Cakes, ChocolateTagged , , , , , , , , , , , , ,

Kladdkaka (Swedish Chocolate Cake)

The Swedes are known for a few things: ABBA, IKEA, meatballs and smoked salmon. But you probably didn’t know they make a mean chocolate cake too. Kladdkaka, a Swedish chocolate cake, is a hybrid between a fudge brownie and a molten lava cake. Dense, fudgy, and gooey in the centre (beware not to over-bake it!), this decadent slice is best served with ice cream or whipped cream. How do we say comfort food in Swedish again?


Makes one 8” round cake

225g butter, melted
35g dark/semi-sweet chocolate
95g cocoa powder, sifted
400g sugar
2 teaspoons vanilla extract
180g plain flour
5 eggs
2 tablespoons instant coffee granules

Cocoa powder (for dusting)
Fresh raspberries (for garnish)


  1. Preheat oven to 180oC/350oF
  2. Melt butter and chocolate in a heat-proof bowl over a simmering bain-marie
  3. In a large mixing bowl, combine melted butter and chocolate mixture, sifted cocoa powder, sugar, vanilla, eggs, plain flour and instant coffee granules. Mix with a stiff whisk or in a mixer on low speed until well combined
  4. Line and grease cake ring, then pour batter into cake ring and bake at 180oC/350oF for about 30mins (Cake should be set around the edges but still gooey in the middle)
  5. Remove from oven and allow cake to cool in cake ring.
  6. When cooled, remove the cake from the ring by using a knife to run around the edges of the ring.
  7. Dust the top of the cake with cocoa powder and garnish with fresh raspberries.
  8. Serve warm and enjoy!


20 thoughts on “Kladdkaka (Swedish Chocolate Cake)

  1. Hi, can I use fresh vanilla stick instead of vanilla extract? If it can be replace, could you please advise on the quantity?


    1. Level of sweetness is subjective, we don’t think so but you can always try it out and then decide whether to cut some of the sugar next time

  2. Hi,

    Would the cake transfer well if I baked it in a normal cake tin? Will it break apart if I try to flip it onto a plate?


    1. The cake is pretty delicate so it would be hard to remove it from a normal pan. But if you have a springform pan it would help.

    1. You can try making them smaller but you’ll have to watch them closely as it will take a lot less time. You can maintain the same temperature or even increase it to 200 degree C

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