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Swedish Chocolate Sticky Cake (Kladdkaka)

A Bee Bakes
This Swedish Chocolate Cake, Kladdkaka, sort of like the Swedish version of a gooey American brownie. It is delicious, sticky, chocolate-y and so quick to throw together, and even more quick to bake!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine sweden, swedish
Servings 12 people
Calories 226 kcal

Ingredients
  

  • 1/2 cup butter
  • 6 tbsp. cocoa powder
  • 1 cup flour
  • 2 eggs, whisked
  • 1 1/2 cups Sugar
  • pinch salt
  • 1 tbsp. vanilla

To Finish

  • powdered sugar, sifted

Instructions
 

  • Preheat oven to 350F degrees. Grease or line an 8-inch round spring-form pan (or cake pan) with parchment paper.
  • Microwave the butter in a large microwave-safe bowl for 30 seconds spurts until melted.
  • In a medium bowl, sift together the flour, cocoa, and salt. Whisk in the sugar. Transfer this mixture to the bowl with melted butter. Stir in the eggs and vanilla.
  • Pour batter into prepared pan and bake for 25-30 minutes, or until the top is set, but the center is still somewhat gooey. You want the top to be firm but to crack under the pressure from your finger. Set cake on a wire rack to cool for at least 1 hour. If using a spring-form pan, unlatch the edges while it cools.
  • Finish the cake with a dusting of powdered sugar. Serve warm for a soft, sticky texture. Serve chilled from the refrigerator for a firm, fudgy texture. Top with ice cream, fresh fruit, or whipped cream.

Notes

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