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 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.
Video
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! 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? Try these gooey strawberry brownies as well. Also love layer cakes? Try this easy chocolate orange cake with 3-ingredient ganache.Nutrition
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!
This cake was SO easy and was SO delicious! I had to give half of it to my neighbors so I wouldn’t eat it all!! 🙂 I will definitely be making it again and taking it to gatherings in the future.
Hi Pam! So glad you liked it! I pretty much always throw at least half of this in the freezer, but yes it’s great for easy entertaining, isn’t it?! 🙂
I have just subscribed and this is the first recipe that I’ve tried and it doesn’t disappoint! It’s absolutely delicious! Also well received by my family. It’s so quick and easy to make and I’ll definitely be making it again -soon!
I did however reduce the sugar content to 260g instead of 350g and it was still sweet and tasty enough. I can’t wait to try out some more of your other recipes. Great web site, thank you!
Hi Joanne! Thanks so much for leaving a review! I’m so glad you enjoyed the first recipe you tried here. It’s really good to know it was still yummy made with less sugar. I think I’m going to make it like that myself from now on too. At the other end of the scale I also have a healthy chocolate recipe on the site. It’s made with no refined sugar (just maple syrup), sweet potato and avocado, but most people say they can’t believe it’s a healthy cake!
I loved this Recipe so much,it is so easy and Delicious.
Hello Kerrin! Thank you so much – I’m so glad you enjoyed it!
Very good recipe, really crispy!! Although I feel it is too sweet… Next time I will reduce about 25% of the sugar.
Hi Pedro! Yep, this aint no diet recipe! I do think you could happily reduce the sugar by at least 25% though, so do give that a try. Also, if you’re interested in a lower sugar chocolate recipe, I also have this 30-minute healthy chocolate cake. It doesn’t taste ‘healthy’ but there’s no refined sugar in there at all – just a bit of maple syrup.
Hi! Just wondering on what setting I should set my oven? Fan? Heat up and down? Please let me know, it makes all the difference 💓
Hi Maryam! I don’t make the distinction between different ovens in the recipe but if it helps I have been making this recipe for quite a few years with two different fan ovens. It took 20 mins in my first oven and more like 25 minutes in my current oven. It doesn’t matter which shelf in the oven – either the middle or top. You just need to keep a close eye on it after about 17 or 18 minutes. Take it out when it looks fully set on top but it cracks a little still under a bit of pressure from your finger. Try not to overcook. You might need to try the recipe once as a ‘trial’ and figure out how long it takes to cook in your particular oven. It’s worth the effort to do this though. Figure it out and you’ll be making this for years!! Let me know how you get on!
Hi, I recently found your recipe and tried it last night. This dessert is fantastic and does taste so fudgy. Because my husband is diabetic I try to cut sugar where I can but he doesn’t like the taste if I cut it completely so I substituted 1/2 the sugar for swerve. Plus I added in a handful of chopped pecans. Otherwise I made it the same. It took 20 minutes to cook and was just as good the next day. I can’t wait to try some of your other recipes.
Hi Karen, and thank you so much for taking the time to review this recipe. It’s really helpful to know that you can reduce the sugar in this way so thank you also for that. I love the idea of adding pecans, too!
Good day! Marilyn here, from Montreal, Canada. I just made this cake and it’s delish! I used white flour and added a bit of almond flour and ground almonds. Even though there’s quite a bit of sugar in the recipe, I really didn’t find it too sweet, but I do have a large sweet tooth! 😉 With this pandemic, I try not to visit the grocery store too often, so we run out of sweets, as my 2 guys also love their sweets after a meal, so these simple recipes really will come in handy. Thank you for posting these. Much appreciated!
Hi Marilyn! Lovely to hear from you! I actually visited Montreal many many years ago. I stayed with a French speaking family in a little town called Victoriaville and absolutely loved it! I hope you’re doing OK over there.
Thank you so much for the feedback. Some people have suggested that reducing the sugar in this recipe a bit (try 25% at first) doesn’t make too much difference. This is one of the sweetest recipes on the blog for sure, but I only make it when a real treat is needed! Let me know if you try any more of the recipes 🙂
This was absolutely delicious! I whipped this up in need of a chocolate fix and was very happy with it. My parents also liked it; however, they normally don’t go for sweet desserts, so I was going to ask if there was any advice for the least amount of sugar I could use in this recipe for future bakes? Any tips would be great! Thanks so much 🙂
Hi Teagan! I’m so glad you enjoyed this – I think it’s almost impossible not to! I hear you on how sweet it is! Basically this is no diet recipe, but what I always do is just serve really small pieces and freeze the rest for another time (it freezes really well). I suspect that much of the rich gooey deliciousness is due to the high amount of sugar, so I’m not sure what reducing the sugar would do to the texture. I have had feedback from 1 or 2 people however who’ve successfully reduced the sugar. I’d say you could very safely reduce the sugar by 25% and see how you go. I haven’t tried it but I think you’ll still get a really delicious dessert. Let me know how you get on!
Also, if you take a look at some of my newer dessert recipes, you’ll find that nearly all of them are low in sugar. The 30 minute healthy chocolate cake is absolutely divine, if I do say so myself!!
I just made this tonight for Easter and can’t wait to try it tomorrow. Hopefully you get this sooner than later, but what’s the best way to store this cake? Thank you for the great and easy recipe!
Hi Kiki! I hope you get this reply in good time! If you have an airtight container big enough then just pop it in there. It’ll be absolutely fine until tomorrow. Alternatively just tuck some aluminium foil around the top. The cake keeps pretty well for a few days like this, and after that you can pop it in the freezer (well wrapped of course) until another day when you need an emergency piece of chocolate cake! Enjoy, and Happy Easter!
So cool and easy and I am a beginner just started baking but have watched my mom bake for years.
Hi! This is a pretty good recipe for beginners as it’s so easy to make the batter. You just need to master the length of time in the oven. So glad you liked this! My blueberry muffins are really easy, too, if you’d like to give another easy recipe a try!
thank you actuall the oven part was easy it took 21 min for me to bake and I will try the muffins
Perfect! So pleased it turned out well!
Mean I just LOVE it, it is simply perfect! 🙂 can I use less eggs and substitute them for something else because I don’t usually have much on hand!
Still loving the recipe, sooooo easy
Hi Jimmy! Yes, eggs are in a bit of short supply at the moment, aren’t they? You could try substituting an egg with 1/4 cup of either: mashed banana, Greek yogurt, buttermilk, applesauce, or even condensed milk. I can’t guarantee the results but I’m really interested to hear how you get on if you give any of those suggestions a try! So glad you like the cake!