Traditional recipes

Swedish sticky chocolate cake recipe

Swedish sticky chocolate cake recipe

  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake

This is a Swedish recipe for Kladdkaka, otherwise known as sticky chocolate cake because it's lovey and gooey inside. It should serve 8 but everyone always wants a second helping!

104 people made this

IngredientsServes: 8

  • 60g plain flour
  • 2 tablespoons cocoa powder
  • 1 pinch salt
  • 2 eggs
  • 275g caster sugar
  • 1 tablespoon vanilla extract
  • 110g butter, melted

MethodPrep:10min ›Cook:35min ›Ready in:45min

  1. Preheat oven to 150 C / Gas 2. Lightly grease a 20cm (8-inch) cake tin or pie dish.
  2. Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared tin or pie dish.
  3. Bake on the lower rack of oven for 35 minutes, or until the centre has slightly set. Allow cake to cool for 1 hour in the tin. Serve warm, or refrigerate overnight and serve cold.

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Reviews & ratingsAverage global rating:(119)

Reviews in English (98)

I was in two minds how to rate this cake, firstly even though I baked in a glass dish which had been greased, it was still incredibly difficult to remove, so the overall presentation is not good. My Swedish friend enjoyed the cake but found it too sweet compared to the Kladdkaka she eats back in Sweden. Glad I made the cake, as I wanted something Swedish but because it was not very appealing to look at, I will not make it again, but it does taste yummy !!!-12 Jan 2013

Really good recipe - nice and simple, i baked it a little too long so the inards were not as goey as they could have been, but it tastes great - almost like a browny. Quick and easy!-06 Sep 2012

Baked it thrice now and its just a spectacular recipe, got the timings right this time, and the innards were soft and goey and the top was crispy and crunchy. Absolutely fantastic!-21 Sep 2012


Swedish Sticky Chocolate Cake (Kladdkaka) Recipe

Fika is one of the most time-honored traditions in Sweden. You can fika morning or afternoon. You can fika with friends, family, and colleagues – at home or in a quaint cafe. While you can fika with just coffee or tea, it’s made all the better with the addition of a cinnamon roll or slice of cake. Most importantly, think of fika as a chance to take a break and spend some quality time with someone.

For DIS students, fika can be one the most talked-about highlights from their time abroad – sharing cozy moments with their Homestay, Visiting Host, and/or new friends throughout the week. These days, as coronavirus pushes societies into social distancing, Swedes are having fika virtually.

Sticky Chocolate Cake, or Kladdkaka in Swedish, is the perfect addition to any fika. Take a slice of Sweden home with you with this recipe!


Kladdkaka

A few months ago I made a trip to IKEA, looking for a couple furniture pieces to outfit a revamped space in our basement. I purposefully planned my stop over the lunch hour so I could enjoy some Swedish meatballs in their cafe. But of course!

You know the drill. Grab a tray and walk through the cafeteria line to collect your precious plate of Swedish meatballs with mashed potatoes and lingonberry sauce. Well, this time the dessert case caught my eye. Those pieces of fudgy, gooey chocolate cake were staring back at me, irresistible. I had to try one.

With just one bite of that luscious, dense chocolate cake, I was smitten. It had a sticky, rich interior with a thin, delicately crunchy outer layer.

You know me…I had to find out how to make this Swedish cake at home!

For the past month or so, our kitchen has been fashioned into some kind of crazy Swedish chocolate baking experiment. We ate cake after cake after cake, and gave cake to neighbors. We had chocolate cake oozing from our pores. But with each tweak, I inched closer to my goal.

Now I’m happy to share this PERFECT Swedish Sticky Chocolate Cake – known as Kladdkaka in Sweden – in honor of our youngest daughter’s birthday. Today Tessa turns thirteen! And this blog also turns ten today! Can you believe it? I’ve been sharing recipes here for TEN years!

This kladdkaka recipe is an easy dessert with few ingredients, and it’s loaded with chocolate joy. Eat it chilled for a more fudge-like experience, or warm or at room temperature for sticky, gooey fun. I hope you like it as much as we do!


One-bowl, no-mixer

Not only is this Swedish Sticky Chocolate Cake super delicious, but it&rsquos also incredibly easy to make. If you have an 8-inch cake pan, a mixing bowl and a wooden spoon or whisk, that&rsquos all the equipment you&rsquoll need to put this cake together. And if you keep a stash of cocoa in the pantry, you probably have everything necessary to mix up one of these wonderful chocolate cakes.

I mentioned earlier that every café in Sweden has its own version of Swedish Chocolate Sticky Cake. It only seemed proper that this Café should too! I tried a few different recipes, then came up with my own. The cake is delicious right out of the oven, with just a simple dusting of powdered sugar or cocoa and a dollop of freshly whipped cream.

We loved the simplicity of serving it on its own, but I also wanted to share a simple and decadent way to dress up this cake with an easy (two-ingredient) sea-salted truffle topping. Serve your Kladdkaka on a pool of our Ridiculously Easy Raspberry Coulis for a fabulous flavor combination and a beautiful presentation. The coulis looks fancy but it truly is ridiculously easy! Check out the video below:

Got a sweet tooth? No need to spend a lot of time or make something complicated or fussy. Just raid the pantry and whip up a Swedish Sticky Chocolate Cake. Then wait for the rave reviews to come rolling in.


Chocolate Fudge Kladdkaka (Swedish Sticky Cake)

Kladdkaka (sticky cake) is one of Sweden’s favourite desserts and has featured many times on this blog. I’ve made cupcakes, muffins and even a blueberry white chocolate version.

Kladdkaka is also one of my family’s favourites. It’s truly divine. However, how you like your kladdkaka really depends on personal preference. Some are gooey to the point of ridiculousness , while others have more of a drier, traditional brownie texture. In fact, the basic recipe for my go-to kladdkaka is the same one as for my brownies . The basic recipe doesn’t change (apart from additional ingredients like caramel), but the amount of time it bakes for does.

My favourite kladdkaka is a molten mess. Like the one I recently created for The Welsh Rarebit . I challenge you to go and look at those shots and not experience love at first sight.

This chocolate fudge kladdkaka was baked for a little longer and produced a dense, rich, amazing chocolate cake. But that’s not the best thing about this dessert. Heck, no. We haven’t even got started. Nope, the almost too sublime to comprehend fudgy topping is. It comes from a Swedish blog called Sandras Blogg (please note that I used my own recipe for the actual kladdkaka) and is utterly irresistible.

I’ve used spelt flour in this cake. However, all my recipes can be adapted to use regular all-purpose (plain) flour. All it takes is a quick 1:1 substitution. It’s that simple. Wouldn’t want you missing out now, would we?

If you like my chocolate fudge kladdkaka, check out my other Sweet Treats .


So how do you serve kladdkaka?

Swedish chocolate cake doesn&rsquot need any frosting or topping. Just turn it out and sprinkle generously with powdered sugar/icing sugar or cocoa powder.

There. It looks quite impressive just as it is, doesn&rsquot it?

If you like, you can serve it with whipped cream and ice cream and some strawberries or raspberries.

I&rsquove made similar sticky chocolate things to this that tasted quite good too but they took 3 or 4 times longer to make. This cake only has SIX ingredients in it.

Just try not to overbake the kladdkaka because you don&rsquot want to lose that lovely sticky gloopy-ness in the centre. The cake is done when the top is firm but breaks quite easily when you put a bit of pressure on it.


Kladdkaka Recipe

Kladdkaka is a swedish chocolate cake that is fudgey, rich, and heavenly. Also known as a gooey cake or sticky cake, this cake is a one bowl and one spoon kind of recipe. The best part is that it forms a great crust on the top that really reminds me of a good brownie.

This swedish cake recipe is so simple but so amazing that it will easily become your new &ldquogo to&rdquo dessert!

How to make Swedish Chocolate Cake

This sticky chocolate cake is an easy dessert recipe that is quick to make!

  1. Prepare a springform pan by greasing it with butter and then placing a round of parchment paper in the bottom of the pan. Grease that, too.
  2. Melt the butter.
  3. Into the melted butter, stir the rest of the ingredients until combined.
  4. Pour into the prepared pan and bake for 15-30 minutes. This seems like a crazy wild time variation, but you really need to watch it to get the texture right. For this gooey cake, you need the center to be just ever so slightly jiggly. No toothpick test here! Just give the pan a jiggle &ndash you want just a little wiggle!
  5. Cool the cake until just lukewarm, then release the springform pan.
  6. When completely cool, sprinkle generously with powdered sugar.
  7. Serve warm, or store in the fridge until ready to eat.

What to serve with Chocolate Swedish Cake

Serve this sticky chocolate cake as part of a whole dinner!

Start with easy Homemade Swedish Meatballs covered in a rich and simple gravy and served with lingonberry preserves, crispy and a cool Swedish Cucumber Salad with plenty of fresh dill that adds fun color and texture to the meal.


Kladdkaka – Swedish chocolate cake


This cake is one of those cakes I take for granted somehow. I love it so much but I rarely bake it. Before I started baking like crazy, about 5 years ago, I used to bake two times a year, tops. Two times a year, that’s it. And when I did, it was always “kladdkaka” (roughly translated “sticky cake” or “gooey cake” but I’ll just call it Swedish chocolate cake).

Why kladdkaka then? Well, first of all, it was the only recipe I knew how to make. Second, it’s probably the easiest thing you could possibly make, and it’s just so darn delicious.You simply have to make this one! And don’t forget to serve it with whipped cream (vanilla ice cream is ok as well)!





Swedish chocolate cake 8-10 servings

One of the most popular Swedish recipes, and one of the easiest as well! My version is flourless which takes the chocolate to another level. For a soft and sticky cake, serve it at room temperature. If you prefer a more dense, chewy cake, serve it cold. I prefer it cold, with a big dollop of sweetened whipped cream.

Ingredients

250 g (2 sticks + 1 1/2 tbsp) butter
250 g (8.8 oz) coarsely chopped dark chocolate (70%)
1/3 cup + 1 1/2 tbsp (100 ml) strong coffee or espresso (or water)
4 large eggs, at room temperature
3/4 cup + 1 1/2 tbsp (180 g) granulated sugar
1 tsp vanilla sugar or 1/4 tsp vanilla powder
pinch of salt

To serve
Powdered sugar
Whipped cream
Milk chocolate curls

Directions
1. Heat oven to 175° (350F). Grease a springform pan (22-25 cm / 8-10 inches) and cover the base with baking paper.
2. Gently melt butter and chocolate in a saucepan on low heat. When mixture is melted and smooth, stir in coffee, then set aside.
3. In a large bowl, whip eggs, sugar and vanilla until very light and fluffy, about 4-5 minutes.
4. Stir chocolate mixture into egg mixture with a spatula. Stir until smooth. Add a pinch of salt.
5. Pour batter into the prepared springform pan and bake for 40-45 minutes. Let cake cool before removing it from the pan. I prefer the cake when it’s been in the fridge for a couple of hours. Dust powered sugar on top.
6. Whip cream with some powdered sugar (to taste) and vanilla powder.
7. To make the chocolate curls, put milk chocolate in a warm place for a few minutes, then use a cheese slicer to make curls.


Swedish Kladdkaka (Sticky Chocolate Cake) Recipe:

Ingredients:

  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 pinch salt
  • 2 eggs
  • 1 ⅓ cups white sugar
  • 1 tablespoon vanilla extract
  • ½ cup butter, melted

Instructions :

  1. Preheat oven to 300 ˚ F (150 ˚ C).
  2. Lightly grease an 8-inch pie plate.
  3. Sift together the flour, cocoa powder, and salt set aside.
  4. Stir the eggs into the sugar until smooth.
  5. Add the flour mixture, and stir just until combined.
  6. Pour in the vanilla extract and butter and stir until well combined.
  7. Pour into pr epared pie plate.
  8. Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set.
  9. Allow cake to cool for 1 hour in the pie plate.
  10. Serve warm, or refrigerate overnight and serve cold.

And there you have it — delicious kladdkaka from Sweden! Who wouldn’t want to give this decadent sticky chocolate cake a try? Check back next week for our next installment of # FoodieFriday and discover more recipes from our au pairs!

Is your family interested in learning more about international cultures with an engaging au pair? Learn more about the cultural benefits of hosting an au pair !


Swedish Sticky Cake

Rating: 0
  • Description: Sarah Gillis took 5th place in UWM's International Dessert Competition for this moist chocolate cake. The recipe was not tested by the Journal Sentinel.

Ingredients:

Preparation:

Preheat oven to 350 degrees.

Melt the butter in a saucepan over low heat.

Remove from stove and mix in sugar and cocoa powder. Whisking constantly, add eggs and vanilla and stir until smooth. (Make sure that butter and pan have cooled slightly or you may have scrambled eggs!) Add flour and stir just until blended.

Pour batter into a buttered and floured deep 6- to 8-inch round cake pan or springform pan. Bake in preheated oven 25 to 45 minutes (smaller pans will take longer), until edges are done but center is still soft. (You can test by checking with a toothpick or fork it should come out clean from the edges but not from the middle.)

When cake has cooled, remove from pan to a serving plate and dust the top with powdered sugar.

Notes: Cake is best eaten soon after baking.

You can make a mini cake to serve 1 to 2 people by dividing all ingredients by one-third or a small cake to serve 3 to 4 people by halving all ingredients (for the eggs, use one egg plus one yolk). Use a smaller baking pan, accordingly, and the baking time will be shorter, so start checking the cake after 10 minutes.


Watch the video: Swedish Kladdkaka Sticky Chocolate Cake (January 2022).