• Skip to main content
  • Skip to primary sidebar
End of the Fork
menu icon
go to homepage
  • RECIPES
  • COOKING TIPS
  • ABOUT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • COOKING TIPS
    • ABOUT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert

    Kladdkaka – Gooey Chocolate Cake

    Published May 14, 2018, modified Jun 6, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 7 Comments /

    1122 shares
    Jump to Recipe
    Pin image of kladdkaka cake with strawberries
    Pin image of Kladdkaka on plate and side view of a slice.

    A perfectly indulgent dessert, this six ingredient Swedish gooey chocolate cake has chewy edges & soft rich, gooey centre and takes just 25 minutes to make!

    Kladdkaka on glass plate dusted with powdered sugar and whole strawberries
    Kladdkaka with strawberries

    Kladdkaka is a wonderfully rich and indulgent molten chocolate cake from Sweden, though many countries have similar versions.

    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. 

    With its chewy exterior and soft middle, it is like a cross between a brownie and a molten lava cake.

    Jump to:
    • How to make Kladdkaka
    • Gluten-free Kladdkaka
    • Serving
    • Storage instructions
    • Other cake recipes you may like
    • 📋 Recipe
    Slice of Kladdkaka

    This really is such a wonderful cake for entertaining!

    How to make Kladdkaka

    process shots of kladdkaka cake
    Process shots for making Kladdkaka
    1. Grease a 23 cm/9 inch baking dish.
    2. Blend the eggs with the sugar.
    3. Add the dry ingredients to the egg mixture, then stir in the butter, salt and vanilla. The mixture will look shiny.
    4. 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.
    5. 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 berries.

    Gluten-free Kladdkaka

    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.

    Serving

    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.

    Storage instructions

    Cover and store at room temperature 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.

    Other cake recipes you may like

    • Orange & Almond Cake
    • New York Cheesecake
    • Apple Polenta Cake

    ⭐️ Are you making this Kladdkaka Gooey Chocolate Cake 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! ⭐️

     Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork


    ⚜

    📋 Recipe

    Image of Kladdkaka on glass plate dusted with powdered sugar and whole strawberries.
    Print

    Kladdkaka – Gooey Chocolate Cake

    A perfectly indulgent dessert, this six ingredient Swedish gooey chocolate cake has chewy edges & soft rich, gooey centre and takes just 25 minutes to make!
    Course Dessert
    Cuisine Swedish
    Keyword chocolate cake, gooey chocolate cake, Kladdkaka recipe, swedish cake
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 8 servings
    Calories 352kcal
    Author Nicole Shroff

    Ingredients

    • 3 medium eggs lightly beaten
    • 300 grams sugar 1½ cups
    • 50 grams unsweetened cocoa 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
    US Customary – Metric

    Instructions

    • Preheat oven to 180°C/160℃ Fan/350℉. Grease the bottom and sides of a loose bottomed 9-inch/23 cm baking dish.
    • Blend the eggs and sugar together till smooth and creamy.
    • Sift flour and cocoa powder together into the egg mixture and mix till fully blended.
    • In a small bowl mix together the vanilla, salt and melted butter, then fold into the mixture till smooth. 
    • Pour the mixture into the baking dish and bake on the bottom rack for 20 minutes till the top and sides are firm, while the centre remains soft. Allow to cool before transferring to a plate.
    • Serve warm with a scoop of ice cream and a drizzle of strawberry coulis, or at room temperature with a dusting of powdered sugar.

    Notes

    • This cake is slowly cooked at a low heat till the sides become crispy and the centre is soft.
    • 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.
    • Cover and store at room temperature 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.
    • Best served warm or at room temperature.

    Nutrition

    Calories: 352kcal | Carbohydrates: 56g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 163mg | Potassium: 139mg | Fiber: 2g | Sugar: 41g | Vitamin A: 442IU | Calcium: 23mg | Iron: 2mg

    More Dessert

    • Cardamom & Sultana Tea Loaf
    • Custard Apple Sorbet
    • Chocolate Dipped Strawberries
    • Chocolate Pudding Cookie Cups

    Reader Interactions

    Comments

    1. Adia

      April 13, 2021 at 10:44 am

      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?

      Reply
      • Nicole Shroff

        April 13, 2021 at 2:02 pm

        You are right, it was labelled Italian. I have changed it now, thanks so much for the heads up!

        Reply
    2. Caroline

      May 16, 2018 at 3:11 am

      5 stars
      I love the look of the crisp outside and gooey middle. Looks so decadent!

      Reply
      • Val Petersen

        March 13, 2021 at 10:24 am

        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.

        Reply
        • Nicole Shroff

          March 13, 2021 at 4:21 pm

          Hi Val,
          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.

    3. Beth

      May 15, 2018 at 8:41 pm

      5 stars
      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!

      Reply
    4. Tristin

      May 15, 2018 at 4:40 pm

      5 stars
      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.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Photo of Nicole.

    Browse my site for healthy and seasonal recipes from around the world, read about great ingredients, and get handy tips for working in the kitchen. Also, check out my restaurant reviews for some great dining experiences! more about me →

    New! Meal Planner

    Cover of meal planner showing colourful food.

    BBQ Recipes

    • Easy Pinto Beans
    • Best Potato Salad With Mustard
    • Tandoori Chicken
    • Lamb Tikka

    Summer Recipes

    • French Tomato Tart
    • Easy Gazpacho Recipe
    • Strawberry Frozen Yogurt
    • Strawberry Custard Tart

    Top Categories

    Breakfast Chicken Lamb Seafood Light Meals Soup Salad Sides Beans Cookies Dessert

    Trending

    • Pasta With Ricotta And Tomato Sauce
    • Broccoli & Cheese Breakfast Muffins
    • Boiled Beets
    • Cavolo Nero With Garlic And Lemon
    Photo of Nicole.

    Browse my site for healthy and seasonal recipes from around the world, read about great ingredients, and get handy tips for working in the kitchen. Also, check out my restaurant reviews for some great dining experiences! more about me →

    New! Meal Planner

    Cover of meal planner showing colourful food.

    BBQ Recipes

    • Easy Pinto Beans
    • Best Potato Salad With Mustard
    • Tandoori Chicken
    • Lamb Tikka

    Summer Recipes

    • French Tomato Tart
    • Easy Gazpacho Recipe
    • Strawberry Frozen Yogurt
    • Strawberry Custard Tart

    Top Categories

    Breakfast Chicken Lamb Seafood Light Meals Soup Salad Sides Beans Cookies Dessert

    Trending

    • Pasta With Ricotta And Tomato Sauce
    • Broccoli & Cheese Breakfast Muffins
    • Boiled Beets
    • Cavolo Nero With Garlic And Lemon

    Footer

    As seen in graphic.

    ^ back to top

    About

    Subscribe

    Contact Me

    • About
    • Privacy Policy
    • Meal Planner
    • Subscribe
    • Contact
    • Work With Me
    • Facebook
    • Twitter
    • Instagram
    • LinkedIn
    • YouTube
    • Mail
    • Pinterest

    @ 2022 End Of The Fork. All Rights Reserved.