“Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.” ― Dave Barry
Described as “a perfect cross between a molten chocolate cake and a fudge brownie; the edges get chewy, the top is crisp, and the centre is pure molten chocolate goo,” this Swedish Kladkaka — literally “sticky cake” — is irresistible for anyone who loves chocolate. The description alone is enough to make a chocoholic reach for a spoon.
I first found this version on the Top With Cinnamon blog. It’s a popular Swedish cake for good reason: intensely chocolatey, gooey in the middle, and surprisingly easy to make. You only need one saucepan and a handful of ingredients. The recipe is not egg-free and it is quite sweet — I’ve reduced the sugar a bit from the original, but it’s still a treat best enjoyed occasionally.
This cake is comfort food in dessert form. It’s the kind of thing that lifts your spirits after a rough day and is perfect for sharing with friends when you want to forget calories for an evening. Serve warm with a scoop of ice cream or a dollop of whipped cream. It’s best when slightly gooey in the center.
If you prefer neat, clean slices or cakes that aren’t very sweet, this might not be the one for you — and yet, that’s part of its charm. The surface will crack, the center may sink a little, and it can be delightfully messy when you slice into it. It clings to your fork and satisfies every chocolate craving.
Chewy edges: check. Crisp top: check. Molten chocolate center: check. One way ticket to chocolate heaven: check!
Swedish chocolate cake
10
30
40
6 servings
Ingredients
-
135 grams or 10
tbsps
unsalted butter -
45 grams or 1/2
cups
cocoa -
300 grams or 1 1/2
cups
sugar -
125 grams or 1
cups
all purpose flour -
2
tsps
vanilla -
3
Eggs
Instructions
-
Preheat the oven to 180°C. Grease a round pan (I used a 7-inch loose-bottom pan) with butter and dust it with flour or cocoa.
-
Melt the butter in a saucepan.
-
Remove the pan from the heat and stir in the sugar and cocoa powder until smooth.
-
Whisk in the eggs and the vanilla.
-
Fold in the flour until just combined.
-
Pour the batter into the prepared pan and bake for 25–30 minutes, depending on your pan size and oven.
-
Allow the cake to cool in the pan. Run a knife or spatula along the inside edge to loosen, then invert onto a cooling rack.
-
Dust with icing sugar before serving.
Notes
- You can make the batter up to two days ahead and refrigerate it, then bake when needed. You can also reheat slices or the whole cake briefly in the microwave—keep it very short so you don’t end up with lava on the plate.
- A 6-inch pan requires about 35–40 minutes; an 8-inch pan will bake in roughly 22–24 minutes. A springform or loose-bottomed pan works best for easy removal.
- Do not overbake. Instead of relying on a toothpick test, press the top gently: it should spring back slightly while the center stays gooey.