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/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.
Video
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? 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 think I got lucky the first time I made Kladdkaka by this recipe.
I used a standard 9″ round cake pan, buttered generously with a bit of butter saved over. Naturally, I estimated the fractional parts of flour, cocoa, and butter, being no stranger to the kitchen. I started checking the appearance at around 20 minutes. It’s fairly easy to tell if the top is “done” as it takes on a less glossy appearance. The center 3 inches were still shiny so back in for another 5 minutes.
When the entire top was uniform, the edges puffed up a bit more than the rest, I removed it and let it cool on a baking rack to cool. I learned that once you try to flip it out of the pan, you are committed. There’s no going back! About 4 inches remained, stuck in the center of the pan.
What to do? I flipped the cake “ring” (oozing a bit of liquid chocolate filling) back, right side up onto another plate. Then, using a spatula, I carefully removed the stuck portion, gingerly flipping it over and into the open center of the rest of the cake. It was beautiful. The cracks seemed to line up by themselves, and when I dusted it with powdered sugar, only I knew what happened.
I’m making another one right now, writing this as it bakes and between checks for doneness. I expect it to be as good and delicious as the last one, which I finished off just 3 days ago. I’ll let you know if anything surprises me.
Oh Keith, I don’t think many comments have drawn me in more than yours! You are clearly a very talented writer to be able to have me on the edge of my seat waiting to find out what happened to your chocolate cake in the end! Thank you so much for my morning’s entertainment, but also because this will be helpful for others making klaadkakka for the first time. It’s definitely a little bit of a learning curve depending on your pan and oven. I trust the second version fared even better?
I made this today but substituted half of the flour with almond meal, because, well, almond meal! It was great. I’ve never made it with all flour though, so I don’t know how it compares, but my variation was good! Thanks for such a great recipe!
So good to hear this, Prue. Thank you so much for letting me know about your substitution. I’ve actually never tried this but I think because the amount of flour is quite small you’d even be fine replacing all of the flour with almond meal. I’ll have to try it and report back!
Did you ever try replacing all the flour with Almond flour? I was wanting to try the same, but haven’t had a chance to make one I didn’t need and could use as the “experiment”.
Hi! Guess what? I made the cake this afternoon using all almond flour just for you! And I’m happy to report that the recipe still turned out very well. In fact possibly even more delicious because you could taste the almonds slightly. I’d say you can ‘safely’ experiment using just almond flour too now!
SO easy and SO delicious! I made this and my roommate, who is not a sweets person, absolutely loved it and said she could eat the whole cake 🙂 I will definitely be adding this to my recipe box!
Hi Katy! Aw, I’m so glad you (and your savory roommate!) enjoyed it! Tell her I’m with her – I could definitely eat the whole cake! Thanks so much for your review!
My daughter made this on a whim the other night and it is SO GOOD!!!! I have to watch my sugar so I might try using half sugar and half stevia granules. Just one bite of this yummy dessert takes care of any sweet craving you’ve got!
Thanks for the great review, Anne! Yes, I know it’s got a lot of sugar in it! I suspect that’s partly why it’s so gooey and yummy, but I’m interested to know how you go with the stevia!
I am unsure on what 4.75 ounces of butter is? Or how to Convert it. Is it 1 cup 1/2 cup ??? Help
Hi Linda! Ah, yes! Sorry about that! You need just over 1/2 cup of butter, or just over 1 stick. Does that help? I’ll add the info to the recipe!
This recipe is super simple, very tasty, and somewhat beautiful!
It smelled so good that I forgot to take a picture before cutting and serving 🙂 My girlfriend found it rich and a nice surprise! Thank you!
I baked it in a 9” buttered glass pie pan at 325 for about 26 minutes, with the parchment in the bottom. It released wonderfully when turned onto a plate.
The edges were crisp but not hard, the middle was chewy, chocolatey goodness!
This will go into the recipe box!
Hi Steve! Ooh, so glad you enjoyed the recipe! Thanks for the details – this recipe can vary a bit according to the oven/pan you use etc. so it really helps other readers to report back! Curious – what would take this recipe from a 4-star to a 5-star? 😉
Helen,
I’d have gone 4.5, and while it is a very rich, delicious dessert, right now it is just chocolate, plain and simple.
The better quality chocolate
I have yet to try the recipe using melted high-quality chocolate, and maybe add a hint of orange zest, perhaps a bit of liqueur, to elevate, perhaps? I would have to play more.
As it is, very, very good!
Ooh yes, all great ideas! I bet a bit of liqueur and some orange zest would be amazing! Or a bit of brandy at Christmas! 🙂
As a Swedish person currently studying in the US I was so happy to find this recipe because I miss this cake from home! I made this cake in an 8-inch cake pan and it turned out great, really gooey in the center and crisp on the surface. It was equally as delicious cold the day after making it (after having kept it in the fridge over the night) because the gooeyness turns into a fudge-like consistency and it’s so delicious! Thanks for the recipe!
Hi Agnes! Thank you so much for this – actually you’ve made my day, because usually when I see someone from the country of an ethnic recipe has commented I get a bit nervous … lol!
I’m so happy to hear I was really on the right track with this recipe, and so glad you enjoyed the cake. Yay! 🙂
Followed the recipe exactly and sadly was over cooked in 20 mins. I’m guessing that need to use a lower temperature with a fan oven?
😔
Hi Em! This recipe can sometimes take a tiny bit of ‘tweaking’ depending on your oven. Try again but check from 15 minutes. In my humble opinion, this recipe is worth any initial experimentation, so do give it another go! 😉
This is the third time I made this cake. The first time it was fudgy like a brownie, but WAY too sweet. The second time I added less sugar, but overbaked it a little too much. But as they say, third time’s a charm! The cake was to die for!!! Crispy on the outside, brownie like in the middle, and -ooh- amazingly gooey in the center!!!! Next time(and there will definitely certainly be a next time) I will bake it with rasberries.
Thanks so much for reporting back! Oh yes, this is certainly not for diet days! I tried reducing the sugar once but it didn’t seem quite as good (!). Good to hear you managed it successfully though. Did you change the cooking time at all? By how much did you reduce the sugar? I’d love to add a note in the recipe! 🙂
So sweet and yummy. I will make it but don’t serve with cream, I prefer to have ome strawberries. Lovely post, thanks for sharing.
This would be very yummy with strawberries. I hope you enjoyed it!
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!
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 😉
Can I use a 10 inch spring form pan? Or too big? That’s all I have so not sure what else to use?
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!