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Kladdkaka (Swedish Chocolate Sticky Cake)

A recipe for Kladdkaka (Swedish Chocolate Sticky Cake)! This easy cake comes together with simply a bowl and springform pan.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 1 Cake
Course: Dessert
Cuisine: Swedish

Ingredients

  • 10 tablespoons (145 grams) unsalted butter melted
  • 1 1/4 cups (250 grams) granulated sugar
  • 2 large eggs
  • 1/4 cup (25 grams) unsweetened cocoa powder
  • 1 tablespoon (14 grams) vanilla sugar or 1 teaspoon vanilla extract
  • 2/3 cup (83 grams) all-purpose flour
  • 1/4 teaspoon salt
For serving:
  • powdered sugar
  • Whipped Cream
  • fresh raspberries

Instructions

    Cup of Yum
  1. Preheat oven to 375˚F (190˚C) and grease an 8 inch (20 centimeter) springform pan with butter or line the sides and bottom with parchment.
  2. In a large bowl, stir together the butter and sugar with a spatula or wooden spoon. Beat in the eggs until combined.
  3. Stir in the cocoa powder, vanilla sugar, flour, and salt until just combined with no streaks remaining.
  4. Transfer to the prepared springform pan in an even layer.
  5. Bake in the preheated oven just until set with the top beginning to harden and crack, 20-25 minutes. The interior should still be moist and sticky.
  6. Allow to cool in pan and serve with powdered sugar, whipped cream, and raspberries.