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This Swedish Sticky Cake is a thin, rich chocolate Cake with a soft, fudgy center and glossy chocolate ganache. It comes together in one bowl and bakes until just set, with crisp edges and plenty of chocolate in every bite. You’re going to love how simple and cozy it is.
Why You’ll Love It
- One-bowl batter — no mixer or extra bowls needed.
- Fudgy center — thin Cake with crisp edges and a soft middle.
- Glossy ganache topping — an extra layer of rich chocolate.
- Serves a crowd — makes 8 to 10 slices.
- Perfect with coffee — equally good for dessert or an afternoon treat.
Ingredient Notes
The butter gets melted, so you don’t need to think ahead and soften it on the counter. This is good news for those of us who frequently remember dessert approximately ten minutes before we need dessert.
Use regular granulated sugar here. I know brown sugar makes everything feel a little more rustic and folksy, but this cake has its own thing going on. Don’t fix what isn’t broken.
For the cocoa powder, use unsweetened cocoa powder—not hot chocolate mix.
Semisweet chocolate chips make a nice ganache that isn’t too bitter or too sugary. I tend to use whatever standard grocery-store brand is on sale. Ghirardelli is lovely if you have it, of course, but I’m not going to pretend I haven’t made this with the bag that was shoved behind the pretzels.
You’ll need an 8-inch round springform pan. Grease it thoroughly, especially around the sides. Chocolate cake can be clingy, and frankly, I relate.
Ingredients
- ⅔ cup butter, melted
- 1 ⅓ cups granulated sugar
- 2 eggs
- 1 teaspoon Vanilla extract
- ¾ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
For the chocolate topping:
- ½ cup heavy cream
- 1 ⅓ cups semisweet chocolate chips
- ½ teaspoon vanilla extract
Instructions
Preheat your oven to 325°F and thoroughly grease an 8-inch round springform pan. I mean really get in there around the bottom edge and sides.
In a large bowl, mix the melted butter and granulated sugar until smooth. The mixture will look a little grainy, which is fine. It’s not trying to win a beauty contest at this point.
Add the eggs and 1 teaspoon vanilla extract, then mix until everything is well combined.
Add the flour, cocoa powder, and salt, then mix only until the dry ingredients disappear into the batter. Don’t beat the daylights out of it.
Spoon the batter into the prepared springform pan and spread it into a thin, even layer. It may seem like there isn’t enough batter for a proper cake, but that’s the point. This is not a towering birthday cake situation; it’s a rich little chocolate number with a gooey center.
Bake for 17 to 20 minutes, until the cake is just set in the center. Start checking around 17 minutes. You do not want to bake it until a toothpick comes out completely clean—that would turn this into a regular chocolate cake, and regular is not the goal. The center should still be soft.
Let the cake cool while you make the topping. I know waiting is annoying. Warm cake can make the ganache slide around like it was trying to escape. Still tastes good, but it can look like a minor mudslide.
For the topping, pour the heavy cream into a large microwave-safe bowl and microwave it for 1 minute. You can also heat it on the stovetop if you prefer.
Add the semisweet chocolate chips and ½ teaspoon vanilla extract to the hot cream. Let the mixture sit for 5 minutes without messing with it. This is important. Give the chocolate time to soften; otherwise, tiny stubborn chips can linger in warm cream.
Stir the chocolate mixture for 1 to 2 minutes, until it becomes smooth and glossy. If a few chips seem reluctant at first, keep stirring gently. They usually come around.
Pour the chocolate topping over the cooled cake, spreading it gently if needed. Let the cake set at room temperature for 1 hour, then refrigerate it until you’re ready to serve. The topping firms up beautifully, though the cake underneath keeps that lovely soft center.
Remove the cake from the springform pan and transfer it to a serving plate before slicing. Cut small pieces at first. The rich cake makes small slices a good starting point.
Variations
Serve with a pile of softly whipped cream on top, and add raspberries alongside it because the fruit “cuts the richness.” Fresh strawberries would be nice too, though the ganache already does plenty.
A small scoop of vanilla ice cream is good if you’re serving it shortly after the cake has cooled, when the middle is especially soft. Coffee ice cream would be downright dangerous.
A pinch of espresso powder can nudge the flavor in a different direction. Sometimes simple is simple for a reason.
Storage & Reheating
Keep leftover Swedish Sticky Cake covered in the refrigerator. It will hold up well for about 3 to 4 days. The ganache will firm up in the fridge, and the cake itself becomes a little denser—which is especially good with a cup of coffee.
You can let a slice sit on the counter for 15 or 20 minutes before eating if you like it softer. A very brief few seconds in the microwave can take the chill off. Be careful, though; too long and the ganache gets overly loose and shiny in a way that makes it look like it’s sweating. Nobody needs sweaty cake.
If transporting it, keep it chilled until close to serving time, especially in warm weather. Chocolate does not thrive in those conditions.
Final Notes
There’s something comforting about a dessert that doesn’t need to be impressive. No layers to level, no frosting bags, no careful decorating with tweezers. Just butter, sugar, cocoa, eggs, and enough chocolate to make a bad day behave itself for a little while.
That soft middle and crisp edge, the thick chocolate topping… it’s the kind of dessert that makes the kitchen feel warmer than it really is.
Swedish Sticky Cake
Ingredients
- ⅔ cup butter melted
- 1 ⅓ cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup heavy cream
- 1 ⅓ cups semisweet chocolate chips
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F and thoroughly grease an 8-inch round springform pan, especially around the bottom edge and sides.
- In a large bowl, mix the melted butter and granulated sugar until smooth; the mixture may look a little grainy.
- Add the eggs and 1 teaspoon vanilla extract, then mix until everything is well combined.
- Add the flour, cocoa powder, and salt, then mix only until the dry ingredients disappear into the batter.
- Spoon the batter into the prepared springform pan and spread it into a thin, even layer.
- Bake for 17 to 20 minutes, until the cake is just set in the center; start checking around 17 minutes and do not bake until a toothpick comes out completely clean because the center should still be soft.
- Let the cake cool while you make the topping so the ganache does not slide around on the warm cake.
- Pour the heavy cream into a large microwave-safe bowl and microwave it for 1 minute, or heat it on the stovetop if preferred.
- Add the semisweet chocolate chips and ½ teaspoon vanilla extract to the hot cream, then let the mixture sit for 5 minutes without stirring.
- Stir the chocolate mixture for 1 to 2 minutes, until it becomes smooth and glossy.
- Pour the chocolate topping over the cooled cake, spreading it gently if needed, then let the cake set at room temperature for 1 hour before refrigerating until ready to serve.
- Remove the cake from the springform pan and transfer it to a serving plate before slicing into small pieces.