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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)
Equipment (affiliate links)
Ingredients (UK/Australia? Click button 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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jess says
Made this and was so nice! I was 100g short of sugar so used 75ml maple syrup and it turned out just like the pics and probably can’t taste the difference.
Let it cool/set for about 15 mins and didn’t have to flip pan as it pushed out of my tin anyway. Nice and fudgy in the middle – like a brownie. Eating with peanut butter icecream.
Thanks for the recipe 🙂
Helen says
Thanks so much for your feedback, Jess. It’s very interesting that you successfully subbed some of the sugar for maple syrup! Not a bad idea as this isn’t exactly a low sugar recipe!!!
Rachel says
Did you use brown sugar or white sugar in this? Sounds great!
Helen says
Just plain old white sugar (either ordinary or caster sugar) is best. Enjoy!
Jennifer says
Was craving chocolate but had no milk on hand and I found this recipe, it looked delicious, and less than an hour later I had one made. Outstanding cake. If I had vanilla ice cream on hand I would eat the whole thing. Very easy with a spring form. Just slowly release when it cools and you’ve run a knife around to loosen it. Lovely firm top and so gooey inside without being too much. I let it bake for about 25-30 minutes for a nice firm top and the inside is like a soft brownie. I love this and will be adding it to my dessert rotation. I use unsalted butter and sprinkled about 1/4tsp into the melted butter.
Helen says
So glad to hear the recipe went well, Jennifer. I really appreciate you taking the time to describe your experience to help others making this for the first time!
Kathy says
In my version of the recipe it says to cover with cocoa powder, did you mean powdered sugar, as that is what it appears to be? I haven’t tried it yet, it is just out of the oven, but I am sure it will be delicious!
Helen says
Oh hi Kathy – good pick up! Actually, I’ve used either and both taste and look good. So entirely up to you! Hope you love it as much as we do!
Christina says
What a delightful cake! I found this recipe when I was looking for a quick chocolate dessert I could make with the ingredients I had on hand. Not only did this fit the bill, I loved that I didn’t have to prep too far ahead to let the butter come to room temp. This is precisely what makes this cake so dangerous. Even if I haven’t already gotten my eggs out ahead of time, I can just put them in a bowl of lukewarm water to get the chill off while I mix the other ingredients. Perfect for baking on an impulse!
I was even able to use this recipe without parchment paper. I bake mine in a well greased, lightly dusted 9-in round cake pan and have found that 17min is the sweet spot for me. I’ll then let it cool in the pan for about 1-2minutes before turning it out onto a plate.
In short, if you love brownie batter, lava cake, and brownies, this is the dessert you’ve been looking for!
Helen says
Hi Christina! I’m so pleased you approve! I find this to be a bit of a miracle cake. As you say, you usually already have all the ingredients you need. I also love that it’s impressive enough to serve to guests. Interesting that you’ve had success without any parchment paper, and good to know! Thank you so much for the lovely review!
Kritkat says
Soooo…last I made this I converted the recipe for my 10″ spring form.
Reading this again I see the author used a 9″.
Has me wondering if I really need to convert? Or it would still be delicious, but thinner, and likely take a little less time in the oven?
Thoughts or experience appreciated!
Thanks!
Helen says
Hi! Well done for converting the recipe for a 10″ pan! I think you ‘could’ try the recipe in a 10″ without converting. I’m afraid I haven’t tried it myself because I don’t own this size pan. It would be a little risky because as you know the cake is already fairly thin, but I suspect it would still work if you keep a close eye on it in the oven and maybe take it out a little earlier? Sorry I couldn’t be any more help! If you do give it a try, do let me know how you get on!
Anne Potts says
Where are the eggs mentioned in the original ingredients
Helen says
Hi Anne! The eggs are the last ingredient in the list and they’re mentioned in step 3 of the instructions. Basically the lightly whisked eggs are the final ingredient that you stir in. Good luck!
Franz says
Raspberries on top, very light dusting of Cocoa and powdered sugar. Love the recipe and the things you can add.
Helen says
Oooh yes, this is fabulous with any kind of fresh berries on top. Thank you so much for your review!
Samiya says
Next time I will add chocolate chips just to make it even more over the top! Perfect recipe
Helen says
Ooh that would take an incredible cake to just about the best chocolate cake in the world. Thanks for the idea!