“Kladdkaka” Swedish Chocolate Fudge Cake

"Kladdkaka" Swedish Chocolate Fudge Cake

"Kladdkaka" Swedish Chocolate Fudge Cake

Today’s recipe for “Kladdkaka” Swedish Chocolate Fudge Cake is in celebration for Midsummer and the longest day – the Summer Solstice, which happens to be today, the 20th June 2016; Midsummer follows on this week and falls on Friday the 24th June, which is great news, as it means we can all frolic and have fun over the weekend! And, one of the best countries to celebrate Midsummer, and in particular Midsummer’s Eve, is Sweden, so with that in mind, today’s recipe pays homage to one of Sweden’s finest, the “Kladdkaka”, a gooey, fudgy and simply decadent chocolate cake.


A Swedish Kladdkaka literally means a “gooey cake”, although it is sometimes referred to as a “mud cake” too; it’s similar in texture and taste to a Chocolate Brownie, with a high percentage of butter and sugar to flour, which gives it the characteristic chewy, soft and gooey interior. It’s often eaten with whipped cream and/or ice cream and it’s quite simply one of my favourite cakes! The recipe I’m sharing today is NOT QUITE a classic Kladdkaka cake, as it’s not quite as gooey, but it’s still a moister cake than usual, with a rich fudgy texture and it’s as pretty as a picture when decorated with lots of edible flowers.

Swedish Chocolate Cake (2)

The dark chocolate colour provides a wonderful cakey canvas for the edible flowers, all of which I found growing in my garden;  there are soft mauve pansies, deep purple pansies with almost black velvety hearts, as well as delicate cream and yellow violas and fragrant dusky pink rose petals…..and I think you’ll agree that the cake looks simply stunning all decked out in its midsummer floral finery. I decided to break with tradition and I sandwiched my cakes together with a creamy chocolate butter cream, which adds a further sticky and decadent layer to this chocolate marvel, and dispenses with serving the cake with whipped cream, although that might be a nice idea for an extra layer of indulgence.

"Kladdkaka" Swedish Chocolate Fudge Cake

So, why not make this cake this Midsummer, for a family weekend treat, or for a nocturnal party which should be filled with flowers, fairies, fruit and frivolity, as is the custom for this magical and mystical time of year. The recipe is shared below and makes a VERY large cake, what is commonly called a Gateau – I could suggest cutting back on the ingredients, but I feel duty bound to inform you that this is very much a “half full” kind of cake, and not a measly “half empty” bake, so my advice is to fill your boots and enjoy every calorie laden slice! Have fun and Bon App! Karen 

Swedish Chocolate Cake

The Longest Day

William Wordsworth

Let us quit the leafy arbour,
And the torrent murmuring by;
For the sun is in his harbour,
Weary of the open sky.

Evening now unbinds the fetters
Fashioned by the glowing light;
All that breathe are thankful debtors
To the harbinger of night.

Yet by some grave thoughts attended
Eve renews her calm career;
For the day that now is ended,
Is the longest of the year.

John Anster Fitzgerald, Titania and the Changeling A Midsummer Night’s Dream

Swedish Chocolate Fudge Flower Cake (Kladdkaka)

Swedish Chocolate Fudge Flower Cake – this is not a true Kladdkaka, as it’s not as gooey as the original cake, but it’s still a soft, rich & fudgy cake with lots of chocolate, and looks as pretty as a picture!



  • 280g salted butter
  • 110g cocoa powder (NOT drinking chocolate)
  • 450g soft brown sugar
  • 225g plain flour
  • 2 teaspoons vanilla extract
  • 6 eggs, beaten

Chocolate Butter Cream

  • 75g dark chocolate
  • 100g unsalted butter
  • 200g icing sugar
  • 1 teaspoon vanilla extract
  • a little single cream to mix


  • assorted fresh edible flowers (such as pansies, violas, rose petals and violets)


Swedish Chocolate Fudge Flower Cake – this is not a true Kladdkaka, as it’s not as gooey as the original cake, but it’s still a soft, rich & fudgy cake with lots of chocolate, and looks as pretty as a picture!


Step 1 Pre-heat oven to 180C/350F/Gas mark 4. Grease and line 2 x 8″ (20cm) cake tins.
Step 2 Melt the butter over a medium heat, take off the heat once the butter has melted and allow to cool slightly, before adding the cocoa, sugar, flour and vanilla extract. Mix well.
Step 3 Gradually add the beaten eggs and mix until all the ingredients are well combined.
Step 4 Pour the mixture into the the prepared cake tins and bake for 20 to 25 minutes, or until the cakes are well risen and are firm to the touch, but are still soft enough that your finger leaves an impression on the cakes.
Step 5 Allow to cakes to cool for a few minutes before running a knife around the edge and carefully turning them out onto a wire cooling rack.
Step 6 Once the cakes are cool, you can cut through the middle of them to create 4 cakes, or just one, as I did to create 3 cakes, see photos. Sandwich the cakes together with the butter cream, leaving enough to spread over the top, then decorate with the cake with the edible flowers.
Step 7 Chocolate Butter Cream: Melt the chocolate in a bain marie and then allow it to cool slightly, so it is cool to the touch but is still liquid.
Step 8 Beat the butter with the icing sugar and vanilla extract until light and fluffy and then fold in the melted chocolate, adding a few drops of the single cream if it is too stiff. The butter cream can be stored in the fridge, but bring it to room temperature before using it.

"Kladdkaka" Swedish Chocolate Fudge Cake

"Kladdkaka" Swedish Chocolate Fudge Cake

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