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/355F. 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 (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! 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
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!
I love how easy this cake is and that it only takes 17 minutes in my weird and wacky oven. My hubby loves it too 🥰 hoping I can freeze it so I won’t put on a couple of kgs 😃
Aw I love this, Nora! I think this will work in pretty much any oven once you’ve worked out the precise time it takes in your particular one, which you obviously have already! Yes, you can definitely freeze it – I do that all the time, and it defrosts perfectly. You can just cut it into small individual slices once it’s defrosted and dust over with cocoa powder or icing sugar (if you like!). Enjoy!
This was perfect!! My family loved it!! was SO easy! Definitely a keeper
I’m thrilled to hear this, Lisa, and thank you so much for letting me know. Btw, I just last week published a new gooey chocolate cake recipe that you might like to try too, this time an Italian chocolate cake. It’s very similar but slightly less sweet and a bit classier to serve to guests. Here’s the link in case you’d like to try that one too: https://scrummylane.com/torta-tenerina-italian-chocolate-cake/
That looks like powdered sugar on top, not coca powder, or am I missing something? Last time I checked coca powder is not white. Looks good though and I am going to try making it. Would be nice to know about the white powder top first though. Thanks!
Ha, well spotted, Sabrina! That’s actually icing sugar. Usually I sprinkle over a bit of extra cocoa powder, but you can also sprinkle over icing sugar (confectioners’ sugar) if you prefer 🙂
I have now made this 3 times in the past 2 months! I love it, my family loves it, and my friends love it!
So thrilled to hear this, Stephanie! It’s a family favorite for us too. Actually, I’m just about to publish a similar-but-different recipe, so stay tuned as I suspect you’ll like that one too 🙂
First of all, thank you, Helen! This is the easiest & simplest to make yet packed with so much deliciousness and gooeyness, ever! They came out exactly just the way you said it’s going to be. On the 2nd try, I did the gluten free version, I used almond flour & I also lessened the sugar by a 1/4 of a cup & it came out perfect! I also want to share with others that I also made this using Ghiraldelli white chocolate powder (my fave) & lessened the sugar by 1/3 of a cup & they were just as incredibly delicious!
Thank you for this recipe, Helen, you’re awesome! ❤️
Thank you for your detailed feedback, Mila! I so appreciate it. I love that you’ve made it your own, and the idea of the white chocolate powder intrigues me. I must try that! Just fyi, I have just published a new recipe that’s quite simple to this but lower in sugar. It’s an Italian version with a more meringue like top, if you’re interested in trying that too 😉 Here it is: https://scrummylane.com/torta-tenerina-italian-chocolate-cake/
Hi Helen, this is the best I’ve made. Easy and delicious! Honestly the best!! Thank you!
Ahh I am sooo happy to hear this, Pam! Thanks so much for letting me know. I actually have a similar-but-different recipe coming up next, so stay tuned! 🙂
This was not a good outcome. Made it just like the directions and it was still liquid after 20 minutes. At 30 minutes it was almost done but did not crack on the top when pushed like you described. I cooked it a few more minutes and it cracked like described however there was no gooey center and it turned into a hard brick. I won’t be making this again.
Hi Rachael! Oh no, that’s a shame it didn’t work out for you! I understand if you don’t want to try it again, but just to point out that of all the recipes on this site, this one is worth perservering with. The timing sometimes takes one or two tries to get right in your particular oven, but once you have it nailed it’s a fantastic back pocket recipe, especially for entertaining. It does not always have to crack on top – you just have to catch it when it isn’t liquid inside but is still a bit gooey. That would be the same with any recipe of this type.
This came out delicious even though I had to use a pie dish, as I don’t have a springform pan. Plus I’m not a good cook!
I did have to add at least 10 minutes of baking time, my oven might run low though.
Love this recipe!!!!!
So happy to hear this, Eve, and that it still worked out well in a pie dish. That’s fine – as long as it still tastes gooey and delicious! No problem that it took longer to cook. The cook time can definitely vary depending on your oven. Thanks so much for letting me know how you got on!
I never comment on recipes but felt compelled to. This recipe is a winner. Very simple and we achieved excellent results! We used 200g of sugar as we ran out of sugar and it tasted on point. We served it to our guests with crème fraiche and strawberries as well!
Ahh thank you, Lisa! I’m thrilled it worked out so well for you and your guests, and it’s especially helpful to hear how you went with a bit less sugar. I hope you have a lovely day 🙂
Hi.. I am going to do this for a dinner party of about 18 people. Should I do 2 cakes or will it be ok in just 1 pan?
Thanks
Hi Lois (that’s my mother in law’s name too!) I would say to be safe do two separate cakes, especially since it’s the first time you’re making the recipe in your oven. I hope everyone enjoys it and the dinner party goes well!
Thank you.
Another query… if I make this ahead of time can I gently reheat the whole cake in the oven? I prefer to put the full cake out and let guests serve themselves.
Hi! Yes that should be fine, just be sure not to overcook when you make ahead, and go really easy on the re-heating. If possible have a trial run before your party (it’s so easy to make so I’d say it’s worth it).
Could I use brown sugar instead of white sugar by chance.
Hello Laurinda! In theory you should be able to replace white sugar with brown sugar as a 1:1 substitute, but I’ve never tried making this particular cake with brown sugar. I would guess that it will work, but the texture/taste might be a bit different. Generally brown sugar will give you a caramelized taste, and sometimes the texture can be more dense as well. If it’s just for yourselves, give it a try! If you’re serving the dessert to guests, I’d try to go with white sugar as in the recipe. I’d love to hear how you get on if you do try it! 🙂
Made last night, such a hit and super easy. I do have a question regarding the nutrition facts, is that for one serving size? Or the entire cake? And if so what’s the serving size?
Hello Taryn! Yay, so happy the recipe turned out well for you! Regarding the calories, yes that is per slice! It’s not exactly a diet recipe. That’s based on serving 8, but sometimes I do make the pieces smaller (so cut each quarter into 3) since it’s a rich dessert. I hope you make many times more!
This looks delicious! May I ask how much sugar can I reduce so that the cake stays as a cake? I tend to reduce 40~60% sugar in most recipes, so I’m wondering if I can do this with this recipe too? Thanks!
Hello Esther! Like you, I usually reduce sugar in sweet recipes these days, but this is the one recipe I make where I do not do that. It’s supposed to be terribly sweet and gooey and decadent and the integrity of the recipe depends on all that sugar unfortunately, so what I do instead is serve smaller pieces (with ice cream on top of course!). Having said that, some readers have successfully reduced the sugar before and got away with it. I wouldn’t go too crazy though – try just a little say 20% and see how you go! I’d love to hear how you got on!
Sorry, I ment to say I cooked it for a further 2 mins I set my alarm for. And took it out just before the 2 mins was up. So just under 22mins at 180deg. Sorry team. But 10 stars all round .
Thanks for clarifying, Amanda – so helpful! 🙂
This turned out perfect my first go. I took it out after 20mins , i had it on 180deg bake, not fan bake. and just guessed it needed another 5 mins, set my timer and it was so good. I probably could have left it at 20mins to be a bit more gooey but it’s the tasters preference. It will be my go to now. Thankyou
Thank you so much for this detailed review of how it turned out for you, Amanda – I so appreciate that, and am thrilled that it will become your go-to. It’s still my go-to after many many years!! 🙂
Amazing whole family loved it,they taste better then the small lava cakes at Domino’s. Will 100% be making it again.
Wow, that is the biggest compliment ever! Thank you so much, Destiny (and what a beautiful name you have!). 🙂
The recipe shows to bake at 350, but in the video it says 355. Which is correct?
Good spot, Rose! Thanks for pointing that out. It should be 355F/180C in a fan oven. I’ve already amended that in the recipe! I hope you like it! If it’s the first time you’re making it, keep a very close eye on it. It’s ready when the top is ‘just’ set and the center is still a bit gooey, but not raw!
Thanks for the clarification. I had this at a friend’s home (was the hit of Book Club) and she kindly linked me to your recipe. Can’t wait to make it myself!
Awww, that is the biggest compliment ever, Rose! Thank you so much for letting me know, and I hope you enjoy it as much when you try it yourself. fingers crossed. 🙂
Since this is meant to be “gooey” I’m concerned the eggs will be undercooked posing a salmonella risk. Could you please tell me your thoughts on this. Thank you!
Hello! This is a traditional Swedish cake that people have been making for a long time, but I would say if you’re concerned make sure to use pasteurized eggs and cook until the inside is just slightly soft rather than runny or raw (that’s not how it’s supposed to be anyhow). When I make it the inside is not ‘raw’ with wet batter, it’s just soft and ‘just’ baked. I hope you enjoy it!
Hi! My cake came out hard did I over cook it?
Yes, almost certainly! Just try again and try to catch it when it’s ‘just’ set (not ‘raw’ in the center but still a bit gooey).
Super fast and easy, and perfectly delicious! I realized I ran out of cocoa after melting the butter so I threw in a bar of Mexican chocolate and it worked great!
Thanks so much for the feedback, Dona! Really helpful to hear that a bar of chocolate worked as a substitute for the missing cocoa. So happy you enjoyed it!
Made it! It was very easy and didn’t last very long. Mine turned out less gooey than the picture. Trial and error on the baking time. The next time I make it, which will be very soon, will be gooier, I hope. If not no big deal. Great easy and very tasty recipe.
It’ll be gooey-er next time for sure, Joanne! Once you see how long it takes in your oven, make a note of it – it’ll be perfect every time after that! 🙂
Love this recipe! I often cut down on the sugar quite a bit but it still tastes delicious! Thanks for sharing this recipe!
Hello Hana! I’m so happy to hear this, and glad to hear it works well for you as a lower sugar version! 🙂