6-ingredient gooey Swedish chocolate cake (kladdkaka)
on Mar 17, 2018, Updated Dec 16, 2019
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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
- 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/355F. 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.4¾ ounces salted butter
- 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.½ cups cocoa powder, 1¾ cups sugar, 1 cup plain flour, 1 teaspoon vanilla extract, 3 eggs
- 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.Can you make this chocolate cake gluten free?
Yes! I officially tested this recipe using just almond flour in February 2020. It works just as well as it does with ordinary flour. In fact if anything it's slightly more delicious (if that's possible) because you can very slightly taste the almonds. I haven't tried the recipe with gluten free plain flour, but I'm pretty sure you'd have no problem doing a straight swap. The recipe doesn't contain a lot of flour, so flour substitutions tend to work well. Good luck! Serving suggestion: I like to serve this cake warm with ice cream on top. It's also delicious with fresh raspberries! Or elevate the dessert even more with this 5-minute raspberry puree - you won't believe how easy it is to make. Love gooey chocolate cakes? If you love kladdkaka, you'll love this slightly less sweet and arguably slightly fancier Italian equivalent - torta tenerina. Try these gooey strawberry brownies as well. Also love layer cakes? Try this easy chocolate orange cake with 3-ingredient ganache.Nutrition
IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!
So delicious! I made it for the first time with a friend and it was amazing and we ate most of it lol. I decided that I wanted to bake today and pick this to make again. Not for any particular reason just because it’s easy and we have the stuff on hand. This time it was a little bit more chunky and I could’ve probably were still a little bit more mixed things up better but I just wanted to get it into the oven. It’s baking right now. But I definitely see it tasting delicious. This is definitely one of my new favorite recipes. I love lava cakes and being able to make your own massive one easily is a game changer. Maybe a dangerous one, but still a worthwhile one. Thank you so much for the recipe!
Hello Zach! Thank you so much – I love and appreciate your enthusiasm for this recipe, and totally get it – I’ve been making it for years because I usually have the ingredients on hand, but you can easily make it either a treat for yourselves or a show-off dessert for guests. I also love your description of this cake as a kind of giant lava cake! Hope it becomes a tried and tested favorite for you and you make it and improve on it for many many years! Thanks again for the kind review! 🙂
super easy and delicious
Amazing to hear this, Lona, and thank you so much for letting me know! 🙂
So easy, and absolutely delicious!
This is a show-off dinner party desert.
I agree, Naomi – I’ve made this so many times for guests. It’s the easiest show-off dessert ever! I’m so glad you like it – thank you!
I don’t EVER comment on recipes but my gosh this was PHENOMENAL. Thank you so much! It was so easy to make and came out so delicious. This will now be my go-to quick dessert. Thank you thank you!
Well then that is a HUGE compliment. Thank you so much for the great feedback, Mia, and I’m so happy you enjoyed it so much! 🙂
Excellent! Easy to make and delicious!
So happy to hear this, and thanks for the feedback!
I have mad this a few times for special occasions and each time it got rave reviews!
Easy and delicious 😋
So happy to hear this is making you so popular, Rich! Thank you so much for taking the time to let me know 🙂
I made this cake, it was so easy and delicious! Great for beginner bakers! I can’t wait to try it with raspberries and whipped cream.
Isn’t it great when you find a recipe that’s both easy to make and impress with?! I’m so happy this is that for you, Clair, and thank you so much for letting me know how you got on. Raspberries and cream are a great choice for next time 🙂
Thank you for this lovely recipe.
I was wondering if you think this will work to make mini lava cakes for example in a muffin tin? Do you have any tips for cook time? Thank you!
Hello Jade! That’s an interesting idea! Full disclosure: I have never tried doing this with this recipe. However, there’s no reason at all why it wouldn’t work. I do think it might require a bit of experimenting though (mostly related to the cooking time) so I’d suggest doing a test run before you try serving them to others! So what I’d suggest is greasing the muffin tin with extra butter. Then fill each hole about three quarters full. Bake for 10 to 12 minutes at 350F/180C. But I would keep a very close eye on them from about the 8 minute mark. The goal is the same as in the recipe for the big cake – a set top but still squidgy inside. I’d absolutely love to hear how you got on if you do try it! Good luck and thank you for the question! 🙂
My mom doesn’t like chocolate, but she loved this cake! When I brought it into the office it was a huge hit and was requested for the next birthday celebration dessert! It’s simple to make, easy to doctor if you want to add some mix-ins, and overall just delicious! Highly recommend! Goes great with ice cream!
Aww thank you so much, Kylie! I’m so happy that everyone loved it so much, and it’s the biggest compliment that it was requested again. Definitely needs ice cream on top! I really appreciate you taking the time to leave a review 🙂
I’m not sure why but this didn’t turn out for me. I went with the shortest cook time at the suggested heat, the only differences being I used an 8 inch pan, and I cut down the sugar to about a cup because most comments suggest that. It came out really overbaked and dry. The flavour is nice but texture left me sad because I was expecting a gooey brownie. Funny how so many people required longer bake times and my oven just destroyed this cake.
Hi Tilly, oh no! Please try again, though. This is definitely a recipe that you need to perfect in your particular oven. Just keep a very close eye on it next time. As soon as it looks ‘set’ on top and a skewer poked in looks gooey (but not raw) take it out. Remember that it will continue to cook slightly when you first take it out. It’s worth a second try, then it might become a recipe for life. Let me know! 🙂
Turned out perfect in my air fryer, but only needs 1 cup of sugar. Goes together quick and easy.
Great to hear that it worked out well in the air fryer – thanks so much for letting me know!
I read through the reviews before baking and reduced the sugar to 1 1/4 cup. Fresh out of the oven, it tasted like a sugar bomb to me. I ate some that night, but saved most in the fridge. The next day, I reheated a small slice and I got more richness and less sweetness which I appreciated. With that said, if I make this again, I will reduce the sugar to 3/4 cup.
Thanks so much for the feedback, Brittany. This recipe definitely works with less sugar! I hope you find the ‘sweet spot’ for you! Have a great day!
Way too sweet for my tastes. I only used 1 1/2 cup and it was still too sweet. If I tried again I might reduce to 1 cup. Might also try adding some espresso powder for more depth.
Hi Hayley. No worries at all. Many have successfully reduced the amount of sugar over the years, and you can certainly add espresso for depth too. Thanks for the feedback!
Excellent. 20 minutes was just right!! Have you ever doubled the recipe? How long do you think it would take to bake?
Very happy to hear that you liked it, Jane – thank you so much for letting me know. As for doubling the recipe, I’ve never done this myself but I do think it would work if you’re happy to risk trying it! I would suggest a 10-12 inch round pan or a 9×13 inch rectangular pan would work well. A larger, shallower pan (e.g. 9×13 inch) may require slightly less baking time (around 22-27 minutes), whereas a deeper pan (e.g. 10-inch round) may need closer to 30-35 minutes to make sure the center bakes properly. As with the original recipe, the most important thing is to keep an eye on it. It’s ready when the top is ‘just’ firm and cracked, but a skewer poked into the center comes out with some gooey bits on it (but not totally raw). Good luck, and I’d love to hear how you got on if you do end up trying it! (Alternatively, if you want to play it safe, I’d say just make two!)
I doubled the recipe using a 9 inch springform pan. It took about 40 minutes. Came out perfectly. Very thick. Made a nice impression on my guests. Served with ice cream. Also, cut the sugar down by a little less than half a cup. Was plenty sweet and moist!!
Oh, this is very helpful to know, Jane! Thank you so much for letting me know. I love the idea of a double thickness version and will try it myself 🙂
How gooey is too gooey? 😅 We cooked it for 30 min, the top was crunchy but the inside was almost pudding consistency…which kinda made me feel like it was underbaked?
Hi, Rhiannon. Thanks for asking! There sometimes is a tiny bit of experimentation in different ovens to ‘get it right’ but once you’ve got it it’s a recipe for life (in my humble opinion!). If the middle runs out everywhere, it’s probably too gooey. If it stays in one piece, you have it right. Ultimately it’s up to you. Try leaving it in a tiny bit longer next time and see how you go! 🙂
Have been making this cake for over 5 years and this is one of my favourites! So easy to make and not too sweet if you cut down on the sugar!
Thank you for sharing this recipe to the world!
Thank you so much for taking the time to let me know, Hana. I’m thrilled that this has become such a favorite for you! It’s still a favorite in our house, too, after many many years of making it 🙂