Sticky Toffee Chocolate Pudding Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until fully combined.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Add Chocolate Chips

Fold in the chocolate chips gently.

Incorporate Boiling Water

Carefully add the boiling water to the batter, mixing until smooth.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cake

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Custard Base

In a saucepan over medium heat, combine heavy cream, egg yolks, and sugar. Whisk continuously until the mixture thickens, about 5-7 minutes.

Add Flavors

Remove the saucepan from heat and stir in Grand Marnier and vanilla extract.

Cool the Sauce

Let the custard cool slightly before serving. It can be served warm or chilled.

Prepare the Caramel

In a saucepan, combine the sugar and water. Cook over medium heat without stirring until the sugar dissolves and turns a golden caramel color.

Add Almonds

Quickly stir in the sliced almonds, ensuring they are evenly coated with the caramel.

Cool and Break Apart

Pour the mixture onto a parchment-lined baking sheet and allow it to cool completely. Once cooled, break into pieces.