Sticky Chocolate Cake Recipes

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STICKY CHOCOLATE CAKE



Sticky chocolate cake image

Bake this super easy chocolate cake with just a handful of storecupboard ingredients. Use marmalade (or jam if you prefer) to keep it moist and fruity

Provided by Orlando Murrin

Categories     Afternoon tea, Dessert, Treat

Time 1h5m

Number Of Ingredients 6

125g butter
100g dark chocolate chips or a bar
340g jar of marmalade
150g caster sugar
2 eggs
150g self-raising flour

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a loose-based 20cm cake tin with baking parchment. Put the butter and chocolate in a medium saucepan and heat gently, stirring all the time, until melted.
  • Put 2-3 tbsp of the marmalade in a small bowl and set aside. Off the heat, stir the rest of the marmalade and the sugar into the buttery melted chocolate, and mix well, then break in the eggs and mix again. Finally, stir in the flour in three batches, folding lightly until combined. Scrape into the tin and smooth the top.
  • Bake for 45-55 mins, rotating the tin halfway through so it bakes evenly. Keep an eye on it in the later stages as (depending on your marmalade) there may be a tendency for the top to scorch. After about 30 mins, cover loosely with foil. If it starts to get a little dark, tent loosely with a sheet of foil.
  • The cake is cooked when the centre is firm when gently touched, and a skewer inserted in the centre comes out with a very few crumbs attached, like a brownie.
  • Allow to cool for 10 mins, then turn out and leave to cool right-side-up on a wire rack. Heat the reserved marmalade in the microwave until runny, then brush all over the cake to glaze. Leave to cool before serving.

Nutrition Facts : Calories 462 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA) RECIPE BY TASTY



Swedish Sticky Chocolate Cake (Kladdkaka) Recipe by Tasty image

Here's what you need: sugar, eggs, flour, cocoa powder, salt, butter, vanilla extract, butter, cocoa powder, powdered sugar, berry

Provided by Alix Traeger

Categories     Bakery Goods

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 ⅓ cups sugar
2 eggs
½ cup flour
¼ cup cocoa powder
1 pinch salt
½ cup butter, melted
1 tablespoon vanilla extract
1 tablespoon butter
1 tablespoon cocoa powder
powdered sugar
1 cup berry, optional

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
  • Sift in the flour, cocoa powder, and salt.
  • Fold until incorporated.
  • Mix in the butter and vanilla.
  • Grease a pan with butter and sprinkle cocoa powder to coat.
  • Pour in batter and smooth out. Batter will be very thick.
  • Bake for 20 minutes or until the top has hardened. The center should still be soft.
  • Sprinkle with powdered sugar.
  • Add berries (optional).
  • Enjoy!

Nutrition Facts : Calories 345 calories, Carbohydrate 37 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams

STICKY CHOCOLATE CAKE



Sticky Chocolate Cake image

Provided by Dave Lieberman

Categories     dessert

Time 1h50m

Yield 10 to 12 servings

Number Of Ingredients 15

2 sticks butter, softened, plus more for pan
2 cups dark brown sugar
1 tablespoon instant coffee
1 1/3 cups water
6 ounces semisweet chocolate chips
5 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour, plus more for pan
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup raisins
1 cup walnuts
Confectioners' sugar, for garnish

Steps:

  • Preheat oven to 325 degrees F.
  • Cream butter and sugar with an electric mixture until light and fluffy. Heat coffee, water, and chocolate in a saucepan over low heat, stirring often until chocolate has melted entirely. Add coffee-chocolate mixture to the creamed sugar and butter. Beat in eggs, 1 at a time until incorporated, and then mix in vanilla extract. Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. Gradually beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts.
  • Butter and lightly dust a bundt pan with flour. Pour batter into pan and bake about 45 to 50 minutes or until a sharp knife point inserted into the cake comes out clean. Let cool to room temperature on a rack before inverting. Dust with confectioners' sugar and serve.

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)



Swedish Sticky Chocolate Cake (Kladdkaka) image

This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. It should serve 8 but at our house it often serves only 2...

Provided by BRUTALPOETESSAN

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h45m

Yield 8

Number Of Ingredients 7

½ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 pinch salt
2 eggs
1 ⅓ cups white sugar
1 tablespoon vanilla extract
½ cup butter, melted

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
  • Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
  • Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 41.1 g, Cholesterol 77 mg, Fat 13.2 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 119.5 mg, Sugar 33.7 g

CHOCOLATE-DATE CAKE WITH CHOCOLATE STICKY TOFFEE GLAZE



Chocolate-Date Cake with Chocolate Sticky Toffee Glaze image

This date-studded dessert derives its intoxicating flavor from chunks of dark chocolate and a jigger of brandy. A chocolate-enhanced sticky toffee glaze makes the cake even more enticing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 21

1 1/4 cups water
15 ounces whole Medjool dates (about 22), pitted, plus 4 more, pitted and halved lengthwise, for garnish
3 tablespoons brandy
2 tablespoons strong-brewed coffee
4 tablespoons unsweetened Dutch-process cocoa powder
2 cups all-purpose flour
1 teaspoon salt
Pinch of ground cinnamon
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature, plus more for pan
3/4 cup packed dark-brown sugar
4 large eggs
1 1/2 teaspoons baking soda
5 ounces bittersweet chocolate (preferably at least 61 percent cacao), coarsely chopped
1/2 stick (4 tablespoons) unsalted butter
2/3 cup packed light-brown sugar
1/3 cup light corn syrup
1 tablespoon water
Pinch of salt
2 tablespoons heavy cream
4 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped
1 tablespoon plus 1 1/2 teaspoons brandy

Steps:

  • For the cake: Preheat oven to 350 degrees. Butter a 9-by-3-inch round cake pan. Line with parchment, and butter parchment.
  • Bring water to a boil in a saucepan. Meanwhile, combine dates, brandy, coffee, and 2 tablespoons cocoa in a heatproof bowl. Stir in boiling water. Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups). Place 3/4 cup puree in a small bowl, and press plastic wrap directly on surface; reserve. Place remaining puree in a large bowl.
  • Whisk flour, salt, cinnamon, and remaining 2 tablespoons cocoa in a bowl.
  • Beat butter and dark-brown sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition (batter will look curdled).
  • Stir baking soda into reserved uncovered date puree. On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the date mixture. Beat in chocolate. Transfer batter to prepared pan, and smooth top.
  • Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a knife around edge of pan to loosen, and invert cake onto rack. Remove parchment, turn cake right side up, and let cool completely.
  • Make the glaze: Bring butter, light-brown sugar, corn syrup, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate, and whisk until smooth. Whisk in brandy. Let cool until thickened, 15 to 20 minutes.
  • Assemble the cake: Using a serrated knife, trim rounded top of cake so it is flat. Place cake on stand. Spread remaining 3/4 cup date puree over top of cake. Pour glaze over top, letting some drip down sides. Garnish with halved dates.

STICKY CHOCOLATE DROP CAKES



Sticky chocolate drop cakes image

This easy-to-make bake will keep somewhere cool in an airtight tin for up to two days

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Time 45m

Number Of Ingredients 11

250g pack unsalted butter
300g golden caster sugar
1 tsp vanilla extract
3 large eggs
200g self-raising flour
50g cocoa
100g milk chocolate drops
85g butter
85g caster sugar
200g light condensed milk
50g milk chocolate drops, plus extra, to scatter

Steps:

  • Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, cocoa and ¼ tsp salt. Stir in the milk chocolate drops and bake for 35 mins until risen all over and a skewer comes out with a few damp crumbs.
  • For the top, gently heat 85g butter and 85g caster sugar together until both are melted. Stir in 200g light condensed milk and bring to a boil. Cool for 5 mins, then stir in 50g milk chocolate drops to melt. Spread over the cold cake, scatter with more chocolate drops and cut into squares.

Nutrition Facts : Calories 433 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium

KLADDKAKA (EASY SWEDISH STICKY CHOCOLATE CAKE)



Kladdkaka (Easy Swedish Sticky Chocolate Cake) image

Every café in Sweden has a version of kladdkaka, a luscious, under-baked Swedish chocolate cake. It's easy to make with just a few ingredients.

Provided by Brontë Aurell

Time 30m

Yield Serves 6-8

Number Of Ingredients 8

2 eggs
1 cup (200 g) granulated sugar
1 cup (150 g) all-purpose flour or cake flour
1 Tbsp. vanilla extract
3 Tbsp. good-quality cocoa powder (I use Fazer), plus extra for dusting
A pinch of salt
1 stick (100 g) unsalted butter, melted and cooled slightly
Whipped cream, to serve

Steps:

  • Preheat the oven to 350°F. Prepare a 8-inch deep round cake pan, greased and lined with baking parchment.
  • Whisk the eggs, sugar, and vanilla together until the mixture is light, fluffy and pale.
  • Sift all the dry ingredients into the egg and sugar mixture. Fold in until everything is incorporated, then fold in the melted butter.
  • Pour into the prepared cake pan. Bake in the preheated oven for around 10-15 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very, very soft in the middle, but not runny once it has cooled-but almost runny. The cake will not rise, but it will puff up slightly during baking.
  • If you press down gently on the cake, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the pan.
  • Serve with whipped cream, dusted with cocoa powder.

CRAZY CHOCOLATE CAKE



Crazy Chocolate Cake image

My sisters and I always requested this cake for our birthdays. Now, my daughters ask for it for their birthdays!

Provided by Judy and Amanda

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 18

Number Of Ingredients 9

3 cups all-purpose flour
2 cups white sugar
⅝ cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract
2 cups cold water
2 teaspoons distilled white vinegar
⅔ cup vegetable oil

Steps:

  • Mix all ingredients right in a 9 x 13 inch pan.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 39.8 g, Fat 8.9 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 270 mg, Sugar 22.3 g

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