Description
Swedish Sticky Cake is a rich and moist chocolate dessert featuring a delicate cocoa-flavored base topped with a luscious chocolate ganache made from heavy cream and semisweet chocolate chips. This easy-to-make cake is perfect for chocolate lovers seeking a decadent treat with a smooth, glossy finish.
Ingredients
Scale
Cake
- ⅔ cup butter, melted
- 1 1/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Topping
- 1/2 cup heavy cream
- 1 1/3 cup semisweet chocolate chips
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F (163°C) and thoroughly grease a round 8-inch springform pan to prevent sticking and allow easy removal after baking.
- Make the batter: In a large bowl, combine the granulated sugar and melted butter until smooth. Beat in the eggs and vanilla extract until well blended. Sift in the flour, cocoa powder, and salt, then gently mix until just combined, taking care not to overmix to maintain a tender texture.
- Bake the cake: Spoon the batter into the prepared pan and spread it evenly into a thin layer. Bake for 17 to 20 minutes or until the center is just set and no longer wet. Avoid overbaking to keep the cake sticky and moist.
- Cool the cake: Allow the cake to cool completely in the pan at room temperature while preparing the icing.
- Prepare the chocolate ganache: Place the heavy cream in a microwave-safe bowl and heat for 1 minute in the microwave, or gently warm on the stovetop until hot but not boiling. Add the semisweet chocolate chips and vanilla extract to the hot cream. Let sit for 5 minutes to allow the chocolate to melt, then stir vigorously for 1 to 2 minutes until the mixture is smooth and glossy.
- Top the cake: Pour the prepared chocolate ganache over the cooled cake, spreading evenly. Allow the cake to set at room temperature for 1 hour to let the topping firm up.
- Chill and serve: Refrigerate the cake after setting to further firm the ganache until ready to serve. When serving, remove the cake from the springform pan and transfer it carefully to a serving plate for presentation.
Notes
- Ensure not to overbake the cake; it should remain slightly sticky and moist in the center.
- You can substitute semisweet chocolate chips with dark chocolate chips for a richer flavor.
- If you don’t have a microwave, gently heat the cream and chocolate mixture on a stovetop over low heat, stirring frequently to avoid scorching.
- The cake tastes best when rested overnight in the fridge to allow flavors to meld.
- Use a sharp knife dipped in hot water to slice the cake smoothly without cracking the ganache topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
Keywords: Swedish Sticky Cake, chocolate cake, sticky cake, chocolate ganache, easy chocolate dessert, springform pan cake
