">Cardamom & Coffee Swedish Chocolate Cake | Our Modern Kitchen Cardamom & Coffee Swedish Chocolate Cake | Our Modern Kitchen Print

5 from 2 reviews

Kladdkaka, which translates to ‘gooey cake’ or ‘sticky cake’, is a popular Swedish Chocolate cake, and for good reason. Not only is it really easy to make, but it is also absolutely delicious. 

We’ve added cardamom, in a nod to the Scandinavian love affair with the queen of spices which adds a wonderful fragrant flavour, and coffee which lifts the rich chocolate taste.

And to make this cake even better, it contains no flour! Perfect if you can’t find any or if you’re after a gluten-free cake!




250g 70% Dark Chocolate, chopped

250g Unsalted Butter, cubed

4 Eggs, at room temperature

180g Caster Sugar,

100ml Strong Coffee, 

1 tsp Vanilla Extract

2 tsp Ground Cardamom,

A pinch of Salt


Cocoa Powder,

Crushed Pistachios


Whipped Cream or Yoghurt



  1. Preheat your oven to 175˚C. Butter and line with baking parchment a round baking pan (22-25cm) and set it aside. 
  2. Make a cup of espresso or strong coffee and save 100 ml aside.
  3. Place the chopped up chocolate and cubed butter in a heatproof bowl and melt over a small pan of simmering water (the bowl should not touch the water). Stir occasionally until entirely melted, add the 100ml of coffee to the mixture and set the bowl aside to cool down a little.
  4. Whisk together in a large bowl the eggs and the caster sugar for about 4 to 5 minutes, until light and fluffy. 
  5. Delicately add the chocolate mixture to the egg mixture, followed by the vanilla extract, cardamom powder and salt. Stir until smooth, making sure not to knock out the air of the mixture. 
  6. Pour the batter into the buttered tin and spread evenly. 
  7. Bake for 40-45 minutes. The top of the cake should look dry and the centre of the cake should be slightly wobbly and squidgy.  Let it cool for a little bit before cutting and serving. 
  8. To serve, dust with a little cocoa powder and enjoy it with whipped cream or vanilla ice cream. This cake will keep for up to 2 days, stored in the fridge.


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