Swedish Sticky Chocolate Cake (Kladdkaka)
Kladdkaka (aka Swedish Sticky Chocolate Cake) is one of Sweden's most beloved (and easy!) desserts and it's definitely a chocolate lover's dream come true!
Servings: 14
Calories: 308kcal
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
See Café Tips above for more detailed instructions.
Recipe adapted from Carrots and Spice.
Serves 12-14
Nutrition
Calories: 308kcal | Carbohydrates: 34g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 127mg | Potassium: 141mg | Fiber: 2g | Sugar: 25g | Vitamin A: 417IU | Calcium: 25mg | Iron: 2mg
