Chocolate Espresso Sticky Toffee Pudding
This Chocolate Espresso Sticky Toffee Pudding features a soft, rich, melt-in-your-mouth chocolate cake with a hint of espresso to deepen the chocolate flavor. Served warm with a scoop of vanilla ice cream, silky espresso toffee sauce, and a sprinkle of flaky sea salt, this cozy dessert is pure comfort with a decadent twist.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Pitted Medjool Dates: Naturally sweeten the pudding cake and create a soft, ultra-moist texture.
Salted Butter: Adds richness to both the chocolate cake and the espresso toffee sauce.
Boiling Water: Softens the dates and helps blend them into a smooth, moist base for the cake.
Brown Sugar: Adds deep caramel sweetness to the cake and forms the rich base of the toffee sauce.
Granulated Sugar: Balances sweetness and helps create a tender cake crumb.
Buttermilk: Adds moisture and tangy flavor while helping the cake bake up soft and tender.
Greek Yogurt: Adds extra moisture and richness for a plush, melt-in-your-mouth texture.
Eggs: Provide structure and richness, helping the cake rise and stay soft.
Vanilla Extract: Enhances and rounds out the chocolate and toffee flavors.
All-Purpose Flour: Forms the structure of the pudding cake while keeping it soft and tender.
Unsweetened Dutch-Processed Cocoa Powder: Delivers deep chocolate flavor and rich color.
Baking Soda: Reacts with acidic ingredients to help the cake rise evenly.
Baking Powder: Adds additional lift for a light, fluffy crumb.
Salt: Balances sweetness and enhances the chocolate and toffee flavors.
Instant Espresso Powder: Enhances the chocolate flavor in both the cake and toffee sauce without overpowering.
Heavy Cream: Creates a silky, luxurious texture in the espresso toffee sauce.
Why You’ll Love Chocolate Espresso Sticky Toffee Pudding:
Ultra Moist Chocolate Cake: Soft, rich, and melt-in-your-mouth texture in every bite.
Espresso-Enhanced Chocolate Flavor: A subtle hint of espresso deepens and intensifies the chocolate.
Silky Toffee Sauce: Warm espresso toffee sauce adds luxurious sweetness and richness.
Perfect Served Warm: Best enjoyed warm with melty ice cream and sauce soaking into the cake.
Sweet And Salty Balance: Flaky sea salt balances the richness and enhances all the flavors.
Comforting Yet Elevated: A cozy, classic dessert with a decadent chocolate twist.
Crowd-Pleasing Dessert: An impressive yet comforting dessert that’s perfect for gatherings or holidays.
Tips for Making Chocolate Espresso Sticky Toffee Pudding:
Soak The Dates Fully: Letting the dates soften in boiling water and butter creates a naturally sweet, moist base for the cake.
Blend The Date Mixture Smoothly: Blending the soaked dates into a paste helps create a soft, tender crumb throughout the cake.
Bloom The Espresso And Cocoa: Mixing espresso powder with the dry ingredients ensures even distribution and enhances the chocolate flavor.
Don’t Over-Mix The Batter: Stir just until combined to keep the cake soft and tender.
Bake Until Just Set: The cake is done when a toothpick comes out with moist crumbs, ensuring a rich, melt-in-your-mouth texture.
Poke Holes While Warm: Poking holes in the warm cake allows the espresso toffee sauce to soak deeply into the pudding.
Simmer The Toffee Sauce Gently: Cook the sauce over medium to low heat to avoid scorching and achieve a smooth, silky texture.
Reserve Extra Sauce For Serving: Holding back some toffee sauce ensures each serving can be finished with an extra drizzle.
Serve Warm For Best Texture: Warm pudding allows the sauce to soak in and pairs perfectly with melting vanilla ice cream.
Finish With Flaky Sea Salt: A light sprinkle of flaky salt balances the sweetness and elevates the chocolate and toffee flavors.
How to Store Chocolate Espresso Sticky Toffee Pudding:
Room Temperature: Store the cake covered at room temperature for up to 1 day.
Refrigerator: Store covered in the refrigerator for up to 4 days. Reheat before serving for best texture.
Freezer: Freeze the cake (without ice cream) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Store Sauce Separately: Keep extra espresso toffee sauce in an airtight container in the refrigerator for up to 1 week.
To Reheat: Warm individual servings in the microwave for 20–30 seconds or in a low oven until heated through.
FAQs:
Q: Can I make chocolate espresso sticky toffee pudding ahead of time?
A: Yes. You can bake the cake and prepare the espresso toffee sauce in advance, then reheat and assemble just before serving.
Q: Can I skip the espresso powder?
A: Yes. The espresso powder is optional and simply enhances the chocolate flavor without making the dessert taste like coffee.
Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted into the center comes out clean or with moist crumbs.
Q: Why do I need to poke holes in the cake?
A: Poking holes allows the warm espresso toffee sauce to soak into the cake, creating the signature sticky toffee pudding texture.
Q: Can I use a different pan size?
A: Yes. A 9x9” pan gives thicker slices, while a larger pan will yield thinner pieces and a slightly shorter bake time.
Q: Is this dessert best served warm or cold?
A: This dessert is best served warm so the cake stays soft and the toffee sauce remains silky.
Q: What can I serve with this pudding?
A: Vanilla ice cream, whipped cream, or extra espresso toffee sauce pair perfectly with the warm chocolate cake.
Love this? Check out my other chocolate desserts:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this chocolate espresso sticky toffee pudding. Happy baking!
