If you love the traditional gooey sticky toffee pudding, then this loaf cake is for you! It has all the caramel and rich date flavor with melted chocolate chips on the inside!
All about this sticky toffee pudding loaf
The title is a mouthful, but what else would you expect when you make a traditional well loved dessert like this into a loaf cake! Sticky toffee pudding is the desert you’ll find in pubs and restaurants all over Scotland and England. It’s rich flavor and deep caramel taste coming from the dates and caramel sauce is what makes it one of the best flavors to end a great meal.
But now you can make it into a simple loaf cake, cut a slice to go with your coffee, and just to make things even more seriously decadent, I added chocolate chips. The inside is moist with puddles of melted chocolate and the outside is coated in a rich caramel sauce. I don’t know why you wouldn’t make this asap.
tips for making this recipe
- Preparing the dates
After the dates have been chopped, they must be soaked in boiling hot water and baking soda. As well as the baking soda being another rising tool for the cake, it also helps to soften the chewy dates.
- Making the batter
Before you ad the date mixture to the flour and creamed butter, the mixture will seem quite stiff and crumbly. This is normal and will smooth out once you add the dates and liquid. Mix gently to combine.
- Before baking the loaf cake
After the chocolate chips have been folded through the batter, add the mixture to the prepared baking pan. Spoon some of the caramel sauce over the top and swirl it through the batter with a sharp knife.
more great loaf cakes
Sticky Toffee Pudding Chocolate Loaf
- 2 cups chopped and pitted dates
- 1 cup boiling water
- 1 tsp baking soda
- 10 tbsp unsalted butter, divided and at room temperature
- 1 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 cup chocolate chips, plus 1 tbsp
- ⅓ cup brown sugar
- 2 tbsp heavy cream
- Preheat the oven to 350° and line a 9 x 5 inch loaf pan with parchment paper.
- Combine the chopped dates, boiling water and baking soda in a bowl and set aside.
- Using a stand mixer, cream 6 tbsp of the butter with the sugar until creamy and light.
- Add the egg and vanilla and mix, scraping down the sides of the bowl.
- Add the flour and baking powder to the creamed butter and mix on slow speed for about 20 seconds.
- Add the dates and liquid to the bowl and mix on slow speed, scraping down the sides of the bowl at least once.
- Using a spatula, fold the chocolate chips into the batter.
- Transfer the loaf batter to the prepared loaf pan.
- In a small pan, melt the remaining 4 tbsp butter, brown sugar and heavy cream.
- Bring to a simmer for a few minutes until the caramel is shiny and smooth.
- Spoon two tsp of the caramel sauce over the top of the batter and swirl in with a pointed knife.
- Sprinkle the remaining 1 tbsp of chocolate chips over the top of the loaf and bake in the oven for 65 minutes and the top feels firm when gently pressed.
- Let the cake cool for 15 minutes and then pour the remaining caramel sauce over the surface.
- Let the cake completely cool before lifting out of the loaf pan and slicing.