A perfectly indulgent dessert this six ingredient Swedish gooey chocolate cake has 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!
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How to make Kladdkaka
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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Kladdkaka Swedish Chocolate Cake
- 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 sugar
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.