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.
- 1 lb pitted dates, sliced
- 2 cups water
- 3 1⁄2 cups sifted all-purpose flour
- 2 tablespoons cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 10 ounces chocolate chips
- 2 cups chopped walnuts
- 1 cup butter, room temperature
- 2 cups sugar
- 4 extra large eggs, room temperature
- 1 tablespoon vanilla
- icing sugar
- Combine dates and water in medium saucepan.
- Bring to a boil over high heat.
- Remove from heat and let dates cool in liquid; do not drain.
- Preheat oven to 350F.
- Butter and flour 13 X 9 inch pyrex baking dish.
- Sift flour, cocoa, baking soda and salt into a large bowl.
- Combine chocolate chips and walnuts in medium bowl and set aside.
- Cream butter with sugar in another large bowl, about 8 minutes.
- Add eggs, one at a time, blending well after each addition.
- Stir in vanilla.
- Beat in ¼ of undrained dates.
- Beat in ¼ of flour mixture.
- Continue adding date and flour mixtures alternately to batter, beating well after each addition, ending with flour.
- Pour into pan.
- Sprinkle chocolate chip/nut mixture evenly over top.
- Bake about 45-50 minutes.
- Let cool in pan.
- Sprinkle with icing sugar if desired.
- This will stay moist for days if wrapped in foil.
Rating 3 stars, maybe because of myself overbaking this cake. Because of that it was dry. Maybe I will try again!
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.
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!