Kladdkaka – Swedish Chocolate Cake

I love cake. I think baking a cake is a beautiful and patient process. There are so many flavors, textures, shapes, fillings, icings and we cannot forget the variety of decorations. It is a work of art and creating a cake for someone is very special.  Linda Lomelino is behind the beautiful and creative blog Call Me Cupcake. She lives in a small town on the lovely Swedish west coast and makes the most beautiful cakes and such an inspiration.

“For as long as I can remember, I’ve loved eating pastries. My mom used to bake all the time when I was a kid, but I never wanted to join in, I just wanted to eat cake. When and how I came to love baking is a mystery and honestly, I still don’t have a good answer when people ask me why I started this blog. I started baking back in 2009 and I still love it (and photography) just as much, if not more today.”

“This cake is one of those cakes I take for granted somehow. I love it so much but I rarely bake it. Before I started baking like crazy, about 5 years ago, I used to bake two times a year, tops. Two times a year, that’s it. And when I did, it was always “kladdkaka” (roughly translated “sticky cake” or “gooey cake” but I’ll just call it Swedish chocolate cake). Why kladdkaka then? Well, first of all, it was the only recipe I knew how to make. Second, it’s probably the easiest thing you could possibly make, and it’s just so darn delicious. You simply have to make this one! And don’t forget to serve it with whipped cream (vanilla ice cream is ok as well)!”


Swedish chocolate cake  
8-10 servings

One of the most popular Swedish recipes, and one of the easiest as well! My version is flourless which takes the chocolate to another level. For a soft and sticky cake, serve it at room temperature. If you prefer a more dense, chewy cake, serve it cold.  I prefer it cold, with a big dollop of sweetened whipped cream. 

250 g (2 sticks + 1 1/2 tbsp) butter
250 g (8.8 oz) coarsely chopped dark chocolate (70%)
1/3 cup + 1 1/2 tbsp (100 ml) strong coffee or espresso (or water)
4 large eggs, at room temperature
3/4 cup + 1 1/2 tbsp (180 g) sugar
1 tsp vanilla sugar or 1/4 tsp vanilla powder
pinch of salt

To serve
Powdered sugar
Whipped cream
Milk chocolate curls

1. Heat oven to 175° (350F). Grease a springform pan (22-25 cm / 8-10 inches) and cover the base with baking paper.
2. Gently melt butter and chocolate in a saucepan on low heat. When mixture is melted and smooth, stir in coffee, then set aside.
3. In a large bowl, whip eggs, sugar and vanilla until very light and fluffy, about 4-5 minutes.
4. Stir chocolate mixture into egg mixture with a spatula. Stir until smooth. Add a pinch of salt.
5. Pour batter into the prepared springform pan and bake for 40-45 minutes. Let cake cool before removing it from the pan. I prefer the cake when it’s been in the fridge for a couple of hours. Dust powered sugar on top.
6. Whip cream with some powdered sugar (to taste) and vanilla powder.
7. To make the chocolate curls, put milk chocolate in a warm place for a few minutes, then use a cheese slicer to make curls.

Source: Thank you to Linda Lomelino from Call Me Cupcake
Photography: Linda Lomelino


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