My hands were shaking with excitement for this new chocolate cake recipe. I am sure that it will have you shaking with excitement to eat it!
Sticky Chocolate Cake with Chocolate & Toffee Sauce
Preheat oven 180°C / 350°F / Gas Mark 4 Grease a 24cm round cake pan and line with baking paper.
Sticky Chocolate Cake Ingredients:
1 cup pitted dates,
1 tsp bicarbonate soda,
90g coconut oil, or if you prefer 90g grass fed butter
1/2 cup rice malt syrup, or honey
2 tsp vanilla extract,
2 eggs beaten,
1 cup almond flour,
2 tsp baking powder,
200g dark chocolate 70%-90%, finely chopped.
Place the dates and soda in a bowl and pour over 175ml boiling hot water. Set aside for 30 mins to soften.
Beat the butter or coconut oil with rice malt syrup and vanilla together with an electric mixer until thick.
Add the eggs and beat until well combined.
Place the date mixture and liquid into a blender or food processor and blend until smooth add to the egg mixture and stir through.
Fold in almond flour, baking powder, and chopped chocolate.
Pour into the cake pan and bake for 45 mins until a skewer poked in the middle comes out clean.
Rest in the pan for 15 mins before turning out onto a wire rack. (Don’t panic if it sinks in the middle, it will do that)
Choc Toffee Sauce Ingredients:
1/2 cup rice malt syrup
150ml coconut cream
1/4 cup cacao powder
1 tsp vanilla extract
Place all ingredients into a saucepan and stir over a low heat for at least 40 – 50 mins (stirring every 10 mins) until thickened and smooth. Keep watch to make sure it doesn’t stick to the bottom of the saucepan.
To serve, drizzle with warm sauce and top with fruit of choice. You can also dollop with coconut cream and/or vanilla ice-cream.
Don’t forget to leave a comment as I love hearing from you, keep in touch and let me know if you make this cake! You will absolutely love this recipe – chocolatey, moist & delicious!! You might also like my sweet potato carob fudge cake.