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Introduction
If you love rich, fudgy chocolate desserts, this Swedish Sticky Cake is a must-try! Also known as a gooey chocolate cake, it has a soft, slightly underbaked center and a decadent chocolate topping. It’s simple to make, incredibly indulgent, and perfect with a cup of coffee or a scoop of vanilla ice cream.
Ingredients
For the Cake
- ⅔ cup butter, melted
- 1⅓ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
For the Chocolate Topping
- ½ cup heavy cream
- 1⅓ cups semisweet chocolate chips
- ½ teaspoon vanilla extract
Instructions
- Prepare the Pan
Preheat the oven to 325°F (165°C). Thoroughly grease an 8-inch round springform pan. - Make the Batter
In a large bowl, whisk the melted butter and sugar until smooth. Add the eggs and vanilla and mix well. - Add Dry Ingredients
Add the flour, cocoa powder, and salt. Stir just until combined. Avoid overmixing. - Bake
Spread the batter evenly into the prepared pan. Bake for 17–20 minutes, or until the edges are set while the center remains slightly soft. - Cool
Remove the cake from the oven and allow it to cool while preparing the chocolate topping. - Make the Topping
Place the heavy cream in a microwave-safe bowl and heat for about 1 minute. Add the chocolate chips and vanilla. Let stand for about 5 minutes, then stir until smooth and glossy. - Top the Cake
Pour the chocolate topping over the cooled cake and spread gently if needed. Let it set at room temperature for about 1 hour, then refrigerate until firm. - Serve
Carefully remove the cake from the springform pan and transfer it to a serving plate. Slice and enjoy!
Conclusion
This Swedish Sticky Cake is the perfect dessert for chocolate lovers. Its fudgy center and smooth chocolate topping create an irresistible combination of textures and flavors. Serve it chilled, at room temperature, or with a scoop of vanilla ice cream for an extra-special treat.
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