Swedish Sticky Cake

Ingredients

For the Cake:

⅔ cup unsalted butter, melted

1⅓ cups white granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

¾ cup all-purpose flour

⅓ cup unsweetened cocoa powder

½ teaspoon fine salt

For the Chocolate Topping:

½ cup heavy whipping cream

1⅓ cups semi-sweet chocolate chips

½ teaspoon vanilla extract

Preheat your oven to 325°F (165°C) and generously grease an 8-inch round springform pan.

In a large mixing bowl, combine the melted butter and sugar. Stir until smooth and fully blended.

Add the eggs and vanilla extract, mixing until the batter is well incorporated.

Gently fold in the flour, cocoa powder, and salt. Mix just until combined—avoid overmixing.

Pour the batter into the prepared pan and spread it evenly into a thin layer.

Bake for 17–20 minutes, or until the center is just set but still soft.

Remove from the oven and let the cake cool while you prepare the topping.

For the topping:

Heat the heavy cream in a microwave-safe bowl for about 1 minute (or warm it on the stovetop until hot but not boiling).

Add the chocolate chips and vanilla extract to the hot cream. Let sit for about 5 minutes to allow the chocolate to melt.

Stir the mixture for 1–2 minutes until smooth and glossy.

Pour the chocolate topping evenly over the cooled cake.

Let the cake sit at room temperature for about 1 hour to set, then refrigerate until ready to serve.

Carefully remove the cake from the pan, transfer to a serving plate, and slice to serve.