Swedish Brownie - Sticky Cake

This cake is gooey, muddy and sticky and super delicious for you chocolate lovers! When baked to perfection the cake should have a thin crust and a gooey inside. In Sweden we call it Sticky Cake and it reminds of the American Brownie. There are two big differences; the amount of sugar and baking powder. The Sticky Cake has more sugar and much less baking powder, which results in a more dense and sticky cake.

Swedish Brownie - Sticky Cake

1 dl melted butter
2 eggs
2 1/2 dl sugar
1 1/2 dl flour
4 tbsp unsweetened cocoa
1 tbsp vanilla powder
1 pinch of baking powder

1 pinch of salt

Preheat the oven at 180 degrees C.

Do not use a mixer for this cake, as it will make the cake fluffy and for this cake we want it to stay dense.

Stir the melted butter, sugar and egg. Add flour, cocoa, vanilla powder, baking powder and salt and stir together.

Butter and bread a spring form. I used desiccated coconut, as I like the coconut flavour.

Bake for about 20 minutes, until the cake is well baked around the edges and still gooey in the inside. The surface should be crisp. However, if you prefer it a bit more solid, you can just leave it in the oven for an extra few minutes.

Cool down and serve as it is with sprinkled powdered sugar, or like I did with whipped cream and your favourite fruit and berries.