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)
Equipment (affiliate links)
Ingredients (UK/Australia? Click 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.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! 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
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M says
Hey
Can I add in strawberries to this ?
Or place strawberries and then pour the batter on it and later bake ?
Helen says
Hello! I’ve never tried adding any fruit but I have served it with fresh fruit on the side – that’s delicious. I would think you could add in little pieces of chopped strawberry if you wanted to, but I’m not sure about pouring the batter on the strawberries. Might be a bit messy/tricky getting the cake out of the pan? Let me know how you get on!
StephaniePope says
super easy and really yummy
Helen says
Great to hear it, Stephanie! So glad you enjoyed it 🙂
Darlene Erickson says
Could you use a pie plate instead of a springform pan?
Helen says
Hi Darlene! That should be fine. Just grease the plate well with butter before you pour in the batter 🙂
Roy says
Hi my Swedish chocolate cake came out a little too sticky and I cooked it for 25 min on 170 as my oven seems a little hotter. Tastes great what can i do to make it less gooey?u
Helen says
Hello Roy! It’s probably just a case of leaving the cake in your particular oven for a bit longer next time. For now though I’d try microwaving individual pieces for a few seconds to see if that firms them up a bit. Shh… don’t tell anyone I told you that!!
Ana says
Hi what type of sugar did you use?? White or something else?
Helen says
Hi Ana! Just plain white sugar is fine. I’ve also used caster (super fine) sugar and raw organic sugar. All work!
Sen says
I tried this recipe today with the metric conversion for the ingredients measurement. Although I really like the cake and the texture was perfect I felt it’s was far too sweet. Does it have anything to do with the conversions or should I simply try again with less sugar maybe 275 gms instead of 350 grams?
Helen says
Hi Sen! Yeah, this is probably the sweetest recipe on my site. Personally I only make it for special meals and just serve small pieces! Some people however have successfully reduced the sugar. A good rule of thumb is to reduce by 25% to begin with, so reducing to 275 grams should be fine. Just in case you’re interested, there are some great lower sugar recipes on my site, too! In particular I have a very popular healthy chocolate cake with butternut squash and avocado in it! It doesn’t ‘taste healthy’ but it’s made with maple syrup not unrefined sugar. Glad you enjoyed the gooey chocolate cake though, despite how decadent it is 😉
Sen says
Everyone in my family thoroughly enjoyed it! Its a keeper. I think if I adjusted the sugar to 275 grams it will be perfect 🙂 Thanks so much for this amazing fail-proof recipe!
Helen says
Hi Sen! Yes, no worries with cutting down on the sugar. I also have a 30-minute healthy chocolate cake on the site which has no refined sugar at all. I highly recommend that too – doesn’t even taste healthy 😉
Sen says
Hi. Does this cake freeze well?
Helen says
Hello Sen! Yes, it freezes really really well. Just wrap well in plastic wrap and aluminium foil. Sometimes I even cut it into portions and freeze that way.
ST says
I made this cake the other night and it was great! I used a 9 inch pan and found that 20 minutes was too long and the cake wasn’t as moist as I believe was intended, I think next time I’ll shoot for 15 and just check periodically. Thanks for a lovely indulgent cake 🙂
Helen says
Thank you so much for the feedback, Sam! This does sometimes take the first try to figure out the best oven time for you, but once you’ve got it it’s a recipe for life 🙂
Vi says
So so good. I didn’t quite get the cracked top after baking it, but it’s so gooey and tastes like a mix of fudge and brownie. Thanks for the recipe!
Helen says
Thank you so much for the feedback, Vi – I’m so glad you loved it as much as we do!
Kristen says
I’ve made this recipe a number of times and it always turns out great! Very simple to make, and so moist and gooey. Thank you!
Helen says
Hi Kristen! I’m so glad you like it! Have you seen my latest recipe too? It’s a gooey self saucing chocolate pudding – also delicious and surprisingly low in sugar 😉
Dave says
Excellent, quick and easy dessert option. I made this just to have a quick dessert without all the trouble of making a full cake with frosting and it turned out great. I did add an additional tablespoon of coacoa and two teaspoons of espresso powder to make it extra rich and couldn’t be happier.
Helen says
Hi Dave! Thanks for leaving a review. I’m so glad this worked out well for you. I love it for exactly the same reasons you describe (impressive without all the fuss!). I like your idea of adding espresso!