Dark Chocolate Kladdkaka: A Rich Swedish Sticky Cake
This dark chocolate kladdkaka is a rich, dense Swedish cake with a firmer, sliceable centre that still keeps the signature sticky, gooey charm. Perfectly simple yet deeply satisfying, it’s an ideal treat for both beginners and seasoned bakers who love bold chocolate flavour.
Before you start, have a read of my how to make a classic Swedish kladdkaka for some tips!
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| What is kladdkaka? |
| Why kladdkaka is the perfect cake for beginners |
| Dark chocolate kladdkaka |
| The kladdkaka collection |
| Serving suggestions |
| Kladdkaka tutorial video |
| More Swedish recipes |
What is kladdkaka?
Kladdkaka is a classic Swedish chocolate cake known for its gooey centre and crisp, chewy edges. The name literally means “sticky cake,” perfectly describing its texture, which is somewhere between a brownie and a molten chocolate cake. Made without baking powder or raising agents, it has a deliciously dense consistency.
Unlike most cakes, kladdkaka is traditionally underbaked to keep the middle soft and fudgy. However, the baking time can be adjusted to suit your preference. A shorter bake results in a molten centre, while a longer bake creates a firmer, sliceable texture. Many Swedes like to keep their kladdkaka in the fridge, which firms it up while keeping the centre just a touch fudgy. Simple, quick, and almost impossible to get wrong, kladdkaka is beloved across Sweden, with every family having their own favourite version.
Whether you enjoy it warm and gooey straight from the dish or cooled and sliced, it’s always completely irresistible. If you’d like to know how to make a classic Swedish
Why kladdkaka is the perfect cake for beginners
If you’re new to baking, kladdkaka is a brilliant place to start. Unlike many cakes that require perfect timing and precise rises, kladdkaka is forgiving — it almost never fails to taste delicious. Whether you slightly underbake it or leave it in a bit longer, it will still have that rich, chocolaty goodness that makes it irresistible.
You don’t have to anxiously peer through the oven door, hoping it will rise into a fluffy sponge. Kladdkaka doesn’t rise much at all, and that’s the beauty of it. Its dense, sticky texture is what gives it charm, and it’s almost impossible to get wrong. This makes it ideal for bakers of all levels who want a simple, quick, and satisfying chocolate cake without the stress.
Dark chocolate kladdkaka
In the past, I’ve made kladdkaka that’s so gooey you need a spoon to eat it. But this dark chocolate version has a firmer, more solid centre. Perfect for those who prefer a sliceable cake without losing that classic kladdkaka richness.
This recipe uses a good-quality dark chocolate, which makes all the difference. High-quality chocolate adds depth, richness, and a complex flavour that really elevates the cake beyond ordinary. It brings out the best in every bite, creating a beautifully intense chocolate experience.
Here are the key ingredients that make this kladdkaka special:
- Dark chocolate (I use 70% cocoa for a rich, bold flavour)
- Butter
- Brewed coffee or milk (coffee enhances the chocolate flavour without making the cake taste like coffee)
- Eggs
- Brown and white sugar
- Cocoa powder
- Spelt flour
This combination results in a cake that balances density and softness, delivering a deeply satisfying chocolate treat.
The kladdkaka collection
Once you’ve mastered this dark chocolate kladdkaka, you might want to explore some delicious variations. Kladdkaka is endlessly versatile, offering a range of different consistencies. From gooey and fudgy to slightly firmer, while always keeping that signature sticky texture. Here are a few favourites to try next:
- Chocolate fudge kladdkaka – with a firmer cake and wonderfully glossy, fudgy topping that adds an extra layer of indulgence
- Lemon and blueberry kladdkaka – a very molten version with a tangy twist that brings a refreshing citrus zing and a pop of blueberries
- Nutella kladdkaka – rich, gooey and decadent with a side of Nutella whipped cream
- Kladdkaka muffins – three kinds of chocolate in an individual-sized treat
These variations keep the essence of kladdkaka but let you tailor the flavour and texture to your mood and occasion.
Serving suggestions
This dark chocolate kladdkaka is simple and delicious on its own. I usually top it with just a light dusting of icing sugar. As mentioned earlier, there are more elaborate versions of kladdkaka, but this one keeps things straightforward.
Traditionally, kladdkaka is rather thin since it tends to collapse slightly after baking. This cake is baked in a 7” (18cm) pan and typically yields about 6 slices. It pairs beautifully with fresh berries, whipped cream, vanilla ice cream, or a drizzle of caramel or raspberry sauce. These additions provide a lovely contrast to the rich, dense chocolate, making each bite even more special.
Whether enjoyed plain or with accompaniments, kladdkaka is always a crowd-pleaser. Just don’t forget the cup of coffee to go with it.
Kladdkaka tutorial video
All of my milk and dark chocolate kladdkaka have the same base recipe. You can watch me make my milk chocolate version, step by step, over on my YouTube channel:
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Lime & blackberry Swedish mud cake
Swedish rye & wholegrain bread
Dark Chocolate Kladdkaka
Ingredients
- 100g (3½ oz) dark chocolate
- 100g (3½ oz) butter
- 50ml brewed coffee (or milk)
- 2 eggs (medium)
- 60g (¼ cup + 1 tbsp) brown sugar
- 60g (¼ cup + 1 tbsp) white sugar
- 15g (2 tbsp) cocoa
- 40g (⅓ cup) spelt flour (see note 1)
- Sprinkling of icing sugar
- Blueberries (optional)
Instructions
- Preheat the oven to 175°C (350℉).
- Grease or line a small springform pan (18cm / 7") for easy release.
- In a pan, melt the butter and chocolate together.
- Add the coffee (or milk) and stir to combine.
- In a separate bowl, beat the eggs, then whisk in both sugars.
- Stir in the cocoa and flour.
- Pour into the prepared pan and bake for 18–25 minutes, depending on how gooey you’d like the centre (see note 2).
- Let the cake cool in the tin. It will firm up as it cools, but the centre should remain soft.
- Dust with icing sugar before serving. Top with blueberries if you like. Please find more serving suggestions.
Notes
- You can use spelt or regular flour for this recipe (just use the same amount).
- For a very gooey middle, start checking at around 18 minutes. The cake is done when the top has just set but the centre is still jiggly. For a firmer, brownie-like consistency, bake for longer. Keep a close eye — just one minute can make a big difference.
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