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If you love chocolate sticky toffee pudding but want something a little more impressive, this bundt cake version made in the air fryer is your dream come true. Moist, rich, and packed with dates and chocolate, it’s the perfect dessert to wow friends and family without heating up your oven. Using the air fryer keeps the cake beautifully soft and sticky in the centre while giving it a neat bundt shape that’s perfect for serving upside down. Whether you’re a seasoned baker or trying a sticky toffee pudding recipe for the first time, this air fryer chocolate bundt cake is easy to make, fun to bake, and impossible to resist.
Ingredients
Chocolate sticky toffee pudding
Date Mixture
- 130 g pitted dates
- 160 ml boiling water
- 1/2 tsp bicarbonate of soda
Cake Batter
- 80g unsalted butter, softened
- 100 g light brown sugar
- 25 g black treacle
- 2 medium eggs
- 1.5 tsp vanilla extract
- 120 g plain flour
- 30 g cocoa powder
- 1.5 tsp baking powder
- 1/4 tsp fine salt
Chocolate toffee sauce
- 100 g light brown sugar
- 50 g unsalted butter
- 100 ml double cream (or heavy cream)
- 50 g dark chocolate (around 70% cocoa), chopped
- Pinch of salt
Other items needed
- Chocolate chips for decorating
Instructions
Sticky toffee pudding
- Place the chopped dates in a heatproof bowl, pour over the boiling water, stir in the bicarbonate of soda, and leave for 8–10 minutes until very soft.
- Cream the softened butter and sugar until light and fluffy.
- Beat in the treacle until smooth.
- Add the eggs
- Mix in the vanilla extract.
- Blitz the dates in a blender for 5 seconds, then fold in the cake mixture.
- Whisk the dry ingredients together, then fold into the batter just until combined.
- The batter should be thick but spoonable.
- Grease the silicone mould with butter, then dust with cocoa powder.
- Pour the batter in, filling the mould to 70–75% full
- Place the mould on a trivet in the air-fryer basket
- Cover tightly with perforated foil (small holes poked with a skewer)
- Bake at 150c for 20 minutes, then remove the foil.
- Bake at 160c for 15 minutes. (If the cake is very wet in the middle bake for another 5 minutes)
Chocolate toffee sauce
- In a small saucepan over medium heat, melt the butter and sugar together until smooth and bubbling.
- Carefully stir in the cream and simmer for 2–3 minutes until slightly thickened.
- Remove from heat and add the chopped chocolate, stirring until smooth and glossy.
- Stir in vanilla extract and a pinch of salt.
- Let it cool slightly, it will thicken as it cools but remain pourable.
- In a small saucepan over medium heat, melt the butter and sugar together until smooth and bubbling.
- Carefully stir in the cream and simmer for 2–3 minutes until slightly thickened.
- Remove from heat and add the chopped chocolate, stirring until smooth and glossy.
- Stir in a pinch of salt.
- Let it cool slightly, it will thicken as it cools but remain pourable.
- Sprinkle chocolate chips on top and enjoy warm!
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