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Loading...A classic Swedish fika treat, this sticky chocolate cake bakes up with crisp edges and a lusciously gooey, almost molten center. Made with just a handful of pantry staples, it is the ultimate chocolate lover's dessert and pairs beautifully with a scoop of vanilla ice cream or a cloud of whipped cream.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 14 gFat
- 8 gSaturated Fat
- 36 gCarbs
- 2 gFiber
- 26 gSugar
- 4 gProtein
- 110 mgSodium
- 150 mgPotassium
- 30 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the cake
- 1/2 cup (115 g) unsalted butter
- 2 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 cup (60 g) all-purpose flour
- 1/4 tsp fine sea salt
- 1 tsp pure vanilla extract
For serving
- Powdered sugar, for dusting
- Fresh berries or whipped cream, optional
Directions
- Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or springform pan and line the bottom with parchment paper.
- Melt the butter in a small saucepan over low heat or in the microwave, then set aside to cool slightly.
- In a large bowl, whisk the eggs and granulated sugar vigorously for about 1 minute until pale and slightly thickened. Stir in the vanilla extract and the melted butter until just combined.
- Sift the cocoa powder, flour, and salt over the wet mixture. Gently fold with a spatula until no streaks of flour remain; do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 18 to 20 minutes, until the edges are set and puffed but the center still looks slightly soft and wobbles when you gently shake the pan.
- Remove from the oven and let the cake cool in the pan for at least 15 minutes; it will continue to set as it cools and develop its signature sticky center.
- Run a knife around the edge, then carefully unmold onto a serving plate. Dust generously with powdered sugar just before slicing.
- Serve warm or at room temperature with whipped cream, vanilla ice cream, or fresh berries for the full Swedish fika experience.
Cook’s Notes
- Resist the urge to overbake; the center should remain slightly jiggly for that signature gooey texture, as the cake continues to set while cooling.
- Use a high-quality Dutch-processed cocoa powder for a deeper, more intense chocolate flavor.
- For clean slices, wipe your knife with a warm, damp cloth between each cut.
- A springform pan makes unmolding much easier, but a regular round cake pan lined with parchment overhangs works just as well.
- Leftovers keep well in an airtight container at room temperature for up to 2 days; gently warm in the microwave for 10 seconds to revive the gooey center.
