Gooey Chocolate Cake with the First Strawberries for the Season (aka Kladdkaka)

Yesterday my mum came by for a slice of cake and a cup of coffe (also known as “fika” in Sweden). It was so nice seeing her. Sometimes it gets a little too chatty when the whole family gets together. But this time there were no interruptions and we talked about everything – both big and small.

Even though the strawberries probably came from abroad and have been traveling many miles on the back of a truck they tasted quite delicious. The fact that I have been hankering for strawberries for like 10 months could be a huge contribution as to why I found them so tasty. And the gooey chocolate cake… everything just lifts to a whole new level when adding sticky sweet chocolate =P It´s hard to go wrong with something so lovely and simple as chocolate cake, strawberries and ice cream.

I made the cake from a recipe by Roy Fares and for once I almost followed the recipe from start to finish, with only two small exceptions – I changed the vanilla sugar to dry grounded vanilla bean, which is available in well stocked supermarkets. I also skipped the peanut and marshmallow topping.

A tip is to make like a little well in the middle of the cake before putting it into the oven, this will contribute to an evenly baked cake with a flat surface. If you, like me, forget to make this pit there is a risk of you ending up with a cake which is more baked around the edges. But it´s not the end of the world – the cake tastes great even though the edges were slightly off baked, the center was still just as lovely and gooey as I had hoped for.

Gooey Chocolate Cake (aka Kladdkaka) – 8 servings

This is a Swedish classic which even got its own day in the almanac (7th November). Chocolaty, gooey, versatile and super easy to make – need I say more?


120 g butter
210 g sugar, caster or granulated (2 ½ dl)
110 g egg (2 pieces)
1 ml/pinch ground vanilla or 1 tsp vanilla sugar
30 g cocoa (¾ dl)
60 g plain flour (1 dl)
½ tsp salt

Bread crumbs

Oven: 175 °C

How to do:

Butter a round cake tin with removable edges (preferably a spring tin) 24-28 cm in diameter and sprinkle with bread crumbs. Melt the butter on low heat, remove from the hob and add eggs, sugar and vanilla and mix gently. Before adding the eggs let the butter cool slightly – this will prevent the eggs from scrambling. Fold in the flour, cocoa and salt and form to a smooth batter. Transfer the batter to the tin and make a smal well in the center – this will prevent the cake from puffing up in the middle and gives you an even bake. Bake for approx. 20 minutes, depending on the oven. But remember to keep an eye on it – you want a gooey cake so when sticking a toothpick through the middle it should come out somewhat sticky. The cake will continue to bake a few minutes after leaving the oven so make it slightly more gooey than you would like the result.

Let the cake cool completely and serve with your favorite toppings. I served mine with vanilla ice cream and strawberries, but whipped cream, caramel sauce and salty nuts is another tastefull way to serve this cake.

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