Chocolate Fudge Kladdkaka (Swedish Sticky Cake)









This recipe for chocolate fudge kladdkaka was originally published on The Culinary Jumble. It was updated and republished in May 2019.

Kladdkaka (sticky cake) is one of Sweden’s favourite desserts and has featured many times on this blog. I’ve made cupcakes, muffins and even a blueberry white chocolate version.

Kladdkaka is also one of my family’s favourites. It’s truly divine. However, how you like your kladdkaka really depends on personal preference. Some are gooey to the point of ridiculousness, while others have more of a drier, traditional brownie texture. In fact, the basic recipe for my go-to kladdkaka is the same one as for my browniesThe basic recipe doesn’t change (apart from additional ingredients like caramel), but the amount of time it bakes for does. 

My favourite kladdkaka is a molten mess. Like the one I recently created for The Welsh Rarebit. I challenge you to go and look at those shots and not experience love at first sight.



This chocolate fudge kladdkaka was baked for a little longer and produced a dense, rich, amazing chocolate cake. But that’s not the best thing about this dessert. Heck, no. We haven’t even got started. Nope, the almost too sublime to comprehend fudgy topping is. It comes from a Swedish blog called Sandras Blogg (please note that I used my own recipe for the actual kladdkaka) and is utterly irresistible. 

I’ve used spelt flour in this cake. However, all my recipes can be adapted to use regular all-purpose (plain) flour. All it takes is a quick 1:1 substitution. It’s that simple. Wouldn’t want you missing out now, would we?

Find out how to make the perfect Classic Swedish Kladdkaka!


Chocolate Fudge Kladdkaka (Swedish Sticky Cake)

This chocolate fudge kladdkaka (Swedish sticky cake) is a spelt flour cake recipe with a rich dark chocolate cake and irresistible fudgy topping.
Course Dessert
Cuisine Swedish
Keyword Chocolate Fudge Kladdkaka
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes



  • 200g (¾ cup + 2 tbsp) butter
  • 200g (7 oz) dark chocolate
  • 100ml brewed coffee (or water)
  • 3 eggs
  • 120g (½ cup + 1 tbsp) brown sugar
  • 120g (½ cup + 1 tbsp) white sugar
  • 1 teaspoon vanilla essence
  • 80g (⅔ cup) spelt flour (see note 1)
  • 30g (¼ cup) cocoa


  • 200ml (⅘ cup) whipping cream
  • 85g (¼ cup + 2 tbsp) sugar
  • 100ml (¼ cup + 3 tbsp) syrup (any kind, light or dark)
  • 100g (3½ oz) dark chocolate
  • 100g (¼ cup + 3 tbsp) butter
  • berries to decorate (optional)



  • Pre-heat the oven to 175°C / 350℉.
  • Grease a 9 inch (24cm) tin spring-form tin (you can use a smaller one but you will need to adjust the baking times).
  • Add the butter and chocolate to a pan and slowly heat until just melted.
  • Add the coffee (or water) and stir to combine. Leave the mixture to cool for a short while.
  • In a bowl, whisk the eggs and sugars together.
  • Pour in the chocolate mixture and stir until everything is combined.
  • Add the flour, cocoa and vanilla sugar and once more, stir, just until everything is well incorporated.
  • Pour into the prepared pan. Bake between 15-25 minutes (see note 2).
  • When ready, remove from the oven and allow to cool completely (keep it in the springform).

Fudge Topping:

  • Mix all of the ingredients apart from the butter, in a pan.
  • Let the mixture cook until it starts to thicken (around 15 minutes).
  • Remove the pan from the heat and beat in the butter until a nice fudgy texture is achieved.
  • Allow the mixture to cool (and thicken for a while) before pouring over the cake.
  • Allow to set completely (I usually leave it in the fridge overnight).
  • When ready to eat, slice using a hot knife. If you want a gooey, soft fudgy topping, don't keep the cake in the fridge. Serves with fresh berries, or whatever else you fancy. Enjoy!


  1. You can substitute spelt flour for the same amount of regular flour.
  2. The baking times depends on how runny you want your cake. As a rough idea: baking for 15 minutes will produce a very molten, runny centre. 25 minutes will give you a firm, brownie-like texture.
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 
Fudge Topped Swedish Kladdkaka (sticky cake)
Chocolate Fudge Kladdkaka (Swedish Sticky Cake)Chocolate Fudge Kladdkaka (Swedish Sticky Cake)

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