This Swedish sticky mint chocolate cake is luxurious, so delicious, and surprisingly quick to make. It is the mint chocolate version of the famous Swedish sticky chocolate cake called Kladdkaka.
I got such great feedback on this cake. I have never received so many compliments on a cake. I brought a piece over to my neighbors and in-laws and they were literally blown away.
Kladdkaka, from the Swedish words kladdig “sticky” and kaka “cake”, is a famous Swedish cake that you can get in any bakery or cafe in Sweden. It is a sticky, you could say gooey chocolate cake, that is pretty much like a fudgy brownie.
This classy cake is great for coffee or even dessert. It is good with a dollop of unsweetened whipped cream, but just as good without.
It’s made with either just cocoa powder, just chocolate, or a combination of both.
This recipe uses mint chocolate instead of plain chocolate, and some cocoa powder as well. I used an organic mint chocolate. I always try to use organic chocolate. Make sure you use a bar that is not too thick as it will be harder to spread on the cake for the glaze. The original recipe uses After Eight, but since I haven’t found any in organic quality yet, I tested the recipe with mint chocolate bars and actually really liked the look of the glaze with the chunkier chocolate pieces.
Actually, there are also non-chocolate versions. There are an amazing number of flavors and variations, including lemon, blueberry, raspberry, and pineapple, to name a few. And by the way, there are many other chocolatey recipe variations. I have already tested some and will definitely share some of them with you in the future. And you can be sure to see a recipe of the original chocolate version, the traditional Kladdkaka, too. But this version with mint chocolate has priority (sorry, traditional Kladdkaka!).
It is not only super delicious but also incredibly easy to make. It is a one-bowl recipe, that is prepared in a medium saucepan from start to finish. You can whip this cake up within minutes.
The Swedish Kladdkaka is typically a small cake and baked in a smaller round springform pan, an 8-inch or 9-inch springform pan. This recipe requires a 9-inch springform pan.
Kladdkaka Recipe Tips
- No mixer required. A hand mixer works well with this recipe, but is not required.
- Do not overbake. To get the perfect stickiness, it is important to keep an eye on the baking time. With Kladdkaka in general, it is said that the stickier you want the cake to be, the shorter the baking time. It will firm up as it cools in the refrigerator. In the case of the mint chocolate version, however, it needs to be somewhat firm, as the glaze will weigh the cake down. It should be slightly firm on the outside but wobble a bit in the middle when the pan is nudged.
- Allow to cool and set. Cooling time is key with Kladdkaka. Allow to cool in the pan on a wire rack for at least an hour before moving to the refrigerator to set for at least 2 hours, or preferably overnight, before removing from the pan. It tastes best at least a day after baking anyway.
- This cake can be baked at least one day ahead. This cake is perfect for make ahead, as it gains flavor, retains moisture, and keeps up to 2 weeks when stored covered in the refrigerator.
- Enjoy at room temperature or straight from the fridge. Kladdkaka can be served at room temperature or straight from the fridge. Both is good. It is traditionally served with unsweetened whipped cream.
Note on Ingredient Amounts and Oven Temperature Specifications Given in the Recipe
The original version of this recipe uses metric measurements. For this recipe, I have converted the metric measurements to U.S. measurements. Since metric measurements do not always fit exactly into U.S. measurements, there may be minimal deviations in some cases, which will not affect the results. The metric amounts in the parentheses are the original amounts, which are accurate to the gram. To get most accurate results, I always recommend using a scale anyway, even though I find measuring cups and spoons very useful in some cases. In the original version of this recipe the oven temperature is given in degrees Celsius. For this recipe, I have converted the oven temperature in degrees Celsius to the exact value in degrees Fahrenheit, but feel free to use the closest common oven temperature in degrees Fahrenheit and adjust the baking time accordingly. You can find more information about unit conversions here.
If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your Swedish sticky mint chocolate cake!
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Swedish Sticky Mint Chocolate Cake
Ingredients
For the Pan
- Butter
- Breadcrumbs or flour
For the Batter
- 7 tablespoons (100 g) unsalted butter
- 3 1/2 ounces (100 g) mint chocolate, broken into small pieces
- 3/4 cup plus 2 tablespoons (175 g) granulated sugar
- 1/2 teaspoon (3 g) salt
- 3 1/2 tablespoons (18 g) unsweetened cocoa powder
- 2 teaspoons (9 g) baking powder
- 2 large eggs
- 1 cup plus 3 tablespoons (150 g) all-purpose flour
For the Glaze
- 6 ounces (170 g) mint chocolate, broken into small pieces
For Serving (Optional)
- Unsweetened whipped cream
Instructions
- Set an oven rack in the middle position and preheat the oven to 347°F (175°C).
- Grease a 9-in (23 cm) springform pan with butter and sprinkle with breadcrumbs (or flour).
- Heat the butter in a saucepan over low heat until just melted (do not heat the butter more than necessary!). Remove from the heat. Add the mint chocolate pieces and melt, stirring occasionally. Once melted, stir until combined.
- Add the sugar, salt, cocoa powder, baking powder, and eggs. Using a hand mixer fitted with beaters, mix on low speed until just combined, about 30 seconds (you can also use a whisk or wooden spoon).
- Add the flour and mix on low speed until just combined.
- Transfer the batter into the prepared pan (evenly distribute the batter as soon as you fill it into the pan, as it is very sticky and difficult to spread).
- Bake for about 18 minutes. Do not overbake. It should be slightly firm on the outside but wobble a bit in the middle when the pan is nudged.
- For the Glaze: Distribute the chocolate pieces on top of the cake. Bake for another 5 minutes so that the chocolate starts to melt.
- Remove from the oven and spread the melted chocolate over the cake using a fork.
- Allow to cool in the pan on a wire rack for at least an hour before moving the cake, covered, to the refrigerator to set for at least 2 hours, or preferably overnight, before removing from the pan.
Notes
Did You Make This Recipe?
I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!
Lilli says
I baked the cake when a spontaneous visit had announced itself. The recipe is very simple, but both the guests and i loved it! Delicious, it’s going to be a new favourite!
Christina says
I’m so happy to hear that you and your guests enjoyed it. Thank you so much for making it and commenting!