Swedish Sticky Chocolate Cake (Kladdkaka)
If you’re on the hunt for a dessert that’s as indulgent as it is simple, look no further than Swedish Sticky Chocolate Cake, or Kladdkaka as the Swedes call it. This cake is delightfully rich, with a fudgy texture that’s sure to please chocolate lovers. Imagine a dessert that’s crispy on the outside yet gooey and sticky on the inside—this cake delivers just that! Perfect for any occasion, Kladdkaka is a beloved staple in Swedish baking culture, and once you try it, you’ll understand why it has garnered a dedicated following around the world.
What Makes This Recipe Special
What sets Swedish Sticky Chocolate Cake apart is its simplicity and the use of high-quality ingredients that yield a moist, gooey texture. Unlike traditional cakes that require layers of frosting, Kladdkaka shines in its unpretentiousness. It’s the perfect balance of sweetness and chocolate richness, making it a showstopper at gatherings or a cozy treat for a night in. Plus, it’s made in one bowl, which means less cleanup and more time to enjoy your delicious creation.
Gather These Ingredients
To whip up this delectable Swedish Sticky Chocolate Cake (Kladdkaka), you’ll need the following ingredients:
- 3/4 cup unsalted butter plus 1/2 tablespoon for preparing the pan
- 6 tablespoons cocoa powder plus 1 to 2 tablespoons more for preparing the pan
- 1 cup all-purpose flour
- 2 large eggs gently whisked
- 1 1/2 cups sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- Powdered sugar (optional, for sprinkling over the top)
Gear Up: What to Grab
Before diving into the baking process, make sure you have the following gear ready:
- 8-inch round cake pan – This is the perfect size for a thick, gooey cake.
- Mixing bowl – A medium bowl will do for mixing your ingredients.
- Whisk – For gently combining the eggs and mixing your batter.
- Rubber spatula – Useful for scraping down the sides of the bowl.
- Oven mitts – Safety first when handling hot pans!
Swedish Sticky Chocolate Cake (Kladdkaka): How It’s Done
Now that you have everything ready, let’s get to baking this mouthwatering Swedish Sticky Chocolate Cake.
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cake will bake evenly and thoroughly.
Step 2: Prepare the Pan
Grease your 8-inch round cake pan with the extra 1/2 tablespoon of unsalted butter. Dust the bottom and sides with 1 to 2 tablespoons of cocoa powder to prevent sticking and add a hint of chocolate flavor.
Step 3: Melt the Butter
In a medium mixing bowl, melt the 3/4 cup of unsalted butter. You can do this in the microwave or on the stovetop. Allow it to cool slightly before moving on to the next step.
Step 4: Combine Ingredients
Once the butter is cooled, add the gently whisked eggs, sugar, kosher salt, and pure vanilla extract to the bowl. Mix well until combined.
Step 5: Add Dry Ingredients
Sift together the all-purpose flour and cocoa powder. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix; a few lumps are perfectly fine.
Step 6: Pour and Bake
Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for about 20-25 minutes. The cake should have a slightly cracked top and be set around the edges but still gooey in the center.
Step 7: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully invert it onto a serving plate. If desired, dust the top with powdered sugar for an elegant finish.
Variations for Dietary Needs
If you’re looking to adapt this Swedish Sticky Chocolate Cake recipe for specific dietary needs, consider the following options:
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend. Make sure it’s a blend that includes xanthan gum if your blend does not already contain it.
- Dairy-Free: Swap out the unsalted butter for a dairy-free butter alternative or coconut oil.
- Reduced Sugar: You can use a sugar substitute like coconut sugar or a stevia blend, adjusting the amount to taste.
- Vegan: Replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg) and use a plant-based butter substitute.
Behind-the-Scenes Notes
Kladdkaka is a beloved dessert in Sweden, often served with whipped cream or berries. It’s a cake that invites creativity—feel free to add chocolate chips or nuts to the batter for added texture. The gooey center makes it ideal for serving warm, but it’s equally delicious at room temperature. This cake is also perfect for making ahead of time; it holds its flavor and moisture surprisingly well.
How to Store & Reheat
Leftover Kladdkaka can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, you can refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 10-15 seconds. This will restore its gooey texture, making it feel freshly baked all over again.
Questions People Ask
Can I make Kladdkaka ahead of time?
Absolutely! Kladdkaka keeps well for a few days at room temperature or up to a week in the refrigerator. It’s a great dessert to prepare in advance for gatherings.
What should I serve with Kladdkaka?
This cake is delicious on its own, but you can elevate it by serving with whipped cream, vanilla ice cream, or fresh berries, which add a lovely contrast to the rich chocolate flavor.
Is Kladdkaka gluten-free?
Traditional Kladdkaka is not gluten-free, but you can easily make it gluten-free by substituting all-purpose flour with a gluten-free flour blend.
Can I freeze Swedish Sticky Chocolate Cake?
Yes, you can freeze Kladdkaka! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.
Bring It to the Table
This Swedish Sticky Chocolate Cake (Kladdkaka) is not just a dessert; it’s a celebration of simple ingredients coming together to create something extraordinary. Whether you’re serving it at a dinner party, enjoying it with a cup of coffee, or celebrating a special occasion, this cake is sure to impress. Its rich, sticky texture and decadent chocolate flavor will have everyone coming back for seconds!
With its easy preparation and delightful taste, Kladdkaka is a must-try for anyone who loves chocolate. So roll up your sleeves, grab your ingredients, and enjoy the process of creating this deliciously sticky cake. Happy baking!
Swedish Sticky Chocolate Cake (Kladdkaka)
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C) to ensure even baking.
- Step 2: Prepare the Pan - Grease the 8-inch round cake pan with 1/2 tablespoon of unsalted butter and dust with cocoa powder.
- Step 3: Melt the Butter - In a medium mixing bowl, melt the 3/4 cup of unsalted butter and let it cool slightly.
- Step 4: Combine Ingredients - Add whisked eggs, sugar, kosher salt, and vanilla extract to the bowl and mix well.
- Step 5: Add Dry Ingredients - Sift together flour and cocoa powder, then fold into the wet mixture with a rubber spatula.
- Step 6: Pour and Bake - Pour the batter into the prepared pan and bake for 20-25 minutes until slightly cracked on top.
- Step 7: Cool and Serve - Let the cake cool in the pan for 10 minutes, then invert onto a serving plate and dust with powdered sugar if desired.
Notes
- Kladdkaka is best served warm or at room temperature.
- Feel free to add chocolate chips or nuts for extra texture.
- Store leftovers in an airtight container at room temperature for up to 3 days.
