100% Dark Chocolate · 80Noir Ultra · 80Noir Ultra Kitchen · 80Noir Ultra Recipes · 87.5% Dark Chocolate · Afternoon Snack · anti-inflammatory foods · Baking with Dark Chocolate · coeliac friendly recipe · Oct 17, 2026

Kladdkaka - Swedish Sticky Chocolate Cake

Kladdkaka: The Swedish Chocolate Cake That Finally Defeated Me

Some chocolate cakes are light and fluffy. Others are wonderfully rich. And then there is Kladdkaka.

Sweden's famously sticky chocolate cake has a delicate, lightly crisp surface and a beautifully soft, almost molten centre. It sits somewhere between a brownie, a chocolate torte and pure chocolate heaven.

On my last visit to Sweden, I met my match. The Kladdkaka was so wonderfully rich that I actually had to leave half of it at the hotel. The only time a chocolate dessert has ever defeated me!

Naturally, I had to recreate it at home, using our own 80Noir Ultra chocolate.

Homemade Swedish Kladdkaka with a sticky dark chocolate centre, fresh berries and icing sugar — A delicate crust. A rich, sticky centre. A little slice of Sweden.

What makes Kladdkaka so special?

The name Kladdkaka literally means "sticky cake" in Swedish, and that is exactly what makes it so irresistible.

Unlike a traditional sponge, it isn't supposed to be light and airy. The centre remains beautifully soft, dense and chocolatey, while the outside develops a delicate crust.

It's also surprisingly straightforward to make. No complicated techniques, no elaborate decoration, just a few ingredients and really good chocolate.

The 80Noir Ultra difference

I use our 87.5% dark chocolate for its deep, smooth flavour, alongside finely ground 100% chocolate in place of traditional cocoa powder.

The recipe already contains sugar, so I don't see the need to introduce lots more through a sweeter chocolate. Instead, the darker chocolate brings richness, depth and a beautifully rounded chocolate flavour.

Cuisine Swedish

Serves Around 12 small slices

Baking time Approximately 10–15 minutes

The Recipe

Swedish Sticky Chocolate Cake

Rich, soft-centred and intensely chocolatey, this is a cake where a small slice goes a long way.

Ingredients

115g unsalted butter
160g sugar
2 eggs
93g gluten-free plain flour
28g 80Noir Ultra 100% chocolate, finely ground
50g 80Noir Ultra 87.5% dark chocolate
¼ tsp salt (approximately 1.25ml)
1 tsp vanilla extract (5ml)

To serve (optional)

A light dusting of icing sugar
Fresh strawberries or blueberries
A spoonful of cream

Method

01. Prepare your tin

Preheat the oven to 200°C conventional / 190°C fan. Lightly grease an 18–20cm (7–8 inch) springform cake tin and line the base with baking parchment.

Springform cake tin lined with baking parchment — Line the base of your springform tin before adding the chocolate mixture.

02. Melt the chocolate

Gently melt the butter and add the 87.5% dark chocolate, stirring until smooth and glossy.

You can do this in a small pan over a low heat, or in the microwave using short 10–15 second intervals. Avoid overheating the chocolate.

Set aside to cool slightly.

03. Whisk the eggs and sugar

In a separate bowl, whisk together the eggs and sugar until glossy and well combined.

You don't need to whisk lots of air into the mixture - Kladdkaka should be wonderfully dense rather than sponge-like.

04. Bring everything together

Sift in the gluten-free flour, finely ground 100% chocolate and salt.

Add the vanilla extract and gently fold until combined.

Pour in the slightly cooled melted butter and 87.5% chocolate mixture, stirring until you have a rich, glossy chocolate batter.

05. Fill the tin

Pour the mixture into the prepared springform tin and gently smooth the surface.

Chocolate Kladdkaka batter in a springform cake tin ready for the oven — Smooth the batter gently before placing it in the oven.

06. Bake — but don't overbake

Place in the preheated oven and bake for approximately 10–15 minutes.

Begin checking at 10 minutes. The top should be just beginning to set, while the centre remains slightly wobbly when you gently move the tin.

This is the secret to Kladdkaka: the middle should remain sticky. It will firm up a little as it cools.

Freshly baked Swedish Kladdkaka cooling in its springform cake tin — The surface should be set, but the centre still beautifully soft.

07. Cool and serve

Allow the cake to cool in its tin for at least 15–20 minutes.

Carefully run a knife around the edge before releasing the springform ring.

Serve slightly warm for a softer centre, or refrigerate once cool for a firmer, fudgier texture.

Finish with a little icing sugar, fresh berries or a spoonful of cream if you wish.

A little goes a long way

Traditional recipes may suggest six portions, but I find this cake is so rich that twelve smaller slices are just right.

It isn't about having less pleasure. It's about making every mouthful count.

"Sometimes the richest chocolate moments come in the smallest slices."

Why I use darker chocolate

Many chocolate recipes already contain a generous amount of sugar. Using sweeter chocolate on top can add even more.

My approach is to let the chocolate do more of the work.

Our 87.5% brings a beautifully smooth, deep chocolate flavour, while the 100% adds pure cacao intensity without adding sugar from the chocolate itself.

The result is a rich cake that tastes unmistakably of real chocolate.

Carole's kitchen note

Kladdkaka is best when you resist the temptation to leave it in the oven for just a few more minutes. That sticky centre is what makes it special.

Bake with real chocolate

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