  • ½ teaspoon (2.5 ml) of salt
  • ½ cup (120 ml) of milk
  • ¼ cup (60 ml) of melted shortening


  1. In a bowl, mix all ingredients for the batter until you have a consistent finish. Batter should be able to slide from a spoon, so you may need to add some milk.
  2. In a pot pour water and maple syrup. Bring to a boil.
  3. Drop batter by the spoonful into the sauce. Cover and simmer for 15-20 minutes.
  4. Remove from heat, ready-to-serve.

Coffee Cake with a Creamy Nutmeg Sauce

featured_coffee_cake_with_sauce_webI have fond memories of visiting my grandmother and coming face to face with this cake. This recipe combines a delicious coffee cake with a creamy nutmeg sauce that really sells it!Interestingly enough, this recipe required a fair amount of deciphering.  For example, the original recipe called for 2 eggs of grease for the cake.

The sauce needs a consistent temperature to thicken reliably. If you can get an even flame then this will be no problem. However, for electric ranges I recommend using a cast iron or steel saucepan to compensate for the on-and-off cycle of the heating element.


Coffee Cake

  • 1 cup (235 ml) of sugar
  • 2 large eggs
  • 1/3 cup (80 ml) of shortening
  • 2 cups (470 ml) of sifted all-purpose flour
  • 1/4 cup (60 ml) of cocoa powder
  • 1 teaspoon (5 ml) of baking soda
  • 1 teaspoon (5 ml) of baking powder
  • 1 cup (235 ml) of brewed coffee

Creamy Nutmeg Sauce

  • 1/4 cup (60 ml) of sugar
  • 1 cup (235 ml) of milk
  • 1/8 teaspoon (0.625 ml) of nutmeg
  • 4 teaspoons (20 ml) of corn starch
  • 1/2 cup (120 ml) of water


Coffee Cake

  1. Pre-heat oven to 350°F (180°C).
  2. In a large bowl mix ingredients until you have a smooth and consistent finish.
  3. Pour contents into a greased 9 inch (22 cm) pie tin.
  4. Cook for 25 to 30 minutes until ready.
  5. Let cool, remove from pie tin and serve with sauce.

Creamy Nutmeg Sauce

  1. Pour sugar, milk and nutmeg into a small saucepan then medium on medium.
  2. In a small bowl, mix water and cornstarch.  Stir until you have a smooth finish.
  3. When sauce begins to boil, lower temperature to medium-low or low to maintain a light boil.
  4. Add ¼ cup (60 ml) of the cornstarch and water mix then whisk contents vigorously until sauce thickens.  Add more cornstarch and water if necessary.
  5. When sauce is thick, pour over a slice of coffee cake and serve!

On an Authors Vision and the End Result

I was playing around with my camera, intent on creating a featured image for another post. However, when I looked at the finished product it got me thinking.  I know!  Rather dangerous for an author!


‘Creating a Cake’ by Evelyn Chartres

During a flash of creative inspiration, the world I see is both pristine and clear. I could spend weeks writing that scene in all of its exquisite detail. How is that a problem? Like a lightning strike at night, details vanish as soon as they appear.

When looking at the shot, it sets the scene for someone collecting items and ingredients needed to bake a cake. In the picture there are ingredients, a tablet displaying the recipe, candles for later and even some serving plates.

However, once the flash is gone the minds rendition is no longer vibrant. In this case, the richness of reds have bled out from the shot.  There is also a lack of detail and the image is cropped in such a way to prevent viewers from getting a sense of the bigger picture.

Like any story there are also inconsistencies or plot holes. How could someone make a cake without eggs, butter or vanilla extract?  Why is a candle lit even though the cake is not ready?

Only after extensive reviews, reader input and hard work will author’s rendition approximate the original flash of inspiration. The reds will be more vibrant, the scene will sport a delicious cake that will make readers drool.

To think you can just taste that thick icing and marble cake… Wait? It was Maple Syrup cake originally!

Oh well minor detail.  Hope no one will notice!

Maple Syrup Cake

Maple syrup is an institution in Québec and throughout the years it became a symbol of all things Canadian.  This cake is made from maple syrup, creating a moist and spongy cake that can be served by itself, with whipped cream or an optional glaze.


Maple Syrup Cake Mix

  • 1 and ⅔ cups (395 ml) of all-purpose flour
  • 2 ½ teaspoons (25 ml) of baking powder
  • ¼ teaspoon of (1.25 ml) of baking soda
  • ½ teaspoon of salt
  • ½ cup (120 ml) of melted butter
  • ½ cup (120 ml) of brown sugar
  • 2 large eggs
  • ¾ cup (180 ml) of maple syrup
  • ¼ cup (60 ml) of water
  • 1 tablespoon (15 ml) of vanilla

Maple Syrup Glaze

  • 2 tablespoons (30 ml) of butter
  • ¼ cup (60 ml) of maple syrup
  • 1 cup (235 ml) of confectioners or icing sugar


Maple Syrup Cake

  1. Preheat oven to 375°F (190°C).
  2. Sift flour, baking powder, baking soda and salt.  Mix then set aside.
  3. Mix melted butter, brown sugar and eggs together.
  4. Add maple syrup, water and vanilla then stir contents.
  5. Incorporate dry ingredients from step 2 then mix until you have a creamy finish.
  6. Place in a greased 8 inch (20 cm) cake pan.  Place in the oven for 25 to 30 minutes.
  7. Set aside and let cool for 20 minutes.
  8. Remove from pan, prepare maple syrup glaze.

Maple Syrup Glaze

  1. Melt butter in a saucepan then whisk in maple syrup.
  2. Gradually whisk in sugar until sugar is melted.
  3. Remove from heat and pour over the cake.  Allow glaze to harden before serving.