A twist on the British dessert Sticky Toffee Pudding
Sticky Toffee Chocolate Cake
Indulge in this luxurious Sticky Toffee Chocolate Cake, a delightful twist on the classic British dessert, Sticky Toffee Pudding. With a rich, velvety texture and irresistible flavor, this cake boasts a combination of decadent dark chocolate, sweet Medjool dates, and a hint of coffee. Perfect for special occasions or a cozy night in, this recipe yields 12 servings and requires 30 minutes of prep and 1 hour of baking time, plus cooling. Spoil your taste buds with the smooth coffee-infused syrup brushed on the cake, and elevate it further with a luscious chocolate glaze. Treat yourself and your loved ones to this heavenly, mouth-watering dessert experience.
8oz pitted Medjool dates (from the refrigerated section)
10oz (283g) dark chocolate, separated
2 3/4 cups (331g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoons baking soda
½ teaspoon table salt
1 cup (2 sticks, 227g) unsalted butter
1 cup (198g) packed brown sugar
1 cup (198) granulated sugar
3 eggs, room temperature
2 teaspoons vanilla extract or vanilla bean paste
¾ cup (177ml) sour cream
½ cup (118ml0 brewed coffee
3 tablespoons (33g) packed brown sugar
3 tablespoons (43ml) brewed coffee
½ cup (99g) brown sugar
¼ cup (4 tablespoons, 57g) butter
⅓ cup (75ml) heavy cream
Chocolate (from above)
Preheat oven to 350F. Grease and flour a 10-inch fluted tube pan.
Chop the chocolate into chip sized pieces. Set aside 2 ½ oz of the smaller pieces and shavings for the glaze, keeping 7 ½ oz for the cake.
Chop the dates into small pieces (they will become a sticky mass but will separate later) and set aside.
In a bowl, sift together the flour, baking powder, baking soda, and salt.
With an electric mixer, beat the butter and sugars in a large bowl for 3 minutes or until light and fluffy.
Beat in eggs, one at a time, scraping down sides of the bowl after each addition.
In a separate bowl, mix together the sour cream and coffee until smooth. Then add dates and stir until the sticky mass has mostly broken up.
Beat in ⅓ of flour mixture until just combined. Then beat in ½ of the date mixture until just combined. Repeat.
Add remaining flour mixture with chopped chocolate and beat until no flour streaks remain. Spoon batter into prepared pan and spread evenly with a spatula.
Bake for 60 minutes or until a toothpick inserted in cake comes out clean. Let cool in pan for 10 minutes, then invert onto a cooling rack.
While cake is baking, bring the syrup ingredients to a boil in a saucepan until sugar is dissolved. Remove from heat. Brush on the inverted cake while still hot.
Melt the butter in a saucepan, then add brown sugar and cream and stir until smooth.
Bring to a boil and cook for 2 minutes, stirring occasionally. Remove from heat and let cool for 5 minutes.
Add the 2 1/2oz chocolate set aside from cake ingredients, and stir until smooth and shiny. Glaze the cake while still warm. Top with nibs if desired.