Swedish sticky chocolate cake

    45 min

    This is a Swedish recipe for Kladdkaka, otherwise known as sticky chocolate cake because it's lovey and gooey inside. It should serve 8 but everyone always wants a second helping!

    104 people made this

    Serves: 8 

    • 60g plain flour
    • 2 tablespoons cocoa powder
    • 1 pinch salt
    • 2 eggs
    • 275g caster sugar
    • 1 tablespoon vanilla extract
    • 110g butter, melted

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 150 C / Gas 2. Lightly grease a 20cm (8-inch) cake tin or pie dish.
    2. Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared tin or pie dish.
    3. Bake on the lower rack of oven for 35 minutes, or until the centre has slightly set. Allow cake to cool for 1 hour in the tin. Serve warm, or refrigerate overnight and serve cold.

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    Reviews & ratings
    Average global rating:

    Reviews in English (98)


    I was in two minds how to rate this cake, firstly even though I baked in a glass dish which had been greased, it was still incredibly difficult to remove, so the overall presentation is not good. My Swedish friend enjoyed the cake but found it too sweet compared to the Kladdkaka she eats back in Sweden. Glad I made the cake, as I wanted something Swedish but because it was not very appealing to look at, I will not make it again, but it does taste yummy !!!  -  12 Jan 2013


    Really good recipe - nice and simple, i baked it a little too long so the inards were not as goey as they could have been, but it tastes great - almost like a browny. Quick and easy!  -  06 Sep 2012


    Baked it thrice now and its just a spectacular recipe, got the timings right this time, and the innards were soft and goey and the top was crispy and crunchy. Absolutely fantastic!  -  21 Sep 2012