Swedish Chocolate Cake (Kladdkaka)

served with a big bowl of freshly whipped unsweetend cream on the side.

A kladdkaka is one of those cake recipes everyone should have in their back pocket. It’s a dense, sticky (intentionally underbaked) chocolate torte that comes together in under 10 minutes—no fancy equipment, just a bowl and a whisk (or a wooden spoon). You’ll find it at pretty much every café in Sweden, and it’s often the go-to when you need a quick fika treat or a guaranteed crowd-pleasing dessert. It usually gets a light dusting of powdered sugar, and it’s almost always served with a big bowl of whipped cream to balance out all that richness.

Unlike a brownie, where you whip the eggs and sugar to get that glossy, crackly top, the key to a good kladdkaka is doing the opposite—you want to mix the batter gently and keep as much air out as possible. That’s what gives it its signature fudgy, almost gooey texture.

The best part? You probably already have everything you need to make one–especially if you bake often. And while I can never wait too long to sneak a slice fresh from the oven, it’s even better once it’s had time to set. Let it cool completely before serving, or better yet, chill it overnight in the fridge for peak gooeyness.

Side note: one of the main reasons I wanted to make this cake was so that I’d have a reason to show off this handblown glass bowl my Dad just made me (see pic below). They have a glassblowing studio, AO Glass in Burlington, Vermont, and it was so fun collaborating with them to make it!

Makes: 1 (9-inch) kladdkaka