Go Back
+ servings
Swedish Sticky Chocolate Cake | Bottom Left of the Mitten

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.
Course Dessert
Cuisine Dessert
Keyword dessert
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 pieces


  • 2 eggs
  • 1-1/3 cup sugar
  • 5 Tbs unsweetened baking cocoa
  • 3/4 cup all purpose flour
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 10 Tbs Barlean's Butter Flavored Coconut Oil melted


  • Preheat the oven to 325 degrees.
  • In a medium-sized bowl whisk 1 egg.
  • Slowly whisk the sugar in with the egg.
  • 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.
  • Pour the vanilla into the bowl.
  • Melt the Barlean’s Butter Flavored Coconut Oil then add pour into the flour/cocoa mixture. Whisk to combine.
  • 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.
  • Bake for 25-28 minutes.
  • Remove the sides of the pan then let cool. Sprinkle with powdered sugar then cut into 8 pieces. Enjoy!


  • 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.