Swedish Sticky Chocolate Cake Kladdkaka
Indulge in the rich, fudgy decadence of Swedish Sticky Chocolate Cake, or Kladdkaka, a beloved Scandinavian dessert that's luxuriously easy to make yet impossible to resist. With just a handful of pantry staples—like unsalted butter, cocoa powder, and granulated sugar—this gooey chocolate cake comes together in under 30 minutes, making it the ultimate quick-fix treat. The secret to its irresistible texture lies in its soft, slightly underbaked center that melts in your mouth, surrounded by a delicate crust. Best served with a dusting of powdered sugar and a dollop of whipped cream or vanilla ice cream, Kladdkaka is the perfect dessert for chocolate lovers and fans of minimalist baking. Whether you're hosting a gathering or craving a comforting slice of sweetness, this Swedish classic will quickly become a household favorite.
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Recipe Information
Ingredients
- 150 g Unsalted butter
- 120 g All-purpose flour
- 35 g Unsweetened cocoa powder
- 300 g Granulated sugar
- 2 tsp Vanilla extract
- 2 Large eggs
- 0.25 tsp Salt
- 10 g Powdered sugar (for topping, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 20 cm (8-inch) round springform pan or line it with parchment paper.
Melt the butter in a medium saucepan over low heat, or in the microwave using a microwave-safe bowl. Allow it to cool slightly after melting.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to remove lumps.
Add the granulated sugar to the dry ingredients and stir until evenly combined.
In a separate bowl, lightly whisk the eggs together with the vanilla extract.
Pour the cooled melted butter and whisked eggs into the dry ingredient mixture. Gently stir with a spatula or wooden spoon until just combined, being careful not to overmix.
Pour the batter into the prepared springform pan and spread it evenly.
Bake in the preheated oven for 16 to 18 minutes. The edges should be set, but the center should still be slightly soft and gooey.
Remove the cake from the oven and let it cool in the pan for at least 10 minutes before transferring it to a wire rack. The cake will firm up as it cools.
Dust the top of the cake with powdered sugar if desired, slice into wedges, and serve. Kladdkaka is often enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 393.6 g | 143% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 300.3 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 104 mg | 8% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 299 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
