kladdkaka with whipped cream and fresh raspberry's

Swedish Chocolate Cake Kladdkaka

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The Swedish Chocolate Cake “Kladdkaka” (literally, sticky cake) is a very popular cake, therefore, swedes frequently bake this cake for an easy and tasty fika.

All in one bowl cake!
This Swedish mud cake is incredibly easy to make: it takes 10 minutes to get it into the oven and in addition, you need just one bowl to put all the ingredients together!

This delicious cake with a crisp top and a soft and sticky center required no machines!
During baking, the cake should always remain moist in the center, while the top became a thin, crunchy layer.

Swedish Sticky Cake (Kladdkaka)
"Fika" - is a noun, a verb and also a way of life typical of the Swedes."

Who doesn’t love to bake Easy Chocolate Desserts?

chocolate cake


This is a basic Swedish kladdkaka recipe. Similar to gooey mud cake, and a cross between a sticky brownie or molten chocolate cake but not exactly none of them at the same time!

If you like you can add nuts, orange zest or however, you love in a chocolate cake.

This Swedish Chocolate Cake is easy to love and very uncomplicated to bake with ingredients that are often found at home. As a result, this cake is one of the most researched recipes by Swedes.

Don’t be tempted to overbake the chocolate cake because you will lose the lovely sticky-ness in the middle.


History:

The origins of this cake are uncertain.
Likely the food writer Margareta Wickman, who has eaten a very good chocolate cake at a restaurant in Paris managed to get a recipe.

The recipe was published in the newspaper in the late 1970s, and the cake was a huge hit in Sweden.

cross between a sticky brownie or molten chocolate cake 1

How to:

Pre-heat the oven at 200C / 390f Static.

  1. Melt the butter.
  2. Combine egg and sugar and then add the melted butter and mix.
  3. Add all the dry ingredients to the egg mix. (As there is no rising agent in this cake you dont need to pre-mix the dry ingredients before adding them.)
  4. Work it with a spatula until smooth and then transfer it to a 20 cm / 8-inch springform.
  5. Bake it for about 14 min in the middle of the oven.

Allow the cake to cool for 1 hour and after dust with chocolate powder. Serve slightly warm, or refrigerate overnight and serve cold.
Our favorite way to eat this cake is cold.

How do you eat this sticky chocolate cake?

This rich and dense dessert is amazing accompanied for example by fresh berries (raspberries or strawberries) and some whipped cream or ice cream on the side. It is no required any frosting.
You can also microwave every slice for 20 seconds before serving.

In conclusion, this can be your easy chocolaty Easter cake or a sweet solution for a chocolate craving day!

chocolate cake with fresh berries and whipped cream

Do you want to try other Swedish recipes? Hallongrottor (Thumbprint Cookies) or the typical Scandinavian pastry Semla or for instance, an Authentic Italian Tiramisù

Swedish Sticky Cake (Kladdkaka)

Swedish Sticky Cake (Kladdkaka)

Yield: 12 pcs
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

This is a basic Swedish kladdkaka recipe. Similar to gooey mud cake, and a cross between a sticky brownie or molten chocolate cake but not exactly none of them at the same time!

If you like you can add nuts, orange zest or however, you love in a chocolate cake.

This Swedish Chocolate Cake is easy to love and very uncomplicated to bake with ingredients that are often found at home. As a result, this cake is one of the most researched recipes by Swedes.

Ingredients

  • 2/3 cup (150 grams) of Unsalted butter
  • 3 medium Eggs
  • 1 1/3 cup) (270 grams) of Granulated Sugar
  • 2 cups (280 grams) all-purpose Flour
  • 1/3 cup /40 grams) of unsweetened Cocoa Powder
  • 1 Tablespoon of Vanilla Sugar or 1/2 Tablespoon of vanilla extract
  • Pinch of Salt

Instructions

    Pre-heat the oven at 200°C / 390°F Static.

    1. Melt the butter.
    2. Combine eggs and sugar and then add the melted butter and stir.
    3. Add all the dry ingredients to the egg mix. (As there is no rising agent in this cake you don't need to pre-combine the dry ingredients before adding them.)
    4. Work it with a spatula until smooth and then transfer it to a 20 cm / 8-inch springform pan.
    5. Bake it for 14 min in the middle of the oven.

Notes

Don't be tempted to overbake the chocolate cake because you will lose the lovely sticky-ness in the middle.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 297Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 73mgSodium: 110mgCarbohydrates: 43gFiber: 1gSugar: 24gProtein: 5g

Nutrition information isn’t always accurate.

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