🇸🇪 SwedenCatalog recipe
A thin, deliberately underbaked chocolate cake with a crackled top and a molten, fudgy center, dusted with powdered sugar and best eaten slightly warm.
For 8 servings.
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Whisk the sugar and eggs together until pale and slightly thickened.
Whisk in the melted butter and vanilla.
Sift the cocoa, flour and salt over the top and fold in just until no dry streaks remain.
💡 Stop mixing the moment the flour disappears — overworking the batter makes the cake cakey instead of sticky.
Pour into a buttered and lined 9-inch pan and spread level.
Bake at 175°C until the edges are set and a crust has formed but the center still jiggles, 18–20 minutes.
Cool at least 15 minutes before dusting with powdered sugar and slicing — it firms up as it sits.
Kladdkaka means 'sticky cake,' and the name is a design goal rather than an accident — Swedish bakers pull it from the oven while the center still wobbles. It grew into a fika staple in Swedish home kitchens over the second half of the twentieth century, prized for needing only a bowl and a whisk, no mixer required.
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