Kladdkaka Recipe (Swedish Sticky Chocolate Cake)
A chocolate cake that's out of the oven in twenty minutes? Yep, that's Sticky Chocolate Cake for you! Locally known as 'Kladdkaka,' try it for dessert and find out why it's such a classic Swedish treat!
Servings: 12
Calories: 197kcal
Equipment
Ingredients
- 150 grams butter (2/3 cup when melted), plus more for greasing the pan
- 2 medium eggs
- 3/4 cup sugar
- 125 grams flour (about 2/3 cup, heaping)
- 7 tablespoons cocoa powder
- 1 tablespoon vanilla sugar
- 1/8 teaspoon salt
- breadcrumbs (or flour), for dusting the pan
Instructions
- Preheat your oven to 180°C (350°F) and prepare an 8-inch cake pan by greasing it with butter and dusting it with breadcrumbs.
- Use a small saucepan to melt the butter, then set it aside to cool.
- Strain the flour and set it aside as well.
- Combine eggs and sugar in a large mixing bowl.
- Mix until you get a pale-colored mixture, then add the cocoa powder and vanilla sugar.
- Pour the cooled, melted butter and mix.
- Add the flour and use a spatula to fold it with the rest of the kladdkaka batter.
- Pour the Swedish sticky chocolate cake batter into the prepared pan.
- Use an angled spatula to even the top.
- Place the kladdkaka pan in the lower part of the oven for 12 to 15 minutes.
- Remove from the oven and let cool for about 10 minutes.
- Your traditional kladdkaka is now ready for serving!
Notes
- Cook's Tip #1: Everyone's oven is different, so I strongly suggest inserting a toothpick in the center of the cake when you hit twelve minutes. You can then decide how 'gooey' you want your kladdkaka to be.
Nutrition
Calories: 197kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 116mg | Potassium: 69mg | Fiber: 1g | Sugar: 14g | Vitamin A: 352IU | Calcium: 13mg | Iron: 1mg