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closeup on a sticky chocolate cake piece with gooey inside and whipped cream on top and powdered sugar.

Kladdkaka

Swedish sticky chocolate cake from pantry staples
5 from 3 votes
Prep Time 10 minutes
Cook Time 13 minutes
Course Dessert
Cuisine Swedish
Servings 6
Calories 328 kcal

Equipment

  • 8 inch springform pan 20 cm in diameter

Ingredients
  

  • 1 stick butter 113 grams
  • 2 eggs
  • ¾ cup sugar 1,8 dl
  • 4 tablespoon cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup all purpose flour 1,2 dl

Instructions
 

  • Cut a round piece of parchment paper into the bottom of your springform pan. Put some oil or butter on the bottom and sides of the pan.
  • Melt the butter, for example in the microwave. It takes about 40 seconds.
  • Whip the eggs and sugar with a hand whisk, so the structure of the eggs is broken down.
  • Mix the dry ingredients in a separate bowl. Pour them into the egg-sugar mix through a sieve. Mix gently and add as last the melted butter.
  • Pour the batter into your springform pan and bake at 350 F (175 C) for 13 minutes. You can use a toothpick to test; it should come out dry at the edge and with batter in the middle.
  • Let the cake cool down, and add powdered sugar on top. Serve with whipped cream.

Notes

If you use a different size pan you might need to adjust the bake time. 
Perfect to serve with some fresh berries with the cake as well like strawberries or raspberries. 
 

Nutrition

Serving: 1pieceCalories: 328kcalCarbohydrates: 35.8gProtein: 4.9gFat: 18gSaturated Fat: 10.8gFiber: 1.7gSugar: 25.4g
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