Sticky chocolate cake with caramel filling ☆

Sticky chocolate cake, or as we call it in Sweden, "kladdkaka" is one of the first things you learn to bake. And maybe it's the only recipe you need to know, it is heavenly! Here we've combined it with a caramel sauce filling and som smooth chocolate ganache frosting. Yum!

Sticky chocolate cake

100 g butter

2 eggs

1 dl sugar

2 dl flour

1/2 dl cocoa powder

2 tsp vanilla sugar

1 tsp baking powder

a pinch of salt

Caramel sauce

1 dl sugar

1 dl double cream

1 tsp butter

a pinch of salt

Chocolate ganache

140 g dark chocolate

1 dl double cream

Burnt almonds (optional for topping)

How to do it.

Start by melting the butter. Whisk the eggs and sugar and salt with an electric whisk until really fluffy. Take another bowl and mix the flour, vanilla sugar and baking powder thoroughly. Add the flour mixture to the sugar-egg mixture and use a wooden spoon to carefully fold in to the batter. Take cake pan (about 15 cm diameter) and rub some butter on it. Sprinkle som flour on it and pour in the batter. Bake in the center of the oven for 12 min in 200 degrees celsius.

For the caramel sauce, melt the sugar in a sauce pan, and be patient, it takes a few minutes! Heat up the cream whilst you wait. Once the sugar has melted and gotten a bit golden take a whisk and stir constantly whilst adding the cream to the sugar. Once combined, take of the heat and add the butter and salt. Pour in to a bowl and let cool in the fridge.

Ganache. Break your chocolate into small pieces and place in a bowl. Heat up the cream until small bubbles appear. Pour the cream over the chocolate and stir with a spoon and see the chocolate melt. Keep stiring and eventually you will end up with a smooth, lovely chocolate ganache!

Once your chocolate cake has cooled down, take a knife and cut it in half (it should be sticky in the middle). take of the top and spread out your caramel sauce. Put the top part back on again. Place your cake on a mug with a plate under it and pour your chocolate ganache over the cake and let it drip down the edges.

Top of your cake with something nice of your choice, I chose burnt almonds, and I don't regret it.

Enjoy your luxurious, sticky, smooth chocolate cake!