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
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.
-
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.
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