The ingredients are flour, eggs, butter, sugar, vanilla essence and cocoa powder.

The main difference between kladdkaka and other cakes is the lack of baking powder.

In 1938, when baking powder was difficult to get hold of in Sweden, Gudrun Isaksson, a woman from Örebro, used an American brownie recipe and simply left out the baking powder.

In 1968, Margareta Wickman, was served a chocolate cake at a restaurant in Paris and was given the recipe.

She later published the recipe in a couple of different variants in the Swedish magazine Vecko-Journalen, during the late 1970s.