Swedish Sticky Cake, known for its rich, gooey texture and its unparalleled sweetness, is a beloved dessert in Sweden and beyond. This cake, often referred to as 'kladdkaka,' translates to 'sticky cake' and is celebrated for its simplicity and indulgence.
Ingredients
Scale:
1 cup (125g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1 cup (200g) granulated sugar
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Whipped cream, for serving (optional)
Chocolate or caramel sauce, for drizzling (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan with butter or cooking spray, and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt until well combined.
In a separate large bowl, combine the melted butter, eggs, and vanilla extract. Beat the mixture until it is thick and glossy, about 2 minutes.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes. The edges should be set, but the center will remain soft and sticky.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.
Before serving, dust the top with powdered sugar and drizzle with chocolate or caramel sauce if desired.
