Swedish Sticky Chocolate Cake Recipe (Kladdkaka)
A famous thin Swedish cake that is quick, easy, and delicious! This cake is crackly on top, chocolaty, and sticky in the center. Delicious served on its own or served warm with a scoop of vanilla ice cream and strawberries…Enjoy!
Ingredients
- ⅔ cup Plain flour
- 5 tablespoons Cocoa powder
- ⅛ tsp Salt
- 1 cup Brown sugar
- 2 Large eggs
- 100 g Salted butter
- 1 teaspoon Vanilla
- Strawberries for decoration
- Icing sugar for dusting
Instructions
- Preheat the oven to 350 deg C. (180 F).
- Line the bottom of a 7” round cake pan with parchment. Rub the parchment and side of the pan with butter. Sprinkle with some cocoa powder to coat the pan. Spill out any excess cocoa powder. Set aside.
- In a pan over low heat, melt the butter. Allow to cool for 10 minutes.
- Into a large mixing bowl, add the brown sugar, sift in the flour, cocoa powder, and salt.
- Mix the dry ingredients together.
- Slowly add the melted butter and mix.
- Whisk the two eggs and add into the mixture. Using a spatula, mix the batter until well incorporated.
- Pour the batter into the baking pan.
- Bake at 350 deg C. (180 F) for 18-20 minutes.
- Allow the cake to cool. Dust with icing sugar and decorate with strawberries… Enjoy!
Notes
- Important: Ensure that you let the melted butter cool for 10 minutes before adding it to the mixture. This prevents the eggs from cooking prematurely.
- Serving Suggestion: This cake is delicious on its own or served warm with a scoop of vanilla ice cream and fresh strawberries.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.
- Tip: For an extra touch of flavor, you can add a pinch of sea salt on top before baking.