Description
This decadent dessert combines the rich flavors of sticky toffee pudding with a chocolate twist, creating a comforting and indulgent treat that’s perfect for any occasion.
Ingredients
Scale
For the Cake:
- 300 ml whole milk
- 300 g pitted slightly chopped dates (Medjool dates are best)
- 1 teaspoon baking soda
- 40 g cocoa powder
- 80 ml hot water
- 150 g unsalted butter, softened
- 150 g soft dark brown sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 140 g plain flour
- 1.5 teaspoons baking powder
- ½ teaspoon salt
For the Chocolate Sauce:
- 150 g unsalted butter
- 150 g soft dark brown sugar
- 120 g dark chocolate
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 450 ml double cream
Instructions
- Preheat Oven:
- Preheat your oven to 180°C (350°F). Grease an 8-inch square cake tin.
- Prepare Date Mixture:
- In a pot, bring the milk to a boil. Remove from heat and stir in the chopped dates and baking soda. Set aside for 10 minutes to let the dates soften.
- Blend Date Mixture:
- Blend the date mixture in a food processor until smooth. If you don’t have a food processor, you can mash the dates with a fork.
- Combine Dry Ingredients:
- In a large bowl, whisk together the cocoa powder and hot water until smooth.
- Add Wet Ingredients:
- To the cocoa mixture, add the softened butter, brown sugar, and vanilla extract. Beat for 5 minutes until well combined. Stir in the blended date mixture and eggs, mixing until incorporated.
- Add Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and whisk until smooth.
- Bake:
- Pour the batter into the prepared cake tin. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Make Chocolate Sauce:
- While the cake is baking, prepare the chocolate sauce. In a pot over medium heat, melt the butter, brown sugar, dark chocolate, vanilla extract, and salt. Stir until smooth. Add the double cream and continue to heat, stirring until fully combined and smooth.
- Serve:
- Pour half of the chocolate sauce over the warm cake and let it soak in for 30 minutes. Serve with the remaining chocolate sauce and a scoop of ice cream, if desired.
Notes
- Ensure the dates are pitted and chopped for easy blending.
- You can use other types of chocolate if preferred for the sauce.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 35g
- Sodium: 150g
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg