Swedish Chocolate Cake (revisited) – 5 ingredients, 40 minutes (+ Video)

Ever since I posted this cake about a year ago, I’ve been feeling guilty about it. This poor cake had no justice, my lack-luster photo and the fact it was such an old post meant that it sat in the corner of my blog, basically alone. No body knew how AMAZING it is! It’s easy, simple and super fast to make. It’s fancy enough to serve as dessert, and simple enough to throw together in under an hour.

Check out the video below (don’t worry, there’s no awkward talking involved, just a rogue blurry bit of me dancing, plus you get to listen to music AND see this molten-fudge chocolate cake getting sliced!!)

Direct Link {Swedish Chocolate Cake from Izy Hossack on Vimeo.}
or a direct link {on youtube, if you prefer}

This cake is also known as Kladdkaka, which literally means Sticky Cake.

Now, I get it..sticky…uh…yeah okay I guess so, but I would say more like ‘super delicious, gooey, molten chocolate brownie’ cake.

And it really is how I described it all that time ago – a perfect cross between a molten chocolate cake and a fudge brownie; the edges get chewy, the top is crisp, and the centre is pure molten chocolate goo.

Now seriously, you have like ten minutes right? Okay, so actually, actually move your body into the kitchen. Mix up this cake batter and shove it into the oven.

Then there’s around 30 minutes to wait for the cake. Go paint your nails, re-watch the tutorial video above, or maybe catch up on half an episode of Grey’s Anatomy.

Yeah. No more than half the episode. No, stop…stop. Don’t get caught up looking at McSteamy, noo you’ll over bake the cake!

This cake does not want to be over baked.
It needs to be gooey in the middle, and crispy on top.
It needs to be eaten preferably, while watching the rest of that Grey’s Anatomy episode, with a cup of tea.

Make a reference to the above photo. See, delicious, thin crispy top. Molten centre.

ALSO, make sure you don’t skip or skimp on the powdered sugar; if you do, as my friend Sarah put it, “It will be a fail.”

(p.s. did you notice that in the first photo, the black ‘moustache things’ are actually vanilla beans? Yeah, I forget that I’m not too skilled at photoshop, and a bit over-ambitious quite often)


-The baking time stated in the recipe below has a super large range; this is because it depends on the size of your cake pan, my 6″ pan took about 40 minutes, however a larger cake pan will require a smaller baking time. In my mum’s family recipe book, the original recipe says 35 minutes – HOWEVER,  you seriously need to make sure you check on your cake at around the 20 or 25 minute mark. It’s supposed to still be gooey in the center when you take it out of the oven – none of this ‘clean toothpick’ business unless you want to end up with a disappointing, dry cake!!!!!

Swedish Chocolate Cake

10 tbsp (5oz / 135g) salted butter
1/2 cup (2 oz / 55g ) cocoa powder
1 3/4 cup (12.5 oz / 350g) sugar  + 2 tsp vanilla sugar*
1 cup (4.6 oz / 130g) flour
3 eggs

Preheat your oven to 350 degrees F (180 degrees C), butter and flour a 6″ to 8″ cake pan, it needs to be quite deep.
In a medium sauce pan, melt the butter. Stir in the rest of the ingredients. Pour into the grease cake pan, and bake for 20-40 minutes (SEE NOTES!!!!!).

Let the cake cool in it’s pan, then run a dull knife around the inside edge of the pan to loosen the cake. Turn the cake out onto a wire rack**. Dust with powdered sugar. Serve warm.

*you can substitute the 2 tsp of vanilla sugar for 2 tsp of vanilla extract
**I like do do this once the cake is completly cool and so is less fragile, then I can turn it out upside-down, straight into my hand, then place it right side up back on the wire rack


  1. Asterism says

    I made this cake yesterday and the texture was absolutely perfect – set and chewy on the outside, gooey in the middle, crisp on top. However, it was much too sweet for me – I think I’d like to reduce the sugar to about 250g instead of 350. If I do that how should I adjust the rest of it to keep the right texture? Should I reduce to two eggs?

    • says

      literally anything will work! I’m the least picky when it comes to cocoa powder because there’s a very limited brand range in the UK – I’m usually just using the basic brand from the supermarket and have never noticed any difference :)

  2. sam says

    Hi! Would it work if I were to make these as cupcakes, or mini cakes? How long would I have to bake them for? Looks delicious by the way!

    • says

      you could try! If you do that, I’d say you should reduce the amount of sugar by 100g (1/2 cup). Also if you used almond flour, maybe use 2 tbsp less butter..

  3. savvychef says

    I’ve been waiting a while to try this recipe out but have been hesitant because that is a LOT of butter for such a small cake…but I finally went for it one day when I had a bunch of little kids over…and little kids always need more sugar, right? Right?

    Anyway, I baked this in an 8 inch pan for 15 and then took it out…I let it cool for 20 minutes and when I sliced into it it was soft but completely firm :/ I was really disappointed although the kids still enjoyed it…not sure I would make this again because unless you know what to look for its almost impossible to know when to remove it from the oven! When I tested it with a toothpick at 15 minutes the toothpick was completely wet from the middle to about halfway to the edges, so I didn’t think anything less than that would be baked enough but I guess even that was too much

  4. Melanie says

    Hello again! Second comment from me this week. Why? Because I have just baked a second recipe from your website – that’s 2 in one week and both were AMAZING!!! I have my whole family thinking I am a talented cook and I keep telling them “It’s this blog I found!” This cake is truly wonderful and mine looked just like your photos. Can’t wait to try another one of your recipes. Thank you!!!

  5. amelia says

    Hey there! First of, this cake looks absolutely delish!
    I would just like to know if the cake stays as gooey if I make it in advance? Will it be still good if I make it in the afternoon to eat it as the desert for dinner?

  6. Foon Lam says

    Hi, I would like to make this cake and take it to the office. Can I make it gooey again if I heat it up in the microwave at the office?

  7. erin says

    Hi Izzy! I’m thinking of making this cake tomorrow for my birthday. However, I don’t have anything smaller than a 9 inch pan; would the cake be too thin if I used that? Would I have to shorten the baking time? Thank you!


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