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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 and 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.
Here’s a short video to show you exactly how easy this is to make:
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.
P.S. If you like this quick and easy one bowl chocolate cake, I’m pretty sure you’ll like my 5 minute chocolate pots too! You only need 4 ingredients (3 if you miss out the vanilla).
6-ingredient gooey Swedish chocolate cake (kladdkaka)
Ingredients
- 4.75 ounces salted butter
- 0.5 cups cocoa powder (plus 1 tablespoon) unsweetened, plus extra for sprinkling
- 1.75 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. 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
Sarah says
Excellent recipe, thanks! I had previously tried making this in a 6in cake tin, as shown in another version of this recipe, and it had turned out dry on the edges whilst still completely liquid in the middle. However, this time I tried your version and used a 9in springform pan- it turned out perfectly! It’s so easy to make, and would be great for a dinner party- I will definitely make this many times again!
Helen says
Hi Sarah! Thank you so much for your feedback on the pan size, as this has been an issue of contention lately. I agree that 9 inch is perfect – I think 8 inch works OK too 😉
Holly says
Can I use a 10 inch spring form pan? Or too big? That’s all I have so not sure what else to use?
Helen says
Hi Holly! Hmmm. I’ve used a smaller pan before but not a larger one. Having said that it’s only a tiny bit bigger so I think you’ll be OK. Just watch it carefully – you might need to adapt the cooking time slightly. Try not to over bake. The cake will be done when the top is just firm but springs back a little when you push it. Good luck!
Patricia says
This cake is awesome, chocolatey perfection. HOWEVER, it takes MUCH longer than 20 mins. I baked for 22 mins at 375 and it was still liquid. I had to add another 8 mins for a full 30. That resulted in a cooked, but slightly gooey center. Otherwise, my new favorite chocolate cake.
Helen says
Hi Patricia! Thank you so much for the feedback! This really is awesome, isn’t it? Great for entertaining! Thank you too for the info regarding the cooking time – I’ll pop a note in the recipe. 🙂
snoopy dallas cowboys says
I’m a big fan of chololate, can’t stand with this and it’s easy to follow the recipe. Sure I’ll try it. Thanks so much.
Tara says
I was concerned about the 7/8” springform before I started. Wish I had used the 9”. Baked at 350 for 30 minutes and let cool for an hour. The edges were nicely done, and the center was ooze. Not gooey, runny. It was worth a shot!
Helen says
Hi Tara! I always make this cake in a 7/8 inch pan and it always turns out well, but it’s possible that the results vary a little according to your oven. Have you tried it in the 9 inch pan?
Paul says
Tried again this weekend, this time with the correct quantities. I did it for 30 minutes. When I left it on the wire rack to cool the middle all dropped through to the countertop leaving a torus of sponge behind! WHAT AM I DOING WRONG!? xD
I have to say despite this presentation it still tasted delicious so… Getting closer!
Helen says
Hi Paul, Oh no!!! I think the problem is the wire rack. Next time (I hope there will be a next time!) leave it to cool for a while in the pan, then invert it carefully using a plate or cake stand. Skip the wire rack. In fact I will go and take all mention of a wire rack out of the recipe.
Good luck – third time lucky I hope.
Paul Mitchell-Gears says
1.75 cups of sugar is 175g (roughly) — not 350g!
Helen says
Hi Paul! I’ve just double checked and the recipe is correct as it is. I originally posted the recipe in grams (350 grams ordinary white sugar) and the conversion is 1.75 cups sugar. Hope the recipe still turned out well for you. Basically however you look at it, there’s a lot of sugar in the recipe! But if everyone just has a little piece…
Paul Mitchell says
You are so right and I’m so embarrassed!
So I made it with half sugar amd it came out tasty but like dark chocolate – as you can imagine! It also didnt come out gooey – will try again with correct quantities and a little shorter in the oven – though i didnt get any complaints about v1.0 😀
Helen says
Hey Paul, no problem – thanks for fessing up! Hahaha. Don’t be embarrassed – I have actually made mistakes like that before on the blog so it’s nice when people are on the lookout for them. Hope you enjoy the second more sugary version even more than the first! Trust me, it’s VERY gooey!
Susan Dubose says
This was so good and surprisingly easy to make! (The only downside was that I burnt my finger on the pan.
Helen says
Oh noooo! So sorry about your finger, Susan, but it was for a good cause!!!
Darlene says
34 weeks pregnant and on bed rest! But this dessert was so easy I made it because I needed some chocolate! So good! I paired it with some strawberries:)
Helen says
Oh wow, Darlene! Well that is a perfect excuse to eat as much of this as you like! I bet it goes deliciously with strawberries.
All the best for the rest of your pregnancy. I hope this dessert brightened up your day!
Blaise says
I made it in a square Pyrex dish with parchment paper and I added a half cup of fresh cherries and IT WAS TO DIE FOR 🤤🤤(but I would probably add dried cherries next time)
Helen says
Hi Blaise – why have I never thought to add fruit to this? Genius!!
Marie says
Such an easy recipe for such a rich flavor! I baked mine enough to have the texture similar to the middle of a gooey brownie. I was worried that the edges would get crispy faster than the middle would cook, but it baked relatively evenly throughout. I added chocolate chips for personal preference. Thanks!
Helen says
Hi, Marie! I’m so glad you enjoyed this, and thank you so much for leaving your review – I really appreciate it! It’s also really good to know that it’s pretty unforgiving if cooked a little longer. It’s always REALLY gooey when I make it, but I like the idea of it being a bit more like a brownie. I’ll try it that way next time!