Swedish Sticky Chocolate Cake

Rich, fudgy, and utterly divine, this Swedish Sticky Chocolate Cake is a chocoholic’s dream come true! With its gooey center and velvety smooth texture, it’s a treat that will leave you wanting more. Perfect for special occasions or just a sweet indulgence, this cake is sure to satisfy your sweet tooth cravings.

Ingredients

• 150g high-quality dark chocolate (at least 70% cocoa), broken into small pieces
• 1/2 cup (100g) granulated sugar
• 1/2 cup (115g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk, at room temperature
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/4 cup (60g) unsalted butter, softened

Instructions

Preheat the oven to 350°F (175°C).

Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.

Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.

Let it cool slightly.

In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

In a large bowl, whisk together the sugar and eggs until light and fluffy, about 2 minutes.

Whisk in the milk, vanilla extract, and melted chocolate until well combined.

Add the flour mixture to the chocolate mixture and whisk until just combined, being careful not to overmix.

Melt the butter and let it cool slightly.

Whisk the melted butter into the cake batter until smooth.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Let the cake cool completely before slicing and serving.

Notes

Use high-quality dark chocolate for the best flavor.

If using the microwave to melt the chocolate, be careful not to overheat, as this can cause the chocolate to seize up.

Let the chocolate cool slightly before using to prevent it from cooking the eggs when combined.

Don’t overmix the batter, as this can result in a dense cake.

Stop whisking as soon as the flour mixture is incorporated.

To ensure the cake releases from the pan easily, make sure to grease it well and line the bottom with parchment paper.

If using a non-stick pan, you can skip the parchment paper.

If you prefer a gooier cake, bake for 40 minutes.

If you prefer a firmer cake, bake for 45 minutes.

Let the cake cool completely before slicing to ensure it sets properly and doesn’t fall apart.

This cake will keep at room temperature for up to 3 days, but it’s best served fresh.

Nutrional Value

• Energy: 320 calories
• Protein: 4g
• Fat: 17g
• Saturated Fat: 11g
• Carbohydrates: 37g
• Sugar: 25g
• Fiber: 2g
• Sodium: 200mg
• Cholesterol: 60mg