Kladdkaka (Swedish Chocolate Sticky Cake)
A recipe for Kladdkaka (Swedish Chocolate Sticky Cake)! This easy cake comes together with simply a bowl and springform pan.
Servings 1 Cake
Ingredients
- 10 tablespoons (145 grams) unsalted butter melted
- 1 1/4 cups (250 grams) granulated sugar
- 2 large eggs
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1 tablespoon (14 grams) vanilla sugar or 1 teaspoon vanilla extract
- 2/3 cup (83 grams) all-purpose flour
- 1/4 teaspoon salt
For serving:
- Powdered sugar
- Whipped cream
- Fresh raspberries
Instructions
- Preheat oven to 375˚F (190˚C) and grease an 8 inch (20 centimeter) springform pan with butter or line the sides and bottom with parchment.
- In a large bowl, stir together the butter and sugar with a spatula or wooden spoon. Beat in the eggs until combined.
- Stir in the cocoa powder, vanilla sugar, flour, and salt until just combined with no streaks remaining.
- Transfer to the prepared springform pan in an even layer.
- Bake in the preheated oven just until set with the top beginning to harden and crack, 20-25 minutes. The interior should still be moist and sticky.
- Allow to cool in pan and serve with powdered sugar, whipped cream, and raspberries.