Swedish chocolate cake (super gooey chocolate cake)

Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.” ― Dave Barry

“A perfect cross between a molten chocolate cake and a fudge brownie; the edges get chewy, the top is crisp, and the centre is pure molten chocolate goo”.. When you see a cake described like this , how can you NOT try it ? Atleast for a die-hard chocoholic like me , the words itself are drool worthy.

This is a recipe I came across in the Top with cinnamon blog. Its a Swedish cake Kladkakka which means “sticky cake”. It is extremely popular , for obvious reasons and surprisingly simple to make. One saucepan is all you need. Only downfall here is , i don’t really see a way of making this egg-free and this cake has a lot of sugar.I mean a lot! I reduced some but it s still not a cake I would suggest making often !

Its a cake that picks you up when you’ve had a lousy day. Its the cake that you gorge on with your girlfriends forgetting about calories and weighing scales . AND this is a perfect dessert cake, to be served on plates with a fork and napkins , beside a scoop of ice-cream or whipped cream. Best served warm , and deliciously gooey!

If you are someone who likes pristine , clean cut cake slices with perfectly smooth tops, or if you don’t like too sweet cakes , you should probably stay away from this one ( but please don’t!) . The cake surface will crack, the centre will fall , it ll drip all over when you cut it , it ll stick to your fork when you eat it.. You ‘ll love it !

 

Chewy edges. Check. Crisp top. Check. Molten chocolate goo in the centre. Check. One way ticket to chocolate heaven ? Check!

Print Recipe
Swedish chocolate cake Yum
Ooey gooey chocolate cake !
Prep Time 10 minutes
Cook Time 30 minutes
Servings
6-8 servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
6-8 servings
Ingredients
Instructions
  1. Preheat your oven to 180 C. Grease a round pan ( I used a 7 inch loose bottomed pan) with butter and dust with flour/cocoa well.
  2. Melt the butter in a saucepan.
  3. Get off the stove and stir in sugar and cocoa powder.
  4. Stir in the eggs and the vanilla.
  5. Mix in the flour.
  6. Pour batter into prepared pan and bake for 25-30 minutes .
  7. Cool in pan . Run a knife or spatula along the inside edge of the pan to loosen cake. Invert onto cooling rack .
  8. Dust with icing sugar.
Recipe Notes

 

  • You can make the batter ahead of time and keep it the refrigerator for upto 2 days. Bake when you need it. You can also make it earlier and microwave whole cake or slices before you eat. But only 10 seconds or you ll have a plate of lava!
  • A 6 inch pan will take 35-40 minutes and 8 inch pan will take 22-24 mins. I suggest a springform or loose bottomed pan.
  • Do not over bake. No point in the toothpick test. When you press on the top of the cake , it'll slightly spring up.

 

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2 Comments

    • Thanks Charanya !! The bucket list is a great compliment and hope you make your way through it soon… Happy baking!

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