Kladdkaka (Swedish Mudcake)


Kladkaka-01 Kladdkaka is a well-loved chocolate, gooey cake in Sweden. This cake is so low effort and high satisfaction guaranteed, it’s mad. It’s almost as easy as the eggless, butterless chocolate cake recipe. Mr. G asked if I could look for a recipe that had chocolate and rum in it and that’s how I found Johanna Kindvall’s very lovely blog – Kokblog. What’s so special about Johanna’s blog is that all the recipes are drawn in beautiful lined illustrations. Johanna is a designer who is based in south Sweden and New York city.

I’ve added a teaspoon of cardamom in the recipe because… well, I guess I was curious to see how it’d turn out. Cardamom is a lovely spice I discovered in Sweden. We usually use it in curries back in Malaysia but in Sweden it’s added commonly to bread and pastries. A friend of mine adds a little to her latte when we’re out having coffee and claims that it tastes like chai. Hmmm… I reckon if the Swedes could use cardamom in everything, they would.


Note: I’ll be away for a week in Paris & London, so, have a great week ahead everybody! Oh, and happy midsummer!  Kladkaka-02


Kladdkaka (Swedish Mudcake)
Prep time
Cook time
Total time
Adapted from Kokblog This recipe was first published on Honest Cooking, 4 May 2011.
Cuisine: Swedish
Serves: 6 - 8
  • 2 large eggs
  • 250 ml (1 cup) muscovado sugar
  • 4-6 tablespoons unsweetened cocoa powder (of good quality)
  • one tsp salt (less if using salted butter)
  • 200 ml (7/8 cup) milled almonds
  • 4 oz (a touch more than 100g) butter, melted
  • 1 tsp ground cardamom (optional)
  • 2 tbsp rum
  • 1 tbsp icing sugar to decorate
  1. Whisk eggs and sugar together in a bowl.
  2. Stir in the milled almonds, cocoa powder and salt. Pour in the butter and stir until smooth.
  3. Add the spice (optional) and rum. Pour the mixture into a greased 9” spring form.
  4. Bake the cake in the oven at 350 F (150°C) for about 15 minutes. The cake should just be set on top and sticky inside.
  5. Let the cake cool off. Sprinkle icing sugar to decorate.


  1. says

    Oh this looks easy and delicious… I think I will try it soon and will add some corn starch to try how would it end 😉 (reminds me the recipe of the most delicious nuts cake from my hubby’s grandma, its the best!)..

    Btw, I learnt years ago, in a Lebanese food restaurant, that cardamom is always added to a small cup of very strong black coffee they drink after those big and delicious meals they made. It was delicious! and helped -dunno how- with the sensation of extreme fullness on our stomachs.. Since then when I feel having a black coffee in the afternoons I always add a pinch of Cardamom and sometimes also Cinnamon. Usually I have a cup of coffee with a pinch of milk in the early afternoon after lunch time (venezuelan tradition, we call it a “marrón” -brown-), to which I usually add these spices as well.

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