Even if you don’t know what Kladdkaka means, you will fall in love with this recipe from Johanna Kindvall.
Text And Illustration By Johanna Kindvall
Most Swedes have probably made Sticky Chocolate Cake (Kladdkaka) at least once or twice in their lives. If not they’ve eaten it for sure. I don’t know if this type of chocolate cake is originally from Sweden but its something that’s definitely a Swedish thing to bake and enjoy. The ingredient that really makes this cake, aside from the unsweetened cocoa powder, is the ingredient that isn’t there: baking powder. The idea is that the cake should be chocolate rich, sticky and dead baked (it doesn’t rise)! 
Most recipes for Sticky Cake contain the ingredients: egg, sugar, cocoa powder, flour, salt and melted butter. The ratio varies from one baking Swede to another. However the ingredients are simply mixed together with no fuss and baked just enough.
I have enjoyed it filled with mint or licorice, topped with whipped cream and bananas, flavored with Cognac or just plain and wonderful. In my latest version I have switched the flour to milled almonds. I also use the richest unsweetened cacao powder (like Valrhona) and, as I’m married to a Pole, I like to top the cake with Poppy seeds (makiem). The flavoring is plain, with Rum or star anise.
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Sticky Chocolate Cake (Kladdkaka)
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
Indulge in this Swedish Kladdkaka, a rich and sticky chocolate cake made with milled almonds and high-quality cocoa powder, perfect for any chocolate lover.
Ingredients
- 2 eggs
- 250 ml (1 cup) sucanat or muscovado sugar
- 4-6 tbsp unsweetened cocoa powder (of good quality, like Valrhona)
- 1 tsp salt (less if using salted butter)
- 200 ml (7/8 cup) milled almonds
- 4 oz (113 grams) unsalted butter, melted
- Optional: Rum or star anise infused flavoring
- Optional: Poppy seeds for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs and sucanat (or muscovado sugar) until well combined.
- Add the milled almonds, cocoa powder, and salt to the egg mixture and stir until fully incorporated.
- Pour in the melted butter and mix until the batter is smooth.
- If using, add your choice of flavoring: a splash of Rum or star anise infused liquid, and stir to combine.
- Pour the batter into a greased and lined cake pan.
- Sprinkle poppy seeds on top if desired.
- Bake in the preheated oven for 20-25 minutes. The cake should be set around the edges but still sticky in the center.
- Allow the cake to cool in the pan before serving.
Notes
- For a different twist, try adding mint or licorice to the batter.
- Serve with whipped cream and bananas for a delightful treat.
- Store the cake in an airtight container at room temperature for up to 3 days.
- This cake is best enjoyed slightly warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 24
- Carbohydrates: 30
- Fiber: 4
- Protein: 6
- Cholesterol: 70
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Frequently Asked Questions
Why does this recipe have no baking powder?
The absence of baking powder is intentional and essential to the Kladdkaka character — the article explains that the cake is meant to be “chocolate rich, sticky and dead baked,” meaning it should not rise. The dense, fudgy center is the point, and baking powder would work against that.
What does sucanat or muscovado sugar do for this cake, and can I use regular sugar?
Sucanat and muscovado are unrefined cane sugars with a molasses richness that deepens the chocolate flavor. The recipe lists them as interchangeable with each other; regular granulated sugar will produce a slightly less complex flavor but the cake will still set and stay sticky.
How do I know when Kladdkaka is done baking without overcooking it?
Bake at 350°F (175°C) for 20–25 minutes. The instructions say it is done when the edges are set but the center is still sticky — that intentional stickiness is the hallmark of the cake. Do not bake until a toothpick comes out clean, or the cake will be dry.
What flavoring variations does the article suggest?
The author mentions enjoying it with mint, licorice, a splash of rum, star anise, or Cognac. The notes also suggest topping it with poppy seeds and serving with whipped cream and bananas. The optional rum or star anise infused liquid is listed directly in the ingredient list.
http://adampaulgreen.com/
This cake looks “fantastic.” I have never had it before- but I will certainly give it a taste this weekend for a “mothers day treat!”
I am going to try it with “Xocai Healthy Chocolate” with super high “antioxidants!”
Thanks for sharing!
~Adam Paul Green
http://mxi.myvoffice.com/cacaopow/
http://myxocai.com/cacaopow/15-reasons-to-try-xocai
http://myxocai.com/cacaopow/healthy-chocolate
This looks gorgeous Johanna! Swedish kladdkaka is such a classic, even in Finland! ;-D Beautiful illustrations, I love your work!
Thanks Maria.
I’m not surprise its a classic in Finland. Its probably a classic in all the Scandinavian countries.
Sounds delicious…and I love the illustrated ‘recipe’.
Thanks Joan. Its really is delicious and very simple.
Great cake, I’m familiar with flourless chocolate cake, this is something like it. I especially like the rum in it (I put it in almost every chocolate cake I make). Graphics are so cute! :) Almonds in this cake are perfect!
Thanks Tamara! Yes Rum with chocolate is fantastic! I also really like it in apple pie! :)
Everything is attractive in this recipe. Honestly, the graphic illustration is so cute! I can almost figure out the moist and sticky texture.
Thanks Juls! Thats great to hear :)!