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!
Is the nutritional info per slice?
I’m afraid so. This isn’t one for when you’re on a diet! 😉
I only have 10″ and 11″ spring form pans and prefer not to purchase more sizes. To use my pans, would it work to double your recipe? If so, would any adjustments to the recipe be required?
Hi Erin! I’d use your 10 inch pan and just increase the ingredients by a quarter. You won’t need to increase the sugar though – the cake will still be sweet enough! The cooking time might not be much different to the recipe in a 7 to 9 inch pan. I’d check the cake after the time stated in the recipe and go from there. When you stick a skewer in the cake it should come out still sticky but not with runny batter on it. Good luck!
Hi, I’m going to try this amazing looking recipe on the weekend and just wanted to check the oven temp if I have a fan assisted oven?
Hi Vicky! No difference in temperature for a fan oven. Just check it after the minimum time stated and go from there. A skewer inserted in the middle should be still a bit sticky but not with runny batter on it. Good luck and I hope you enjoy it!
Hi Helen. I used gf flour and a 7 inch springform pan and baked it a total of 28 minutes. It seems to be an underbaked cake vs just a bit of gooeyness. It tastes great, if you like batter. I will definitely try again with a 9 inch pan and bake longer. The instruction to bake until top is done has confused me. The top was done but nothing else! Ha! It’s still delicious and I’m mostly eating the edges. I’ll check back in after second attempt.
Hi Katie! Yup. It’s confirmed time and time again that ‘sometimes’ (not always) a bit of experimentation is required to get it ‘just right’ in your particular oven and with the pan you use. Try poking with a skewer when you think it’s ready. If it comes out a bit sticky (but not with runny batter on) that should be about right. Once you’ve figured out exactly the right time in your oven I’d recommend noting it down. I think this recipe is worth figuring out. Once you’ve nailed it for most people it’s a keeper!
P.S. Yes if you can try with a 9 inch pan instead and see if that makes a difference.
Just plunged into my attempt and it’s sooo good. Very rich and will cut down on the sugar next time for personal taste. But I substituted the sugar for coconut sugar and the cocoa powder for raw cacao and it still tastes good, with the added bonus of not being as naughty 😀 Thank you!
Hi Katie! Thanks so much for the feedback. It’s really helpful to hear how your substitutions went because I don’t think I’ve heard of anyone using cacao and coconut sugar before. It definitely works with less sugar – try a third less to begin with. I’ve had good feedback on slightly less sweet versions 🙂
the amount of ingredients (in grams) are different between what you see in video and what you get if you print the recipe…. which one is the right one?
Ah OK Francesca – I’ll check that out. Thanks for the info! Definitely go by what it says when you print the recipe. Good luck – I hope you enjoy it!
Certainly easy to prepare, however the comment regarding when it is done is perhaps a bit misleading “the top should be firm but crack under a little pressure from your finger” ended up overcooking it way too much as this was never true and lost all the gooeyness!!
Hi Dan! Helpful observation – thank you. I’ll try to think of a better description. Any suggestions? I’m glad you still enjoyed it though. It’s worth having another go in your particular oven because once you’ve nailed it this is usually a keeper 😉
I’m so glad I read about a reviewer using only 270 g of sugar. That’s what I used and even that was super sweet. I probably could have gone down to 220 g and been fine. I also learned I’m not a huge fan of undercooked cakes. (I’m a brownie edges type of gal.) Probably won’t save the kladdkaka recipe for future use. It tastes good and is super rich though, the edges are perfect!
Thanks for the feedback, Kate. Good to hear that it’s possible to reduce the sugar without it affecting the overall consistency. 🙂
How much salt should I add if I only have unsalted butter?
I’d add just a quarter teaspoon, Andrew. It’s not essential but should intensify the chocolaty taste. Enjoy!
I tried this today. It was super easy to make. I left it in the oven for 20 minutes, then another 3 minutes since it didn’t look done. After I let it cool, I tried to flip it over on a plate. Unfortunately, it made a bit of a mess. The sides came up correctly, but the middle section was still too gooey and stuck to the pan. I definitely should’ve let it cook longer, which I’ll do the next time I make it.
It tasted delicious. Both my hubby and I went crazy over it.
Thanks for the great recipe.
~ Amber
Hello Amber. I always appreciate feedback on this recipe but especially from people who’ve made it for the first time. It just confirms that it can take a couple of tries in your particular oven to get it right, but once you have it’s such a great recipe to have up your sleeve for dinner parties etc. So glad you enjoyed it though!
What temperature to bake in oven?
Hello Mary! 180C or 350F. Good luck!
really loved this cake! found the taste perfect with 270g sugar which brought out the dense cocoa goodness and paired brilliantly with vanilla ice cream! thanks for sharing this fab recipe!
Thank you – I’m so glad you liked it!
Wonderful recipe! So easy to make and was on the table within 30 minutes. My family likened it to a cross between a brownie and a lava cake. I’ll definitely be making this again, it was a hit!
I like your description, Melissa. That’s exactly what it’s like! So happy you like it1 Happy New Year! 🙂
GREAT (and super easy) recipe!
I found this googling “quick chocolate desserts” because it was 8pm at night and I had a chocolate craving like no other, and this looked like the lowest effort cake-type dessert I could whip up with what I had on hand. And man did it deliver on the fudge factor! It’s like a molten lava cake, but a little more chewy-brownie in consistency.
And it’s even BETTER the next day. My bf had some this morning with his coffee and declared “I think this is one of the best desserts you’ve ever made” – if that’s not an endorsement for this recipe, I don’t know what is 😉
Needless to say this one’s getting bookmarked and becoming a regular in the rotation.
Hello Dani. Thank you so much for the great review! I’m the queen of quick chocolate desserts hahaha!! I really like your description of this – very helpful for others so thank you for that. And it does make you feel good when someone else appreciates your efforts so much, doesn’t it? Just FYI, I’m about to post another really quick, easy and delicious chocolate dessert. Stay tuned! (you can check back in a few days or sign up for my latest recipes by email if you haven’t already 😉
I love, love, love this recipe! So quick and easy and works perfectly every time. This super gooey, choclatey cake has been requested so many times by friends. If there are any leftovers (only happens when I double the recipe and make 2 of them) I just wrap it in tinfoil and put it in the freezer. Cuts beautifully straight from the freezer for a sweet snack that tastes like fudge.
Hi Lyndal! So happy this has become a family favourite for you too! I love it straight out of the fridge but never tried it straight out of the freezer. Now you’ve given me a new idea 😉 Merry Christmas!
hi, love this recipe and so easy and tasty! but i am wondering why the top of my cake didn’t crack, what would be the reasons? and thank you again for this wonderful recipe!
Hi Ching! So glad you enjoyed it! The top doesn’t have to crack. It does sometimes as the cake is quite brownie-like, but by all means it doesn’t have to. Especially if it tastes really good! Hope this becomes a firm family favourite!
Wow, made this as a dessert at short notice, since prep was quick and baking time was short and it was so good with ice cream! I used a 7 inch springform tin and it’s just the right amount for us – my hubby, my oldest 2 children and i gave my brother in law a few pieces to take back.
Will make again! Thank you!
Ah yes, you can’t skip the ice cream! So happy you enjoyed this, Shammin! I love that this is so quick and easy to make and tastes really decadent 😉 Really happy you like it enough to make again!
LOVE this recipe!! It’s my go to now, one pot, 30 mins, and stuff I always have on hand! Have had it 3 times in the last 6 weeks! Thank you for sharing this wonderful recipe! Also people, don’t skip the parchment paper! Even making this in a silicone pan and spraying it first it stuck the first time I made it!
Thank you so much Justine! I really appreciate you taking the time to leave your feedback. It’s the biggest compliment to hear you say you’ve made it multiple times already. It’s still one of my go-tos after many years of making it. Thanks for the reminder to not skip the parchment paper, too. Agreed! 😉
Simple recipe but so so good
So happy you approve, Chris!
It is stunning! It had only Cocoa powder in the recipe but tasted as though it had a lot of top quality plain chocolate. Easy to do and worked the first time. You MUST make it.
So glad it worked out well first time for you, Diana. Sometimes it can take a couple of tries! You’re right about it tasting more elaborate than it actually is. I love that!