Swedish Sticky Chocolate Cake

Swedish Sticky Chocolate Cake



  • 1/2 cup unsalted butter

  • 2 medium eggs

  • 1 cup caster sugar

  • 2/3 cup flour

  • 4 tbsp unsweetened cocoa powder 

  • 1 tbsp vanilla extract

  • A pinch of salt

  • Strawberries (sliced to top)

  • Mint leaves (to top)

  • Whipped Cream (to top)

  • Natural or Lime Falksalt (to top)


  • Melt the butter and leave to cool slightly

  • Whisk the egg and sugar together until the mixture is light, fluffy and pale

  • Weigh all the dry ingredients and sift them into the egg and sugar mixture. Fold in until everything is incorporated

  • Fold in the melted butter until you are left with a smooth chocolate mixture

  • Pour into a lined cake tin. This recipe fits a normal 8in tin. The cake will not rise, but it will puff up slightly during baking

  • Bake at 350 degrees for around 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect sticky cake is very soft in the middle, but not runny once it has cooled – but almost runny

  • If you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the tin for at least an hour.

  • Once cooled, top with sliced strawberries, mint sprigs, whipped cream, and a sprinkling of Natural or Lime Falksalt.