Gooey, Sticky Chocolate Cake Swedish Kladdkaka
Kladdkake means stickycake in Swedish.
It is a typical Swedish gooey chocolate cake, That has to be under-baked to be good.
This gooey chocolate cake is by far one of the most popular Swedish chocolate cakes as it is made in minutes and only needs 15 minutes of baking time, the edges should be just-baked, and the top starting to form a crust.
In Sweden, most people like to eat this gooey chocolate cake when it is still hot and a bit runny and serve it with vanilla ice cream.
I prefer my chocolate cake more firm, So I put it in the fridge for one or two hours to firm it more up. The result is a gooey fudgy chocolate cake that tastes almost like fudge brownies, only better. To make the best kladdkaka, use a good quality, dark unsweetened cocoa powder!
With Love From Sweden, Love Manuela xoxo
Before you start
Read the recipe completely; make sure you have everything you need.
For all the step-by-step, pictures scroll to → Notes and click on the clickable link.
For questions related to my recipes, ask me on my inbox on Instagram @passionforbaking to reply to you with an audio message.
*Note
→I use Valrhona brand or cacao Barry Extra Brute; it is a dutch-procced or alkalized unsweetened cocoa powder; if you are going to use grocery store cocoa powder, your Swedish kladdkaka might not be as dark and fudgy as mine.
→I use an 8-inch round baking pan with a loose base. The loose bottom makes it easier to remove the cake from the baking pan. If you don't have that, I suggest you use a round springform cake tin instead.
Swedish Sticky Cake – kladdkaka
- 120 grams all-purpose flour, sifted
- 240 grams white sugar
- 40 gram best-quality unsweetened cocoa powder
- 1 pinch of fine sea salt
- 1 teaspoon instant espresso powder
- 150 grams salted or unsalted butter, melted and still warm
- 2 large eggs, straight from the fridge
Just before serving
- powdered sugar for dusting
Directions for the kladdkaka
- Preheat the oven to 350 F° / 175 C°
- Grease the bottom of one 20 cm (8-inch) round cake pan and line with parchment paper set aside for now.
- In a medium saucepan, melt the 150 grams of salted or unsalted butter.
- In a large bowl, add 120-gram all-purpose flour, 240-gram white sugar, 40-gram unsweetened cocoa powder, a pinch of fine sea salt, and 1 teaspoon instant espresso powder, with a whisk combine.
- Add the 2 eggs cold eggs on one side of the bowl and the 150-gram warm melted butter on the other side.
- A wire whisk quickly combines until the chocolate mixture becomes glossy, and to make sure everything has been incorporated, this takes around one minute. Do not over whisk the chocolate mixture, just until combined and somewhat shiny.
- Pour the chocolate batter into the prepared pan and place it in the preheated oven immediately.
- Bake in the center of the oven for 15-17 minutes until the cake is just under-baked, The middle should be really sticky, and only the side should be fully baked. If it wobbles, it still needs some minutes more time in the oven. A skewer inserted in from the edge should come out clean.
- Let the chocolate cake cool in the pan on a wire rack and refrigerate for some hours.
- Before serving, using a knife, loosen the sides of the chocolate cake and carefully take the cake out of the pan.
- Peel the paper liner, dust the top with powdered sugar, and enjoy like it is or serves ice cream on the side or with whipped cream.
For step by step pictures how to make
→ Gooey, Sticky Chocolate Cake Swedish Kladdkaka
Click → here
