Chocolate-Date Cake with Chocolate Sticky Toffee Glaze

FOODISTA
22Ingredients
105Minutes
1390Calories

Ingredients

  • 230 grams water
  • 330 grams medjool dates (whole, pitted, plus 4 more, pitted and halved, for garnish)
  • 100 grams medjool dates (chopped)
  • 3 tablespoons brandy
  • 1 tablespoon rum
  • 2 tablespoons brewed coffee (strong-)
  • 4 tablespoons Dutch process cocoa powder (unsweetened)
  • 200 grams all purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon (or more)
  • 130 grams unsalted butter (room temperature, plus more for pan)
  • 120 grams dark brown sugar (packed)
  • 3 large eggs
  • 1 teaspoon baking soda
  • 110 grams bittersweet chocolate (66% cacao, coarsely chopped)
  • 50 grams unsalted butter
  • 60 grams dark brown sugar (full 1/4 cup packed)
  • 1 tablespoon water
  • 1 pinch salt
  • 80 grams cream
  • 100 grams bittersweet chocolate (66% cacao, finely chopped)
  • 2 tablespoons brandy
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    US|METRIC
  • 230 grams water
  • 330 grams medjool dates (whole, pitted, plus 4 more, pitted and halved, for garnish)
  • 100 grams medjool dates (chopped)
  • 3 tablespoons brandy
  • 1 tablespoon rum
  • 2 tablespoons brewed coffee (strong-)
  • 4 tablespoons Dutch process cocoa powder (unsweetened)
  • 200 grams all purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon (or more)
  • 130 grams unsalted butter (room temperature, plus more for pan)
  • 120 grams dark brown sugar (packed)
  • 3 large eggs
  • 1 teaspoon baking soda
  • 110 grams bittersweet chocolate (66% cacao, coarsely chopped)
  • 50 grams unsalted butter
  • 60 grams dark brown sugar (full 1/4 cup packed)
  • 1 tablespoon water
  • 1 pinch salt
  • 80 grams cream
  • 100 grams bittersweet chocolate (66% cacao, finely chopped)
  • 2 tablespoons brandy
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    Directions

    1. 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.
    2. 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.
    3. 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.
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    NutritionView More

    1390Calories
    Sodium38% DV920mg
    Fat94% DV61g
    Protein31% DV16g
    Carbs67% DV201g
    Fiber56% DV14g
    Calories1390Calories from Fat550
    % DAILY VALUE
    Total Fat61g94%
    Saturated Fat36g180%
    Trans Fat
    Cholesterol270mg90%
    Sodium920mg38%
    Potassium1280mg37%
    Protein16g31%
    Calories from Fat550
    % DAILY VALUE
    Total Carbohydrate201g67%
    Dietary Fiber14g56%
    Sugars144g288%
    Vitamin A30%
    Vitamin C0%
    Calcium20%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.