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 used the metric version and my batter was as thin as water and baked it for 35 minutes. It collapsed about 5 minutes after taking it out. Immediately tried again assuming i did something wrong but the batter turned water thin again. I watched your video and yours is very thick. So i added an extra CUP of flour and added a little bit of sugar and cocoa so it didn’t taste completely like flour. It baked for 20 minutes and was a lighter brown color not like the dark one you have above… not sure what I’ve been doing wrong.
Hi Caitlyn! Hmmmm… I always use the metric measurements and have made this many many times in different ovens so I know the measurements are sound. It’s hard to know exactly why it isn’t working for you, but it could just be that it needed to stay in the oven for a while longer. This recipe does sometimes need a few ‘tries’ to get it absolutely right in your particular oven for some reason, but once you’ve got it I think it’s a recipe worth working on and keeping! Sorry I can’t be any more help. It does sound a bit strange that your batter was very very thin. It should be on the thinner side for a cake batter but as you say not super super runny. So… in your case I’d try at least one more time and maybe keep it in the oven for a bit longer. Keep testing every couple of minutes after 25 minutes until the skewer comes out of the cake still sticky but not with runny batter on it. I’d be interested to hear how you get on! 🙂
P.S. Ahh, just one more quick thought… did you use pure butter? If you use anything else e.g. margarine there could be a higher water content in which might make the batter runnier? Just a thought…
Hey
Can I add in strawberries to this ?
Or place strawberries and then pour the batter on it and later bake ?
Hello! I’ve never tried adding any fruit but I have served it with fresh fruit on the side – that’s delicious. I would think you could add in little pieces of chopped strawberry if you wanted to, but I’m not sure about pouring the batter on the strawberries. Might be a bit messy/tricky getting the cake out of the pan? Let me know how you get on!
super easy and really yummy
Great to hear it, Stephanie! So glad you enjoyed it 🙂
Could you use a pie plate instead of a springform pan?
Hi Darlene! That should be fine. Just grease the plate well with butter before you pour in the batter 🙂
Hi my Swedish chocolate cake came out a little too sticky and I cooked it for 25 min on 170 as my oven seems a little hotter. Tastes great what can i do to make it less gooey?u
Hello Roy! It’s probably just a case of leaving the cake in your particular oven for a bit longer next time. For now though I’d try microwaving individual pieces for a few seconds to see if that firms them up a bit. Shh… don’t tell anyone I told you that!!
Hi what type of sugar did you use?? White or something else?
Hi Ana! Just plain white sugar is fine. I’ve also used caster (super fine) sugar and raw organic sugar. All work!
I tried this recipe today with the metric conversion for the ingredients measurement. Although I really like the cake and the texture was perfect I felt it’s was far too sweet. Does it have anything to do with the conversions or should I simply try again with less sugar maybe 275 gms instead of 350 grams?
Hi Sen! Yeah, this is probably the sweetest recipe on my site. Personally I only make it for special meals and just serve small pieces! Some people however have successfully reduced the sugar. A good rule of thumb is to reduce by 25% to begin with, so reducing to 275 grams should be fine. Just in case you’re interested, there are some great lower sugar recipes on my site, too! In particular I have a very popular healthy chocolate cake with butternut squash and avocado in it! It doesn’t ‘taste healthy’ but it’s made with maple syrup not unrefined sugar. Glad you enjoyed the gooey chocolate cake though, despite how decadent it is 😉
Everyone in my family thoroughly enjoyed it! Its a keeper. I think if I adjusted the sugar to 275 grams it will be perfect 🙂 Thanks so much for this amazing fail-proof recipe!
Hi Sen! Yes, no worries with cutting down on the sugar. I also have a 30-minute healthy chocolate cake on the site which has no refined sugar at all. I highly recommend that too – doesn’t even taste healthy 😉
Hi. Does this cake freeze well?
Hello Sen! Yes, it freezes really really well. Just wrap well in plastic wrap and aluminium foil. Sometimes I even cut it into portions and freeze that way.
I made this cake the other night and it was great! I used a 9 inch pan and found that 20 minutes was too long and the cake wasn’t as moist as I believe was intended, I think next time I’ll shoot for 15 and just check periodically. Thanks for a lovely indulgent cake 🙂
Thank you so much for the feedback, Sam! This does sometimes take the first try to figure out the best oven time for you, but once you’ve got it it’s a recipe for life 🙂
So so good. I didn’t quite get the cracked top after baking it, but it’s so gooey and tastes like a mix of fudge and brownie. Thanks for the recipe!
Thank you so much for the feedback, Vi – I’m so glad you loved it as much as we do!
I’ve made this recipe a number of times and it always turns out great! Very simple to make, and so moist and gooey. Thank you!
Hi Kristen! I’m so glad you like it! Have you seen my latest recipe too? It’s a gooey self saucing chocolate pudding – also delicious and surprisingly low in sugar 😉
Excellent, quick and easy dessert option. I made this just to have a quick dessert without all the trouble of making a full cake with frosting and it turned out great. I did add an additional tablespoon of coacoa and two teaspoons of espresso powder to make it extra rich and couldn’t be happier.
Hi Dave! Thanks for leaving a review. I’m so glad this worked out well for you. I love it for exactly the same reasons you describe (impressive without all the fuss!). I like your idea of adding espresso!
I was looking for a quick chocolate pudding recipe for an emergency pick me up dessert and only had cocoa powder. I made one third of the recipe in two ramekins, cooked for 25 minutes, and turned out and served with strawberries and Greek yogurt. It was absolutely perfect and is my new standby, store cupboard, bad day, desperately need something for dessert recipe!
Hi Michelle! I’m so glad this hit the spot for you! I love that you did things a little differently and baked a mini version for one! How fabulous! Thank you so much for reporting back because I’m sure some other readers would be interested in doing the same in dessert ’emergencies’ (which happen to me too!). If you like this recipe you might also be interested in my chocolate self saucing pudding. I sometimes make a mini version of it for one. Here’s the recipe in case you’re interested:
1. In the microwave, melt half a tablespoon of butter into 1 tablespoon of milk in a mug.
2. Stir in half a tablespoon of sugar and and half a tablespoon of cocoa.
3. Stir in 1.5 tablespoons self raising flour to make a smooth batter. Make sure it’s mixed in well.
4. Sprinkle another half a tablespoon of sugar and half a tablespoon of cocoa over the top of the batter.
5. Drizzle 2 tablespoons boiling water all over the top.
6. Microwave on high power for 30 seconds. Sneak a small scoop of ice cream on top!
Thanks again and I hope you give it a try! 😉
I just made this for my hubby’s birthday. He had asked for a gooey chocolatey something and this totally hit the mark for him. He loved it! Served it with unsweetened whipped cream. We’re vegetarians so I used egg replacer for 2 of the eggs, and 1/4 cup applesauce for the third one. Worked fine. I used a 9″ spring form pan and when cool, the sides of the cake were only about 3/4″ high and the center maybe 3/8″. So a smaller pan would definitely create a thicker cake. Just for kicks I stuck a toothpick in after I took it out of the oven, and was startled when it only went in about a 1/4″! It’s possible real eggs might have made it a little thicker, but then there are no rising agents in the recipe so who knows.
I live at 5500 ft elevation in NM, and things usually take longer to bake here. This took 30 minutes, and the cake wasn’t runny gooey, but very soft fudgy gooey. In any case we both gave it 5 stars! Thanks for a new chocolate dessert. (And I’m not even a big fan of chocolate cake!) Think I’ll try that healthy chocolate cake too!
Thank you so much for the feedback, Ravi – I’m so pleased your husband liked his birthday cake! I would have felt terrible if he hadn’t!!! I’m really interested to hear that you made some substitutions that worked. It is possible that those changes made a difference to the height of the cake but it’s hard to know for sure. This is supposed to be a flat cake – kind of like a torte – but I’d say it’s at least an inch tall when I use a 9 inch pan. If you make it again with the same substitutions maybe you could bake it in a smaller pan – say 7 inches – so that it’s just that bit thicker. But I’m really glad it was still gooey and delicious!
I made this cake for my family in a 9 inch spring form pan and it was AMAZING! Huge hit and it took less than 10 minutes to prepare! It came out super fudgy and chocolaty. Next time I might try it with a bit less sugar since I served it with ice cream but it was delicious and simple anyways. Thanks!
Hello Melina! Thank you so much for the feedback! it’s a winner, isn’t it? I’ve never tried it with less sugar but other readers have and have said it works, so go for it! Start with 25% less and see how you go! 🙂
The first time I made this this it was incredible. Crackly top and gooey inside. Rich and thick. Even in the fridge it stayed chewy and moist. The second time it turned out like a cake brownie with no gooey inside, even though I cooked it for the same amount of time 19 minutes I. My oven. I used three jumbo eggs and wonder if I should have only used two? Disappointed:) wonder what went wrong?
Hi Shoshana! I usually find this turns out pretty consistent every time in my oven, so it could be that the egg ratio was off a bit. Jumbo eggs could be a bit too big and result in the cake drying up a bit. I usually use extra large but not jumbo. Try 2 jumbo or 3 large next time and see if it makes a difference? Also just keep a close watch on it towards the end of the cooking time and try to catch it before it loses the gooey-ness. Don’t worry it’s probably a one off and next time it’ll be fabulous again! Good luck!
As a swede I´ve done Kladdkaka for as long as I remember. I think the right consistent is when the cake is just about a bit firmer than whipped cream. If you get any leftovers (never happens to me), you put it in the fridge – and the next day its chewy! Yum!
Hi Camilla – it’s so lovely to hear from a Swede! That’s so great to know – I love this cake whether it’s super gooey or a bit firmer, but I didn’t know that that’s how it’s ‘supposed’ to be – thank you!
This looks amazing! I am wondering if I can use Dutch process cocoa powder instead? 🙂
Hi Kris! Yes, that should be absolutely fine. It only matters if there’s a leavening agent in the cake like baking powder or soda which there isn’t, so go for it! Hope you enjoy it!
Thank you!! Oh my goodness, this was absolutely amazing and so easy!! I’m so excited to have discovered your page. 🙂
Awww, ‘m so glad it came out well for you using the Dutch process. You’ve made my day – thank you! I’d also highly recommend my blueberry muffins – much less sweet but they get rave reviews too 😉
Oh my goodness! I tried this recipe in an 18cm tin and added 2.5 rows of milk Cadbury cooking chocolate roughly chopped. It is the most amazing mix between a chewy brownie and fondant. I’m so happy!! It took 30mins with the extra chocolate. It’s going to be my go to from now on for cravings. Thank you!
Thank you for your feedback, Fiona! I’m so glad you’ve found a new go-to dessert! I make this all the time too. I love the idea of adding chocolate chunks. P.S. Leftovers freeze really well, so you could freeze individual slices for chocolate cake ’emergencies’ 😉
This is my second time using this delicious recipe. This time I’m making for a birthday cake, so I’m doubling the recipe to make 2 9inch. What icing would you suggest I use to hold them together?
Oooh, I love your idea of making this into a birthday cake! As the cake is pretty rich already, if I were you I’d sandwich it together with some whipped cream! Hope the birthday boy or girl loves it!
Made this today. As my husband isn’t too keen on the really gooey type of desserts, I’d decided to cook it for a bit longer than suggested in your the receipe (30-35 min).I didnt have any vanilla extract so i substitued for Orange. Wow loved it. Ive had some warm and cold,even with the extra cooking time ,cold its still sticky with a chewy crispy crust and warm very gooey. I will defo be making this again. So easy to make and quick…..a real test of will power to see if i can ignore the fact its sat in the fridge callingvto me !!!!🤣🤣🤣
Hello Sarah! Thank you so much for your 5-star review! It’s really good to know you left the cake in a bit longer and it still turned out really delicious. I think it would be pretty hard to get an awful result with this. A couple of times I’ve left it in a bit too long and it goes slightly chewy – but it’s still delicious! I love your idea of adding orange flavouring. Wow – chocolate orange is one of my favourite flavour combos. I hear you on the temptation, though. Sometimes I wrap up leftovers and throw them in the freezer. This freezes really well and defrosts quickly in an ’emergency’ 😉
I’ve been trying different chocolate cake recipes recently and this one is by far the best. Super quick, no fuss and the decadent gooey goodness is unbelievable given how simple it is. It’s magic!
So nice to hear this, Angela – thank you so much for letting me know! My favourite kind of recipe – minimum effort for maximum deliciousness! May I suggest the blueberry muffins and magic lemon pudding too? They’re also super easy and get good reviews 😉