Kladdkaka
Chocolate lovers, drop everything! Our Swedish sticky chocolate cake is here to satisfy every chocolate craving. We keep it simple with just a few ingredients and a good amount of cocoa powder, letting the chocolate shine. So, embrace Swedish tradition and savour a sticky, chocolatey cake for an afternoon treat.
Ingredients
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100 g
Butter
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225 g
Granulated sugar
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2
Eggs
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60 g
Wheat flour
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3 tbsp
Cocoa
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1 tsp
Vanilla extract
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To serve
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Icing sugar
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300 ml
Double cream
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Choosing the best cocoa powder
Natural cocoa powder is the way to go for Swedish sticky chocolate cake. It brings out a deep chocolate flavour and keeps the texture correct. Dutch-processed cocoa powder is not off-limits, but since it is less acidic, it might slightly alter the cake’s texture and flavour. Cocoa powder loves to clump, so always sift it before mixing it in. This helps it blend smoothly into the batter.
Parchment paper and greasing for easy release
The cake comes out of the pan without trouble if you thoroughly grease the springform pan and coat it with breadcrumbs, cocoa powder, or flour. Doing so prevents sticking while keeping the traditional crisp exterior. Once the cake has cooled slightly, gently run a thin-bladed knife around the edge to loosen it before releasing the springform rim.
Avoid overbaking the cake
Avoid overbaking the Swedish sticky chocolate cake by popping it into the oven at 175 °C (conventional) or 160 °C (fan-assisted) for exactly 15 minutes. The surface should look set and dry, but the centre should still have a slight wobble when you gently shake the pan. It will firm up as it cools, so do not be tempted to bake it longer. The size of the baking tin also matters. A 24 cm springform pan gives the best result, but you can use a smaller or larger one. A smaller pan will make the cake thicker and might need an extra minute or two, while a larger pan will bake faster, so keep a close eye on it.
Chill before slicing
Let the cake cool in the pan for a few minutes after baking to help it set. For cleaner slices, refrigerate the cake before serving. Chilling firms up the texture, making it easier to cut neat, even pieces. If you prefer a gooier centre, skip the chilling and serve it warm instead.
FAQ: Questions about Kladdkaka
Nothing beats a homemade chocolate cake. To help you out, we answer common questions about this Swedish classic. Keep reading to find out more!
What is kladdkaka?
Kladdkaka is a classic Swedish chocolate cake known for its gooey centre and crisp top. The name comes from the Swedish word “kladdig,” which means sticky or gooey. It is similar to a brownie or molten chocolate cake but without any leavening agents like baking powder or baking soda.
Can I prepare Kladdkaka ahead of time?
Yes, this sticky chocolate cake is perfect for making ahead. Once baked, let it cool completely in the pan. Store it at room temperature for up to 2 days, covered with cling film or in an airtight container. You can also refrigerate it for up to 5 days. This will firm up the texture, but letting it sit at room temperature before serving will soften it. If you prefer to serve it warm, microwave a slice for 10–15 seconds. This will soften the centre without overheating the edges.
Can I freeze the Kladdkaka?
Yes, you can freeze Swedish sticky chocolate cake. Once it has cooled, slice it into portions and place them on a tray. Freeze uncovered for 1 hour, then transfer them to an airtight container or a zip lock bag. This way, you can thaw only as many slices as you need. Let the cake slices thaw at room temperature for 30–60 minutes before serving. If freezing the whole cake, leave it at room temperature for 2–3 hours.
Nutritional values
Nutritional value, per
3063 Kcal
| Fibre | 8.3 gram fibers |
| Protein | 28.8 gram |
| Fat | 204.5 gram |
| Carbohydrates | 280 gram |
Kladdkaka
Kladdkaka is Sweden’s gift to chocolate lovers everywhere. Crispy on top, gloriously fudgy in the middle, and full of pure chocolate satisfaction. It is simple to make, impossible to mess up, and even harder to resist. Want to win over your friends and family? Kladdkaka is your golden ticket.
After kladdkaka, head down to Denmark for a warm spandauer. After that, visit France for soft madeleines and finish in Portugal with the iconic pastel de nata.
Delectable gooey and dense centre
Sticky chocolate cake is all about that soft, gooey middle. Sugar caramelises on top for a delicate crisp layer, but the real treat is hiding underneath the surface. Cocoa powder builds the beloved, slightly bitter chocolate flavour, stopping things from getting too sweet, while butter sneaks through every bit of the batter, leaving the centre sticky, dense, and downright dreamy. This perfect pairing of a soft centre and crisp crust is the signature Swedish kladdkaka look. Embrace it, and enjoy it.
Serve with whipped cream and icing sugar
A dusting of icing sugar drifts down like edible snow, giving the cake that picture-perfect finish. It melts ever so slightly into the surface, hinting at the sticky goodness underneath. And let us not forget the whipped cream, soft, airy, and cool, ready to swirl into every forkful. It melts and clings to the cake like it is never letting go, adding a smooth and creamy touch that keeps you going back for more.
A traditional Swedish cake for sweet afternoons
Craving a little afternoon pick-me-up? Nothing hits the spot like a homemade treat, and kladdkaka is here to save the day. In just 30 minutes, you can have this Swedish delight in the oven, a fresh pot of coffee brewing, and still have time to put your feet up before the first slice is served.
In Sweden, they have fika, which is a traditional time of day where people gather in the afternoon to enjoy coffee and cake. It is the perfect time to catch up with friends and family while savouring a sweet treat. Serve it warm, serve it chilled, share it, or keep it all to yourself.
Experiment with different ingredients
This sticky chocolate cake is up for a little experimenting, so why not throw in something extra and see where it takes you? Start with finely chopped nuts, a solid match for chocolate. Hazelnuts bring a deep, roasted nuttiness that makes the chocolate feel even more intense, while almonds keep things a little lighter with their subtle sweetness and delicate crunch.
Want to make things even more chocolatey? Toss in some dark chocolate chunks and let them melt into the batter, creating little pockets of bittersweet richness in every slice. While it changes Swedish tradition a bit, it still gives you an intensely delicious cake, so go for it.
And if you are in the mood for a little warmth, cinnamon brings that familiar cosy spice, while cardamom adds a light, citrusy undertone.
