Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This cake is delicious, moist and a cinch to make. I love the way the dates melt into the chocolatey cake, giving it incomparable flavour and texture.

Ingredients Nutrition

Directions

  1. Combine dates and water in medium saucepan.
  2. Bring to a boil over high heat.
  3. Remove from heat and let dates cool in liquid; do not drain.
  4. Preheat oven to 350F.
  5. Butter and flour 13 X 9 inch pyrex baking dish.
  6. Sift flour, cocoa, baking soda and salt into a large bowl.
  7. Combine chocolate chips and walnuts in medium bowl and set aside.
  8. Cream butter with sugar in another large bowl, about 8 minutes.
  9. Add eggs, one at a time, blending well after each addition.
  10. Stir in vanilla.
  11. Beat in ¼ of undrained dates.
  12. Beat in ¼ of flour mixture.
  13. Continue adding date and flour mixtures alternately to batter, beating well after each addition, ending with flour.
  14. Pour into pan.
  15. Sprinkle chocolate chip/nut mixture evenly over top.
  16. Bake about 45-50 minutes.
  17. Let cool in pan.
  18. Sprinkle with icing sugar if desired.
  19. This will stay moist for days if wrapped in foil.
Most Helpful

3 5

Rating 3 stars, maybe because of myself overbaking this cake. Because of that it was dry. Maybe I will try again!

4 5

Evelyn, Evelyn, Evelyn!! What have you done? I'm hooked! Lovely moist cake! I used 6 mediumish eggs and no chocolate. I will bake it at 300F next time as it was overdone on the top. I may also stir the walnuts into the batter for a variation. Oh, a good thing about this cake is that it isn't too sweet. Thanks for posting this.

5 5

I love both date cakes and chocolate cakes, yet it has never occurred to me to combine them - and let me tell you, it's a brilliant combination. This cake is utterly delicious! I made some changes to the recipe, preparation-wise: I only made half a recipe and baked the cake in a 2 litre bundt pan. Because of this, I worried the date slices might end up at the bottom of the pan, so I boiled them for a bit longer (about 3 minutes) and then gave them a whirl with a mixer to give them a more jam-like consistency before adding them to the batter. After preparing the pan I coated it with finely chopped chocolate, poured in the batter and sprinkled some more chocolate on top. (Omitted the walnuts; personal preference) Baked at 150 C (300 F) for one hour and 10 minutes, and produced a beautiful cake our guests raved about! I think this will be THE date cake I make from now on. Thank you so much for sharing the recipe Evelyn!