A delicious dark and rich sticky toffee pudding inspired cake
Author: The Mongolian Chef
Recipe type: Dessert
Cuisine: European
Serves: 6-8 portions
Ingredients
Cake ingredients:
275g dates
1½ tsp bicarbonate of soda
75g salted butter and a little extra for greasing
125g light brown sugar sugar
125g molasses sugar
3 eggs
275g self-raising flour
2 tsp vanilla extract
pinch salt
Topping ingredients:
600ml whipping cream
50g molasses sugar
50g salted butter
Instructions
Preheat the oven to 180 degrees and grease and lightly flour two 8 inch baking tins.
Chop the dates and place in a bowl and cover with 400ml boiling water and let stand until Luke warm. When the dates have cooled blend to a smooth mixture in a food processor.
Add the sugars, butter, eggs and vanilla to the food processor and blend again, followed by the flour, bicarbonate of soda and salt and blend until everything has mixed well.
Divide the cake mixture between the two tins and bake for approx 30-40 mins or until cooked in the middle.
Meanwhile prepare the toffee sauce placing the butter, molasses sugar and 300ml of whipping cream in a sauce an and gently heat until the butter and sugar have melted and the mixtures begins to boil gently.
Once the cakes and the toffee mixture have cooled completely, whisk up the remaking whipping creaming.
Reserve about a quarter of the toffee mixture and add the rest to the whipped cream and mix well.
Sandwich the two cakes together by adding a layer of the cream and some of the toffee mixture.
Cover the rest of the cake with the remaking cream and decorate the top by pipping some cream and drizzling the remaining toffee mixture.
Recipe by MongolianKitchen.com at https://mongoliankitchen.com/sticky-toffee-pudding-cake/