Experience the decadent and rich flavor of our Kladdkaka Cake - Swedish Fudge Cake - a perfect dessert for any chocolate lover! Our recipe features a moist and fudgy chocolate cake made with high-quality cocoa powder.
For any bakers who lack confidence, but are still avid chocolate cake fans, this is the recipe you want to try. It comes together in about 5 minutes, has only five ingredients and can even be whipped up with a whisk if you have no hand mixer. This cake has your name on it!
Why you’ll love this
Decadent chocolate flavor
My Swedish Fudge Cake recipe features rich, dark chocolate that is both sweet and indulgent. With its soft, fudgy texture and intense chocolate flavor, this cake is perfect for satisfying any sweet tooth cravings.
Easy to make
Despite its fancy-sounding name, my Swedish Fudge Cake recipe is actually quite simple to make. With only 5 ingredients and detailed instructions, even novice bakers will be able to create this delicious cake with ease.
Bold chocolate flavor
Despite the small amount of cocoa powder in the cake, it is still super strong in it's chocolate flavor. This cake is picture-perfect and sure to impress your guests. Whether you're celebrating a special occasion or just want to treat yourself, our Kladdkaka recipe is sure to be a hit.
A little goes a long way
A small sliver of this cake will happily serve dessert lovers with 12 people easily satisifed with a small 6" cake.
How to prepare Swedish Fudge Cake
Whip it: Whip the eggs and sugar until fluffy and the sugar has dissolved.
Add the flour and salt: Add the flour and salt a quarter at a time and whisk until combined.
Cocoa mixture: Add the cocoa powder and extract into the melted butter until the mixture resembles chocolate sauce.
Cake batter: Combine the butter cocoa mixture into the egg and flour mixture until smooth.
Bake: Pour into your prepared cake tin and bake until you have a clean skewer from the edge of your cake.
Cool: Allow the cake to cool fully.
Serve: Slice and serve with a dollop of whipped cream or thick yogurt. Dig in!
Ingredients and substitutions for the best Swedish Chocolate Cake
- Butter: The melted butter helps give this cake it's fudgy dense interior which is often not the goal with a cake, you could use a non dairy butter like for like, though I have never tried this, the result is likely incredibly similar.
- Eggs: The eggs are whipped until super fluffy here, the texture they create as well as adding structure to the cake makes them essential.
- Cocoa powder: This chocolate fudge cake would not be the same without the cocoa powder which you will want to be of high quality as this really and truly is a chocolate cake at heart.
- Plain flour: You don't need much in this cake and the proteins in the flour help to bind with the other ingredients to give the cake structure and create the beautiful external crust and fudgy interior. I have not tried this cake with gluten free flour, however, you could try a gluten free blend due to the low quantity required here.
- Vanilla extract and salt: Both vanilla extract and salt act as a flavor enhancers in the cake, without it we wouldn't have depth of flavor when we bite into a slice.
See recipe card for quantities.
FAQ's for the best Swedish Chocolate Cake
What size cake tin should I use here?
The cake tin used here was 6 inches or 15 centimeters, so the cake has a higher crust and fudgier center.
Can I use oil instead of butter in Kladdkaka?
Absolutely, you will want an oil that is neutral for the chocolate flavor to really shine through. 123 milliliters or ½ cup of sunflower oil is equivalent to the 113 grams or 4 ounces butter in this cake.
What if I don't want a super fudgy cake?
If you prefer a less fudgy center, simply leave the cake in the oven for a further 3-5 minutes and this will give you a more substantial brownie texture.
Other chocolate cakes you'll enjoy
Gauteau au Chocolat Fondant - French Chocolate Fondant Cake
White Chocolate Blackberry Bundt Cake
How to make Swedish Chocolate Cake:
Greaseproof a cake tin with butter and preheat the oven to 180ºC/350F.
Whisk the eggs and sugar together until fluffy and the sugar has dissolved.
Add the flour and salt a quarter at a time and combine until well mixed.
Add the cocoa powder and vanilla extract into the butter and combine until smooth.
Pour into the egg and flour mixture and whisk until just combined.
Pour into the cake tin and bake for 30 minutes or when a skewer comes out clean from the edge of the cake.
Remove and allow to cool.
Serve with a little whipped cream.
Swedish Chocolate Cake
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: Serves 8
- Category: Cakes
- Cuisine: Swedish
Description
Kladdkaka Cake - Swedish Chocolate Cake recipe results in a chocolate souffle style cake. It comes together quick and will impress chocolate lovers everywhere because of how unique it is.
Ingredients
2 medium eggs, room temperature
275 grams / 1 ⅓ cups superfine/caster sugar
80 grams / ½ cup plain flour
¼ teaspoon sea or kosher salt
113 grams / 4 ounces butter, melted
30 grams / 4 tablespoons plain cocoa powder
1 teaspoon vanilla extract
Instructions
- Greaseproof a cake tin with butter and preheat the oven to 180ºC/350F.
- Whisk the eggs and sugar together until fluffy and the sugar has dissolved.
- Add the flour and salt a quarter at a time and combine until well mixed.
- Add the cocoa powder and vanilla extract into the butter and combine until smooth.
- Add the butter mixture to the sugar mixture and whisk to combine until smooth.
- Pour into the egg and flour mixture and whisk until just combined.
- Pour into the cake tin and bake for 30 minutes or when a skewer comes out clean from the edge of the cake.
- Remove and allow to cool.
- Serve with a little whipped cream.
Notes
Adapted from Scandinavianfood.about.com
Nutrition
- Calories: 290 calories per serve
Keywords: chocolate cake, five ingredient cake, cocoa powder baking
Clara
Could I just ask what type of flour you use fir this cake? I’m based in the uk- so would it be self raising or plain? ?
Sylvie
Hi Clara, the best outome will be to use plain flour so that the cake ends up with it's signature fudgy consistency.