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Swedish Sticky Chocolate Cake
This recipe for Swedish Sticky Chocolate Cake (Kladdkaka) comes out of the oven with a crispy top and gooey center with chocolate in every bite.
Swedish Sticky Chocolate Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Regional
Prep Time 5 minutes
Cook Time 25 minutes
Servings
pieces
Ingredients
Course Dessert
Cuisine Cake, Regional
Prep Time 5 minutes
Cook Time 25 minutes
Servings
pieces
Ingredients
Swedish Sticky Chocolate Cake | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 325 degrees.
  2. In a medium-sized bowl whisk 1 egg.
  3. Slowly whisk the sugar in with the egg.
  4. Add a mesh strainer to the top of the bowl. Pour in the flour, cocoa powder, and salt. Lift up the strainer and gently shake all the ingredients into the bowl.
  5. Pour the vanilla into the bowl.
  6. Melt the Barlean’s Butter Flavored Coconut Oil then add pour into the flour/cocoa mixture. Whisk to combine.
  7. Cover the bottom of an 8″ spring-form pan with parchment/baking paper. Grease the sides so they release easily. Add the batter to the pan.
  8. Bake for 25-28 minutes.
  9. Remove the sides of the pan then let cool. Sprinkle with powdered sugar then cut into 8 pieces. Enjoy!
Recipe Notes
  • Don’t have butter flavored coconut oil on hand?  Swap out 1:1 for unsalted butter.  If you only have salted butter omit the salt.
  • No springform pan?  That’s fine, just use a regular pie plate that is well oiled.