Kladdkaka (Swedish Sticky Chocolate Cake)
In short: A dense, fudgy Swedish chocolate cake with a gooey center, mixed in one bowl and baked briefly, served with whipped cream and fresh raspberries. It takes about 35 min in total and makes 8 servings.
- Prep
- 15 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 300 kcal
Kladdkaka means sticky cake, and the name is the whole recipe. This Swedish favorite is mixed in one bowl from butter, sugar, eggs, flour and cocoa, then baked for a short time so the middle stays soft and fudgy. It is a staple of fika and children's birthdays, and it needs no frosting, just whipped cream or fresh raspberries.
Instructions
- Heat the oven to 175°C (350°F). Grease a 20 cm (8 in) springform pan with butter and dust it with cocoa, tapping out the excess.
- Whisk the melted butter and sugar in a bowl until combined. Add the eggs and vanilla and whisk for 30 seconds, just until smooth. Do not whip air into the batter.
- Sift the flour, cocoa and salt over the bowl and fold in with a spatula until no dry streaks remain.
- Scrape the batter into the pan and smooth the top. Bake for 18 to 22 minutes, until the edges are set and the center is still soft and wobbles slightly. The top will look crackly.
- Cool in the pan for at least 30 minutes, then release the ring. The center firms up a little as it cools. Serve warm or at room temperature with cream and raspberries.
Tips
- The baking time decides the texture. An oven thermometer helps, and a skewer in the center should come out with moist, sticky crumbs, not clean and not wet.
- Chill leftovers and eat them cold for a dense, truffle-like texture, or warm a slice for 15 seconds in the microwave for a soft center.
Questions and answers
How do I know when kladdkaka is done?
The edges should be set and the surface cracked, while the center still jiggles slightly when you nudge the pan. A skewer pushed into the middle should come out coated with moist batter.
How is kladdkaka different from a brownie?
Kladdkaka uses cocoa powder rather than melted chocolate and is baked briefly so the middle stays almost like a ganache. Brownies are usually baked longer, which gives a firmer, more cake-like crumb.
Can I make kladdkaka ahead?
Yes. It keeps in the fridge for 4 days, and many people prefer it chilled. Let it stand at room temperature for 20 minutes before serving.
How long does it take to make Kladdkaka (Swedish Sticky Chocolate Cake)?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Kladdkaka (Swedish Sticky Chocolate Cake)?
About 300 kcal per serving, with 4 g of protein, 34 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 34 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 25 g |
| Sodium | 120 mg |
Estimated values, calculated from the ingredients.
