Scrumptious Swedish Chocolate Cake

My sister and I discovered this recipe last Easter when we were making Easter Lunch for our parents. I had never heard of the recipe before which is known as Kladdkaka in Swedish but after trying it I discovered it is deliciously sweet and is a perfect dessert or afternoon snack with a cup of tea. Kladdkaka is very dense which makes it similar in consistency and texture to a chocolate brownie and is equally as easy to make. My recipe below will provide you with around 8 servings and is best eaten with lots of ice cream or cream! I hope you enjoy this recipe as much as my family do.

To make the cake you will need:

  • 100g of unsalted butter.
  • 2 eggs (medium are best).
  • 200g of caster sugar.
  • Capful of vanilla extract.
  • 150g plain flour.
  • 3 tablespoons of cocoa powder.


  1. Pre-heat the oven to 180 degrees of gas mark 4.
  2. Grease and line a loose- bottomed tin. It is really important that the tin is lose-bottomed or you end up with a sticky mess when you remove the Kladdkaka. I also find that a non-stick tin is best as well.
  3. Melt the butter in the microwave checking it regularly to make sure it is not burnt. Once this is done you can leave the butter to one side.
  4. Use an electric whisk to beat the eggs sugar and vanilla. You must use an electric whisk and do it for a minimum of 4 minutes. As there is no raising agent an electric whisk helps ensure a slight rise in the cake.
  5. Mix the cocoa powder and flour.
  6. Shift the flour into the mixture to prevent the mixture becoming lumpy.
  7. Fold in the flour.
  8. Pour in the previously melted butter and make sure it is fully incorporated.
  9. Pour the mixture into the tin.
  10. Bake for about 20 minutes. The cake is cooked when you press the top and with a little pressure it cracks.
  11. Leave the cake to cool in the tin.
  12. Remove from the tin by pushing up the bottom of the tin and placing on a plate. Then slide the bottom of the tin out from beneath and peel off the greaseproof paper.
  13. Your cake should look like a thin chocolate brownie, it won’t rise like a normal cake but will be slightly rounded. The centre will be gooey as the cake is deliberately under baked so don’t panic if it looks uncooked! (If the centre is liquid bake for longer as the cake is raw and  will not taste very nice and you may get salmonella from the eggs. The best way to check is by using a metal skewer. Put the skewer though the centre and when you remove it the residue should look similar to a brownie.)
  14. Once cooked cut a large slice and enjoy with lots of ice cream!

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