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This Swedish chocolate cake is not only one of the best I’ve ever eaten, but the easiest, too. One pan only and no whisking required. Just melt the butter and stir everything else in and you’re only 20 minutes away from oozy, gooey, richly chocolaty heaven!
Easy chocolate desserts like this always call my name, so when I saw it in one of those free supermarket food magazines recently, I filed it away in the ‘to make’ section in my head.Usually these ideas float around there for a long time before they (maybe) make it to the blog, but I couldn’t get this one out of my head.
Because, well, chocolate. And can you see how gooey and oozy and chocolaty it is? How could I resist? How can YOU resist?
What’s kladdkaka, anyway?
The recipe in the magazine was called Swedish chocolate cake, which in Sweden is called Kladdkaka. Apparently this is a very famous cake in Sweden and everyone has their favourite recipe for it. The cake should be very rich and chocolaty with a delicate crisp and chewy top but soft and gooey inside. A bit like a cross between fudgy brownies and a chocolate soufflé.
The easiest chocolate cake you can imagine… all in one bowl!
After I began to do a bit of research on this special-sounding Swedish chocolate cake, I found out from Top With Cinnamon’s Izy Hossack that there is a much easier way to make it than in the supermarket recipe I saw. So ridiculously easy that it only took me about 5 minutes to get it into the oven.
ALL you do to make this kladdkaka is:
- Line and grease one 18-20cm cake pan (a spring form pan is best).
- Melt the butter in a saucepan.
- Stir in sugar, cocoa powder, vanilla essence and flour.
- Bake for 20 minutes.
But look how incredibly chocolaty it looks!
I really think this easy chocolate cake is hard to beat … certainly as a quick chocolate desert to whip up for guests that looks quite impressive even though it’s only one tier and doesn’t have any kind of frosting.
So how do you serve kladdkaka?
Swedish chocolate cake doesn’t need any frosting or topping. Just turn it out and sprinkle generously with powdered sugar/icing sugar or cocoa powder.
There. It looks quite impressive just as it is, doesn’t it?
If you like, you can serve it with whipped cream and ice cream and some strawberries or raspberries.
I’ve made similar sticky chocolate things to this that tasted quite good too but they took 3 or 4 times longer to make. This cake only has SIX ingredients in it.
Just try not to overbake the kladdkaka because you don’t want to lose that lovely sticky gloopy-ness in the centre. The cake is done when the top is firm but breaks quite easily when you put a bit of pressure on it.
Can you make this Swedish chocolate cake ahead?
Yes! Make it a day or two in advance and keep it in the fridge if you like, then simply warm each piece separately in a microwave for about 20 seconds.
If there are any leftovers (and this is a big ‘if’!) pop them into the fridge and steal little bits every time you open the fridge. Well, this is what I always do. Oops. You’ll find when cold this chocolate cake tastes just like fudge! You could even cut it into small squares and tell your friends that it actually IS fudge!
Even Mr. Scrummy, who doesn’t usually like chocolaty cake things of any kind, loved this quick chocolate dessert. It was so scarily good that we ate half and froze the rest to stop ourselves from eating it all in one go.
This yummy chocolate cake would be perfect to serve to guests at Easter with mini chocolate eggs sprinkled over the top, or really for any special occasion.
To help you with this recipe:
I like to use a 7 to 8 inch springform cake pan like this one to make this gooey chocolate cake. Because it’s such a gooey cake, it’s quite delicate when just cooked and this makes it really easy to turn out onto a plate or cake stand.
More really easy desserts
5-minute chocolate banana ice cream (healthy nice cream!)
Easy magic lemon pudding (most controversial recipe on the blog!)
Addictive peanut butter Cheerio bars
No bowl chocolate pecan bars (magic bars!)
5-minute chocolate pots (only 4 ingredients!)
6-ingredient gooey Swedish chocolate cake (kladdkaka)
Ingredients (UK/Australia? Click button below for grams & ml)
- 4¾ ounces salted butter (US = just over ½ cup, or just over 1 stick)
- ½ cups cocoa powder (plus 1 tablespoon) unsweetened, plus extra for sprinkling
- 1¾ cups sugar
- 1 cup plain flour (actually, just less than a full cup, about 0.85 cups)
- 1 teaspoon vanilla extract
- 3 eggs lightly whisked
Instructions
- Pre-heat the oven to 180C/350F. Line the bottom of a 7-9 inch (see note below) springform cake pan with a circle of baking paper, then grease the paper and the sides of the pan.
- Melt the butter in a medium saucepan, then take off the heat and set aside.
- Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
- Pour the mixture into the cake pan and bake for 20 to 25 minutes (see note below) until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
- Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it. Turn out onto a plate or cake stand (see note below). Dust generously with cocoa powder and serve warm with ice cream or cream.
Notes
A note on which cake pan to use
I usually use a 9 inch spring form cake pan for this cake, because that's what I have, and it comes out as you see in the photos. The original recipe that I adapted this from, however, states to use a 7 inch pan. I'd say that anywhere from 7 to 9 inches will work well. You might need to make the recipe a couple of times to get the baking time just right (yes, it's one of those recipes, but once you've nailed it, you've nailed it). See below for more hints on getting your cake just right!Getting your cake just right
Although this is a super quick, easy and delicious cake, it can 'sometimes' (not always) take a bit of perfecting. If your cake still isn't cooked on top after 20 minutes, keep checking it every couple of minutes until it is. I usually find 20 minutes is about right, but of course it depends on your oven/the exact size of your cake pan etc. One reader reported that the cake took 30 minutes in her oven. So the first time you make this might be a bit of an experiment to see how long you need to cook it in your oven! You want to avoid overcooking the cake though, because then it won't be as deliciously gooey.After your cake is cooked...
You'll find that your cake is quite delicate just after cooking. Let it cool in the pan, then turn it out onto a plate or cake stand. I usually hold a plate on the top, then invert it quickly. Your cake will then be on a plate, but it will be upside down. To turn it back the right way, I put another plate on the bottom of the cake and turn it back the right way. I first published this recipe in April 2015. This version has been updated with a how-to video, new photographs, a few changes to the text and nutritional info and conversion to metric measurements in the recipe.Nutrition
IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GOT ON BY LEAVING A COMMENT AND RATING BELOW!
Prue says
I made this today but substituted half of the flour with almond meal, because, well, almond meal! It was great. I’ve never made it with all flour though, so I don’t know how it compares, but my variation was good! Thanks for such a great recipe!
Helen says
So good to hear this, Prue. Thank you so much for letting me know about your substitution. I’ve actually never tried this but I think because the amount of flour is quite small you’d even be fine replacing all of the flour with almond meal. I’ll have to try it and report back!
Katy says
SO easy and SO delicious! I made this and my roommate, who is not a sweets person, absolutely loved it and said she could eat the whole cake 🙂 I will definitely be adding this to my recipe box!
Helen says
Hi Katy! Aw, I’m so glad you (and your savory roommate!) enjoyed it! Tell her I’m with her – I could definitely eat the whole cake! Thanks so much for your review!
Anne says
My daughter made this on a whim the other night and it is SO GOOD!!!! I have to watch my sugar so I might try using half sugar and half stevia granules. Just one bite of this yummy dessert takes care of any sweet craving you’ve got!
Helen says
Thanks for the great review, Anne! Yes, I know it’s got a lot of sugar in it! I suspect that’s partly why it’s so gooey and yummy, but I’m interested to know how you go with the stevia!
Lindamarie Gossen says
I am unsure on what 4.75 ounces of butter is? Or how to Convert it. Is it 1 cup 1/2 cup ??? Help
Helen says
Hi Linda! Ah, yes! Sorry about that! You need just over 1/2 cup of butter, or just over 1 stick. Does that help? I’ll add the info to the recipe!
Steve says
This recipe is super simple, very tasty, and somewhat beautiful!
It smelled so good that I forgot to take a picture before cutting and serving 🙂 My girlfriend found it rich and a nice surprise! Thank you!
I baked it in a 9” buttered glass pie pan at 325 for about 26 minutes, with the parchment in the bottom. It released wonderfully when turned onto a plate.
The edges were crisp but not hard, the middle was chewy, chocolatey goodness!
This will go into the recipe box!
Helen says
Hi Steve! Ooh, so glad you enjoyed the recipe! Thanks for the details – this recipe can vary a bit according to the oven/pan you use etc. so it really helps other readers to report back! Curious – what would take this recipe from a 4-star to a 5-star? 😉
Steve says
Helen,
I’d have gone 4.5, and while it is a very rich, delicious dessert, right now it is just chocolate, plain and simple.
The better quality chocolate
I have yet to try the recipe using melted high-quality chocolate, and maybe add a hint of orange zest, perhaps a bit of liqueur, to elevate, perhaps? I would have to play more.
As it is, very, very good!
Helen says
Ooh yes, all great ideas! I bet a bit of liqueur and some orange zest would be amazing! Or a bit of brandy at Christmas! 🙂
Agnes says
As a Swedish person currently studying in the US I was so happy to find this recipe because I miss this cake from home! I made this cake in an 8-inch cake pan and it turned out great, really gooey in the center and crisp on the surface. It was equally as delicious cold the day after making it (after having kept it in the fridge over the night) because the gooeyness turns into a fudge-like consistency and it’s so delicious! Thanks for the recipe!
Helen says
Hi Agnes! Thank you so much for this – actually you’ve made my day, because usually when I see someone from the country of an ethnic recipe has commented I get a bit nervous … lol!
I’m so happy to hear I was really on the right track with this recipe, and so glad you enjoyed the cake. Yay! 🙂
Em says
Followed the recipe exactly and sadly was over cooked in 20 mins. I’m guessing that need to use a lower temperature with a fan oven?
😔
Helen says
Hi Em! This recipe can sometimes take a tiny bit of ‘tweaking’ depending on your oven. Try again but check from 15 minutes. In my humble opinion, this recipe is worth any initial experimentation, so do give it another go! 😉
Jazz says
This is the third time I made this cake. The first time it was fudgy like a brownie, but WAY too sweet. The second time I added less sugar, but overbaked it a little too much. But as they say, third time’s a charm! The cake was to die for!!! Crispy on the outside, brownie like in the middle, and -ooh- amazingly gooey in the center!!!! Next time(and there will definitely certainly be a next time) I will bake it with rasberries.
Helen says
Thanks so much for reporting back! Oh yes, this is certainly not for diet days! I tried reducing the sugar once but it didn’t seem quite as good (!). Good to hear you managed it successfully though. Did you change the cooking time at all? By how much did you reduce the sugar? I’d love to add a note in the recipe! 🙂
Rookbrand says
So sweet and yummy. I will make it but don’t serve with cream, I prefer to have ome strawberries. Lovely post, thanks for sharing.
Helen says
This would be very yummy with strawberries. I hope you enjoyed it!
Sarah says
Excellent recipe, thanks! I had previously tried making this in a 6in cake tin, as shown in another version of this recipe, and it had turned out dry on the edges whilst still completely liquid in the middle. However, this time I tried your version and used a 9in springform pan- it turned out perfectly! It’s so easy to make, and would be great for a dinner party- I will definitely make this many times again!
Helen says
Hi Sarah! Thank you so much for your feedback on the pan size, as this has been an issue of contention lately. I agree that 9 inch is perfect – I think 8 inch works OK too 😉
Holly says
Can I use a 10 inch spring form pan? Or too big? That’s all I have so not sure what else to use?
Helen says
Hi Holly! Hmmm. I’ve used a smaller pan before but not a larger one. Having said that it’s only a tiny bit bigger so I think you’ll be OK. Just watch it carefully – you might need to adapt the cooking time slightly. Try not to over bake. The cake will be done when the top is just firm but springs back a little when you push it. Good luck!
Patricia says
This cake is awesome, chocolatey perfection. HOWEVER, it takes MUCH longer than 20 mins. I baked for 22 mins at 375 and it was still liquid. I had to add another 8 mins for a full 30. That resulted in a cooked, but slightly gooey center. Otherwise, my new favorite chocolate cake.
Helen says
Hi Patricia! Thank you so much for the feedback! This really is awesome, isn’t it? Great for entertaining! Thank you too for the info regarding the cooking time – I’ll pop a note in the recipe. 🙂
snoopy dallas cowboys says
I’m a big fan of chololate, can’t stand with this and it’s easy to follow the recipe. Sure I’ll try it. Thanks so much.
Tara says
I was concerned about the 7/8” springform before I started. Wish I had used the 9”. Baked at 350 for 30 minutes and let cool for an hour. The edges were nicely done, and the center was ooze. Not gooey, runny. It was worth a shot!
Helen says
Hi Tara! I always make this cake in a 7/8 inch pan and it always turns out well, but it’s possible that the results vary a little according to your oven. Have you tried it in the 9 inch pan?
Paul says
Tried again this weekend, this time with the correct quantities. I did it for 30 minutes. When I left it on the wire rack to cool the middle all dropped through to the countertop leaving a torus of sponge behind! WHAT AM I DOING WRONG!? xD
I have to say despite this presentation it still tasted delicious so… Getting closer!
Helen says
Hi Paul, Oh no!!! I think the problem is the wire rack. Next time (I hope there will be a next time!) leave it to cool for a while in the pan, then invert it carefully using a plate or cake stand. Skip the wire rack. In fact I will go and take all mention of a wire rack out of the recipe.
Good luck – third time lucky I hope.
Paul Mitchell-Gears says
1.75 cups of sugar is 175g (roughly) — not 350g!
Helen says
Hi Paul! I’ve just double checked and the recipe is correct as it is. I originally posted the recipe in grams (350 grams ordinary white sugar) and the conversion is 1.75 cups sugar. Hope the recipe still turned out well for you. Basically however you look at it, there’s a lot of sugar in the recipe! But if everyone just has a little piece…
Paul Mitchell says
You are so right and I’m so embarrassed!
So I made it with half sugar amd it came out tasty but like dark chocolate – as you can imagine! It also didnt come out gooey – will try again with correct quantities and a little shorter in the oven – though i didnt get any complaints about v1.0 😀
Helen says
Hey Paul, no problem – thanks for fessing up! Hahaha. Don’t be embarrassed – I have actually made mistakes like that before on the blog so it’s nice when people are on the lookout for them. Hope you enjoy the second more sugary version even more than the first! Trust me, it’s VERY gooey!
Susan Dubose says
This was so good and surprisingly easy to make! (The only downside was that I burnt my finger on the pan.
Helen says
Oh noooo! So sorry about your finger, Susan, but it was for a good cause!!!
Darlene says
34 weeks pregnant and on bed rest! But this dessert was so easy I made it because I needed some chocolate! So good! I paired it with some strawberries:)
Helen says
Oh wow, Darlene! Well that is a perfect excuse to eat as much of this as you like! I bet it goes deliciously with strawberries.
All the best for the rest of your pregnancy. I hope this dessert brightened up your day!
Blaise says
I made it in a square Pyrex dish with parchment paper and I added a half cup of fresh cherries and IT WAS TO DIE FOR 🤤🤤(but I would probably add dried cherries next time)
Helen says
Hi Blaise – why have I never thought to add fruit to this? Genius!!
Marie says
Such an easy recipe for such a rich flavor! I baked mine enough to have the texture similar to the middle of a gooey brownie. I was worried that the edges would get crispy faster than the middle would cook, but it baked relatively evenly throughout. I added chocolate chips for personal preference. Thanks!
Helen says
Hi, Marie! I’m so glad you enjoyed this, and thank you so much for leaving your review – I really appreciate it! It’s also really good to know that it’s pretty unforgiving if cooked a little longer. It’s always REALLY gooey when I make it, but I like the idea of it being a bit more like a brownie. I’ll try it that way next time!
Jane says
Wow, this recipe is so simple and the result is lush – gooey in the middle, chewy at the outside and so so tasty!
Helen says
Hi Jane! Thanks so much for bothering to leave your review. I’m so glad you enjoyed this as much as we always do. I find it’s a great crowd-pleasing fail-safe recipe to have up your sleeve! Naughty but very nice!
Bec says
Oh my gosh, what a desert!
I made this one day when I was searching for gooey chocolatey desert 😂😂 I had a craving lol
I have made this so many times since! I love this recipe! Total brownie, cakey, deliciousness!!!
Thank you lol
Helen says
Hi Bec, what a lovely message! Thank you so much for taking the time to leave your amazing feedback. This really is addictive, isn’t it? I’ve made it soooo many times, and it never disappoints! 🙂
paula p watson says
This recipe looks amazing but it also looks like one that was converted from weights to volumes. If so could you pay the original weights? Thanks. Haven’t made it yet but will!
Helen says
Hi Paula. Actually the recipe has been converted from an English recipe so the measurements were originally in metric. Did you spot the converter button below the recipe? If you prefer to weigh the ingredients in ounces though, these are the measurements you need:
cocoa powder: 1.75 ounces
sugar: 12 ounces
flour: 4 ounces
Good luck!
Ushmana Palmo Rai says
You weren’t joking when you said gooey!
This is absolute love! Chocolate cakes are right up my alley. this recipe is right on the top of my list.
Thanks for this, all the love from Nepal xoxo
Helen says
Hello Ushmana! I’m so happy you enjoyed this. I know, true gooey-ness, right?!
Liz says
Ooh, this looks perfect for my chocoholic family! Adding it to my baking list!!!
Helen says
So happy you approve, Liz. Thanks for the top rating!
Nellie says
Perfect delicious and easy recipe for all chocolate lovers! 🙂
Helen says
Yes! Chocolate lovers unite!
Jessica says
Only 6 ingredients is RIGHT up my alley! Thanks so much. Positively delicious!
Helen says
Thank you for the seal of approval, Jessica! This is my go-to fail-safe entertaining dessert. Never disappoints!
Rachel says
Looks seriously amazing!
Helen says
Thanks Rachel – do try it!!
Danielle says
Wow – such an easy recipe and a stunning result. My new favourite chocolate cake recipe.
Helen says
Hi Danielle. Thank you so much for popping over to give some feedback. This really is an amazing (and amazingly easy) chocolate cake, isn’t it? Those clever Swedes! So happy you enjoyed it! 🙂
Danielle says
Hi Helen, what type of sugar do you use? I’ve just made this for the second time and used soft dark brown sugar this time. Used caster sugar first time around, and although it’s still pretty good, I’m not as happy this time. Wondering if it’s my sugar?
Helen says
Hi Danielle! I just use ordinary sugar. To be honest I’ve never tried it with brown, and I would have guessed it would be fine, but I think you’ve just tested out the theory for me. I’d stick to plain old caster or ordinary sugar if you make it a third time! 🙂
Jules says
I have made this about 6 times and passed it on to my friend (a chef). Amazing, easy as and DELICIOUS! Thank you so much x
Helen says
Thank you so much for taking the time to pop in and leave this lovely feedback, Jules. It means a lot to me. I must say this is the one recipe that seems to please everyone! It’s just so fool-proof and yet delicious and perfect for feeding to guests. I hope your chef friend likes it, too … what a compliment! 🙂
Marlene says
Oh, my, this was fabulous! And how right you are, Helen–so easy yet so good! I served it at a special luncheon and everyone raved about it. And when I described it as a dessert option to my book group, they insisted I make it for tomorrow’s get together. My eggs are coming to room tempereature as we speak. Thank you for sharing this, and to Nagi of Recipe Tin Eats for alerting me to this keeper of a recipe.
Helen says
Oh, hi again, Marlene! I didn’t see this second comment before I commented on the first! I’m happy whenever a reader makes one of my recipes and is satisfied, but I’m even happier that you came to me via the lovely Nagi! Did you make it brownie-style in the end? 🙂
Sophia says
Found this site through googling kladdkaka.
Made it fir dinner party, HUGE success
Only wish I’d made 2!
Thanks
Helen says
Hello Sophia!! Thank you SO much for popping by and letting me know that you made this and enjoyed it. I’m thrilled! (Oh, now you’re making ME want to make it again!) 🙂
Sandy says
are the recipe amounts listed in ounces by volume or weight? I e, two oz flour is 1/4 cup, or whatever amount of flour weighs two oz? Would love to try the cake, but no idea what those things weigh.
Helen says
Hi, Sandy. The amounts are by weight. Sorry for any confusion! As I’m in the UK, I tend to list my amounts in weight not cups. Hope you do give this a go – let me know how you get on if you do! I’m sure you’ll enjoy it … I was in heaven when I first tried this!
[email protected] says
I can’t remember if I came back to tell you that I made this as a brownie. It was sensational! SO much faster than the usual recipe and I swear, there was barely no difference!! My friends scoffed them down 🙂 THANKS FOR THE RECIPE!!
Helen says
Oh, you did come back and tell me, my sweet! I still haven’t tried them as brownies, but it’s GREAT to know that you’ve done the testing for me! I used to like Nigella’s brownies (they are really good!) but you’re right, these are almost the same but for MUCH less work!
P.S. Do try it the ‘cake way’ some time – looks a lot more impressive than brownies!
[email protected] says
Made this on the weekend for lunch with the girls!! I made it as a brownie worked PERFECTLY! And it was so fast to make. Best trick ever. This is a keeper!!
Helen says
Oooh, I’m so excited that the brownies worked out for you! It’s good to know that the mixture can become brownies, too. I’ll do it that way next time!
Marlene says
Nagi, did you do anything different, or simply make it in a square pan and cut into bars?
Helen says
Hi, Marlene! This is Helen, but I think I remember Nagi telling me that yes, she just made this in a brownie pan! Give it a go and let me know what you think!
[email protected] says
Trying tomorrow for mother’s day 🙂 Will let you know how it goes!!
Helen says
Oooh, the pressure! Just don’t tell your mum that it was my recipe if it goes wrong 😉
Ronny hawk says
Funtastic cake loved making it and the kids enjoyed it thank you!!!!
Helen says
Hi Ronny! I like nothing better than hearing that someone made and appreciated a recipe! So happy you and the family enjoyed it and thanks for taking the time to pop to the site and comment!
Oana @AdoreFoods says
I cannot resist a good looking gooey chocolate cake! Pinned to try it later 🙂
Helen says
I hope you do get around to trying this out some time, Oana. I don’t think you’ll regret it!
Nancy | Plus Ate Six says
You had e at gooey 🙂
Helen says
Thank you, Nancy!
Dannii @ Hungry Healthy Happy says
That looks incredibly moist and delicious. It would make the perfect afternonk pick me up treat.
Helen says
Sure would, Dannii! Not so good for the waist-line, but OK for a treat!!
Jenny @ Ichigo Shortcake says
This cake looks sooo good! Love a good gooey chocolate cake.
Helen says
Thanks, Jenny! And thanks so much for passing by and taking the time to comment 😉
Helen says
Thank you, Jenny! And thanks for passing by!
Mary Frances says
Only six?? Wow, color me impressed! I’m all about that thick fudgy texture too – biting into this would make any better automatically better!
Helen says
A bit of this sure does make everything better. Glad I managed to impress you, Mary Frances!
Judit + Corina @Glamorous Bite says
Just adore this decadent temptation, and we would be happy to be able freeze even a tiny piece! Looks truly gooey and Über chocolaty 🙂
Helen says
Thank you, girls! This is definitely my new go-to entertaining dessert!
Levan @ MyWifeMakes.com says
Helen!
Can’t… Resist …. Need…. This…. Gooey… Chocolate…. Slice of heaven!
What a beautiful dessert recipe you have created, stumbled upon this and instantly fell in love with it.
Life is unfair because this cake is over there and not here, on a plate, on my table, for me to devour.
Pinning this and following you. Five stars, cause you’re awesome!
Helen says
Thank you, Levan! I’m suitably blushing at this comment right now. You’re awesome, too! (oh, and thanks for the follow!)
Eva says
Tout ce que j’en besoin c’est du chocolat ! Ton gâteaux est génial Helen !
Helen says
Merci beaucoup, Eva! Qu’est-ce qu’on ferait sans le chocolat?!
Chris @ Shared Appetite says
Uhm, YESSSSSSS. There’s nothing better than an intensely chocolate, ooey gooey cake. Am I right? Yea, I know I’m right. This looks epic!
Helen says
Of COURSE you’re right!! I’m feeling an urge to make another one of these already … oooh nooo!
marcie says
I’m wondering why I’ve never heard of this being that is so chocolatey and SO easy to make! I need this in my repertoire of chocolate desserts — it looks amazing! 🙂
Helen says
Thanks, Marcie! I’d never heard of it until I spotted it in the supermarket magazine but I’ll certainly be making it now a LOT!
Izzy says
Recipes like this call my name too! I love chocolate and ooey gooeyness! I always under-bake things just so I can have that gooey center, it is so freaking good! I love all the delicious chocolate going on in here 🙂
Helen says
I KNOW … I wish things like this were good for me because I could eat them every single day!
Heather says
Wow, wow, wow – this looks amazing! Can’t wait to try it. Thanks Helen 🙂
Helen says
Hello, Heather!! So glad you like it. Please do try it … and let me know what you think!
Allie | Baking a Moment says
I have heard of this cake before but never tried it myself. After reading your description my mouth is watering and I am craving it so bad! It looks like the most perfect comfort food. Thanks so much for sharing it, Helen!
Helen says
I actually feel a bit bad now for tempting so many people with this wicked cake! At least you only need a thin(ish) slither as it’s so rich! Comfort food it certainly is! 🙂
Marissa | Pinch and Swirl says
Wow this looks good! And I’m totally blown away by the short ingredient list. Thanks for sharing, Helen!
Helen says
You’re so welcome, Marissa! It is amazingly simple, isn’t it?
Joanne says
So…this is like a big fudgy cake brownie but BETTER. I love it!
Helen says
Ha … I guess so!! Couldn’t have put it better! 🙂
Abigail says
Looks so moist and scrumptious!
Helen says
Thank you, Abigail!
Annie @ ciaochowbambina says
You had me at gooey! I just decided I don’t eat enough chocolate. Thank you for the reminder. I think I’ll start here! Pinned!
Helen says
Ha! I wish I could say I don’t eat enough chocolate! I’m not sure I believe you though, Annie 😉
Renée ♥ The Good Hearted Woman says
No time to comment. I’m going downstairs to make this Right Now. Seriously.
Helen says
Hahaha … hope it didn’t disappoint! 🙂
Laura says
Really wishing I could pop over the pond and help you eat this cake Helen! It almost looks like a brownie cake and I totally agree, no frosting required. What a perfect afternoon pick-me-up. Nap or cake. Chocolate cake please! It’s ooey gooey alright. And can I make a confession, I’ve never made a real chocolate cake before! It’s time.
Helen says
To be honest, Laura, I hadn’t really made too many chocolate cakes, either. Just brownies. And I totally agree on ‘cake over nap’! 😉
Lorraine @ Not Quite Nigella says
I can’t believe how easy this is! And that texture too 🙂 I was sure that you had to whip the egg whites but no, it’s mix everything together. This recipe is a keeper!
Helen says
I KNOW! Some recipes for this do require you to whisk up the eggs, but honestly, I don’t see how this could have been made any better. The whisking is just not necessary!
Cecilia says
This recipe sounds delicious, and the pictures are just awesome! Wow! Thanks for sharing, this will be my next cake!
Helen says
Thank you so much, Cecilia! Glad you like it!
Annie @Maebells says
Helen I love this cake!! And I love that it is so easy to make!
Helen says
Thanks, Annie! I’m in love with it!
mira says
Wonder why I don’t make gooey cakes more often, since they taste so good! So quick and extremely easy to make! Pinning of course 🙂
Helen says
Thanks for the pin (as usual!) Mira. I’m glad I’m tempting you to make this!
Shashi at RunninSrilankan says
OOh I love ooey gooey chocolate cakes! I so wish I could reach through my screen right now! The last time I had a Swedish cake was at IKEA – and it had pieces of Daim candy in it!
Helen says
Hmmm … I wonder why they don’t sell this at Ikea? Maybe I should pop it in the ‘suggestions box’ next time I go there .. haha!
mila furman says
Yes…yes I am def making this!!! I love IZZY from Top with Cinnamon!!! I made her Nutella Cookies stuffed with Salted Caramel and they were da bomb! This is going into my MUST MAKE file!!!
Helen says
So happy to have tempted you to make this, Mila!! Oh my goodness, you are tempting me with the sound of those Nutella cookies now! They certainly do sound like ‘da bomb’!
Lori @ TheHealthMinded.com says
I have home visitors coming soon and I think I know how to end the meal! This looks fantastic and so great to have these types of recipes when you are pressed for time! Thanks for sharing, Helen, and I will be sure to pin for later and for others to see as well.
Helen says
Oops, sorry, Lori … now I am even tempting my friends with healthy blogs to make unhealthy things. I guess that’s a massive compliment though, in a way. Really glad you like this and hope your friends enjoy it (I would say it’s impossible not to!)
Kathleen | HapaNom says
Ooo… it’s like a giant ooey goeey brownie! I’m totally craving this right now! Pinning for sure and sending this to my Swedish mother 😉
Helen says
Ooh, now I’m scared. Your mother will probably say it’s not authentic at all … teehee!
Karla - The Candid Kitchen says
:O
This cake looks peeeerfect! So gooey, so chocolatey and easy.
Helen says
Thanks, Karla!! I don’t wish to blow my own trumpet here, but this really did turn out perfectly. Hope you are tempted to give it a go!
[email protected] says
Seriously? This is GOLD!! I have to make this. Have to! You know this is my type of food!
I am thinking….what if I make it in a brownie pan? Isn’t it just like a brownie?? But so much faster to make than the usual recipes!! 🙂
Crazy pinning about to happen 🙂
Helen says
I thought this might be your kind of thing, Friend!!
I think this would be rather brownie-like if you made it in a brownie pan, but I think it’s a bit more delicate than brownies … definitely more like a souffle … but with a brownie top! It seems a shame to shove it in a brownie pan when it looks quite posh in round cake form.
However you make it though, DEFINITELY easy to make than most brownie and choc cake recipes … but just as nice, if not nicer (yes, definitely nicer!) 🙂
Jess @ whatjessicabakednext says
I’ve wanted to try kladdkaka for ages now! This looks HEAVENLY! I love all that gooey chocolatey goodness! Lovely recipe, Helen! 😀
Helen says
Thank you so much, Jess! Try it, try it, try it! You only need about 10 minutes, remember … 🙂
Jess @ whatjessicabakednext says
Planning to make it this weekend! Family friends are coming round for dinner. Thanks for sharing the recipe, Helen! 😀 x
Helen says
You’re so welcome, Jess … I hope it doesn’t disappoint! (don’t worry, it won’t!)
Ala says
Wow–most definitely my kind of cake! Izy is a genius, no? 😉 I also find that the simplest recipes in chocolate are usually the fudgiest (and therefore the best)! totally bookmarking this, thanks!
Helen says
Hi, Ala! She sure is a genius! There are loads of versions of this cake, but this was by far the easiest, and I can’t imagine a nicer tasting one. Really happy you like this!
Kelley @ Chef Savvy says
I love how easy this cake is!! One pan and no whisking count me in!
Helen says
Yup … that’s what go me, Kelley!
[email protected] says
I love a good chocolate dessert and this looks so good. A big scoop of vanilla ice cream and I’m complete 🙂
Helen says
Yes, I must say a scoop of ice cream finishes this off nicely!
June Burns says
Wow what a delicious chocolate cake that looks like! So rich and gooey, mmmm 🙂
Helen says
Thank you, June! Really happy you like it!
Nichole says
This says a 7in pan. I just threw it in the oven in the 7in spring form pan and it is crazy thick, a lot thicker that what your cake shows. Did you use a different size pan for that cake?
Helen says
Hi Nichole! I’ve been making this cake for many years and I find it works well in a pan anywhere from 7 inches (as you used) to 9 inches. I usually use a 9 inch pan as that’s what I have, but the original recipe I adapted it from says to use a 7 inch pan. Delicious whether it’s thick or think IMHO!
TBH this is one of those recipes that you might have to try a couple of times to get just right for your particular pans/oven. I’ve never known it not be delicious though! I hope you enjoyed your cake and will make it again!