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Test Kitchen Approved

Swedish Chocolate Sticky Cake

Recipe By Yolanda Doub, Savory Spice online customer

Prep Time

0 Hours 0 Minutes

Cooking Time

0 Hours 0 Minutes

Recipe By Yolanda Doub, Savory Spice online customer

Author's comment: "This is an easy, one-bowl cake that you can make with a whisk or an electric mixer."

Serving Suggestions

Lightly sprinkle with powdered sugar, and serve warm or room temperature. It goes great with a dollop of unsweetened whipped cream, or even fresh berries!

Recipe Notes

*Recipe was originally in weight measurements. The volume measurements are approximate and the more accurate weight measurements are still included. Gluten-free version: you can substitute almond meal or finely ground nuts (pistachios, walnuts, hazelnuts, etc.) for the flour. Spicy version: substitute either Mexican Cocoa or Mayan Cocoa for some or all of the natural and black onyx cocoa.

Ingredients

1.25 cups superfine sugar (200 grams)

1 cups + 1 Tbsp. all-purpose flour (140 grams)



2 tsp. baking powder


9 Tbsp. salted butter (120 grams)

2 eggs

Powdered sugar and plain whipped cream, for serving (optional)

Savory Spice ingredients in this recipe

  • Vanilla Bean Sugar

    This sugar is a customer favorite for it's classic flavor that's great on all kinds of desserts. Perfect for coffee. Sprinkle on hot and cold cerea...

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  • Black Onyx Cocoa Powder

    This cocoa powder has been alkalized to the extreme, producing a dark, purplish black cocoa that makes for an impressive black-as-coal baked good. ...

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  • Natural Cocoa Powder

    Natural Cocoa Powder comes from beans that grow in pods on the Theobroma cacao tree. Native to many South American countries, these trees now grow ...

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Directions

Preheat oven to 350 degrees. Grease an 8" springform pan and set aside. Whisk dry ingredients in a bowl. Melt butter and add it, mixing well. Add in eggs and mix. The batter will be thick. Scrape it into the greased pan and smooth the top with a spoon or spatula to level it off. Bake for 20 to 25 min. It should still be jiggly in the middle. It is important to avoid over-baking; it is a little undercooked on purpose so that the resulting cake will be sticky and gooey in the middle. Cool for 10 to 15 min. before gently removing from the pan.