Swedish Sticky Chocolate Cake (Kladdkaka)
User Reviews
5
Swedish Sticky Chocolate Cake (Kladdkaka)
Description
Kladdkaka is a traditional Swedish chocolate cake that offers a dense and sticky texture, distinct from typical sponge cakes. The cake mixture combines melted butter with sugar and eggs before folding in cocoa powder, flour, vanilla extract, and salt. Baking at 325°F for about 20-22 minutes creates a cake that is firm around the edges but moist and gooey inside.
Once cooled, the cake can be topped with a truffle topping made by melting semisweet chocolate with heavy cream and vanilla extract, which adds a creamy sheen and intensifies chocolate richness. A sprinkle of flaky sea salt adds subtle texture and depth.
The cake is often served with whipped cream and optionally decorated with mint and a raspberry coulis to contrast the richness with fresh, bright flavors. Its rich yet simple ingredients make it a straightforward dessert that focuses on chocolate intensity and moist consistency.
A parchment-lined pan prevents sticking and helps with clean removal. Careful timing avoids overbaking, preserving the signature sticky interior.
Ingredients
For the cake:
- 10 tablespoons butter (I use salted)
- 1 ⅓ cups sugar
- 2 egg
- 5 tablespoons cocoa powder unsweetened
- ¾ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
For the truffle topping:
- ½ cup heavy cream
- 8 ounces semisweet chocolate chips
- 1 teaspoon vanilla extract pure
- sea salt I love Maldon, flaky
For garnish:
- cream optional, whipped cream, mint sprigs
- mint optional, whipped cream, mint sprigs
- raspberries optional, for coulis
Instructions
For the cake:
- Preheat oven to 325˚F. Spray an 8-inch round or square cake pan with baking spray or grease the pan with butter and then dust with flour. Line the bottom of the pan with a round (or square) piece of parchment paper. Don't omit this or the cake will be difficult to remove from the pan.
- Place butter in a medium-size microwave-safe bowl and cover bowl with a plate or paper towel. Cook in the microwave on high power for 1 ½ minutes, or until butter is melted.
- Add sugar to the bowl with melted butter and whisk to combine. Add eggs, one at a time and stir well after each addition. Add the cocoa, flour, vanilla and salt. Stir just until all dry ingredients are incorporated.
- Transfer batter to prepared pan and spread out to an even layer. Bake for 20-22 minutes. Don’t over bake. The cake should be slightly firm on the outside, but moist and sticky inside.
- Cool completely OR let the cake cool for 10 minutes before adding truffle topping.
For the truffle topping:
- While the cake is baking, wash out the bowl. After the cake comes out of the oven, heat the heavy cream in the clean bowl for 1 minute on high power. Add chocolate chips and vanilla. Stir and allow to sit for 1 minute. Then stir until all chocolate has melted and the mixture is smooth.
- Pour truffle mixture over the semi-cooled cake and spread to an even layer.
- Allow the truffle topping on the cake to cool for 10 minutes (otherwise, the salt will “melt” into the topping”), then sprinkle with about ¼ teaspoon flaky sea salt.
- Cool the cake at room temperature for several hours, then refrigerate for 30 minutes before removing it from the pan.
- To remove, run a thin-bladed knife around the outer edges of the cake. Invert pan onto a dinner plate and, holding the plate and pan together, give it a good shake downwards. If the cake doesn’t release, go around the edges again with a knife then repeat with inverting cake. Once the cake is released, invert again so that the truffle layer is on the top.
- Serve with our Ridiculously Easy Raspberry Coulis and a dollop of whipped cream, if desired.
Notes
- Grease and line the cake pan with parchment paper to ensure easy removal of the cake after baking.
- Do not overbake; the cake should have a slightly firm edge while remaining moist and gooey inside for the proper Kladdkaka texture.
- Truffle topping adds extra chocolate richness; allow the cake to cool briefly before applying.
- Serving with whipped cream, fresh mint, or raspberries adds freshness against the dense chocolate.
- The recipe yields 12-14 servings, suitable for gatherings or celebrations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 58mg | 19% |
| Sodium | 127mg | 5% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 417IU | 8% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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