Chocolate Sticky Toffee Pudding

I LOVE STICKY TOFFEE PUDDING…so I thought it would be fun to make a chocolate sticky toffee pudding, I’ve never had a chocolate one before.

THISSSSS is my new favourite recipe I have ever made.

This chocolate sticky toffee pudding was so soft, moist, fudgy and it was so chocolaty. If you like sticky toffee pudding, you need to try this.

The chocolate sticky toffee pudding on a plate with a scoop of ice cream on top.

Video Tutorial

The cake

So this recipe has 2 parts to it, the cake and the sauce.

We’re going to start by making the cake first.

The cake is the same cake that is used for a regular degular sticky toffee pudding, the only difference is that I added cocoa powder to it to make it chocoalty.

Here are the ingredients you are going to need to make it:

  • Milk – we’re going to soak the dates in this, to soften them.
  • Dates – Medjool dates work best.
  • Baking soda – this helps break down the dates, which also softens them.
  • Cocoa powder – unsweetened cocoa powder is always best to use.
  • Hot water – we’re going to mix this with the cocoa powder, this is going to intensify the chocolate flavour.
  • Unsalted butter
  • Soft dark brown sugar
  • Vanilla extract
  • Eggs 
  • Plain flour – also known as all purpose flour.
  • Baking powder
  • Salt – just a little to help enhance the flavours.
The ingredients needed to make the cake batter.

The sugar

In the recipe card below, you will see that we use soft dark brown sugar for both the cake batter and for the sauce.

Honestly any sugar does work, but I recommend using dark brown sugar. This kind of sugar is going to do 2 things. 

It’s going to add a lot of extra moisture to the cake, which is a nice bonus.

And it is also going to add a lot of extra flavour to both the cake and the sauce.

So yes light brown sugar or granulated sugar does work, but soft dark brown sugar is going to give you the best results.

The cake batter inside of a square cake tin before being baked.
The cake inside of a square cake tin after being baked.

The sauce

Making the sauce is super easy, all you are essentially doing is heating all the ingredients together in a pot.

And then it is done.

These are the ingredients I used to make it:

  • Unsalted butter
  • Soft dark brown sugar
  • Dark chocolate 
  • Vanilla extract
  • Salt 
  • Double cream – also known as heavy cream.

The dark chocolate

Every time I use dark chocolate in a recipe, I get asked if milk chocolate can be used instead.

Here’s the thing, yes milk chocolate could be used. But dark chocolate is going to give you a way better sauce.

Milk chocolate is sweet, so if you use this, it’s going to just add extra sweetness but not enough chocolate flavour.

Whereas dark chocolate will add a good chocolate flavour, without adding extra sweetness.

There’s already enough sugar in this sauce so we don’t really want to add extra sweetness.

So dark chocolate works best.

The cake inside of the tin, after being soaked and cut into slices.

Leaving the cake to soak

Once the cake has baked and the sauce has been made. You just want to poke some holes into the hot cake, then pour about half of the sauce over it.

Then leave this to soak for around 30 minutes. 

This sauce is a bit on the thicker side so it won’t completely soak into the cake, but it will soak a little.

But then after, you are done. Just cut the cake into slices and then serve with some ice cream and the leftover sauce.

Here are some other recipes I’ve posted recently, I think you should also try these:

Chocolate Sticky Toffee Pudding

5.0 from 3 votes


  • For the cake:
  • 300 ml whole milk

  • 300 g pitted slightly chopped dates, Medjool dates are best to use (weigh these after you have taken the seeds out)

  • 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

  • 1/2 teaspoon salt

  • For the chocolate sauce:
  • 150 g unsalted butter

  • 150 g soft dark brown sugar

  • 120 g dark chocolate

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon salt

  • 450 ml double cream


  • Making the cake:
  • Start by pre-heating your oven to 180c/350f. Also grease an 8 inch square cake tin.
  • In a pot, add the milk and let this come to a boil.
  • Once it comes to a boil, take it off the heat and mix in the chopped dates and baking soda. Leave this aside for 10 minutes so that the dates can soften.
  • After 10 minutes, pour this into a food processor or blender, and process until smooth. You can also just mash it with a fork, but I prefer when it's fully smooth.
  • In a large bowl, add the cocoa powder and hot water. Whisk this together until smooth.
  • Add the softened butter, brown sugar and vanilla into this bowl. Beat everything together for 5 minutes.
  • Add the date mixture and eggs into this, whisk these in.
  • In a separate bowl, whisk together the flour, baking powder and salt. Add this into the other bowl and whisk everything together until you get a smooth batter.
  • Pour this into your prepared cake tin, then bake in your pre-heated oven for about 50 minutes - 1 hour, or until a toothpick inserted into the centre comes out clean.
  • Making the sauce:
  • Whiles the cake is baking, make the sauce. So add all the ingredients for the sauce into a pot and place this onto medium heat.
  • Heat this until all the butter and chocolate has melted, and you have a smooth mixture.
  • Once the cake has baked and it is still hot, poke some holes into it using a knife or a skewer.
  • Pour about half of the sauce over this, then leave this aside for 30 minutes so that the sauce can soak into the cake. It won't soak into the cake completely, but it will soak a little. Save the rest of the sauce to pour on top before serving.
  • After 30 minutes, cut it into slices and serve with some ice cream and the leftover sauce. Enjoy!

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