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Swedish “Sticky” Chocolate Cake (Cookish)

Swedish “Sticky” Chocolate Cake (Cookish)

Sweden's popular "sticky cake," or kladdkaka, is for the diehard chocolate lover.

By Rose HattabaughOctober 13, 2020

  • Makes
    10-12 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    20 minutes active, plus cooling
  • Rating

This gooey-centered chocolate cake, a popular sweet in Sweden, is called kladdkaka, which translates as “sticky cake.” With only six ingredients (not counting the salt) and an easy dump-and-stir mixing method, what’s not to love? For our version, we brown the butter to add a subtle nuttiness, and we use brown sugar for its molasses notes. The cake can be served warm or at room temperature. Top slices with whipped cream, ice cream or gelato.

Ingredients
  • 1½

    sticks (12 tablespoons) salted butter, cut into 12 pieces

  • ½

    cup (43 grams) unsweetened cocoa powder, plus more to serve

  • 1¼

    cups (249 grams) packed brown sugar

  • 4

    large eggs

  • ¼

    teaspoon table salt

  • ¾

    cup (98 grams) all-purpose flour

  • ½

    cup (85 grams) good-quality chocolate chips, preferably bittersweet

Heat the oven to 325°F. Mist a 9-inch springform pan with cooking spray and line the bottom with kitchen parchment. In a medium saucepan, cook the butter, stirring, until the milk solids at the bottom are browned. Whisk in the cocoa and sugar; transfer to a medium bowl and cool. One at a time, whisk in the eggs, followed by the salt. Whisk in the flour, then stir in the chocolate chips. Spread evenly in the prepared pan. Bake until the edges spring back when lightly pressed, 30 to 35 minutes. Cool in the pan for 30 minutes, then remove the pan sides. Serve dusted with cocoa.

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