6-ingredient Gooey Swedish Chocolate Cake (Kladdkaka)
User Reviews
4.7
6-ingredient Gooey Swedish Chocolate Cake (Kladdkaka)
Description
This Gooey Swedish Chocolate Cake recipe uses a small list of ingredients combined into a batter that bakes densely with a tender, gooey center. Butter is melted and mixed with cocoa powder, sugar, vanilla, and flour, then eggs are stirred in to create a smooth batter. The cake is baked in a lined and greased springform pan at 180°C (around 355°F) for 20 to 25 minutes, until the top is set but still slightly crackly and the center remains soft and gooey under light pressure.
The finished cake offers a deep chocolate richness with a moist, almost fudge-like texture. Because of its delicate center, timing is important to avoid overbaking. Serving warm, dusted with cocoa powder and paired with ice cream or cream complements its intensity and warmth. Variations in pan size (7 to 9 inches) may adjust baking times slightly.
Adjusting to alternative flours like almond flour can work well and add a subtle nuttiness without compromising the texture. This cake can be an elegant, quick dessert when you want rich chocolate without complex preparation steps. The recipe timeframe and doneness cues help guide perfect results despite some oven variability.
Ingredients
- 4¾ ounces butter US = just over ½ cup, or just over 1 stick, salted
- ½ cups cocoa powder (plus 1 tablespoon) unsweetened, plus extra for sprinkling
- 1¾ cups sugar
- 1 cup plain flour (actually, just less than a full cup, about 0.85 cups)
- 1 teaspoon vanilla extract
- 3 egg lightly whisked
Instructions
- Pre-heat the oven to 180C/355F. Line the bottom of a 7-9 inch (see note below) springform cake pan with a circle of baking paper, then grease the paper and the sides of the pan.
- Melt the butter in a medium saucepan, then take off the heat and set aside.
- Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
- Pour the mixture into the cake pan and bake for 20 to 25 minutes (see note below) until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
- Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it. Turn out onto a plate or cake stand (see note below). Dust generously with cocoa powder and serve warm with ice cream or cream.
Notes
- A 7 to 9-inch springform pan works well; baking times differ slightly based on size.
- Check doneness after 20 minutes, then every few minutes to avoid overbaking; the top should be firm but the center gooey.
- The cake is delicate when hot; let cool in the pan before removing.
- For neat removal, invert carefully using two plates or a flat surface.
- Substituting almond flour works well and adds a mild almond flavor; gluten-free plain flour can also be tried.
- Serve warm with ice cream or cream; fresh raspberries also complement this cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 97mg | 32% |
| Sodium | 145mg | 6% |
| Potassium | 121mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 510IU | 10% |
| Calcium | 23mg | 2% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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