Swedish Sticky Cake | Kladdkaka
A chocolate cake so decadent, it sticks to your mouth!
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
Instructions
- Soften the butter on medium heat until half-way melted.
- Remove the half-melted butter from the heat, and continue stirring until fully melted.
- Whisk in the sugar, salt, eggs, vanilla extract, and cocoa powder. Stir until fully incorporated.
- Slowly add in the flour, a little at a time, until smooth.
- Transfer the batter to a greased, parchment-lined, 9" spring-form pan that you have dusted with semolina flour to prevent sticking.
- 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.