Helen’s Swedish Kladdkaka Recipe

Kladdkaka – Swedish gooey chocolate cake

Swedish Kaddkaka
Swedish Kladdkaka


Cake base –

  • 150g melted butter
  • 3 eggs
  • 1 1/2 tbsp vanilla extract/essence
  • 125ml flour
  • 4/5 tbsp cocoa powder
  • 350ml sugar 125ml hazelnut mill

Topping –

  • 350g good quality milk/dark chocolate
  • 75ml double cream


If you don’t have hazelnut mill/ground hazelnut you will need to make your own by toasting the hazelnuts in an oven, continuously checking them so they don’t burn. Remove their shell by rubbing them in a clean tea towel. Finally, blend in a food processor or grinder.

  1. Grease cake tin and coat with breadcrumbs
  2. Melt butter and leave to cool
  3. Stir eggs, vanilla and sugar
  4. In a separate bowl, mix flour, cocoa powder and ground hazelnuts
  5. Combine dry and wet ingredients, careful not to over stir
  6. Add melted butter last
  7. Pour into cake tin and bake for 20 minutes at 175c
  8. Cake should still be relatively gooey in the middle when removed from the oven. Leave to cool.
  9. For the topping, melt chocolate.
  10. Pour in cream and mix until combined
  11. Pour over cool cake base and leave to set in fridge
Njuta! (Enjoy in Swedish!)