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–+ servings

Chocolate Sticky Toffee Pudding

This Chocolate Sticky Toffee Pudding is rich, deeply chocolatey, and soaked in the most luscious chocolate toffee sauce. The dates melt into the cake, making it unbelievably soft and moist with every bite. Serve it warm with extra sauce and a scoop of vanilla ice cream and it’s pure comfort in dessert form.
Prep Time30 minutes
Cook Time25 minutes
Total Time1 hour
Yields9 servings
Print Recipe Pin Recipe
Servings9 servings

Ingredients

CHOCOLATE DATE CAKE

  • 9 ounces pitted Medjool dates, chopped
  • 1 cup whole milk, hot
  • 1 teaspoon baking soda
  • 8 tablespoons unsalted butter, melted
  • 2/3 cup dark brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder
  • 1/2 teaspoon instant espresso powder
  • 1/4 cup warm water

CHOCOLATE TOFFEE SAUCE

  • 8 tablespoons 1 stick unsalted butter
  • 2/3 cup dark brown sugar
  • 1 cup heavy cream
  • 3 to 4 ounces semi-sweet chocolate, chopped
  • 1 teaspoon vanilla extract

FOR SERVING

  • vanilla ice cream

Instructions 

  1. Preheat your oven to 350°F. Line a 9x9-inch baking dish with parchment paper, leaving overhang on the sides for easy lifting.
  2. Add the chopped dates and baking soda to a bowl. Pour the hot milk over the top, cover, and let sit for 10 minutes to soften. After 10 minutes, mash the dates with a fork until mostly broken down and thick.
  3. In a large bowl, whisk together the melted butter and dark brown sugar until glossy and combined. Whisk in the vanilla extract, then add the eggs and mix until smooth.
  4. Stir the mashed date mixture into the butter mixture until fully incorporated.
  5. Add the all-purpose flour, baking powder, and salt. Gently fold until just combined.
  6. Add the cocoa powder and espresso powder. Pour in the warm water and mix until smooth and no dry streaks remain. Do not overmix.
  7. Pour the batter into the prepared 9x9 pan and smooth the top. Bake for 25 to 26 minutes, or until a toothpick, skewer, or fork inserted into the center comes out with moist crumbs.
  8. While the cake bakes, make the chocolate toffee sauce. In a saucepan over medium heat, melt the butter. Add the brown sugar and whisk until dissolved and bubbling.
  9. Stir in the heavy cream and simmer gently for 3 to 5 minutes until slightly thickened.
  10. Remove from heat and stir in the chopped chocolate and vanilla extract. Mix until smooth and glossy.
  11. Once the cake is done, let it cool slightly. Poke holes all over the warm cake using a toothpick, skewer, or fork.
  12. Pour some of the warm chocolate toffee sauce over the cake, letting it soak in. Slice the cake into 9 pieces.
  13. Serve each slice warm with a scoop of vanilla ice cream and more toffee sauce on top to enjoy.

Notes

Q: Can I bloom the cocoa powder for deeper flavor?
A: Yes. If you’d like to intensify the chocolate flavor, you can whisk the cocoa powder and warm water directly into the warm melted butter first to help bloom the cocoa. Then continue by adding the brown sugar, vanilla, eggs, and remaining ingredients as written.
Q: How should I store leftovers?
A: Store the cake and chocolate toffee sauce separately. Keep the cake covered tightly at room temperature for up to one day or refrigerate for up to three days. Store the sauce in an airtight container in the fridge and reheat gently before serving. For individual portions, slice the cake and store separately from the sauce so you can warm each serving and pour fresh sauce over the top.

Did You Make This Recipe?

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