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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Corinne H says
Hi! I have a 10-inch springform pan, do you think I’d need to make any modifications or should the recipe as is be okay? Thanks!
Helen says
Hi Corinne! What I’d do is increase all the ingredients by a quarter, apart from the sugar (you don’t need any more!). Lucky you, you’ll get a bigger cake! You may not need to bake for any longer but what I’d do is check after the stated cooking time and check again every few minutes from there. I find you sometimes have to have a trial run with this recipe anyway to check exactly how long the baking time is in your particular oven. Just don’t overbake! Runnier is better than overbaked! Good luck! 🙂
Corinne says
Thank you so much! I can’t wait to try it out this week for my fiancé’s birthday!
Michelle says
I’ve made this many times. My family loves it and requests it often. Tonight I’m trying it with almond flour instead of regular flour. It’s in the oven now. Can’t wait to see how it turns out!
Helen says
Hello Michelle. So good to hear this! I’ve made it with almond flour before and it works really well!
Paula says
Made this today and it is delicious and easy to make yum!
Helen says
Thrilled you enjoyed it, Paula! 🙂
Debbie says
Hi Helen
I live in South Africa & we are currently experiencing a very cold winter. Tonight I made a beef & veg soup, but needed something rich to balance the menu!!
I took you at your word that this was a quick, delicious recipe, and decided to go for it.
Guess what?
You were SO right!!
It took me 10 minutes to mix the ingredients, and I baked it for 22 minutes, and it was very yummy!
My hubby kept sighing & muttering “this is great”! He even licked the bowl clean!!!
This recipe is a winner & a keeper.
Thank you!
Helen says
Reading this on a Monday morning in Perth, Debbie, and so you’ve got my week off to a great start!
I’m so happy this went down so well at your house. It’s a great easy dessert for when you’re cooking something special and want something yummy afterwards.
Thanks so much for the feedback, and have a great week. P.S. I hope you get some warmer days soon! 🙂
Lauren Mader says
Should this be refrigerated when completely cooled?
Helen says
Hello Lauren! You don’t have to refrigerate it – it’ll last for a good few days just covered well on the counter. But if you do pop it in the fridge you’ll find it tastes more like fudge when chilled. Delicious either way really – still warm from the oven or chilled 🙂
Andrea says
This looks incredible! I haven’t seen it mentioned anywhere but am wondering if you use natural or Dutch processed cocoa powder? Also, would this still be as good texture/baking wise with 1.25 cups of sugar instead of the 1.75 cups specified? Thank you!
Helen says
Hi Andrea! I’d stick with natural, but to be honest I don’t think it would matter if you used Dutch processed. It’s more of an issue if you have baking soda or baking powder in the recipe, which this recipe doesn’t (it relies on the eggs to rise a little). As for the sugar reduction, go for it! Some people have tried it and still ended up with a great result, so I feel confident saying you can do that. Good luck! Enjoy!
Andrea says
Thanks so much, both for the recipe and your reply! It was outstanding using regular cocoa and 1.25 cups of sugar. I’m thrilled today’s test run went well, I’ll be making another for my Mom’s birthday next week. So grateful that I found your site!
Helen says
Hello Andrea! Thank you so much for taking the time to report back. I’m so glad it worked out well with the reduced amount of sugar. This is never going to be a ‘healthy’ cake (!!) but no harm in reducing the sugar a little. I really hope your mom enjoys it!
P.S. I also have this recipe, which actually is a ‘healthy’ cake. Just in case you’d like to try it some day too. You’d never know it’s healthy: https://scrummylane.com/30-minute-healthy-chocolate-cake/
C Cay says
I haven’t used a spring form pan in along time and have three brand new Teflon ones that I’ve had probably ten years and I’m wondering if you put yours in water just like making cheese cake? Although, I have it almost ready to go in the springform Pan! Idk how soon you’ll answer! 🤣
Helen says
Hi! That should be fine – how did it go?
C Cay says
I didn’t put it in water like you do cheesecake and it turned out great. I used special dark chocolate cocoa, it needed a bit more sugar with that cocoa and some salt. But it was soooo good anyway.
Helen says
Ah great to hear! thanks for letting me know!
Sarah-Jane McGregor says
Hi
After adding all the ingredients and mixing I’ve got lumps, is that normal? Thanks
Helen says
Hi Sarah-Jane! Shouldn’t matter. How did it go?
Jennie says
I like the idea of serving it warm but I would like to make it a day in advance. What would you say is the best way to warm it up?
Helen says
Hi Jennie! Apologies for the late reply – we’re in the process of moving so things have slowed down a bit this week. I hope you either found a solution to this or you’re still game to try the recipe. I’d warm up individual pieces in the microwave (or oven if you don’t have one) but only for a very short time. Start with about 15 seconds per piece in the microwave. That will warm it up without it melting everywhere. Enjoy!
Jennie says
Hi, I tried microwaving it for 15 secs for one slice as per your suggestion and it was still very tasty but had unfortunately lost a lot of its squidge. Maybe if I try undercooking it in the first place …
Hope the move went ok!
Helen says
Ah really? Yes you could try slightly underbaking because it will harden in the fridge enough for you to cut it into slices and then microwave. Alternatively you could heat it slightly in an oven instead. Might be easier to keep an eye on than in the microwave?
Holly says
I’ve made this twice in two weeks. I cooked it for 18 minutes and it turned out perfectly. Added one tablespoon of coffee to enhance the cocoa flavor. My family’s new “sweet treat”….thanks for sharing!
Helen says
Hi Holly! Thanks so much for reporting back. It’s so good to hear it worked out perfectly for you first time. Sometimes it does and other times it needs a little bit of refining depending on your oven. I like your idea of adding coffee. Yum!
Jimmy says
Thanks for sharing and I’d like to try it. We are hosting 10 adults. I’m a little confused with the serving size. How many people will 1 cake serve if using the standard ingredients in the recipe? Would I need to make 2 cakes for 10 adults? Thank you.
Helen says
Hi Jimmy! So glad you’re thinking of making this. One cake will be enough for 10 people as it’s very rich. Serve dusted with some cocoa or icing sugar and with a bit of cream or ice cream, and berries if you like, and it’ll be quite enough for everyone 🙂
Jordan W says
I’m trying to cut my intake of sugar, is it possible to use stevia/truvia instead?
Helen says
Hi Jordan! I’ve never tried doing this, but I don’t think it would work as this recipe relies on the sugar for the texture. What you can do is reduce the amount of sugar in the recipe by around 25%. You could also try using coconut sugar or raw/organic sugar. It’s still sugar of course, but debatably a little healthier 😉 Overall, this recipe probably isn’t for you if you’re trying to watch your sugar intake (although I only ever serve small pieces!). I also have this recipe for a 30-minute healthy chocolate cake which you may enjoy better (maple syrup not sugar). It also gets excellent reviews!
GK says
Another variation of this is that we also sometimes use licorice powder, added together with the kakao powder, in kladdkaka recipes.
Helen says
Oh wow I’ve never heard of that! Amazing – thank you for the info!
Simona says
One recipe says to use eggs but the other recipe doesn’t say eggs. So do you add eggs or not?
Helen says
Hi Simona! Scroll down to the bottom and you’ll find the recipe in its on special box. That’s the recipe you want to be following. There are definitely eggs in it. Good luck. This is a great dessert for entertaining!
nina says
This is not the time to cut back on the salt, half a tsp is minimum. Please don’t leave the kladdkaka in the oven for more than 15, maximum 17 minutes. The center is supposed to be almost liquid. And you have to leave it in the form, it will not work trying to get it out before it has set. Put the kladdkaka in the refrigerator, and get thy glorious reward the next day, with a dense, sticky chocolate dream. Serve with whipped cream and maybe som fresh raspberries or other sour berries as a contrast. /a swede
Helen says
Thanks so much for the tips, Nina. There’s definitely sometimes a bit of a learning curve to this cake. I agree that it’s really good the next day! Tastes like fudge. Mmmm, making me hungry!
Nina Sundvall says
You’re welcome, and thanks for sharing the recipe and the beautiful pictures!
The great think about kladdkaka, is that you can adjust the recipe and add whatever you have at hand, here’s some more tips I’ve tried with yummy results: Chopped hazelnuts/walnuts on top, crushed candy cane pieces in the batter, warm peanut butter slightly to make it liquid and drizzle in the batter in a spiral from center and out. Or you could leave out the cacao and make a white sticky cake, +/- lemon peel or saffron (the saffron one is delicious served with lingon berries at Christmas). The white cakes need a bit more time in the oven. Also, I have experimented with the vanilla, I find vanillin in vanilla sugar a better option compared to pure vanilla extract, since you get a cleaner and stronger vanilla taste, which is needed to cut through the dense flavored cake.
Helen says
Oh wow Nina you truly are a kladdkaka expert! Thank you so much for the extra tips. I especially like the idea of trying it with white chocolate, although I can imagine the cooking time could be very different. I also love the idea of adding peanut butter swirls. 🙂
Lisa says
Can I ask what type of sugar you use I’m going to make this today. Thank you
Helen says
Hi Lisa! I hope this message reaches you in time! It’s just ordinary white sugar. Caster sugar would work too. I think I’ve even used organic raw sugar successfully. So you shouldn’t have a problem, whichever sugar you use. Good luck! 🙂
Lisa says
Hi Helen, thank you. I used caster sugar but it worked really well and went down a treat yesterday. Such an easy recipe! Absolutely delicious 😋
Helen says
Ahh brilliant! Thanks for letting me know, Lisa! 🙂