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Gooey Kladdkaka

This gooey kladdkaka is a Swedish sticky chocolate cake with a fudgy middle and lightly crisp top, perfect for any occasion.
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Prep Time 12 minutes
Cook Time 15 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Baking, Dessert, Snack
Cuisine: Swedish
Calories: 346
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted butter Use good-quality butter for the best flavor.
  • 1 cup granulated sugar
  • 2 large eggs
  • 2/3 cup all-purpose flour Can use gluten-free flour blend if needed.
  • 4 tablespoons unsweetened cocoa powder Try Dutch-process cocoa for a richer flavor.
  • 1/4 teaspoon salt Reduce if using salted butter.
  • 1/2 teaspoon vanilla extract Alternatively, use 1 teaspoon vanilla sugar.
Optional Toppings
  • Powdered sugar For dusting before serving.
  • Whipped cream Optional, for serving.
  • Fresh berries Raspberries or strawberries are great choices.

Method
 

Preparation
  1. Heat your oven to 400°F (375°F for convection). Grease a 7- to 8-inch springform pan.
  2. Melt the unsalted butter gently and let it cool slightly.
  3. In a bowl, whisk together the sugar and eggs until glossy. Mix in the vanilla extract.
  4. Sift in the flour, cocoa powder, and salt. Fold gently until combined.
  5. Stir in the melted butter until smooth, then pour the batter into the prepared pan.
Baking
  1. Bake the cake for 10 to 15 minutes, checking at the 10-minute mark. The center should still wobble slightly.
Cooling and Serving
  1. Let the cake cool for 15 to 20 minutes before removing it from the pan.
  2. Serve it warm for a gooey texture or chilled for a firmer slice. Top with powdered sugar, whipped cream, or berries.

Notes

Check for doneness at the 10-minute mark; overbaking will lead to a drier cake. Use a small springform pan for the best result. Store leftovers covered in the fridge for 3-4 days.