Swedish Sticky Cake | Kladdkaka

The word “kladdig” in Swedish means “sticky” or “mucky,” which is an excellent description of this decadent cake.

Its origins are murky, but some sources suggest that kladdkaka was invented during World War II, when baking powder was harder to come by than it is today. As such, this dessert has no leavening agent to speak of, which results in a gooey consistency that is reminiscent of American lava cakes.

This treat would make an excellent addition to any fika spread, which is the Swedish equivalent of tea time or a coffee break.

Kristin

Swedish Sticky Cake | Kladdkaka

A chocolate cake so decadent, it sticks to your mouth!

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Resting Time 10 minutes mins

Total Time 42 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: Swedish

Ingredients Method Video

Ingredients

  

For the Cake

• 150 g butter 10½ tbsp
• 200 g sugar 1 cup
• ½ tsp salt
• 3 eggs
• 1 tsp vanilla extract
• 4½ tbsp cocoa powder
• 200 g all-purpose flour 1⅔ cups

For the Prepping the Pan

• 1 tsp semolina flour
• 1 tbso butter

For Topping the Cake

• powdered sugar for sprinkling
• sweetened whipped cream if desired
• fresh or thawed berries if desired

Method

 

1. Soften the butter on medium heat until half-way melted.
2. Remove the half-melted butter from the heat, and continue stirring until fully melted.
3. Whisk in the sugar, salt, eggs, vanilla extract, and cocoa powder. Stir until fully incorporated.
4. Slowly add in the flour, a little at a time, until smooth.
5. Transfer the batter to a greased, parchment-lined, 9" spring-form pan that you have dusted with semolina flour to prevent sticking.
6. Bake the cake in a 300°F or 150°C oven for 22 minutes. It is better to under-bake than over-bake this cake.
7. For a molten cake, allow to cool for about 10 minutes before adding berries, whipped cream, ice cream, and/or powdered sugar and serving. For a firmer, stickier cake, allow to cool completely before garnishing and serving.

Video