Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Swedish “Sticky” Chocolate Cake (Cookish)
This gooey-centered chocolate cake, a popular sweet in Sweden, is called kladdkaka, which translates as “sticky cake.” With only six ingredients (not counting the salt) and an easy dump-and-stir mixing method, what’s not to love? For our version, we brown the butter to add a subtle nuttiness, and we use brown sugar for its molasses notes. The cake can be served warm or at room temperature. Top slices with whipped cream, ice cream or gelato.
10-12
Servings
45 minutes
20 minutes active, plus cooling
Ingredients
-
1½
sticks (12 tablespoons) salted butter, cut into 12 pieces
-
½
cup (40 grams) unsweetened cocoa powder, plus more to serve
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
September 26, 2022
Excellent and Easy
A quick cake that every loves and I put a quilt glaze on it. If you’re a chocolate lover, this is the cake to make.
November 20, 2023
Big hit with guests
Not too sweet. Lots of chocolate flavor.
This recipe in the September - October 2020 issue calls for packed DARK brown sugar. I used organic which is very granular and moist. When mixed with the butter and cocoa it was not smooth. So I pureed it in a mini food processor and it worked fine. Is it ok to leave it coarse and combined but not smooth? Perhaps this is why the online recipe calls for standard brown sugar.
Hi John -
You can use either light or dark brown sugar. I've made it with both and it works fine with either. I am not sure about organic brown sugar, however, because, as you say, it is quite a bit more granular than conventional brown sugar and we haven't tried it yet. One note - the mixture never really becomes smooth after you add the cocoa and sugar. Once you add the eggs, though, the mixture will loosen and become smooth. We would describe the texture of the mixture after the cocoa and sugar is added as "pourable wet sand." Hope that helps!
Best,
The Milk Street Team
This has become a favorite recipe, really good. I have a quick question, though, lets say I wanted to do chocolate mint or almond, how much extract should I add? Thanks.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Loved this. Deep rich sinful.