Kladdkaka (Swedish Sticky Chocolate Cake) is a classic Swedish chocolate cake, which is made with butter, eggs, sugar and chocolate. This recipe is for a large (25cm) cake.

Kladdkaka (Swedish Sticky Chocolate Cake) | I have to say that having my own food blog is not something I have planned. It was something that happened for about a year and thru out the course of time I have developed a passion for cooking and baking. I have a great passion for food and I want people to know how great it is to eat healthy and natural.

Kladdkaka (Swedish Sticky Chocolate Cake) | A Swedish take on the classic American dessert! I’m going to make a kladdkaka (Swedish sticky chocolate cake) that is very similar to the traditional kladdkaka, but will be a little more like a chocolate cake instead. I’m going to use dark chocolate instead of white chocolate, and make it a little sweeter with some brown sugar instead of white, and a little healthier with lots of peanut butter and vanilla extract instead of just a little sugar. Let me know what you think!

1629407242_0_Kladdkaka-Swedish-Sticky-Chocolate-Cake

The Ultimate Sticky Cake Is This Swedish Chocolate Cake!

If you’re looking for a chocolate-loving Swedish dessert recipe, look no further. The answer is certainly Kladdkaka, a Swedish Chocolate Cake!

This Swedish sticky chocolate cake is surprisingly simple to prepare, using just a few basic ingredients.

This Kladdkaka recipe makes a wonderful flat cake that is filled with chocolaty gooeyness and topped with a little icing sugar and some berries.

swedish chocolate cake kladdkaka on plate with raspberry on topSwedish Chocolate Cake, rich and gooey!

For the uninitiated, Kladdkaka is a rich and velvety cake that has been likened to a brownie.

The term “kladdig” originates from a Swedish word that meaning “messy and/or sticky.” For a gooey chocolate cake, that’s a very good name!

Suggestions/Substitutions for the Recipe

Before you start making this simple chocolate cake, have a look at these recipe suggestions to make sure you get the best results!

  • When preparing this cake, we use a 9.5-inch springform pan, although a little smaller pan would also work. Just keep an eye on the cake while it bakes, since the size of the pan may influence batter thickness (and thus cooking time).
  • Allow the Kladdkaka to cool somewhat before cutting and serving, otherwise you may end up ruining the entire thing!
  • The addition of berries on top is completely optional; we enjoy the juxtaposition of a sweet and tart fruit (such as raspberry or blackberry) with the rich chocolate, but you can always leave them out.

1629407245_764_Kladdkaka-Swedish-Sticky-Chocolate-CakeIt’s a chocolate dish with a beautiful presentation…

Step-by-Step Instructions for Making Kladdkaka

The recipe card with precise measurements for Kladdkaka may be found at the bottom of this article.

Take a look at the Kladdkaka recipe process pictures in this part if you want to view the step-by-step procedure visually.

This way, if you have any concerns regarding the recipe, you can see how we prepare ours.

1629407246_202_Kladdkaka-Swedish-Sticky-Chocolate-CakeMelt the butter in a saucepan.

Preheat the oven to 350 degrees Fahrenheit before beginning. In a 9 1/2-inch springform pan, cover the bottom with parchment paper and gently oil the edges.

Then, in a small saucepan on the stove or in the microwave, melt the butter. Set it aside to cool somewhat after it has melted.

1629407248_699_Kladdkaka-Swedish-Sticky-Chocolate-CakeIn a mixing dish, combine the ingredients.

Meanwhile, in a medium-sized mixing basin, whisk together the eggs, sugar, and vanilla essence.

1629407249_331_Kladdkaka-Swedish-Sticky-Chocolate-CakeUsing your electric mixer, combine the ingredients.

Mix everything together until it has a creamy consistency, either with an electric mixer (with regular beaters) or by hand with a whisk.

1629407251_152_Kladdkaka-Swedish-Sticky-Chocolate-CakeToss in the butter.

Continue to stir in the melted – but slightly cooled – butter.

1629407252_337_Kladdkaka-Swedish-Sticky-Chocolate-CakeIn a mixing dish, combine the flour, cocoa powder, and salt.

Combine flour, cocoa powder, and salt in a separate basin. With a spoon, combine the dry ingredients.

1629407253_800_Kladdkaka-Swedish-Sticky-Chocolate-CakeCombine the dry and wet ingredients in a mixing bowl.

Then, while still mixing, add the flour-cocoa combination in tiny increments to the wet components.

1629407255_655_Kladdkaka-Swedish-Sticky-Chocolate-CakeFill the springform pan halfway with batter.

With a spatula, transfer the batter to the springform pan after everything is thoroughly mixed. With the spatula, evenly distribute the batter.

1629407257_823_Kladdkaka-Swedish-Sticky-Chocolate-CakeAllow the baked cake to cool slightly before serving.

Bake the cake for 18-20 minutes on the middle rack of your oven, or until the top is crisp but the center is still soft. Your baking time may vary due to the fact that each oven is somewhat different.

Keep an eye on the cake towards the finish since it is renowned for being gooey on the interior, so don’t overcook it.

Remove the cake from the oven and set it aside to cool for a few minutes in the pan. After that, take out the springform.

1629407258_852_Kladdkaka-Swedish-Sticky-Chocolate-CakePlease, just one slice of Kladdkaka!

Before serving, dust the cake with powdered sugar and fresh berries (if desired). The cake may be eaten warm or cold.

Storage Suggestions

It’s crucial not to let this cake dry out since it’s meant to be moist and sticky.

If you have any leftover Kladdkaka after the initial serving, wrap it in tin foil or put it in a sealed container and keep it in a cold, dry location in your house. In most cases, the garage or basement will suffice.

We generally avoid keeping it in the fridge since it may cause the cake to dry up, but if you live in a particularly hot area, it may be your only choice (so just make sure to eat it quickly).

The cake can keep for up to 4 days if properly stored. You may eat the remaining slices cold or warm them up by placing them on a dish and microwaving them for a few seconds.

Recipes that are similar

Check out these classic desserts and other sweet delights for more delicious recipes!

Ingredients

  • 1 pound of butter
  • 2 eggs, big
  • 1 cup sugar (granulated)
  • 1 teaspoon extract de vanille
  • 2/3 cup flour (all-purpose)
  • a quarter cup of cocoa powder
  • a generous teaspoon of salt

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). In a 9 1/2-inch springform pan, cover the bottom with parchment paper and gently oil the edges.
  2. In a small saucepan on the stove or in the microwave, melt the butter. Set it aside to cool somewhat after it has melted.
  3. Meanwhile, in a medium-sized mixing basin, whisk together the eggs, sugar, and vanilla essence. Mix everything together until it has a creamy consistency, either with an electric mixer (with regular beaters) or by hand with a whisk.
  4. Continue to stir in the melted butter.
  5. Combine flour, cocoa powder, and salt in a separate basin. With a spoon, combine the dry ingredients.
  6. While continuously mixing, add the flour-cocoa mixture in tiny increments to the wet components. With a spatula, transfer the batter to the springform pan after everything is thoroughly mixed. Using the same spatula, spread the batter out evenly.
  7. Bake the cake for 18-20 minutes on the middle rack of your oven, or until the top is crisp but the center is still soft. Your baking time may vary due to the fact that each oven is somewhat different. Keep an eye on the cake towards the finish since it is renowned for being gooey on the interior, so don’t overcook it.
  8. Remove the cake from the oven and set it aside to cool slightly in the pan. After that, take out the springform.
  9. Before serving, dust the cake with powdered sugar and fresh berries (if desired). The cake may be eaten warm or cold.

Notes

  • This cake will be rather flat, so don’t expect it to rise much.
  • It will also work with a springform pan that is little smaller than 9 1/2 inches. Just bear in mind that in such scenario, your baking time may vary somewhat.
  • If you want the cake to be warm, cook it in the microwave for a few seconds.
Information about nutrition:

Approximately 8 servings 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 266 calories 13 g total fat 8g Saturated Fat 0g trans fat 4 g of unsaturated fat 77 milligrams of cholesterol Sodium (mg): 126 35 g carbohydrate 1 gram of fiber 25 g sugar 3 g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance.

How did this recipe turn out for you?

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Sticky chocolate cakes are one of the most popular desserts in Sweden. We ate at a cafe in Stockholm once and we got to try this cake. It was so delicious and sweet that we were dreaming of it for the next days. I even tried to make it at home with great success.. Read more about kladdkaka recipe masterchef australia and let us know what you think.