Swedish Chocolate Cake (Kladdkaka) – Easy & Out of This World – Perfect Holiday Treat


I like to try ahead anything I’m planning on making to bring for our family holiday celebrations… even though there can be a mischievious element of fun in making your friends and family be the guinea pigs for a new recipe or pie, I truly want to know if I love it.  If I don’t absolutely love a dessert, I won’t eat it nor will I expect anyone else I love to eat it… why waste the precious calories 😉 ?

My motto is…

Eat wonderful, incredibly good foods or wine,

and don’t waste your calories on candy, store bought cookies, or lesser desserts.


There is something to be said about a homemade treat for the holidays – but they usually just take so much time that the average working person feels they can’t accomplish it.  The result of this Swedish cake was breathtaking!  The easiness in making it puts it easily above any “chocolate pie” – and is great for the ever-busy mommies or for working families!

You only need 7 ingredients, and you probably have most in your pantry already!

Recipe by Izy Hossack, creator of Top with Cinnamon cookbook (and only 18 years old – wow!):

Swedish Chocolate Cake
Serves 8 to 9

I’m throwing a bold claim in here: this is the best chocolate cake you’ll ever make. It’s wonderfully quick since it’s all melted together in one pot and poured straight into the cake tin. Bake it carefully—keep it gooey! I’ll cry if you over-bake it, OK? It requires no frosting, only a dusting of icing sugar but looks just as impressive as a four-layer cake with buttercream roses… It’ll be gone in a day, though, so don’t make any plans for it any longer than five hours post-bake. No worries though, you can just make another one because it was so darn easy the first time!

135 g (4 ¾ oz or 10 Tbsp) salted butter
55 g (2 oz or ½ cup) cocoa powder
350 g (12 oz or 1¾ cups) granulated sugar
1 tsp vanilla extract
110 g (3 ¾ oz or 1 cup, minus 2 Tbsp) plain (all-purpose) flour
3 eggs
2 Tbsp icing (confectioners’) sugar, for dusting

Preheat the oven to 180°C (350°F). Line, grease and flour a deep 18 cm (7 in) cake tin.

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.


A note about her instructions… this isn’t exactly a difficult cake, however it IS a tricky cake.  It’s hard to get it to turn out just right – not too-under-baked, and not over-baked into the consistency of an American brownie.  You are not trying to make brownies 🙂 and you’re not trying to make a molten-lava runny cake either.  It’s tricky because it’s in between. 

I noticed her directions leave out that you need to mix all the dry ingredients together first – fully incorporate the cocoa powder together with the flour, sugar, and salt (I added a pinch of Kosher salt).



You don’t need to melt the butter in a saucepan, you can easily melt it in the microwave if you wish.


You DO need to whisk the eggs & combine them together with the melted butter and the vanilla, before combining them altogether with the dry mixture.


Also, never add vanilla into a dry mixture – always add it into a wet mixture… it just won’t incorporate effectively otherwise.


When everything is mixed, and you’re ready to combine the wet & dry mixtures, make sure you do not use an electric beater – there is no need and you risk over beating it.  Use a wooden spoon if you have one (or metal) or a spatula will work fine, only stir about 30 times – if you over-stir, the batter will be too hard and stiff.  You want to mix it until its just combined, then pour it into your greased pan.



A word about baking time:  This will more than likely take longer than 20-30 minutes at 350 F.  For ours, it really wasn’t ready until about 40 minutes of baking.  But unless you’re ok with brownies, you need to be checking every 5-10 minutes after 30 minutes.  45 minutes is too long and gives you regular brownie texture.  But each environment is different and ovens as well, so make sure you keep a watch on it so that it comes out how you want.


A trick I use… to cool quickly, place on top of ice packs



Dust with powered sugar!  This picture was when it had been only 20 minutes baked – the edges were firm but the middle inside was still too runny, I popped it back in (checking it every 5-10 minutes) and meant to take it out at 40 total minutes, but got distracted by my little one (life of a mom right??), so it was in for 45 minutes and came out slightly over-baked :/  It looked great and done – just gooey enough at 40 minutes though.

Our delicious, a little over-baked, finished result:



choclate tarte

If you love chocolate desserts, you have to check out the Traditional Chocolate Tart I made for Christmas last year – it was divine… and it’s still #1 in our family.

It’s incredibly easy, however it takes more steps than the Swedish Chocolate Cake (and of course, is a completely different texture… the Tart is more “mousse-like” instead of gooey cake-like in Kladdkaka), but if you want a truly decadent and elegant dessert that is SURE to impress family and friends, the Traditional Chocolate Tart is the way to go!  I’ll be making it again come December.


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