By linda 14 Comments
I thought it was about time for a new recipe for Swedish Kladdkaka, aka Sticky chocolate cake or mud cake. I made a recipe in 2014 that is still a favorite. It’s a bit more grown up, made with lots of chocolate and butter. There was no need for improvement on that recipe, however adding an easy recipe to my repertoire is always a good idea.
This one requires only butter, eggs, sugar, flour, cocoa powder and salt. Ingredients that most people who love to bake most likely have at home (maybe even people who don’t love to bake?). You don’t NEED fresh berries and whipped cream for serving, but I definitely encourage it. Prep time is 10-15 minutes and only 15-18 minutes in the oven (yes, that is correct!). And then time to cool of course! I’m using salted butter for this recipe but you can use unsalted too and just add a couple of pinches extra of salt. If you don’t have a 18 cm springform pan you can still bake it, of course! Make sure to adjust the baking time accordingly, for a bigger springform pan I would bake it for probably 10-14 minutes.
Some people like their mud cake almost runny (I don’t) and I found that 16 minutes in the oven was the perfect amount for me and my oven. You might be of a different opinion, but whatever you do, don’t over bake just because you like a firmer texture. The cake will firm up after a few hours in the fridge!
Serves 4-6
Prep time is 10-15 minutes and then only 15-18 minutes bake time (yes, that is correct!). And then time to cool of course! I’m using salted butter for this recipe but you can use unsalted too and just add a couple of pinches extra of salt. If you don’t have a 18 cm springform pan you can still bake it, of course! Make sure to adjust the baking time accordingly, for a bigger springform pan I would bake it for probably 10-14 minutes. I prefer the cake after it has been in the fridge for a few hours, the texture will be dense and fudgy. So good!
Ingredients
Chocolate Mud Cake
- 110 g (1 stick) butter (I use salted)
- 2 medium eggs
- 180 g (3/4 cup + 1 1/2 tbsp) granulated sugar
- 90 g (2/3 cup) all purpose flour
- 25 g (1/4 cup) cocoa powder
- pinch of salt
- Fresh berries
- Whipped cream
To serve
Instructions
- Preheat oven to 200°C (392°F). Grease a 18 cm (7 inch) springform pan.
- Melt the butter and set aside to cool
- In a large bowl, combine the eggs and sugar and whisk until just combined. Stir in the melted butter.
- Sift in the flour and cocoa powder. Stir until combined and add a pinch of salt, the batter will be quite thick.
- Pour the batter into the greased pan and bake in the lower part of the oven for 15-18 minutes (the one you see pictured was baked for 16 minutes).
- Remove the cake from the oven and let it cool in the pan for 10 minutes. After 10 minutes, remove the sides of the pan and let it cool completely.
- Top the cake with berries and serve with whipped cream.
Reader Interactions
Comments
Emanuela saysBeautiful photos as always. I love kladdkaka and blackberries, but I never tried them together, so it’s time for that (maybe on this weekend). Thanks for the inspiration and the recipe 🙂
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- linda says
Thanks so much Emanuela! They’re really good together, I mean if you like berries with chocolate. I know not all people do! I hope you like it 🙂
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- Emanuela says
Worked like a charm and was very easy to make (my only modification was using sorghum flour instead of all purpose flour to make it gluten free). It could be done really quickly and blackberries and chocolate are really great together. 🙂
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- linda says
Thank you for this tip, Emanuela! SO good to know 🙂 I need to try it for myself!
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- Sarah says
I would like to make this cake but I don’t know which of your recipes to go with for my first try-they both look lovely!!
The person I’m making it for likes very sticky gooey chocolate brownies and for their bday I am doing a Swedish meal and came across your lovely site!! 🙂 I thought this would be lovely as the birthday cake! -Which do you think is the most sticky and chocolatey out of the two please?Reply
- linda says
Hi Sarah, so sorry for my late response! That is a tricky choice.. they are both delicious but this one is easier and quicker to make with less expensive ingredients. I feel like the other one is a bit more ‘grown up’ and it is gluten free too which might be a good thing for some.
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- len says
thankyou.
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- linda says
Thank you!
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- Chiara says
Hi, I love all your recipes, but this one stole my heart! Will I have the same result with raspberries and blueberries?
Thanks, Chiara
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- linda says
So glad to hear that, Chiara! You can definitely use raspberries if you prefer that!
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- Laura De Rocco says
Quanto tempo in frigo? Dopo la cortura?
GrazieReply
- linda says
Fridge after cooking and cooling the cake, yes! How much time is up to you, I like the texture best after a few hours in the fridge 🙂
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- Bruce says
Wow, thank you so much so sharing this wonderful post with us. This looks so good. I always enjoy stopping by your blog for your recipes. I hope you are doing well and I can’t wait for more from you.
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- linda says
Thanks so much Bruce! Glad you like it!
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