Author Notes: Moist and extra chocolaty date cake. With the most irresistible STICKY TOFFEE GLAZE ever! Can't stop eating.
Adapted with few changes from Martha Stewart - mookies
Makes a 21 cm (8,3 or 9 inch) round cake pan
For the Cake
- 1 cup water
- 11,6 ounces whole Medjool dates, pitted, plus 4 more, pitted and halved, for garnish
- 3,6 ounces chopped Medjool dates
- 3 tablespoons brandy
- 1 tablespoon rum
- 2 tablespoons strong-brewed coffee
- 4 tablespoons unsweetened Dutch-process cocoa powder
- 1 1/2 cup all-purpose flour
- 3/4 teaspoons salt
- 1 teaspoon ground cinnamon, or more
- 9 tablespoons unsalted butter, room temperature, plus more for pan
- 4,3 ounces packed dark-brown sugar
- 3 large eggs
- 1 teaspoon baking soda
- 5 ounces bittersweet chocolate (66% cacao), coarsely chopped
For the Glaze
- 3 1/2 tablespoons unsalted butter
- 1/4 cup packed dark-brown sugar
- 1 tablespoon water
- pinch of salt
- 1/3 cup cream
- 3,6 ounces bittersweet chocolate (66% cacao), finely chopped
- 2 tablespoons brandy
- Make the cake: Preheat oven to 180 C (350 F) degrees. Butter a 21 cm (8,3 or 9 inch) round cake pan. Line with parchment, and butter.
- Bring water to a boil in a saucepan. Meanwhile, combine dates, brandy, coffee, and 2 tablespoons cocoa in a heatproof bowl. Stir in boiling water. Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups). Place puree in a large bowl.
- Whisk flour, salt, cinnamon, and remaining 2 tablespoons cocoa in a bowl. Beat butter and dark-brown sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition (batter will look curdled). Stir baking soda into reserved uncovered date puree. On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the date mixture. Beat in chocolate and chopped dates. Transfer batter to prepared pan, and smooth top.
- Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a knife around edge of pan to loosen, and invert cake onto rack.
- Remove parchment, turn cake right side up, and let cool completely. (Cake can be wrapped in plastic and stored at room temperature for up to 2 days.)
- Make the glaze: Bring butter, dark-brown sugar, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate, and whisk until smooth. Whisk in brandy. Let cool until thickened, 15 to 20 minutes.
- Place cake on stand and pour glaze over top, letting some drip down sides. Garnish with halved dates.