KladdkakaSwedish Sticky Chocolate Cake

Name: Kladdkaka (Swedish Sticky Chocolate Cake)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Sweden
Ingredients: 150 g Unsalted Butter; 250 g White Sugar; 3 pcs Egg; 50 g Cocoa Powder; 80 g All-Purpose Flour; 10 g Vanilla Sugar; 2 g Salt

This classic Swedish chocolate cake is baked just until the edges are set while the center stays dense, gooey, and almost truffle-like. It is simple to make and best served once it has cooled enough to slice cleanly.

Prep

15m

Cook

20m

Serves

Estimated

Nutrition

Per serving

340kcal

Calories

Protein

18g

Fat

44g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

150g
Unsalted Butter
250g
White Sugar
3pcs
Egg
50g
Cocoa Powder
80g
All-Purpose Flour
10g
Vanilla Sugar
2g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the oven to 175°C (350°F).
02
Melt the unsalted butter and let it cool slightly.
03
Whisk the white sugar and eggs together just until smooth and glossy.
04
Stir in the melted unsalted butter, cocoa powder, vanilla sugar, and salt.
05
Fold in the all-purpose flour until no dry streaks remain.
06
Pour the batter into a lined or greased cake pan.
07
Bake until the edges are set but the center still looks slightly soft.
08
Let the cake cool before slicing so the middle stays dense and sticky.

Ratings & Reviews

No reviews yet.