Chocolate Sticky Cake (Kladdkaka)

A slice of Kladdkaka
Andreas Ivarsson/Flickr
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: 1 cake (6-8 servings)
Ratings (5)
Chocolate Sticky Cake is Sweden’s gift to all chocoholics. Rich, fulfilling—and ready to eat within the hour, if you keep the ingredients available. Because chocolate, like cooking, should never be complicated.

What You'll Need

  • 2 eggs
  • 1 1/3 cups sugar
  • 1/2 cup cake or all purpose flour
  • 1/8 tsp. salt
  • 1/2 cup melted butter
  • 4 tbsp. unsweetened cocoa
  • 1 tbsp. vanilla sugar (or 1 tsp. vanilla extract)

How to Make It

Preheat oven to 350º. Lightly butter a round 8” or 9” springform or cake pan.

Whisk together the eggs and sugar. Gradually mix in the flour and salt.

Stir cocoa and vanilla sugar (or vanilla extract) into melted butter until well-combined. Add cocoa-butter mixture to batter, stirring well until any lumps are removed.

Pour batter into prepared pan. Cook in 350º oven for 25 minutes. Check for doneness; the edges of the cake should be crisp but the center still moist and sticky (Tip: A good test is to insert a toothpick first into the cake’s edge: it should come out clean.

Then, insert it into the center of the cake. It should come out smeared with gooey, melting chocolate). Do not overcook (but if you do, you’ll have stellar brownies as a compensation prize!).

Dust with powdered sugar and serve with whipped cream, if desired.