Swedish Gooey Chocolate Cake (aka Kladdkaka) with Raspberries


Hold tight you mothers, when you have finished your mains guess what you need? Yep, that’s right, some Swedish chocolate cake to fill your loins, your belly and as many pockets as you have.

I had never heard of this before, but because I’m really shit at making cakes, and this one looked really easy I gave it a whirl. About 40 minutes later I had one of the best tasting cakes I had ever eaten. This is a cake that is almost under-cooked and no matter how long you leave it, is always moist and gooey. Basically it is the best part of any cake, but just the entire thing.

According to Magnus Nilsson and his epic cookbook ‘Nordic Cookbook’, this cake, aka klakaka probably came about after someone forgot to add baking powder to a chocolate cake, thus giving the cake it’s incredibly dense texture and moistness.

This is similar to a brownie, but a whole cake of it. Add some raspberries on top and you’ve got a mouth feast. This is one of Sweden’s top munched cakes, and I trust Swede’s a lot.

If you like chocolate, move towards your kitchen and make this cake. It will be ready in less than an hour.

What you Need:

For an 8 Slice cake

  • Butter to grease the tin
  • Desiccated coconut (or ground almonds)
  • 210g sugar
  • Pinch of Salt
  • 40g of Cocoa Powder
  • 1 vanilla pod
  • 150g butter
  • 2 eggs
  • 120g plain flour


First of all, melt the butter in a saucepan until all liquid. Now leave to cool. For this recipe you need melted, but cooled butter.

Turn on your oven to 175C so that it is pre-heating.

Grab a 9inch cake tin, about as wide as a small plate and grease the inside all over with butter. Pour in the coconut or almonds and turn till all the sides are completely coated. These guys taste amazing as they toast against the metal and also help the cake slide out.

To a stand mixer (or food processor with the plastic blades attached) add in the sugar, the salt, the cocao, the melted butter and the vanilla from the vanilla pod. Mix until there are no lumps. It should look like damp mud, but a tasty mud at that. Add the eggs one at a time, and mix until incorporated, then add the other and do the same. Once all mixed in finally add in the flour through a sieve until you have a delicious smooth batter. I say delicious as even now it tastes amazing.

Pour the mix into the cake tin, push to the edges and tap so it’s is nice and equal all over. Put into the pre-heated oven and cook for about 15-20 minutes depending how liquidy you want it. It is meant to be barely cooked so it is quite a fine balance. It should be wobbly when it comes out, but as it cools will firm up into a delicious, moist dense cake.

When it comes out of the oven, don’t start beating your head into the wall because it hasn’t risen, take a breath and remember that this has no baking powder in. The cake benefits from its denseness. 

Now, don’t dive into into the boiling hot magma lake in the cake tin, that would hurt and also ruin the cake. Leave to one side for about 40 minutes, or until cooled. Gently remove the cake form the tin, scatter some raspberries on top and then sprinkle with icing sugar.


Slice it up and eat it up.

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