Chocolate sticky toffee pudding cake recipe

Name: Chocolate sticky toffee pudding cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g (5.3oz) dark cooking chocolate; 300 ml (10.6fl oz) boiling water; 150 g (5.3oz) chopped dates; 150 g (5.3oz) unsalted butter, softened; 150 g (5.3oz) soft light brown sugar or light muscovado sugar; 3 large free-range eggs; 225 g (7.9oz) plain flour; 1 tsp bicarbonate of soda; 1 tsp baking powder; 140 g (4.9oz) golden syrup; 140 g (4.9oz) light brown sugar; 50 g (1.8oz) unsalted butter; 115 ml (4fl oz) whipping cream; 0.5 tsp vanilla extract

Servings: persons

150 g (5.3oz) dark cooking chocolate
300 ml (10.6fl oz) boiling water
150 g (5.3oz) chopped dates
150 g (5.3oz) unsalted butter, softened
150 g (5.3oz) soft light brown sugar or light muscovado sugar
3 large free-range eggs
225 g (7.9oz) plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
140 g (4.9oz) golden syrup
140 g (4.9oz) light brown sugar
50 g (1.8oz) unsalted butter
115 ml (4fl oz) whipping cream
0.5 tsp vanilla extract

1
Preheat the oven to 180C/gas mark 4.
2
Grease the sides of a 20cm springform tin and line the base with a round disc of baking parchment.
3
Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 minutes.
4
Meanwhile melt the chocolate in a microwave or a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water, then set aside to cool.
5
Cream the softened butter and sugar in a large bowl until light and fluffy.
6
Beat in the eggs, one by one, and then mix in the melted chocolate.
7
Sift in the flour, bicarbonate of soda and baking powder, then add the dates and their soaking liquid and stir to mix.
8
Pour the mixture into the prepared tin and bake in the oven for 50 minutes until it feels springy to touch or a knife inserted into the middle comes out clean.
9
To make the toffee sauce, put all the ingredients into a saucepan over a high heat and boil for 4-5 minutes, stirring regularly.
10
Serve the cake warm on a large plate and pour a generous amount of the hot toffee sauce over the top.
11
Pour the rest into a jug and pass around for people to help themselves.

1916

kcal

Calories

146

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 150 g (5.3oz) dark cooking chocolate, 300 ml (10.6fl oz) boiling water, 150 g (5.3oz) chopped dates, 150 g (5.3oz) unsalted butter, softened, and more.

Yes, Chocolate sticky toffee pudding cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!