A perfectly indulgent dessert this six ingredient Swedish Kladdkaka is a gooey chocolate cake with chewy edges, a soft rich gooey centre and takes just 25 minutes to make!
Kladdkaka is a wonderfully rich and indulgent molten chocolate cake from Sweden, though many countries have similar versions.
With its thin chewy exterior and soft middle, kladdkaka is like a cross between a brownie and a molten lava cake.
It means sticky cake in Swedish referring to its gooey centre, and is very popular for fika. In Swedish culture, fika is part of everyday life, where people make time to get together over a coffee and pastry or slice of cake.
Kladdkaka is available in most Swedish cafés, but it is also very easy to make at home, requiring only a handful of ingredients and 20 minutes in the oven.
It is baked just long enough to form a crispy exterior, while remaining soft and dense on the inside.
This is really such a wonderful cake for entertaining and for the holidays!
For more easy cakes you may like this yummy orange almond cake, an easy peasy no bake lemon cheesecake and our easy yogurt banana cake.
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How to make it
Start by greasing a 23-cm/9-inch baking dish.
In a medium mixing bowl, combine the flour, sugar and cacao powder the set aside.
In a medium mixing bowl, whisk together the eggs, butter and vanilla.
Pour the wet ingredients into the dry and stir gently till mostly combined. Don’t worry if a few lumps remain.
Pour into the greased baking dish.
Bake on the bottom rack for 20 minutes. Oven cooking times may vary, so take care not to over-bake or it will end up dry.
The cake is done when the top is firm and cracks under slight pressure.
Sprinkle with powdered sugar (confectioner’s/icing sugar) and serve warm with a scoop of ice-cream, or at room temperature with fresh berries, strawberry coulis or cherry sauce.
Kladdkaka can be made gluten free by substituting the flour for ground almonds (almond flour or almond meal). This will give a slightly more dense texture, with a delicious flavour.
Kladdkaka is delicious served warm with a scoop of ice cream, or at room temperature with a dusting of powdered sugar and a drizzle of my Easy Strawberry Coulis.
Make ahead and storing
This recipe can be made a day ahead. Cover and store at room temperature (in a cool kitchen) for up to 3 days.
Kladdkaka can be frozen! Wrap the slices individually, then defrost in the fridge. To serve it warm, heat for a few seconds in a microwave.
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Are you making this Swedish Kladdkaka recipe? I’d love to know how it turned out in the comments! And if you like it, please give it a 5 star rating below!
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- 3 medium eggs lightly beaten
- 300 grams sugar 1½ cups
- 50 grams unsweetened cacao powder ½ cup
- 120 grams plain flour 1 cup
- 113 grams butter ½ cup, melted
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 tablespoons powdered sugar optional
- Preheat oven to 180°C/160℃ Fan/350℉. Grease the bottom and sides of a 9 inch/23 cm baking dish.
- 300 grams sugar, 50 grams unsweetened cacao powder, 120 grams plain flour, ⅛ teaspoon saltIn a medium bowl mix together flour, cacao, sugar and salt then set aside.
- 3 medium eggs, 1 teaspoon vanilla extract, 113 grams butterIn another bowl whisk together eggs, vanilla and butter till combined.
- Pour the wet ingredients into the dry and stir gently till mixed (don't worry if some small lumps remain).
- Pour the mixture into the baking dish and bake on the bottom rack for 20 minutes till the top and sides are firm and the centre remains soft. Cool before transferring to a plate.
- 3 tablespoons powdered sugarServe warm or at room temperature with a scoop of ice cream and a drizzle of strawberry coulis, or dusting of powdered sugar and a cherry sauce.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
I printed out the recipe and it was indicated that this recipe was “Italian.” I thought my printer was being funny, but I checked your recipe and it’s labeled “CUISINE: Italian.” But this blog post begins by clearly stating that this recipe is Swedish… What happened? Am I the only one who’s seeing this and confused?
You are right, it was labelled Italian. I have changed it now, thanks so much for the heads up!
I love the look of the crisp outside and gooey middle. Looks so decadent!
I am not sure what i did wrong. After 20 minutes baking it was still runny. I baked it a further 20 minutes. While the top and sides were slightly crisp the bottom was still too moist and had to be scooped out with a spoon. They taste was good though.
I’m sorry to hear that, there may be a few reasons for this happening:
– The oven is not heating up evenly or reaching the set temperature. If you have an oven thermometer, turn the oven to a particular temperature and check it in a few different spots.
– If the baking dish is too small a thicker cake will take longer to cook in the middle. This could be my fault as I gave an incorrect measurement in cms for a 9-inch dish. I apologise for this and have now corrected it to 23 cms.
A quick fix for when something like this happens, is remove the cake from the oven and tightly wrap baking foil over the top (be careful not to burn your hands). Bake for another 10 minutes so the heat trapped under the foil cooks the centre of the cake.
Do let me know if any of these help.
Wow! I can’t believe the texture differences in this cake! It must be totally scrumptious! Moist and delicious! Can’t wait to give it a try!
Yum! I love that this cake has so much flavor and texture but from simple ingredients. And I think that fika is something I’m going to have to try to instill in my daily life as well. Cake or pastries and coffee and family and friends? Pretty much perfection.