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
- 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.
A note on which cake pan to useI 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 rightAlthough 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. Also love layer cakes? Try this easy chocolate orange cake with 3-ingredient ganache. 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.
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!
My husband and I have no joke made this cake 6 times in the past two months. It’s impossible to get away from, consider yourself enlightened and informed. 😍
Oh dear, I’m sorry!!! I’m secretly happy that you’re enjoying it so much, though… 🙂
I love this recipe! It’s the second time I make it. It took 30 min in my oven.
Hello Isabel! I really appreciate you letting me know. It’s always a huge compliment when someone makes a recipe more than once! 🙂
This recipe is excellent! Similarish to brownies but the crackly top and crunchy edges really sets it apart.
I used 67g of high fat Dutch process cocoa, 120g all purpose flour, and 350g of sugar, for those who prefer baking by weight.
In a 9 inch springform pan it took 37 minutes in my oven to just set. The edges are crunchy but the middle is still fudgey.
So happy you liked it, Anlina – thank you so much for taking the time to let me know. It’s also very helpful to hear how long it took to bake! 🙂
I’m a little confused. The title says 6 ingredients. Then in the first part you show only 5 ingredients and say, melt butter, stir in sugar, cocoa, vanilla, flour and bake 20 minutes. Where is the 6th?
Later you do show a different recipe that adds 3 eggs. So which is it 5 or 6?
If there arr actually two different versions, how do tge eggs change it from the first recipe?
Hello Mike! Sorry for the confusion – I’ll take a look at the text and fix the error because it is indeed 6 ingredients including eggs. Just follow the actual recipe card at the end of the post and it should all go swimmingly. I hope you enjoy it! This is one of my favorite recipes of all time!
Can this be frozen and if so, how can I get it back as quickly as possible??
Hello Jackie! Yes, this freezes beautifully! Just wrap well in a couple of layers of plastic wrap and aluminium foil. Then you can either let it defrost in the fridge overnight or you can leave it to defrost at room temperature for a few hours. If it’s still slightly frozen when you want to eat it, you can always microwave the individual pieces, but just for a few seconds (start with just 10 seconds). I hope you enjoy it!
I was really excited about making this, so I did not really pay attention to the ingredients as I gathered them to make this. Three quarters of the way through I started thinking this is pretty familiar. It’s brownies and not cake. I was disappointed, but that’s not the recipes fault. I gave it three stars because it is way too sweet.
Hi Paula! Thanks for the feedback – it sounds like this recipe wasn’t exactly what you were looking for. It’s actually a classic Swedish cake, and you’re right, it’s very sweet and similar to gooey brownies. 🙂
Hello. Is it best to use caster sugar or granulated?
Hello Hannah! Both will work well since the sugar quickly dissolves into the rest of the ingredients. I hope you enjoy it!
Loved it. Just perfect–and so easy! My daughter says best chocolate cake ever!
So happy to hear this, Suz! That’s the biggest compliment ever! 🙂
Perfection! Thank you!
So happy you liked it. Thank you so much, Susan!
Oh my word…. The scrumptiousness of this cake is unbelievable. It is perfect. It’s a show stopper. The taste… The texture…. THE EASE…. This is a winning recipe. Forget chocolate cake forget them all…. I’ll make this every time!!! Thank you so much for sharing!
Hello Monique, and thank you SO MUCH for your enthusiasm for this recipe! I’m so happy you love it as much as we do. I’ve literally been making this for years and it never disappoints. 🙂
As she was enjoying her second slice, my wife said, “Never make this again!”
That’s how good it is. Many thanks
Oh that is hilarious, Michael! The ultimate compliment! Thank you so much for letting me know!
Julia G says
It was so simple and so good! I cooked it for only 20 minutes and it was like a gooey melty fudge.
Thank you so much for the great feedback, Julia, and for letting us know how it worked out for you!
This cake tasted delicious and was a hit with my partner. It was so easy to make and I was happy with how little ingredients was needed for this.
Yep, it’s a true winner. I’m so glad you both enjoyed it, Rebekah, and thanks so much for the feedback! 🙂
really amazing! Ive had such great deserts(and little breke nibbles) with this recipe. 5 stars!!!!!
Hello Kirsty! Thanks so much for the feedback. So happy you’re enjoying it! It’s irresistible when there are leftovers in the fridge, isn’t it? 😉
Fantastic recipe! I made it with a mix of mesquite and AP flour and it is perfection. I also made a vegan/gluten-free version which was also delicious. Thank you soooo much!
You’re so welcome! Thank you so much for this great feedback, Caroline! And it’s so helpful to hear that your substitutions worked! 🙂
Pretty good. Love a gooey chocolate anything! Took me 32 min In a 8×8 square pan.
So glad you enjoyed it, Esther. I agree, you can’t go wrong with chocolaty and gooey! 🙂
I would like to make this to carry to a Thanksgiving celebration. Have you ever made it in advance? I was curious if you had a reccomendation for the best way to warm it up?
It looks delicious! Many thanks!
Hello Wendy! This is absolutely perfect for making ahead. You actually don’t need to warm it up – it’s delicious cold or at room temperature. But by all means if you want to I’d just reheat it very slightly in the oven at about 250F/120C. Put it in the oven when you switch it on and leave it for around 15 minutes maxiumum. That should be enough to reheat it slightly! Alternatively you can reheat individual pieces in the microwave. Start with just a few seconds (say 20) and go from there.
How big are the servings?
Hello Gaby! The whole cake can serve 8 to 10 people since it’s pretty rich. Sometimes though (lots of times?) I can’t resist going back for seconds! Enjoy! 🙂
So easy and sooo yummy. I baked for about 27 minutes
Thank you for the feedback, Christina. I’m so happy you liked it!
Perfect recipe for this time poor mum. Boys loved the chocolate cake. Quick to make 10mins, then 20mins baking time. Now a family fav:)
So happy to have helped you out, Katrina. It’s the biggest compliment to hear you say it’s already a family favorite. Enjoy! 🙂
I decided to make it gluten free as I am allergic to gluten, and omg its so most and soft
That’s great to hear, Elliot! So glad it worked out well with gluten free flour!
Evelyn Eriksen says
Loved it. So easy
So happy, Evelyn! Thank you so much for the review!