Ingredients
Method
- Prepare the pan: Preheat the oven to 175 °C (350 °F). Butter and line an 8‑ or 9‑inch springform or cake pan with parchment paper. A springform pan makes it easier to remove the sticky cake, but a standard pan works if lined well.
- Mix the batter gently: In a medium bowl, whisk together melted butter and sugar. Let the mixture cool slightly, then add eggs one at a time, whisking just until combined. Stir in vanilla. It’s important not to overbeat; excessive mixing incorporates air and can make the cake cakey rather than dense.
- Add dry ingredients: Sift together cocoa powder, flour and salt. Fold the dry mixture into the wet ingredients using a spatula until just combined. The batter should be glossy and thick.
- Bake with precision: Pour the batter into the prepared pan and smooth the top. Bake for 10–15 minutes until the edges are set and the top is crackly but the centre is still slightly wobbly and sticky. The exact timing depends on your oven and pan; start checking at 10 minutes. Overbaking will result in a dry cake.
- Cool & serve: Remove from the oven and let the cake cool in the pan. The centre will sink slightly as it cools—that’s normal. For chewier edges, refrigerate the cooled cake for an hour or two; chilling firms up the edges while keeping the centre moist. To serve, dust with powdered sugar and accompany with whipped cream, ice cream and berries.
Pro tips for sticky success
- Underbake deliberately: The hallmark of kladdkaka is its sticky interior, so err on the side of underbaking. The cake should wobble slightly when you shake the pan.
- Use room‑temperature eggs: Cold eggs can cause the butter to seize. Room‑temperature eggs incorporate more smoothly.
- Avoid leavening: Never add baking powder or soda; they will make the cake rise and lose its gooey core.
- Experiment with add‑ins: Fold a handful of chocolate chips or chopped nuts into the batter, or swirl in raspberry jam; just keep the additions minimal to preserve the sticky texture.