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–+ servings

Swedish Sticky Cake

This Swedish Sticky Cake is a thin, rich chocolate cake with crisp edges, a soft fudgy center, and a glossy ganache topping. It comes together simply in one bowl for a cozy chocolate dessert that serves a crowd.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine Swedish
Servings 10 servings
Calories 420 kcal

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.

Notes

Keep leftover Swedish Sticky Cake covered in the refrigerator for 3 to 4 days. Let a slice sit at room temperature for 15 to 20 minutes before eating if you prefer it softer, or microwave it very briefly to take off the chill. If transporting, keep it chilled until close to serving time, especially in warm weather.

Nutrition

Calories: 420kcal
Keyword chocolate cake, fudgy cake, ganache, kladdkaka, one bowl dessert, sticky cake, Swedish Sticky Cake
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