Swedish Sticky Chocolate Cake

Kladdkaka literally translates to “sticky cake” in Swedish. Consider it the Swedish version of the American brownie: rich, chewy, chocolatey and absolutely perfect. With a texture somewhere between gooey butter cake, molten chocolate cake and fudge, kladdkaka is especially nice when paired with lingonberry jam and hot tea. This recipe comes together quickly, made with ingredients likely already in your pantry.

Swedish Sticky Chocolate Cake

Serves | 8 to 10 |

  • 11 Tbsp unsalted butter, melted, divided
  • ¼ cup plus 3 Tbsp cocoa powder, divided
  • 1½ cups granulated sugar
  • ¼ tsp kosher salt
  • 2 eggs
  • ¾ cup cake flour
  • 1 Tbsp vanilla extract
  • powdered sugar (to serve)
  • fresh berries, fruit jam, whipped cream or ice cream (to serve)

| Preparation | Preheat oven to 325°F. Line an 8-inch round cake pan with a circle of parchment paper; grease pan with 1 tablespoon butter and sprinkle bottom and sides with 1 tablespoon cocoa powder. 

In the bowl of a stand mixer fitted with the whisk attachment, whisk together sugar, salt and eggs until pale yellow. Sift cake flour and remaining cocoa powder into egg mixture, whisking well to combine. Add remaining melted butter and vanilla extract, stirring until evenly incorporated.

Spread batter into prepared cake pan. Bake for 20 to 25 minutes until the top is crispy and the center is jiggly but not runny. Don’t overbake, or it won’t have a sticky, gooey center once cooled.

Run a knife around the edge of cake pan and invert onto a plate. Flip cake again to serve crust-side up. Dust cake with powdered sugar and serve with fresh berries, fruit jam, whipped cream or ice cream, if desired.

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Christy is the owner of Pint Size Bakery in St. Louis and calls herself the baker of all things good and evil.

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