Today’s recipe is another one from Dave Lieberman’s collection on Food Network. It’s called Sticky Chocolate Cake, and it’s a chocolate cake take on Sticky Toffee Pudding.
I don’t know much about Sticky Toffee Pudding other than that it’s British and made with dates. In pictures it appears to be either cake or bread pudding with a sauce over it, and it comes in many shapes including muffin size. After looking at all the pictures I really want to try it and will probably start with Barry’s version from Rock Recipes. After that I’ll head on over to England (and maybe Scotland, too) and try 10 or 20 different versions. Plenty of time to plan.
Sticky Toffee Pudding Without Dates
Anyhow, unlike Sticky Toffee Pudding, Sticky Chocolate Cake does not contain dates. It gets its moisture from dark brown sugar, eggs & yolk and a lot of liquid. Raisins, nuts and spices give it a more European feel, but can be left out. I substituted chocolate chips for the raisins, but left in the nuts and spices. The nuts were weird with the soft texture and as much as I love them I wish I’d left them out. The spices were surprisingly great.
As you can tell by the name, this is a six inch cake made in a six inch Bundt pan. Mine is this cheap one I got from Target years ago, but I’m in the market for a new and better one like the Nordic Ware Platinum.
Here’s the recipe as I made it for the six inch pan. The full size version is on Food Network.
Six Inch Bundt Sticky Chocolate Cake
- Six Inch Bundt Pan
- 1/2 tablespoon instant coffee
- 2/3 cup water
- 3 ounces semisweet chocolate chips or chopped chocolate 84 grams
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 cup unsalted butter (1 stick) 114 grams
- 1 cup dark brown sugar, packed 200 grams
- 2 large eggs plus 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 1/3 cup mini chocolate chips or raisin
- 1/2 cup chopped toasted walnuts
- Confectioners’ sugar for garnish
- Preheat oven to 325 degrees F. Grease and flour a six inch Bundt pan.
- In a 2 cup microwave measuring cup (Pyrex) or a bowl, heat water until it begins to boil. Add coffee and chocolate and stir until chocolate melts. Alternatively, you can just melt everything together in a saucepan. Let cool for about 10-15 minutes.
- Mix together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- With an electric mixer, beat butter and sugar until light and creamy, scraping side of bowl often. Add the cooled coffee-chocolate mixture to the creamed sugar and butter. Beat in eggs, 1 at a time (and yolk) until incorporated, and then mix in vanilla extract.
- Add the flour mixture and stir by hand until fully blended, then stir in the chocolate chips (or raisins) and nuts. The batter will be very wet.
- Pour batter into pan and and set the pan on a rimmed baking sheet. Bake for 45 minutes or until a sharp knife point inserted into the cake comes out clean (internal temperature should be at least 200F).
- Let cool to room temperature on a rack. If it's still a little warm, that's okay. Invert. Dust with powdered sugar before serving.
I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.