Swedish Sticky Chocolate Cake (Kladdkaka)

Swedish chocolate cake cut to reveal gooey, sticky interior.

Swedish Sticky Chocolate Cake (Kladdkaka)

4.5 Stars (50 Reviews)

Yield: 12 servings

prep time: 10

cook time: 24

total time: 34

This sticky chocolate cake is an easy dessert with few ingredients. It's gooey on the inside with a delicately crunchy top. It's simply delightful!

Equipment

Ingredients

½ c. unsalted butter plus 1/2 T. for preparing the pan
6 T. cocoa plus 1 to 2 T. more for preparing the pan
1 c. all-purpose flour
2 large eggs gently whisked
1-1/2 c. sugar
⅛ tsp. kosher salt
1 T. pure vanilla extract
powdered sugar optional for sprinkling over the top

Instructions

Preheat oven to 350° F.
In a medium saucepan over medium heat, melt the butter. Remove from heat to cool a bit.
While butter is melting and then cooling: Prepare an 8" round cake pan by first buttering the bottom and sides. Line bottom of pan with parchment paper, and then butter top of parchment paper. Add extra cocoa powder to the pan, and then tilt it about, allowing cocoa to distribute over the butter and cover the entire interior of the pan. Invert pan over the sink and tap it gently with your hand to remove any excess cocoa. Set pan aside.
Sift flour, cocoa, and salt into a medium bowl and then whisk in the sugar.
Add cocoa mixture to melted butter in saucepan. With a sturdy spatula, stir gently until halfway incorporated. Add whisked eggs and vanilla. Stir gently to bring all ingredients together. Transfer mixture to prepared cake pan.
Bake on lower oven rack for about 25 minutes, until the top is set but the center is still gooey. The top should be firm, but crack under light pressure from your finger. We bake this cake exactly 24 minutes for it to be perfectly set with a sticky/gooey interior. You may need to experiment with timing to achieve this perfect texture, as oven temperatures and baking equipment varies. Once you know how your oven reacts, you will know the perfect length to bake it going forward.
Remove pan from oven and let cool on a rack for 1 hour. Run a butter knife between the pan and the cake to loosen it. Invert onto cake plate. (See note below.)
Dust cake top with powdered sugar, if desired. Serve cold for a more firm and fudgy texture. Or serve slightly warm or at room temperature for a sticky/gooey texture. Top individual slices with fresh berries, whipped cream, and/or ice cream, if desired.

Notes

Which cake pan to use: Use an 8" springform pan with sides that release, and serve the cake straight from the pan bottom. Or to serve on a cake platter, use an 8" round cake pan and invert the cake onto the platter.

To invert cake onto a serving platter: The cake will be delicate. Here's what I do. Put oven mitts on both hands. Then place one hand gently on top of the cake - with a smallish 8" cake pan, the mitt should cover most of the cake's surface. Using both hands, turn the cake upside down so the cake top is resting on top of the mitt that is now facing palms upward. With top hand, quickly lift the cake pan up and off of the cake. And then quickly place the cake platter upside down on top of the cake's bottom side. With oven mitt still holding the cake in place from the bottom, turn the cake platter to right side up. Now the top side of the cake will be facing up on the cake platter.

adapted from Scrummy Lane (originally from Izy Hossack's recipe) and Tasty

Nutrition Information:

Serving: 1 Calories: 226kcal Carbohydrates: 52g Protein: 2g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Cholesterol: 32mg Sodium: 36mg Sugar: 43g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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