Coffee Kladdkaka (Swedish Sticky Chocolate Cake)

Rich, chocolatey goodness. A great last minute dessert that anyone can master!

Preparation Time: 10 mins | Baking Time: 20 mins | Makes 8 Slices

Ingredients

• 145g Unsalted Butter, Melted

• 145g Granulated White Sugar (approx 1 cup)

• 1 Tsp Baileys or Vanilla Extract

• 2 Eggs, Room Temperature

(Flour Mix) - Mix together & set aside

• 96g Self-Raising Flour (approx 3/4 cups)

• 4 Tbsp Cocoa Powder

• 1 Tbsp Espresso Powder - For this recipe I've used the Powder from one Nespresso Capsule but feel free to use Instant Espresso Powder!

• 1/4 Tsp Salt

(Topping)

• 1 Tbsp Icing Sugar

Directions

1. Preheat oven to 160°C.

2. In a large mixing bowl, add in Sugar and Baileys. Add in melted butter and whisk till well combined.

3. Add in eggs, one at a time and whisk well after each addition.

4. Add in Flour Mix and stir until there are no more traces of flour in the mixture. The cake batter should be glossy and slightly sticky.

5. Prepare a circle baking pan and line it with baking paper. Pour the cake batter into the tray and use a chopstick to run through the cake batter. Then, gently tap the base of the cake pan on the table top to get rid of any air bubbles in the cake mix. (This evens out the batter to give you a level cake)

6. Bake cake for 20 minutes and let it cool completely before sprinkling Icing Sugar on top of the cake.

7. Ready to serve!

Cut the cake with me~

Made too many? Store the leftovers in an airtight container in the fridge. The cake should keep well for the next 4 - 5 days.

Enjoy!

Signing off, Cher