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
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Makes
a 21 cm (8,3 or 9 inch) round cake pan
Ingredients
- For the Cake
-
1 cup
water
-
11,6 ounces
(330 gr.) whole Medjool dates, pitted, plus 4 more, pitted and halved, for garnish
-
3,6 ounces
(100 gr.) chopped Medjool dates
-
3 tablespoons
brandy
-
1 tablespoon
rum
-
2 tablespoons
strong-brewed coffee
-
4 tablespoons
unsweetened Dutch-process cocoa powder
-
1 1/2 cups
(200 gr.) all-purpose flour
-
3/4 teaspoon
salt
-
1 teaspoon
ground cinnamon, or more
-
9 tablespoons
(130 gr.) unsalted butter, room temperature, plus more for pan
-
4,3 ounces
(120 gr.) packed dark-brown sugar
-
3
large eggs
-
1 teaspoon
baking soda
-
5 ounces
(110 gr.) bittersweet chocolate (66% cacao), coarsely chopped
- For the Glaze
-
3 1/2 tablespoons
(50 gr.) unsalted butter
-
1/4 cup
(60 gr.) packed dark-brown sugar
-
1 tablespoon
water
-
pinch of salt
-
1/3 cup
(80 gr.) cream
-
3,6 ounces
(100 gr.) bittersweet chocolate (66% cacao), finely chopped
-
2 tablespoons
brandy
Directions
-
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.
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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.)
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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.
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Place cake on stand and pour glaze over top, letting some drip down sides. Garnish with halved dates.
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