Swedish Chocolate Cake

4.89

63

Jump to RecipePrint

Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.

Swedish chocolate cake, known as kladdkaka, is a rich, gooey chocolate cake that’s a beloved baked dessert in Sweden. The name kladdkaka translates to “sticky cake,” which perfectly describes its soft, slightly underbaked center.

This recipe is amazing. It’s from Izy’s cookbook. This is blogging OG recipe stuff right here. But this recipe is something I stand by. It’s made in a single bowl. I has the a gooey soft center and crispy exterior. It’s like a brownie meets cake and it’s amazing.

Izy's Swedish Chocolate Cake | www.acozykitchen.com


4.89 from 17 votes

Swedish Chocolate Cake

Prep: 10 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 6
Swedish chocolate cake, known as kladdkaka, is a rich, gooey chocolate cake that's a beloved baked dessert in Sweden. The name kladdkaka translates to "sticky cake," which perfectly describes its soft, slightly underbaked center.

Ingredients 

Instructions 

  • Preheat the oven to 350 degrees. Line (with parchment paper), grease and flour a 7-inch cake tin (or in my case a 8×4-inch loaf pan).
  • Melt the butter in a medium saucepan. Remove from the heat and stir in the rest of the ingredients. Pour the mixture into the prepared cake tin and bake for 20-30 minutes – it should be set around the edges but still gooey in the middle.
  • Let the cake cool in its tin for about 20 minutes, then run a blunt knife around the inside edge of the tin to loosen it. Turn out onto a wire rack, dust with icing sugar and serve warm.

Nutrition

Serving: 8g | Calories: 276kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American, Swedish
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

4.89 from 17 votes (11 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Leave a rating!




63 Comments

  1. 5 stars
    I’ve made this cake a ton, turned out great every single time. Now that you’ve taken out the grams I won’t be using this recipe again. I should have written it down. Disappointed.

  2. Iโ€™m super confused by the recipe ingredients. Like there are so many ways to measure and itโ€™s all clumped together I donโ€™t know what is what!

    1. Agreed. Slashes are currently used both for fractions and to separate weight measurements from the volume measurement, and spacing is inconsistent. Confusing, indeed. Compare the original:

      35 g 4 3/4 oz/10tbsp unsalted butter

      to using slash only to separate options and using decimals for all weights (because cooks measuring by weight are likely to have a digital scale, no?):

      35 g/4.75 oz/10 Tbsp unsalted butter

      Much easier to understand what is going on. I also appreciate when recipes capitalize Tbsp to distinguish from lower-case tsp.