Swedish sticky chocolate cake


By: Frederikke Legaard | Serves 8

Kladdkaka is a Swedish chocolate cake and probably my all-time favourite chocolate cake. I’d always choose a kladdkaka over a brownie or a Gateau Marcel. It’s sticky, tough, sweet and bitter. Every time I went to the Swedish supermarket ICA with my mum as a child I would beg her to please buy the readymade frozen version, which you can get at any Swedish supermarket – and I loved it. My love for the frozen kladdkaka lives on, and I like to freeze any leftovers and eat them frozen, which allows you to bite into it in a different way. Try it if you like chocolate cake.


  • 100g dark chocolate, 50-70%
  • 100g butter
  • 1 ½dl whipping cream
  • 300g sugar
  • 140g muscovado sugar
  • ¼ tsp salt
  • 3 large eggs
  • 2 tsp vanilla sugar
  • 60g wheat flour


Preheat the oven to 175 degrees Celsius with top and bottom heat. Grease a springform (approximately 22cm dia.) with butter and sprinkle with sugar before setting aside.
Melt the butter and cream in medium sized pot at low heat. Once the butter has melted, add the chocolate and turn off the heat.
Pour the mixture into a large bowl. Add the sugar and muscovado sugar and stir until dissolved. Next, add the salt and eggs while briskly whipping so the eggs don’t start to cook in the warm mixture. Finally turn the wheat flour and vanilla sugar in the dough. Add the dough mixture to the greased springform and bake in the hot oven for approximately 20 minutes.
Allow the cake to cool off on a cooling rack whilst still in the springform and next in the fridge for at least an hour.

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