Chocolate date cake

There’s nothing fancy about this cake, just a dark, dense, chocolate sponge with a hint of sticky toffee-ness about it, balanced by a not-too-sweet ganache.

One person did comment that he wasn’t sure if it was sweet enough, but the pony and I both agreed it was just right.

This cake also kept really well, possibly even improving with age – the perfect accompaniment to an afternoon cup of coffee, but equally at home as an after dinner desert – I would seriously recommend you all go and make this cake!

Chocolate date cake (adapted from Under the High Chair):

Makes up to 16 small slices

  • 300g dates
  • 300 ml strong hot coffee
  • 165g butter
  • 100g caster sugar
  • 50g dark brown sugar
  • 2 eggs
  • 1tsp vanilla essence
  • 120g self raising flour
  • 1tsp bicarbonate of soda
  • 40g cocoa powder
  • 100g dark chocolate
  • 100ml double cream

Soak the dates in the coffee for about 10 minutes, while you prepare a 9″ round cake tin by lining and greasing and start making the sponge. Beat together the butter and both sugars until light and creamy, then beat in the eggs and vanilla. Sift in the flour, baking powder and cocoa powder and fold until just combined. Puree the date and coffee mixture in a food processor, then fold that into the mix as well. Pour into the tin, then bake at 175 degrees for an hour, or until the cake is springy and pulling away from the sides of the tin.

While the cake is cooling, make the ganache by heating the cream in a saucepan until just boiling, then pouring on top of the chopped chocolate, and stirring until smooth. When the ganache and cake have both cooled, spread the ganache on top of the cake then leave to set. Cut into small slices and serve!

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2 thoughts on “Chocolate date cake

  1. Pingback: Chocolate, date and pistachio cake for Cornwall Clandestine Cake Club | hungryhinny

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