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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 GET ON BY LEAVING A COMMENT AND RATING BELOW… OR TAKE A PHOTO AND TAG @scrummylane ON INSTAGRAM!
Franz Lanning says
Third time was perfect!! Yes you have to adjust oven time but worth the effort. I added fresh raspberries and a LIGHT sprinkle of powdered sugar to the top over the cocoa powder.
Helen says
Hi Franz. Yay! Thank you so much for persevering, and for letting me know how you got on. I think the recipe is worth the little bit of effort to get it right, too. Have a great day!
Nikki says
Made this cake a couple of days ago and while I definitely over baked it (missed out on the super gooey center) it was still soooo delicious!
I think my downfall was the expectations I set for what the top of the cake should look like when done. To me, it still appeared slightly shiny and did not “crack “ under pressure when pressed. ? Was expecting a cracked top so I definitely over cooked it (30 mins). I am looking forward to my second attempt tonight! Also, my boyfriend devoured it!!
Helen says
Thanks for letting me know how you got on, Nikki – really appreciate it! I hope this comment will help others to get it right first time! How did the second attempt go?
Keith Mullen says
I think I got lucky the first time I made Kladdkaka by this recipe.
I used a standard 9″ round cake pan, buttered generously with a bit of butter saved over. Naturally, I estimated the fractional parts of flour, cocoa, and butter, being no stranger to the kitchen. I started checking the appearance at around 20 minutes. It’s fairly easy to tell if the top is “done” as it takes on a less glossy appearance. The center 3 inches were still shiny so back in for another 5 minutes.
When the entire top was uniform, the edges puffed up a bit more than the rest, I removed it and let it cool on a baking rack to cool. I learned that once you try to flip it out of the pan, you are committed. There’s no going back! About 4 inches remained, stuck in the center of the pan.
What to do? I flipped the cake “ring” (oozing a bit of liquid chocolate filling) back, right side up onto another plate. Then, using a spatula, I carefully removed the stuck portion, gingerly flipping it over and into the open center of the rest of the cake. It was beautiful. The cracks seemed to line up by themselves, and when I dusted it with powdered sugar, only I knew what happened.
I’m making another one right now, writing this as it bakes and between checks for doneness. I expect it to be as good and delicious as the last one, which I finished off just 3 days ago. I’ll let you know if anything surprises me.
Helen says
Oh Keith, I don’t think many comments have drawn me in more than yours! You are clearly a very talented writer to be able to have me on the edge of my seat waiting to find out what happened to your chocolate cake in the end! Thank you so much for my morning’s entertainment, but also because this will be helpful for others making klaadkakka for the first time. It’s definitely a little bit of a learning curve depending on your pan and oven. I trust the second version fared even better?
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!!!