Swedish Sticky Chocolate Cake (Kladdkaka)

Swedish Sticky Chocolate Cake (Kladdkaka) is one of Sweden's most beloved fika treats. And fortunately it meets all the requirements for an easy afternoon baking project: Simple (no mixer! one bowl!), delicious and an excellent pair with coffee. Think of it as a Swedish molten chocolate cake that is lightly crispy on the outside and a bit gooey on the inside.

Kladdkaka is delicious on it's own, maybe with a sprinkle of powdered sugar on top, but it can also be dressed up with a little whipped cream and fresh berries or ice cream and suddenly it's a company-worthy dessert.

Why This Recipe Works

• It is incredibly simple, requiring a short list of easy-to-find ingredients, no mixer and just one bowl!
• The cake can be mixed and baked in less than an hour.
• It contains the perfect amount of chocolate flavor and gooey texture.

The Ingredients

• A combination of all-purpose flour and almond flour form the base of this recipe. Why the almond flour? It provides a bit of richness (thanks to the ground almonds) and helps the cake maintain a gooey texture when baked.
• Light brown sugar and granulated sugar bring sweetness.
• Melted butter provides rich flavor.
• Eggs add some structure and help the cake bind together.
• Unsweetened cocoa powder and chocolate chips bring big chocolate flavor.
• Vanilla extract helps bring out all of the subtle flavors in the chocolate.

How to Make Swedish Sticky Chocolate Cake (Kladdkaka)

• Begin by preheating the oven to 325 degrees. Grease a 9-inch springform pan with butter and dust it with cocoa powder. Set aside.
• Combine the melted butter, brown sugar, granulated sugar, cocoa powder and salt together in a large bowl. Whisk until smooth.

• Whisk in eggs, one at a time. Make sure one egg is fully incorporated before adding the next.
• Sift the all-purpose flour over the top of the batter and gently fold in using a rubber spatula. Fold in the almond flour and chocolate chips.

• Transfer the batter to the prepared pan and smooth out the top. Bake until the cake looks just set in the center, about 30 minutes.

• Cool for at least 30 minutes in the pan. Remove the sides and serve warm or at room temperature, perhaps with a dusting of powdered sugar if you like!

Expert Tips

• Use a 9-inch springform pan. Springform pans are really nice for a cake like this because you are able to remove the sides of the pan and leave the base in place. Because this cake is indeed STICKY, it can be difficult to transfer it from the baking pan to a serving plate. Feel free to use a regular 9-inch cake pan or a pie plate, just plan on serving it straight from the pan.

• Grease the pan and dust it with cocoa powder. Again, this cake is delightfully gooey, so measures must be taken to make it easy to release from the sides and bottom of the pan.

FAQs

What to Serve with Swedish Sticky Chocolate Cake (Kladdkaka)

At it's simplest, kladdkaka is delicious with just a dusting of powdered sugar and a good cup of coffee served alongside it. It is also delicious with whipped cream and fresh berries or with a scoop of vanilla ice cream. Here are a few other ideas for dressing up this simple cake:

• Serve it with a dollop of Whipped Vanilla Skyr Cream for a tangy twist on whipped cream.
• Cardamom Ice Cream would be an delicious stand in for vanilla ice cream.
• Drizzle with Creamy Vanilla Sauce before serving.
• Add a spoonful of Salted Caramel Sauce to the top.

Recipe

Swedish Sticky Chocolate Cake (Kladdkaka)

Print Pin Rate

Course: Dessert, Fika

Cuisine: Nordic, Scandinavian, Swedish

Keyword: easy chocolate cake, kladdkaka recipe

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 servings (one 9-inch cake)

Calories: 355kcal

Author: Kristi

Equipment

• ▢
  9 inch springform pan
• ▢
  fine mesh strainer or flour sifter

Ingredients

• ▢ 10 tablespoons unsalted butter melted, plus more butter for greasing the pan
• ▢ ½ cup unsweetened cocoa powder plus more cocoa powder for dusting the pan
• ▢ 1 cup packed light brown sugar
• ▢ ¼ cup granulated sugar
• ▢ ½ teaspoon salt
• ▢ 3 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ ¾ cup all-purpose flour
• ▢ ¼ cup almond flour
• ▢ ½ cup semi-sweet chocolate chips or coarsely chopped chocolate
• ▢ Powdered sugar for dusting optional

Instructions

• Preheat the oven to 325 degrees with a rack in the middle position. Grease a 9 inch springform pan and dust with cocoa powder. Set aside.
• Add the butter, cocoa powder, brown sugar, granulated sugar and salt to a large bowl. Whisk until smooth.
• Add eggs one at a time, fully incorporating one egg before adding the next. Mix in the vanilla extract.
• Sift the flour over the top of the cake batter and gently fold in by hand using a rubber spatula. Fold in the almond flour and chocolate chips.
• Scrape the batter into the prepared pan. Bake until the cake looks just set in the center, about 30 minutes. Cool in the pan until just warm or room temperature, at least 30 minutes. Remove the sides from the pan and serve warm or at room temperature, dusted with powdered sugar if desired.

Notes

To Store:  Once the cake has cooled completely, wrap tightly in plastic wrap and store at room temperature for up to 24 hours.  If you plan to store the cake for longer than a day, wrap it tightly in plastic wrap and transferring it to the refrigerator. The leftover cake can be enjoyed cold, at room temperature or warmed up in the microwave. All are delicious!

Nutrition

Calories: 355kcal | Carbohydrates: 46g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 180mg | Potassium: 159mg | Fiber: 3g | Sugar: 33g | Vitamin A: 526IU | Calcium: 53mg | Iron: 2mg