Sticky Chocolate Cake

chocolate,diagrams,sweet — by Johanna

Most Swedes have probably made Sticky Chocolate Cake (kladd kaka) at least once or twice in their lives. If not they’ve eaten it for sure. I don’t know if this sticky chocolate cake is originally from Sweden but its something that’s definitely a Swedish thing to bake and enjoy. The ingredient that really makes this cake, aside from the unsweetened cocoa powder, is the ingredient that isn’t there: baking powder. The idea is that the cake should be chocolate rich, sticky and dead baked (it doesn’t rise)!

Most recipes for Sticky Cake contain the ingredients: egg, sugar, cocoa powder, flour, salt and melted butter. The ratio varies from one baking Swede to another. However the ingredients are simply mixed together with no fuss and baked just enough.

I have enjoyed it filled with mint or licorice, topped with whipped cream and bananas, flavored with Cognac or just plain and wonderful. In my latest version I have switched the flour to milled almonds. I also use the richest unsweetened cacao powder (like Valrhona) and, as I’m married to a Pole, I like to top the cake with Poppy seeds (makiem). The flavoring is plain, with Rum or star anise.

2 eggs
250 ml (1 cup) sucanat (or muscovado sugar)
4-6 tablespoons unsweetened cocoa powder (of good quality)
one teaspoon salt (less if using salted butter)
200 ml (7/8 cup) milled almonds
4 oz (a touch more than 100g) butter, melted

alternative flavors (optional)
1-2 star anise (crushed and soaked in 2 tablespoons of vodka for one hour)
about two tablespoons Rum

poppy seeds

Whisk eggs and sucanat together in a bowl. Stir in the milled almonds, cocoa powder and salt. Pour in the butter and stir until smooth.

Add the flavor (optional), either Rum or the star anise infused vodka to the mixture.
Pour the mixture into a greased 9” spring form. Sprinkle some poppy seeds on top.

Bake the cake in the oven at 350 F (150°C) for about 15 minutes. The cake should just be set on top and sticky inside. Let the cake cool off.

This recipe was first published on Honest Cooking4 May 2011.



  1. Esther:

    These illustrations are wonderful. Loving your blog. Pretty sure it might be my new favorite.

  2. Johanna:

    Thanks Esther!
    So great to hear :)

  3. style fare:

    Hi Joanna – I just discovered your blog through Honest Cooking. How lovely! I adore your clear and charming illustrations, I am your newest fan! :)

    PS: My talented friend Mia Ohrn wrote a Swedish baking book solely on kladdkakor, are you familiar with it?

  4. Johanna:

    Hi Style Fare!
    I’m happy you found my blog and that you have become a fan! I regularly read Mia Öhrn’s blog which is even listed in my link list :). Thanks for reminding me of her lovely book about Kladdkakor.
    BTW you site looks great… I’m looking forward to follow you work.

  5. Johanna:

    Here is a link to Mia Öhrn’s book about Kladdkakor (sticky chocolate cakes)…

  6. Amber:

    Made this cake for a co-worker’s bday. It was more than A.M.A.Z.I.N.G.!!!!

  7. Johanna:

    Thanks Amber,
    This makes me super happy! :)

  8. Happee Monkee:

    I love your blog! And I will certainly try this recipe. I’m in Linkoping and will celebrate my last two months here by making this lovely sticky chocolate cake. ^_^ Thank you for sharing!

  9. Johanna:

    Happee Monkee: That’s fantastic! I’m sure you will like it! And thanks for your lovely comment. I hope you will have a lovely summer in Lidköping.

  10. midi-jimucho:

    Seems good to me and will try to make one thanks !!

  11. Anna:

    Jag har aldrig tänkt på att lägga i anis… gud va gott!!

  12. JohannaK:

    I think you will like it!

  13. JohannaK:

    Ja anis är kanon!

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