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 390F/200C (355F/180C fan oven). 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 (if using a 9 inch pan - in a 7 or 8 inch pan it will take 5 to 10 minutes longer) 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. Note that the cook time will be slightly longer in a 7 inch pan since the batter is deeper. 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
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Mine ended up dry. I am not sure if I used a little too much flour or cooked too much? Still yummy though!
Hi, Missa! Either of those things would make it less gooey. The recipe is worth persevering with though to get just right. Let me know how you get on! 🙂
I baked the cake for 22 minutes, seemed perfect, crust just as described, out of the form all good. When we ate it the next day the inside tasted just like the raw batter rather than molten or gooey chocolate center. Overwhelmingly sweet like fudge that was out in the sun for too long or pure frosting.
Should I have baked it longer?
Hi Daniel, are you using a conventional oven or a fan oven? If using a conventional oven I would recommend upping the temperature a little (see recipe for exact temperature). Also, the size of the pan you use makes a difference. If using a 9 inch pan, I find the 20 to 25 minutes is about right. If using a slightly smaller pan (7 or 8 inches), you’ll need a little longer. It’s sometimes a bit tricky to tell the first time you make it, but it’s done when the top is completely set, so firm but it will crack under a little pressure from your finger. The inside should be sticky and slightly gooey, but not raw. As for the sweetness, this is indeed a very sweet cake, but the key is to serve just small, warm pieces with ice cream or cream on top! If you prefer a similar but less sweet recipe I also recommend this Italian chocolate cake which is made with almond flour (it’s kind of a slightly fancier but still easy to make version of this). Enjoy, and let me know if you have any more questions.
Thanks so much Helen!
Yes, I used a fan gas oven and a 9inch form.
The crust was perfect as you described but I didn’t cut it open until the guests arrived so the cake would be intact, that’s when I realized it was all raw inside.
I tried again yesterday with half the ingredients and half the size of a form and baked for 26min and it was much better this time. I also put a few spoons of 72% dark chocolate chips in it and third a cup or grinder coffee beans. That made it a little less sweet.
I guess the best way to find out is to cut a piece to check the inside, it’s hard to tell otherwise.
Does the cake still harden inside after taking it out of the oven?
Did u ever try it with rum?
Thank you so much!!
I’m glad it turned out better the second time, Daniel! I think the best way to ‘get it right’ is to poke a thin knife or cocktail stick into the centre. Ideal would be still a bit gooey and sticky but not absolutely runny and raw. I do find that if I leave the cake for a good few hours to completely cool, or even covered overnight (it will be fine), then it ‘sets’ by the time you serve it. If you like you can slightly re-warm each piece for 10 to 20 seconds in the microwave, then top with ice cream. If you put it in the fridge overnight, it will definitely set into something a bit like fudge, like you described. Again, you can easily cut the pieces, then re-warm individually just very slightly so gooey but not running all over the plate like raw batter. I hope third time it’s the goldilocks moment!
Love love this recipe!! I did this while DF & used country crock plant butter and personally it was 10/10. I’ve also made this with GF 1-1 flour and it is also just as yummy!!! I love this for a quick throw together dessert that feels faster and fancier than brownies in my opinion. And honestly just trying to pronounce the dessert tickles me! YOU HAVE TO MAKE THIS!!
Oh I just love this, Allie! I think it’s more impressive than brownies too, especially with that fancy name!! I love that you’ve made it work for you with different butters and flours, too. Thank you so much for letting me know!