Kladdkaka is what the Swedish call a sticky gooey chocolate cake. Honestly, I think it is the best cake I have ever had! To me, it was much more like a brownie than a cake, it had a wonderful thin crust that added just the perfect amount of texture to go with the sticky gooey inside. It was sprinkled with just a bit of powdered sugar and a few raspberries. Truly a heavenly bite.
This cake whips up in a hurry and literally in about an hour you can be enjoying this amazing Swedish dessert. I bet you just might even have everything you need without a special trip to the store. It is made with just 7 ingredients, flour, butter, cocoa powder, salt, eggs, sugar and vanilla extract.
In Sweden, they have a tradition called Fika which is a break that occurs two times a day usually for at least 10 minutes and up to 30 minutes. It is a time for socializing and especially enjoying a cup of coffee and a pastry or sweet of some type. Kladdkaka is a perfect Fika dessert to enjoy with a cup of coffee.
Honestly after I ate my piece, I had to give the rest away, or it would have ended up in my belly. Fair warning!
If you would like to learn more about this intriguing nation, be sure to check out “Our Journey to Sweden”. There you can also find more authentic recipes like toast skagen, swedish meatballs and a sweet and sour cucumber pickled salad called pressgurka.
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Kladdkaka (Sticky Chocolate Cake)
- 1/2 cup butter unsalted
- 6 Tbsp cocoa powder unsweetened
- 1 cup all purpose sifted flour
- 2 large eggs
- 1 1/2 cups sugar
- 1/8 tsp salt
- 2 tsp vanilla extract
- powdered sugar optional for dusting
- raspberries optional, for garnish
- Preheat oven to 325 degrees
- In a saucepan over medium low heat, melt the butter.
- In a bowl mix together the butter, flour, cocoa, sugar and salt
- Gently whisk the two eggs and add them to the mixture along with the vanilla. Stir gently until it is all mixed together taking care not to over mix.
- Prepare an 8" or 9" cake tin or springform pan. Line the bottom with a piece of parchment paper and then using a bit of butter, grease the top of the paper and sides of the pan, use a bit of cocoa powder to dust over the butter.
- Pour the mixture into the dusted pan
- Bake for about 25 minutes but do check it after about 20. You want the top firm and the inside gooey but not jiggly.
- Let cool for about 30 minutes and then run a knife around the edges and invert on a cake plate if using a tin. Sprinkle with powdered sugar if desired and garnish with a few berries.