This authentic Swedish dessert is a fantastic combination of texture and rich chocolate flavor! If you’re a fan of chocolate, you’re going to love this delicious recipe!
Kladdkaka
One of Sweden’s most famous desserts is kladdkaka. Kladdkaka is a rich, decadent chocolate dessert that is a cross between a chocolate brownie and a molten chocolate cake. It has a crisp exterior and a soft, gooey interior that should always remain moist.
This dense, compact chocolate cake is made with simple ingredients like flour, eggs, butter, sugar, vanilla extract, and cocoa powder. It’s the perfect dessert to serve at your next holiday gathering or special occasion. So why wait? Give this recipe a try and experience the deliciousness of Kladdkaka for yourself!
No Baking Powder or Baking Soda?
Nope! In fact, that is one of the reasons this chocolate cake (or should I say brownie?) is so popular. The rich center doesn’t rise because of density. And it is not supposed to!
Tips for Kladkakka Success
If you want to ensure that your Swedish chocolate cake (Kladdkaka) turns out perfectly just follow a couple of easy steps.
- Use an 8-inch pie plate. A 7-inch pie plate will yield a thicker cake and it may be too hard to handle with the soft center. Just be sure to keep an eye on the cake as it bakes, as the thickness of the batter will affect the cooking time.
- Let the Kladdkaka cool for a few minutes before cutting and serving. It will be easier to handle.
- The pieces are meant to be small as this is a rich dessert. There are technically 8 servings, but if you plan on having more than one piece, it might be wise to make two desserts.
Swedish Sticky Cake {kladdkaka}
Ingredients
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 pinch salt
- 2 large eggs, room temperature
- 1 ⅓ cups granulated sugar
- 1 tablespoon vanilla extract
- ½ cup (1 stick or 113g) butter, melted and cooled slightly
Instructions
- Preheat oven to 300°F (150 degrees C). Prepare an 8-inch pie plate.
- Sift together the flour, cocoa powder, and salt then set aside.
- Whisk the eggs into the sugar until smooth. (About three minutes on medium speed in a stand mixer or a hand-held mixer on high)
- Add the flour mixture, and stir by hand just until combined.
- Pour in the vanilla extract and melted butter; stir until well combined.
- Pour into prepared pie plate.
- Bake on the lower rack of oven for 35 minutes, or until the center has slightly set.
- Allow the cake to cool for several minutes in the pan before serving.
- Optional: Sprinkle with confectioners' sugar or add fresh berries for color.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Just for fun… here is kladdkaka in 15 seconds!
I love hearing about real life blogger friendships! I’ve actually had a kladdkaka before and loved it but never had the recipe, so now I can’t wait to make it!!
1. Having friends over – especially blog friends – is the BEST. 2. This cake is gorgeous. 3. I need it. NOW!
Oh god this sticky cake looks so gooey and delicious. Your pictures have just got my mouth watering – pinned!
I love how gooey the center of this cake looks. Delicious!
Thank you!
I have been WAITING for you to share this recipe, YAY! It was so delicious. Thank you for your sweet words. And this recipe!! 🙂
I love this. 😀 looks so yum.
Ahh now I need cake and its only 6 am here. I may have to make this for after dinner tonight. Yum!
I’d bake this just so I could use the name in conversation. A LOT. It looks lovely, which makes it all the better!
Because people like to say kaka.
Yay!
This is my favourite cake when you have unplanned company. It’s THE easiest cake ever!
– but then I’m swedish so I might be bias 🙂
I would like to make a suggestion (if I may) and that’s to serve it hot, straight out of the oven with vanilla ice-cream…
– Heaven!
(and if you want to, you can top it off with some melted chocolate with nuts, or make a salted caramel toffe topping, or just a simple chocolate sauce with a sprinkling of seasalt on top – the variations are endless)
Love from a cold and rainy Sweden
Maria
This was awesome!!! I baked it in a 9″ glass pie dish since I didn’t have the 8″ size and several reviewers on the allrecipes.com site said it worked fine in the larger pan.