Swedish Sticky Chocolate Cake (Kladdkaka)
Kladdkaka is a classic Swedish sticky chocolate cake known for its crisp edges and gooey center—quick to prepare and deeply chocolaty, often served with whipped cream or berries.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
- Diet: Vegetarian
Ingredients
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- 100g unsalted butter, melted
- 2 large eggs
- 250g granulated sugar
- 1 tsp vanilla extract
- 40g unsweetened cocoa powder
- 100g all-purpose flour
- 1/4 tsp salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- In a large bowl, whisk together eggs and sugar until light and fluffy.
- Stir in vanilla extract and melted butter.
- Sift in cocoa powder, flour, and salt. Fold gently until just combined—do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 18–20 minutes. The center should remain gooey while the edges are set.
- Let cool in the pan. Dust with powdered sugar before serving.
- Optional: serve with whipped cream, vanilla ice cream, or raspberry sauce.
Notes
- Do not overbake—gooey center is key to a perfect Kladdkaka.
- Chill the cake for a firmer texture, or serve warm for maximum stickiness.
- Use high-quality cocoa for richer flavor.
- Make ahead and store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Sugar: 28 g
- Sodium: 100 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 85 mg
Find it online: https://yumfoodusa.com/swedish-sticky-chocolate-cake-kladdkaka/