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Chocolate Sticky Toffee Pudding is a chocolate twist on the classic dessert, perfect for chilly days and cozy nights. It’s a soft chocolate cake sweetened with dates, soaked in a warm, rich chocolate toffee sauce, and topped with a scoop of cold, creamy vanilla ice cream. This dessert is heaven for chocolate lovers and pure comfort during the festive season.

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About This Recipe

This Chocolate Sticky Toffee Pudding is the ultimate comfort dessert, rich, gooey, and deeply chocolatey. It combines the classic flavor of sticky toffee pudding with the decadence of chocolate, creating a dessert that feels nostalgic yet excitingly new. The date-sweetened chocolate cake stays soft and moist, while the luscious chocolate toffee sauce seeps into every bite, creating that signature sticky texture everyone loves.

Sticky toffee pudding is believed to have originated in the UK, often credited to the 1970s at the Sharrow Bay Country House in England. The “sticky toffee” name comes from the dense, date-based sponge that’s drenched in a toffee sauce, making it irresistibly sticky and sweet. This chocolate version adds a luxurious depth with dark chocolate, giving it a beautiful balance of sweetness and richness.

If you love this Chocolate Sticky Toffee Pudding, try my other cozy dessert recipes too: Sticky Toffee Pudding (the classic), Matilda Chocolate Cake, Chocolate Cheesecake Bars, and Marble Loaf Cake topped with Dark Chocolate Ganache.

What You Need To Make Chocolate Sticky Toffee Pudding

For the Chocolate Date Cake:

Medjool dates (pitted)
Baking soda
Boiling milk
All-purpose flour
Baking powder
Salt
Unsweetened cocoa powder
Brown sugar
Unsalted butter (melted and cooled)
Eggs
Vanilla extract

For the Chocolate Toffee Sauce:

Unsalted butter
Heavy cream
Brown sugar
Dark chocolate

Substitutes:

You can use regular dates if Medjool isn’t available — just ensure they’re soft and not too firm.
Whole milk gives the best texture, but plant-based milk can work too.
While you could use milk chocolate for the sauce, dark chocolate is the best choice for this Chocolate Sticky Toffee Pudding. Its slight bitterness perfectly balances the sweetness of the toffee sauce, preventing it from being overly cloying. Dark chocolate also has a more intense cocoa flavor and richer aroma, which allows the chocolate toffee sauce to really stand out and give the cake a luxurious, deep chocolate taste. Using milk chocolate would make the sauce sweeter and less complex, while dark chocolate creates a perfectly balanced, indulgent dessert experience.

Equipment/Ingredients For This Recipe

Storage Instructions

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm individual portions in the microwave for about 20–30 seconds before serving.

Freeze: The cake (without sauce) can be frozen for up to 2 months. Thaw overnight in the fridge, then warm up and drizzle with freshly made chocolate toffee sauce.

Pro Tips

Use Medjool dates if you can. They’re soft, naturally sweet, and blend easily into a smooth paste that keeps the cake moist. If using other types, soak them a bit longer if they’re firm.
Dark chocolate is key to the chocolate toffee sauce; it provides just the right amount of bitterness to balance the sweetness while giving a stronger, richer chocolate flavor that stands out beautifully.
Make the sauce while the cake bakes. This way, your chocolate toffee sauce stays warm and pourable when it’s time to soak the cake.
Don’t overmix the batter. Mix just until everything is combined for a soft, tender crumb.
Serve it warm. The pudding tastes best fresh out of the oven, drenched in sauce, and topped with a scoop of vanilla ice cream; that hot-and-cold contrast is irresistible!

FAQ’s

Can I make Chocolate Sticky Toffee Pudding ahead of time?

Yes! You can bake the cake a day ahead, store it covered, and reheat it before serving. Pour warm chocolate toffee sauce over just before serving.

Can I use milk chocolate instead of dark chocolate in the sauce?

You can, but it’ll make the sauce much sweeter and less rich. Dark chocolate creates the perfect balance of flavors.

Can I make this without a blender?

If your dates are soft, you can mash them by hand after soaking. The texture will be slightly chunkier but still delicious.

What can I serve with Chocolate Sticky Toffee Pudding?

Vanilla ice cream is classic, but whipped cream or custard would also be amazing!

This Chocolate Sticky Toffee Pudding is the definition of cozy indulgence, a warm, sticky, chocolatey dessert that’s perfect for gatherings, holidays, or just a quiet night in. It’s easy to make, rich in flavor, and guaranteed to impress anyone you serve it to.

Check out my YouTube Channel for more delicious recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Chocolate Sticky Toffee Pudding

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Prep Time 20

Cook Time 40

Resting Time 20

Total Time 1 20

Course Dessert

Cuisine British

Servings 9

Calories 536 kcal

Equipment

1 Small bowl
1 Medium-sized bowl
1 Large bowl
Blender/Food processor
Sieve
Whisk
2 Spatulas
8-inch square cake pan greased
Skewer or fork to poke holes in the cake
Kitchen scale
Measuring spoons

Ingredients

Chocolate Date Cake

225 g Medjool dates pitted
1 tsp baking soda
300 ml boiling milk (1 1/4 cup)
130 g all-purpose flour (1 cup)
2 tsp baking powder
¼ tsp salt
35 g unsweetened cocoa powder (1/3 cup)
100 g brown sugar (1/2 cup)
113 g unsalted butter (1/2 cup) melted and cooled
2 large eggs room temp.
1 tsp vanilla extract

Chocolate Toffee Sauce

56 g unsalted butter (1/4 cup)
285 g heavy cream (1 cup + 3 tbsp)
140 g brown sugar (2/3 cup, packed)
130 g dark chocolate (3/4 cup)

Instructions

Make the Chocolate Date Cake

In a blender, food processor, or tall glass (if using a hand blender), combine dates, baking soda, and hot milk. Cover and let rest for 5 minutes.
In a small bowl, sift together flour, baking powder, salt, and cocoa powder.
After 5 minutes, blend the soaked dates until smooth. Transfer the mixture to a large bowl.
Add melted butter, brown sugar, eggs, and vanilla extract. Whisk until combined.
Add the dry ingredients and whisk until just combined, don’t overmix.
Pour the batter into a greased 8-inch square cake pan and bake at 350°F (180°C) for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Make the Chocolate Toffee Sauce

While the cake bakes, combine butter, brown sugar, heavy cream, and dark chocolate in a medium saucepan.
Place over medium heat and stir until melted and smooth.
Bring to a gentle simmer for 1–2 minutes while stirring, then remove from heat.
Transfer to a heatproof container, cover, and set aside.

Assemble

Once the cake is baked, let it cool for 5 minutes.
Use a skewer to poke holes all over the cake and pour ¾ of the warm chocolate toffee sauce evenly over it.
Cover and let soak for 20 minutes.
Slice, top with vanilla ice cream, drizzle with more chocolate toffee sauce, and enjoy!