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Kladdkaka (aka Swedish Sticky Chocolate Cake) is one of Sweden's most beloved (and easy) desserts and every chocolate lover's dream come true! This version is also a one-bowl, no-mixer recipe that comes together quickly with pantry staples!
I originally posted this Swedish Sticky Chocolate Cake back in 2018 but thought it was appropriate to share again as it's one of the easiest and most delicious cakes you'll ever have the pleasure of meeting. And I love that its ingredients are all pantry or refrigerator staples so it's easy to put together without making a trip to the grocery store. In addition to all of that, I received the following comment recently which, to me, gave this Swedish-inspired cake an official stamp of approval!
As a Swede, I was looking for a way to spruce up my normal kladdkaka recipe for my work-colleagues as we had a birthday bash for two of the Swedes here... found your recipe and thought to try it as it looked so yummy! Have to say it was a hit with both the Swedish people as well as the other nationals. Absolutely amazing and there were not even crumbs left after they had discovered it! Absolutely fabulous, and will definitely be doing it again! Thank you for sharing, very much appreciated, from a Swede living abroad
A funny name for a fantastic cake
The real name for this Swedish Sticky Chocolate Cake is Kladdkaka. Kladdkaka is pronounced like this and it's one of Sweden's most popular cakes. I've gathered, from doing some research, that there are as many versions of Kladdkaka as there are blondes in this land of the midnight sun! Every Swedish café, small or large has its own version of Kladdkaka, which literally means "sticky cake".
What is Kladdkaka?
Kladdkaka is similar to our beloved American brownies but different at the same time. It's a dense, rich chocolate dessert with a crisp exterior and a soft and gooey interior. It's a bit like an underbaked chocolate cake, reminding me of our "molten chocolate cakes" that were popular several years ago. Kladdkaka is often described with words like "sticky", "gooey" and "fudgy". I describe it as a "chocolate lover's dream come"!
One-bowl, no-mixer
Not only is this Swedish Sticky Chocolate Cake super delicious, but it's also incredibly easy to make. If you have an 8-inch cake pan, a mixing bowl and a wooden spoon or whisk, that's all the equipment you'll need to put this cake together. And if you keep a stash of cocoa in the pantry, you probably have everything necessary to mix up one of these wonderful chocolate cakes.
I mentioned earlier that every café in Sweden has its own version of Swedish Chocolate Sticky Cake. It only seemed proper that this Café should too! I tried a few different recipes, then came up with my own. The cake is delicious right out of the oven, with just a simple dusting of powdered sugar or cocoa and a dollop of freshly whipped cream.
We loved the simplicity of serving it on its own, but I also wanted to share a simple and decadent way to dress up this cake with an easy (two-ingredient) sea-salted truffle topping. Serve your Kladdkaka on a pool of our Ridiculously Easy Raspberry Coulis for a fabulous flavor combination and a beautiful presentation. The coulis looks fancy but it truly is ridiculously easy! Check out the video below:
Got a sweet tooth? No need to spend a lot of time or make something complicated or fussy. Just raid the pantry and whip up a Swedish Sticky Chocolate Cake. Then wait for the rave reviews to come rolling in.
Café Tips for making this Swedish Sticky Chocolate Cake
- Be careful to not overbake this cake. You want a somewhat molten, moist interior.
- Don't be tempted to use a higher temperature. Some of the recipes I tried called for baking the Kladdkaka at 400˚F. The outer edges got overdone and the center ended up sinking. Not so pretty (see my failure below!)
- Because you want the center of the cake to be "sticky", the traditional "toothpick test" won't work. Just go according to the time and you should be fine.
- When this cake comes out of the oven, let it cool for a few minutes in the pan. Then run a thin-bladed knife all the way around the edge, even if you plan on adding the truffle topping. This will make it much easier to remove later.
- You need an 8-inch round or square cake pan for this recipe. You can use a 9-inch pan but the cake will not be as high.
- For easy removal of this cake and to ensure a pretty presentation, be sure to grease the pan well. You also want to line the bottom with a round of parchment paper. You can easily cut your own, but I love these pre-cut parchment paper circles. They make it a breeze when you get ready to make a cake.
- A little trick - if you're cutting your own parchment paper rounds, quadruple the layers of parchment paper and cut 4 at a time. Store the extras in your cake pan. Next time you make a Swedish Sticky Chocolate Cake, you'll be all set to go!
- This is a one-bowl cake. I use the microwave to melt the butter, mix up the cake in the same bowl and then wash it while the cake bakes. I then have a clean bowl for making the topping.
- If you don't have a microwave, melt the butter on the stovetop in a medium-size pot and mix up the rest of the cake right in the pot.
- This cake freezes beautifully. I like to cut the cooled cake into small wedges, then freeze them for one hour, uncovered. Once the wedges are frozen, you can place them in a storage container or ziplock bag. It will be easy to pull out just the amount of servings you need. Allow the cake to thaw completely before serving.
- I use a sprinkle of flaky sea salt as a garnish and delicious gourmet touch. My favorite flaky sea salt is Maldon. It's more expensive than ordinary salt, but a box will go a long way. Don't use it as an everyday salt, but rather as a "finishing" salt for both sweet and savory dishes. To use it, take a pinch between your thumb and forefinger and rub them together to slightly break up the large flakes. It's wonderful! And if you need a little gift for a foodie buddy, a box of Maldon will seal your friendship forever!
- This cake is very rich. Even though it's made in an 8-inch pan, you can easily get 12-14 servings from 1 cake. For a super elegant dessert, serve small wedges of this Swedish Sticky Chocolate Cake on a pool of our Ridiculously Easy Raspberry Coulis. Add a dollop of whipped cream and a sprig of mint. Expect lots of oohs and aahs!
Thought for the day
You will keep in perfect peace those whose minds are steadfast because they trust in You. Trust in the Lord forever, for the Lord, the Lord Himself is the Rock Eternal! Isaiah 26:3&4
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Swedish Sticky Chocolate Cake (Kladdkaka)
Ingredients
For the cake:
- 10 tablespoons butter, (I use salted)
- 1 ⅓ cups sugar
- 2 eggs
- 5 tablespoons unsweetened cocoa powder
- 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 pure vanilla extract
- flaky sea salt, I love Maldon
For garnish:
- whipped cream, mint sprigs, optional
- Ridiculously Easy Raspberry Coulis, optional
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
Nutrition
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My 6th grade daughter and I made this last night for a cultural food day in her World Cultures class. She just brought and piece home and Oh My is it good! And it was so easy to make! She wanted to sprinkle it with powdered sugar but next time I'll do salt flakes and the raspberry coulis. I am almost half Swedish and she a quarter. Both of my mom's parents immigrated from Sweden as children to Poulsbo, WA.
Hi Alise, Thanks for the excellent review! We just love hearing when readers make our recipes with their kids, and we're honored that you chose a Café recipe for your daughter's class project! It's great to hear how well the cake turned out for you, especially since you have a Swedish heritage. We so appreciate you taking the time to let us know how much you and your daughter enjoyed this recipe!
Hello. Can't wait to try this! Can I use a spring form pan? Thanks!
Hi Brooks, That should work, though we suggest that you bake it on a sheet pan just in case there's any leaking from the springform pan. Hope this recipe turns out well for you!
it taste like a brownie..... but good for the most part.
Hi Jessca, every cake batter is a little different and, you're right, this is a thick batter. Hope you enjoyed the cake!
the cake batter was every thick
Do you have to refrigerate leftover cake or can it stay out ?
GREAT RECIPE!
Thanks, Keith! it’s fine to leave it out overnight, but if it’s going be longer, I would refrigerate it. Just bring it back to room temperature before serving.
I made the Swedish sticky chocolate cake using your recipe and tried it with an ancient grain flour and it turned out absolutely delicious! Froze beautifully just as you said. Highly recommended.
Wonderful! Thanks for the review, Elizabeth!
So easy, and delicious. Incredibly rich and decadent. The conversion tables on google were the hardest part. LOL
Hi Alison, thanks for your review! So happy you enjoyed this cake. I went in and did the conversion for you so all you have to do next time is click on the Metric button. Most of our recipes have that option. If you use any other recipe and you don't see the option to convert to Metric. Just let me know and I can add that for you!
I made this today, but now I may have to go to a Kladdkaka Anonymous meeting!
It is excellent, turned out perfectly, and we served it with whipped cream. Thank you! It's on my forever list.
Ha! Thanks for the review, Mattie! So glad you enjoyed this.
Can you use almond flour instead of regular flour so it's gluten free?
Hi Mac, I haven't tried this with almond flour so I can't say for sure. You might want to make it with all purpose GF flour to ensure success.
Can you use almond flour instead of regular flour so it's gluten free?
just made your lovely cake! Is it best to keep in the frig or countertop? Thank you
Hi Patricia, it’s fine to leave it out overnight, but if it’s gonna be longer, I would refrigerate it. Just bring it back to room temperature before serving. Hope you enjoy it!
Thank you so much for this recipe! I trued it out with the raspberry coulis and it was a hit with my friends and family. My 7yr old on was really sad when he learnt it was finished. This is a keeper!
Thank you for the review, Mercy! So glad you enjoyed this!
I'm going to make this recipe for a wedding catering event, baking them in mini cupcake molds for a 2 bite experience. Then serve it on a pool of raspberry coulis with a dollop of whipped cream.
I made it once already and I was in heaven!! Salt garnish is a fantastic addition!
Thanks for your inspiring ideas!!
That sounds amazing, LuAnn!
Hi Chris! I don't have any 2" high cake pans, nor the space to store them. Will the cake, with its ganache topping, fit in an old-style pan, or will I run the risk of having the ganache overflow? It looks like the ganache is 2/3+ the height of the cake! 👍 Out of curiosity, why use flour instead of cocoa powder to coat the pan, if not using baking spray? Thanks so much!
Hi Terry, if you don't have an 8-inch pan with 2-inch tall sides, it would be better to use a 9-inch pan.
Regarding your question, either one will work!
This cake is absolutely delicious - one of the best I've ever had or made!
Awesome! Thank you for the review, Penny!
My family really loved this cake. I did freeze some of it and we’d eat it with vanilla ice cream for dessert. I did cook mine longer as it really didn’t look cooked (not sure if it’s my oven). Anyway will makes this again and again. Thank you for posting it and all your wonderful recipes
Awesome! Thanks for your review, Patti!
This is so rich and delicious! I am going to make this for Christmas this year and am trying to get some dishes done ahead and put in the freezer. My question is —- would it be better to freeze just the cake and add the ganache later after defrosting or freeze the entire cake with the ganache? Or do is matter? Thank you!
Hi Karen, I have frozen this cake with the ganache with good results but you could also add that after defrosting. Either way works!
My neighbor made this cake for an event and was so delicious and elegant I made it for a family gathering . This cake is now a family favorite and my go-to recipe for a chocolate dessert. Thanks for sharing it!
Wonderful! Thank you for letting us know, Samantha!
Kladdkaka has been one of my favorites since I first had it in Sweden more than 20 years ago. Your recipe is the best one I've found and I absolutely love making this for birthday gatherings. Any gathering, actually. The only thing I would change in the recipe is to put the Truffle topping on the cake after it is on the serving dish. Oh, and I add fresh raspberries when I serve the cake.
Thanks for your review, Mormor! So glad you enjoyed this!
What is the best way to cut this cake for serving?
Hi Maryann, once this cake is cooled completely, it's easy to cut into wedges for serving.
This cake was absolutely delicious! I made the cake and the ganache, I used a little bit of espresso powder in the ganache. The recipe was very easy to follow along with. I made this cake for my friend's birthday and she loved it as well. This will be my birthday gift for others from now onwards.
Thank you for this recipe!
That's awesome, Baker! Thanks for letting us know!
Hi Chris, How would I make this gluten-free? Can a Bob's gluten free flour work? Thanks so much - looks decadent!
Hi Nicole, I haven't tried making it gluten-free, so I can't say for sure. If you try it, let us know.
Great recipe as written. Would like to share for my sister-in-laws birthday but she is allergic to egg whites. Can anything be substituted for the eggs in the recipe?
Thanks, JB! I haven't tried substituting the eggs so I can't say for sure. If you try it, be sure to let us know!
Could a springform pan be utilized to aid in removal of the cake?
Hi Carla, I haven't tried this in a springform. If I did, I would wrap the bottom with some foil to ensure that nothing leaks out. It's actually easy to remove though if you line the pan with parchment.
I've made this many times without the ganache, but thought I'd try it with it for a dinner party. Why would you add the topping first, then unmold it by turning upside down on a plate, THEN turn it back over? That would be a huge mess and a pretty banged up cake.
Hi Trix, actually it works quite nicely if you follow the directions as written. The ganache has enough time to cool and harden.
Made this today for Christmas Eve. It was amazing! Made it with the rasberry coulis, mint, whipped cream, and sea salt as suggested. It was very easy to make, and received rave reviews. Thank you for taking the time to share this!
Awesome! Thank you so much for letting us know, Melissa!
I’m planning on making this for Christmas and wondered if it could be made the day before? If so, should it be stored in the fridge or just at room temp? Thank you!
Hi Lisa, you can definitely make this the night before. I would store it in the fridge but then bring it out a few hours ahead so it can come to room temperature before serving.
Yummy! I made this for my daughter’s going away party yesterday. She will be getting her masters in Stockholm, Sweden, so I wanted to make a traditional Swedish dessert, but make it gluten-free since my daughter is gluten intolerant. It was incredible!!! My whole family loved it and didn’t realize it was gluten-free. I also made the ganache for the top with Lily’s stevia sweetened chips, so cut out the amount of sugar. I want to try the cake portion with sugar substitute next time and also try the recipe for the raspberry coulis. The recipe was easy, clean-up a snap and the results was so delicious!
Thanks so much for sharing your results, Kim!
Chris, it was delicious! And once the truffle topping was added, no one even knew the cake had fallen a bit. I will definitely make it again - so easy! And the raspberry coulis cut the sweetness of the chocolate perfectly.
Thanks so much for sharing your results, Diane!
Chris, is it normal for the cake to fall in the centre a bit? We are high altitude (3300 feet) but I think you are as well. Should I make some sort of adjustment? I baked it for 22 minutes. Maybe I underbaked it? My pan is dark and I baked at 325. Once I add the ganache, and the raspberry sauce, I know it’s going to be delicious. I just wondered if I did something wrong.
Hi Diane, it can sink a tiny bit in the middle. We live at 2600 feet so there shouldn't be too much of a difference. If it's too soft in the middle, next time leave it in for a few more minutes.
The recipe for the truffle topping says to let it cool for several hours, then chill before removing it from the pan. Is that referring to the cake? I'm unsure of when to take the cake out of its pan and when to put the truffle top on.
Hi Cassie, sorry if that was confusing. The truffle topping is poured on the cake and then the truffle-topped cake is cooled at room temperature for 2-3 hours. Then refrigerate it for 30 minutes to make it easy to remove from the pan.
Startled how easy this recipe is considering the incredible results! Absolutely delicious with the raspberry coulis.....
I'm going to try the truffle topping with milk chocolate next time
Thanks, Conrad! So happy you enjoyed it!
Great recipe! My husband loved it! Super easy to make. I made a strawberry coulis instead of raspberry. Just delicious!
Thanks, Laurie!
Absolutely delicious. A keeper. Thank you.
So happy you enjoyed it, Sandia!
Thank you Chris for this lovely recipe! My husband and I have made it multiple times now, and each time we are amazed how easy the recipe is, because the end result looks so fancy!! Even my dad, who doesn't like chocolate, loves when we make this dessert!
Thanks so much, Meghan! I'm so happy you loved the cake.
Do you turn the cake out before adding truffle topping? or are you supposed to use a springform pan? Unclear how it gets unmolded.
I only have unsalted butter, how much additional salt do you recommend adding to compensate? Looking forward to baking this and sharing with a Swedish-Danish friend!
Hi Claire, just use an extra ¼ teaspoon. Enjoy!
Can I bake this cake in a 6 1/2" spring form pan and just add more time baking it?
Hi Lawri, that should work. I would bake it on a sheet pan though just to be on the safe side in case there's any leaking from the springform pan.
Thank you!
I went the 22 minutes and the sides had firmed and yet the middle was not firm and still sticky looking. I went another 2 minutes and still only maybe 20% of the top edges were firm or 'firmish'. But I listened to what you had said about not overcooking and all. I let sit out for maybe 2 hours on the counter and put in the fridge for 30 minutes. It was delicious but could not cut into individual pieces and was a giant glob. Albeit a yummy one. So to be better I would like more of a firm cake which hold the sticky mess. This was the sticky mess kicking the arse of the firm team. So if I make again I will cook till instinctively more firm even if 35 minutes...Anyhow the raspberry coulis saved the die as it looked nice when serving despite no form.
Thanks for sharingyou your results, David. I'm sorry this did not firm up for you. Every oven is different, so I think you're wise to bake it longer next time.
Chris, this recipe is so wonderful. A chocolate lovers dream. I shared it with my sister and her whole family is in love. Thank you for sharing.
Dear Chris, i just made this cake twice last weekend and totally loved it! however, my cake didn't have clear layers like yours for the truffle topping and the cake itself, do you have any suggestion? and if i'd like the topping to be less sweet, is it ok if i just reduce the chocolate chips or use unsweetened ones? thank you again for this amazing recipe!
Hi Ching, I'm so glad you enjoyed it. To obtains the layers, make sure you let the cake cool for at least 10 minutes before topping. To make the truffle topping less sweet, I wouldn't decrease the amount of cc (as the chips help the truffle topping to set but instead go with chocolate chips that have a higher cocoa level. They will be less sweet and more chocolatey.
I’m more of a savory person and don’t enjoy baking! But I was asked to bring dessert last minute to a small get together. I made homemade whipped cream and did not make the ganache. There was silence at the table for a full moment and then everyone freaked about how good it was! Thank u for sharing...easy to make
Haha! I love it! Thanks so much for sharing your review, Jackie. It made me smile! 💕
The greatest hit ever!
The family were queuing up for more. Thank you for making me, in their eyes, seem a genius!
I did spill the beans though and shared your site. So watch out for more compliments.Thank you
I love it! Thanks so much, Amanda 🥰
Do I use Dutch processed or natural unsweetened cocoa powder? Thanks, in advance, for the great recipe.
Hi Kathleen, I use regular Hershey's cocoa most of the time for this cake.
I made this cake on a whim last night, when we all wanted dessert and had nothing planned. And what can I say, it was the easiest cake ever - everything you need will already be in your kitchen. You can use eggs straight from the fridge, you don't need your electric mixer, just using a whisk and a spatula, it bakes really fast and the result was incredible. I baked for 27 minutes, perhaps my oven is a little slower than the writer's, and the texture was perfect - a thin crust, sticky and gooey inside, and delicious. Really rich, though, with all that butter (141 grams, I weighed mine instead of laboriously measuring 10 tablespoons). Though I'm an unrepentant chocoholic with an astonishing capacity to eat rich desserts, I couldn't possibly have added the ganache- I'm in awe that other people managed to eat this cake while making it richer still!
I'm all about easy but super delicious recipes that don't take a lot of time. Thanks, Linda!
Really excellent recipe! So easy and quick to do which was great because I hadn't planned to bake at all, just saw your recipe and spontaneously decided to try it. I baked the cake for 27 minutes (slightly slow oven, perhaps) and it was perfect, still extremely gooey beneath the surface and delicious. Even as an intense chocoholic, though, I couldn't have added the chocolate topping - this cake tastes extremely rich, despite having only cocoa in it. All that butter, I guess....
So happy you enjoyed it, Linda! It is rich although the chocolate topping is really nice. We just cut a smaller slice 😂
I made this cake tonight. I was using a bit bigger baking dish, probably 20/30cm. Kept it in the oven for 22mins. The taste is nice, I imagine it will go very well with whipped cream or vanilla ice-cream. But the cake sat down a little bit and I am not sure why. Was it because of a bigger dish? I am a beginner when it comes to baking. Any advice would be very welcome, especially that I intend to bake it again.
Thank you for sharing this recipe, I love trying out new foods.
Bravo to you for learning to bake, Agnieszka! Yes, the larger the pan, the lower your finished cake will be. If you'd like it to be taller, use a smaller pan. Hope you enjoy it!
Hi Chris,
I made this lovely cake last night and cannot wait to try it. After putting it in the oven I looked at the recipe again. I had used the metric measurements instead of the US ones and was surprised that metric says to use 73 gr of cocoa powder and US says 5 tablespoons. Five tablespoons of cocoa powder is 30 gr. Which is correct please?
Thanks!
Hi Claire, I rely on a metric converter that's part of my recipe plug in. The 5 tablespoons is correct. I will go back in and check why the conversion went to 73g. According to my online research ( https://www.traditionaloven.com/culinary-arts/baking/cocoa-powder/convert-table-spoon-tbsp-to-gram-g-of-cocoa-powder.html ), 1 tablespoon is 7.3g of cocoa which comes to 36.5g.
Just made this Swedish Sticky Chocolate Cake while hanging at home this afternoon. It was very rich and very good. Thank you for posting so many beautiful and great tasting recipes. It's so nice to see the results of a recipe in a beautiful picture and then make the same recipe and have it both look and taste great. Wishing you Joy and Happiness .
I love this comment, Shannon, as that's my goal - for you to have the same stellar results, as well as a pretty presentation, at home! Thanks so much for taking the time to share your results!
Chris,
This was amazingly delicious! My husband said it was the best chocolate dessert he’d ever had! Thank you so much for all of your wonderful recipes, and your encouraging words, your prayers, and your ideas on how we can all get through this pandemic together.
By the way, I have made the lemon poppyseed cake, the lemon tart, and the lemon curd four times.....ridiculously easy and crazy delicious!!
Also the shamrock cookies, then the decorated shortbread Easter cookies. As you can see, I am “hooked” on your blog.... my favorite!!
Prayers for good health for you and your family.
Lynda
Thank you, Lynda, for your kind and encouraging comment. I'm so happy you've enjoy so many of The Café recipes 💕
Made this last night without the ganache. OMFG IT WAS AMAZING. Thank you for the great recipe — I’ll be making this many times to come!!!
All best, Rebecca
Thanks, Rebecca!
Hi, Chris--Could I make this in my 8" springform pan? I have a BBF who trembles at the mention of chocolate, and this would make a perfect birthday cake for her.
Thank you so much for sharing your wonderful recipes, advice, anecdotes, and humor with all of us.
--Susan in Oxford, Ohio
Yes, that would work!
Thank you for your kind and encouraging words, Susan!
Hi Chris, I just love your recipes and can't wait to try this. Just wondering about the butter measurements, I always have trouble converting when it's measured in tablespoons. Do you have it in grams please or if not, do you soften the butter or melt it to get those measurements? I buy my butter in a block so it's always hard in the fridge. .thanks so much, Paula
Thanks so much, Paula!
I'm sorry the butter was confusing. Here in the States, butter comes in "sticks" with the tablespoons marked on the outside wrapper so it's easy to cut off just the amount you need. I have converted the recipe to metric measurement. I usually do that but somehow forgot with this one. If you look at the recipe, right above the word "Instructions" there's a small button that says "Metric". If you click on that, the recipe ingredient amounts will be converted to grams, mls, etc. The butter measurement is 147.8g.
Thank you so much! I usually do that with your recipes bit couldn't find the button this time. Got it now thank you and about to bake it with my 2 year old on a rainy day inside
Great! Have fun!
And if you ever notice that a recipe doesn't have the metric conversion, just let me know. I probably forgot but it's easy to convert.
This recipe is one of your best! Rave reviews all round and recipe has been begged for. After initially eating it as slices of cake, I cut the rest into bite size pieces to give to friends. Dangerously moreish! Much safer to leave it in cake size!! Will make this again and again and again
Alright! I'm super happy you enjoyed it, Paula! Thanks for sharing your results 💕
Oh my gosh! This is heavenly! I made this without the topping as a quick dessert last night and I can’t stay out of it. I think it’s my favorite cake ever! And so easy!! Thank you so much sharing your gifts!
Thanks so much for taking the time to leave your review! I'm so happy you enjoyed it!
Thank you so much for a delicious recipe but also more importantly, the scripture. It says it all. We need spiritual food at such a difficult time in the world. God bless to you and loved ones.
Thanks so much, Candice. Yes, it's so true, we do need food for our souls!
Hi! I made this a month ago and it was wonderful.. will definitely make again.. loved the raspberry sauce. Easy and great flavor!
Thank you for sharing
Thanks, Nancy, for sharing your review! We appreciate you taking the time to share your results!
As a swede, I was looking for a way to spruce up my normal kladdkake-recipe for my work-colleagues as we had a birthday bash for two of the Swedes here... found your recipe and thought to try it as it looked so yummy!
(btw, it should be klaDDkaka, not klaFFkaka. think it has snuck in a typo up there).
Have to say it was a hit with both the Swedish people as well as the other nationals. Absolutely amazing and there were not even crumbs left after they had discovered it!
absolutely fabulous, and will definitely be doing it again!
Thank you for sharing, very much appreciated from a Swede living abroad <3
Such a nice compliment, coming from a Swede! I'm so happy you and your colleagues enjoy it. I now feel like it has an "official" stamp of approval! Thanks so much for taking the time to leave your review, Sanna! 💕💕
Sorry, This is Carol Again, Should The Eggs And Both Be At Room Temp.????
Hi Carol, no, neither the eggs or the butter need to be at room temperature. You'll be melting the butter and the eggs are fine, right from the fridge.
I Can't Wait To Try This Recipe !!!!, What Kind Of Chocolate Powder Do You Suggest To Use And What Kind Of Chips???, Thanks For All The Wonderful Recipes You Share With Use
Hi Carol, I've used regular Hershey's cocoa powder but a premium brand like Valrhona - https://amzn.to/39vy8MS is delicious! For chips, I really like Ghiradelli - https://amzn.to/332GvNp
I have been making your recipes for years and I want to say thank you! All of your recipes are delicious and easy to make, you have a gift. I baked this cake last night along with the raspberry sauce. It was delicious and my man is obsessed with the sauce (some statements about wanting to drink it). Thanks for another winner!!
Haha! I love it! Thanks so much, Jennifer! I really appreciate you taking the time to leave such a thoughtful comment! 💕
I like the family to rate the recipes I make for them, for this gives them the freedom to be honest, but not feel they are hurting my feelings if something isn’t their favorite. This is rated an A+.
Awesome! Thanks so much, Michelle! You're one of my kindest encouragers! 💕
I'm planning on making this wonderful treat in the next few days but I'm wondering about storage. Any information would be helpful.
Thanks in advance.
Hi Linda, store this in the refrigerator if there's any left. Then bring to room temperature by allowing it to sit out for an hour or so before serving.
Chris, every time I make this I mean to write a review and thank you 🙂 It is ridiculously easy, and crazy good - I’ve had Swedish visitors beg for the recipe, so I just turn them over to your site. Love your posts, love your recipes, love the reactions from everyone at my table! THANK YOU SO MUCH!
Hi Dawne, I love that your Swedish visitors love this cake, the ultimate compliment! Thanks so much for your review and your very kind words!
Hi Chris thank you for all of your wonderful recipes! I am so excited to try this one! One of my best friends is Swedish and I want to make this for him. I also want to make it for my family. And my husband is not the biggest chocolate fan. Shocking I know. Do you think a peanut butter ganache would work well here?
Hi Stacey, Your friend from Sweden will be so surprised! I think a peanut butter ganache would be over-the-top fantastic! Let us know how you like it.
It looks absolutely scrumptious, but I won't be tasting any until tomorrow evening. My question is, should I refrigerate it overnight or keep it on the counter (sealed)? Our heater is next to our kitchen, I don't know if the top would melt if it was out over night and out all day tomorrow! Thanks. Can't wait to try it! 😊
It wouldn't hurt to refrigerate it overnight. Then take it out a few hours in advance so it has time to come back to room temperature before serving. Enjoy! Chris 💕
Hi there,
Just confirming if I use cocoa or cocoa powder? Recipe looks awesome!
Hi Brenda, thanks for pointing that out. It is cocoa powder and I've clarified that in the recipe. Enjoy!
I'm excited to try this! Is there any reason why it cannot be made in an 8" springform pan?
Hi Patty, I think it could be made in a springform pan as long as it has a nice tight seal.
Simply Elagant and so easy....love this recipe..&..Love you guys !
Aww... such a sweet comment, I love it! And I love that you loved this cake!
Your blog should be called Simple Elegance! I am a big fan. Every recipe is a winner. I made this chocolate cake Saturday morning and served it to guests Saturday evening. A huge hit! So simple to make. I served it with the raspberry coulis, just like you suggested. You made me look like a chef!
Haha! I love it, Linda Jean! We have a part of this cake in the freezer and every now and then I sneak a slice for Scott and myself at night when we're watching a movie. Each time we talk about how wonderful it is.
I love making my readers look like superstars 🙂
Thanks so much for taking the time to share your result, I always love it when there are reviews on a recipe from real readers!
Decadent, rich, indulgent and soon to be on my kitchen counter!
Ce gâteau est absolument divin! Très facile à faire et le résultat est sublime!
Merci pour cette excellente recette!
Carmen
Merci de partager vos résultats Carmen. Cela me rend heureux que vous ayez apprécié ce gâteau autant que nous l'avons fait!
Could this yummy looking cake be baked in a springform pan?
I wish it would stop but this cake is calling my name 🙂 I am bringing dessert to a Superbowl party and this one is going on this of contenders!
ps: Was able to comment today with no issues - YAY!
I have never heard of this cake Chris, but wow! Thanks for sharing. It looks so rich and chocolatey, and perfect with your raspberry coulis! What an elegant dessert for Valentine's Day!
What a dreamy chocolate cake, it looks so rich and indulgent!
Oh, it is Laura, it is! A little goes a long way!
This looks SO good! I have most of these ingredients...may try it today. TY!
Enjoy Sandi!
Hi Chris! This looks wonderful, and I can’t wait to try it with the coulis. Which cocoa do you recommend?
Hi Kimberly,
I try, when possible to test recipes with the ingredients that most people would have on hand and would be easily available. I used Hershey's cocoa for this cake with great results. That being said, if you have a favorite cocoa, I'm sure it would also be delicious!
Thank you! Hershey’s it is.
I've been wanting to make a sticky toffee cake for years, but now this "sticky" can has pushed the former out of the queue! Perfect for Valentine's day---at least with my chocoholic crew!
You're right Liz, it would be a stunner for Valentine's Day.
I will have to try this! I'm a chocolate lover always looking for the perfect chocolate dessert. I used to direct wedding receptions and there was a caterer we worked with occasionally who made the most amazing chocolate groom's cakes. She had a "secret recipe" that used several types of chocolate that she never shared, and the cake was everyone's favorite thing. All the helping staff would eagerly await their chance to snag a piece during clean-up after the reception was over. Ever since those years I have collected and tried many chocolate desserts in hopes of finding something similar and never even came close yet. BUT I still love a good chocolate dessert. I'm sure this one will be delicious!
Thanks for your story Jenn! What is it about "secret recipes" that gets us so intrigued? Enjoy!
wow thats crazy bro
There is a pop up add over the instructions of your recipe. No X to eliminate and upon clicking on the add then deleting, it continues to block. How do I eliminate?
Hi Sharon, try enlarging your browser image. Sometimes if the viewing screen is too small the add in the recipe will block it.
I am assuming that when you flip the cake it doesn't mess up the chocolate truffle top of the cake. Sort of has me worried that it would mess it up big time!
Hi Judy, that's why it's important that the cake is completely cool before inverting. The truffle topping is actually pretty firm if it's cool and I didn't have any problem with it. You could even stick the cake in the fridge for 30 minutes before flipping to ensure that it's nice and firm.
Thanks Chris. I'll definitely try it that way in the fridge. Thank you for getting back to me so soon. I appreciate it.
Definitely worth trying! Maybe save hubby from a trip to Sweden. Awful weather this time of year!
I bet Abbe, although our weather here in North Carolina and the South in general has been quite a change!
PS Oli..8 ..would probably get a kick out of this dessert's name;)
It's so gorgeous:)
I just did a Shutterfly book of Provence..just now..on the last page..I wrote..
..to be continued..:)
Just looking at St-Paul de Vence and Aix .Oh it's just all so beautiful.
I bet some parts of you miss London..although having them in the US is such a gift♥
Very true Monique! Just hearing those names of places in Provence gets my heart whirring. I think Scott and I may have a journey over to Italy in the near future, Lord willing!
What a beautiful and unusual surprise to come here and see the picture right off the bat. A gorgeous and unusual cake. And with the blue delft behind it, spectacular. And I love your tip about cutting four rounds at a time. I will try this for Easter!
Thanks Ginny! That blue and white set was Scott's mom's before she passed on last spring. It's got good memories
I'm with Angie, this would send me into a happy choco-coma! Gorgeous Chris, and I love all the info you've included, I'm so glad to get to know this gorgeous dessert!
Thanks Sue, it's definitely a winner, in my chocolate lover's book!
I just knew that raspberry coulis was going to end up on something chocolate. And fabulous chocolate at that! Can't beat gooey chocolate 🙂
Wow I knew that lovely raspberry sauce was going on something beautiful. This cake sounds magnificent. LOVE it - sharing and pinning. Have a great weekend Chris.
You too Tricia!
This looks like a chocolate heaven! Love its gooey texture.
Haha! It's true Angie!