Spiced Sticky toffee pudding cake.
Huge apologies for what is about to be a really brief intro to this week’s recipe. Old news I know, but it’s been ANOTHER busy, stressful week. It’s currently 8pm on Saturday, I’ve just realised I haven’t written a note to you, I’m panicking, and you’re now receiving the product of my panic which is a flustered, probably incomprehensible pile of waffle.
ANYHOW… let’s skip to the important stuff, this week I’m coming to you with another of my favourite Autumnal cakes. Rather fittingly, given that it was dessert week on Bake off, it’s a cake version of the OG British dessert, Sticky Toffee pudding. Sandwiched between 3 layers of moist, spiced date sponge, is a layer of custardy vanilla white chocolate ganache (my new favourite frosting as you may have gathered) and a puddle of wicked, thick toffee sauce. The remaining ganache is spread over the top and sides of the cake providing the perfect, (in my opinion) ratio of creamy frosting to cake. It’s literally the most warming, sweet, sticky slice of comfort for this time of year, eat it as is, or for more of a pudding vibe, heat a slice up. Whatever you decide, I promise you, you’ll have a jolly good time eating it.
A quick note on the recipe – the amount of cake batter is slightly awkward; I suggest you use the amount of batter I suggest per cake tin and then dollop any extra into cupcake cases to bake off separately. This is also a fairly chunky 3-layer situation, if you would prefer to downsize to just 2 layers, I have popped the conversion in the notes at the bottom. Oh, and I made double the amount I suggested for toffee sauce and had too much so have halved the recipe – if you want LOTS of toffee sauce or want to use it for other things (for drizzling on ice cream or porridge or just to eat straight up) double all of the ingredients and follow the method accordingly. Right… that’s all I have for you, go get baking and hope you all have a good week!
Lots of love, Steph x x x
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