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6-ingredient gooey Swedish chocolate cake (kladdkaka)

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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!

This 6-ingredient Swedish chocolate cake is called Kladdkaka - soooo gooey and delicious!

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?

6-ingredient gooey Swedish chocolate cake (kladdkaka)

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 and bake for 20 minutes.

But look how incredibly chocolaty it looks!

Making gooey Swedish chocolate cake (kladdkaka)

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?

6-ingredient gooey Swedish chocolate cake (kladdkaka)

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.

This 6-ingredient Swedish chocolate cake (Kladdkaka)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.

6-ingredient gooey Swedish chocolate cake (kladdkaka)

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.

Here’s a short video to show you exactly how easy this is to make:

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.

P.S. If you like this quick and easy one bowl chocolate cake, I’m pretty sure you’ll like my 5 minute chocolate pots too! You only need 4 ingredients (3 if you miss out the vanilla).

6-ingredient Swedish chocolate cake
4.23 from 122 votes
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6-ingredient gooey Swedish chocolate cake (kladdkaka)

Quite possibly the quickest, easiest, gooey-est (and so best) chocolate cake you'll ever make. This has only 6 ingredients and takes only 30 minutes to make and bake from start to finish. A cake that is so perfect for serving to guests... or just scoffing at home in front on the TV!

Course Dessert
Servings 8 to 10
Calories 384 kcal
Author Helen

Ingredients

  • 4.75 ounces salted butter
  • 0.5 cups cocoa powder (plus 1 tablespoon) unsweetened, plus extra for sprinkling
  • 1.75 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
US Customary - Metric

Instructions

  1. 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.

  2. Melt the butter in a medium saucepan, then take off the heat and set aside.
  3. 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.

  4. 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).

  5. 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.

Recipe Notes

Recipe barely adapted from Izy Hossack’s recipe for Mail Online.

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 Facts
6-ingredient gooey Swedish chocolate cake (kladdkaka)
Amount Per Serving
Calories 384 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 97mg 32%
Sodium 145mg 6%
Potassium 121mg 3%
Total Carbohydrates 58g 19%
Dietary Fiber 2g 8%
Sugars 43g
Protein 4g 8%
Vitamin A 10.2%
Calcium 2.3%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Comments

      • 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?

        Reply

        • 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!

          Reply

  4. 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!

    Reply

    • 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!

      Reply

  6. 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 🙂

    Reply

    • 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!) 🙂

      Reply

    • 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!

      Reply

  8. 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.

    Reply

    • 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!)

      Reply

  9. 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!!!

    Reply

    • 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’!

      Reply

    • 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!

      Reply

  11. 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 🙂

    Reply

    • 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!

      Reply

  16. 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.

    Reply

    • To be honest, Laura, I hadn’t really made too many chocolate cakes, either. Just brownies. And I totally agree on ‘cake over nap’! 😉

      Reply

  22. 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!

    Reply

    • 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! 🙂

      Reply

  24. 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 🙂

    Reply

  25. 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! 🙂

    Reply

    • 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!

      Reply

  28. 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!

    Reply

    • Thank you, Levan! I’m suitably blushing at this comment right now. You’re awesome, too! (oh, and thanks for the follow!)

      Reply

  30. Only six?? Wow, color me impressed! I’m all about that thick fudgy texture too – biting into this would make any better automatically better!

    Reply

    • 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!

      Reply

    • 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!

      Reply

    • Nagi, did you do anything different, or simply make it in a square pan and cut into bars?

      Reply

      • 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!

        Reply

  38. 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!!

    Reply

    • 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!

      Reply

  39. 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.

    Reply

    • 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!

      Reply

  40. Found this site through googling kladdkaka.

    Made it fir dinner party, HUGE success

    Only wish I’d made 2!

    Thanks

    Reply

    • 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!) 🙂

      Reply

  41. 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.

    Reply

    • 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? 🙂

      Reply

  42. 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

    Reply

    • 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! 🙂

      Reply

  43. Wow – such an easy recipe and a stunning result. My new favourite chocolate cake recipe.

    Reply

    • 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! 🙂

      Reply

      • 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?

        Reply

        • 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! 🙂

          Reply


  48. 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

    Reply

  49. 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!

    Reply

    • 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!

      Reply


  50. 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

    Reply

    • 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! 🙂

      Reply


  51. Wow, this recipe is so simple and the result is lush – gooey in the middle, chewy at the outside and so so tasty!

    Reply

    • 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!

      Reply


  52. 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!

    Reply

    • 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!

      Reply

  53. 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)

    Reply


  54. 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:)

    Reply

    • 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!

      Reply

    • 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…

      Reply

      • 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 😀

        Reply

        • 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!

          Reply


  57. 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!

    Reply

    • 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.

      Reply


  58. 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!

    Reply

    • 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?

      Reply


  60. 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.

    Reply

    • 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. 🙂

      Reply

  61. Can I use a 10 inch spring form pan? Or too big? That’s all I have so not sure what else to use?

    Reply

    • 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!

      Reply


  62. 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!

    Reply

    • 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 😉

      Reply

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