For chocolate lovers, the recipe for Chocolate Chips Date Cake is like a dream come true because the cake is extremely moist, sweet, and full of the essence of chocolate. The topping, which consists of chopped walnuts and chocolate, is the ideal accompaniment.
When a title includes the words “chocolate,” “date,” and “cake,” it gets my full and undivided attention right away, like, five minutes ago.
I’m so like chocolate cakes. I believe it to be the idea for a recipe that is used in my kitchen the most frequently. I test each one out.
And by all, I mean it, there are even cakes with unusual components like chocolate potato cake and flourless chocolate white bean cake… you got it.
This one, on the other hand, includes dates. It is really incredible, and it is also sensitive, moist, and unique. Permit me to tell you that it is exactly what you envisioned a chocolate date cake to be like all along.
Let’s begin with the most important component of this recipe, the dates.
Where can I find dates?
Dates are the fruit of the date palm tree, which is native to the Middle East. Dates have been around for a very long time—thousands of years, to be precise—and they date back quite far into history.
They are typically dried; nevertheless, they can be eaten fresh; nonetheless, I have never seen one. When you haven’t tasted them before, they don’t look very tempting because of their wrinkled and dark appearance.
When you take a bite, though, you will discover a sweet and tender flesh that is unlike any other flavour and has some smokey overtones. Sometimes it makes me think of maple syrup, which also has that flavour that is difficult to describe.
The Medjool variety (seen in the image on the right) is my favourite since they are big, meaty, and soft all at the same time.
They already have a high sugar content, which only gets more when they are dried, which is the most common way that we consume them.
As an example, they are utilised as a sweetener in many vegan recipes, and in addition, they are an excellent source of both energy and iron, and they also have many beneficial antioxidant properties.
- 1 and 12 measuring glasses of water
- 2 cups (about 16 ounces) of chopped and pitted dry dates (about 450 grammes total) (see notes below)
- 1 ¾ tablespoons baking soda
- 1/4 pound of unsalted butter (which is equivalent to 1/2 cup or 115 grammes)
- 1 3/4 cups or 260 grammes of flour that can be used for any purpose
- 4 tablespoons (60 grammes) of cocoa powder that has not been sweetened.
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (340 grammes) of chocolate chips with a semisweet flavour.
- Walnuts to the quantity of 1 cup (125 grammes), cut very roughly
INSTRUCTIONS
- Prepare the oven to 325 degrees Fahrenheit or 170 degrees Celsius.
- Prepare a 9-by-13-inch (22 x 33 cm) baking dish by buttering and flouring it, then putting it aside.
- Start a boil by bringing the water to temperature. Place the dates and one teaspoon of the baking soda in a small bowl. Mix well. Add some water that’s been brought to a boil, then put it to the side for later.
- Flour, cocoa powder, the remaining three-quarter teaspoons of baking soda, and a pinch of salt should be sifted over a basin and then set away.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and one cup of sugar. Beat on medium speed for two minutes, stopping to scrape down the sides of the bowl as necessary.
- After beating at high speed for one minute, add the eggs one at a time, making sure to give it a good beating after each addition. When it’s necessary, use a scraper to clean the sides of the bowl. Continue to beat the mixture for a further two minutes.
- Vanilla extract is added, then everything is thoroughly combined.
- After sifting the dry ingredients, add them to the bowl and continue beating on a low speed until everything is thoroughly incorporated.
- Add the date mixture when it has had time to cool, and continue to beat for another thirty seconds. Take the mixer out of the equation and use a spatula to do a complete mix.
- Pour onto the prepared pan and spread out evenly, ensuring that you get into all of the corners.
- Bake the cake for around twenty minutes, or until it begins to dry out and rise
- Take out of the oven, sprinkle the top with chocolate chips, then the walnuts, and return to the oven to bake for another 20 to 25 minutes, or until a tester inserted in the centre comes out clean. Keep in mind that the chocolate chips should be sprinkled on top, and make sure not to confuse this with the uncooked batter.
- Take the cake out of the oven and allow it to cool on a rack for approximately half an hour to an hour.
- The cake should be stored in the refrigerator for at least 20 minutes before being served.
NOTES
If you can get your hands on some Medjool dates, do; the recipe calls for them and they are the best option. They require being chopped up, and the pieces tend to stick together.
Make use of a large chef’s knife, and if you end up with some chunks, don’t worry about it; the cake will benefit from the added texture.
If you want them chopped very finely, you will need patience since you will constantly have to clean the knife. If you want them chopped quite coarsely, you will not need patience.
To make the chocolate, you can either use semisweet chocolate chips (a reputable brand) or cut up a chocolate bar that is at least 60 per cent cacao. Utilizing high-quality chocolate makes a noticeable difference in the final product.
The baking process consists of two stages: the first stage is completed without the topping, and the second stage is carried out after the walnuts and chips have been added. During the baking process, this will prevent them from getting too dark (image below).
The topping, however, can be included right from the start of the process. To me, it seems more reasonable to complete the task in a partial manner.
It is important to remember that the oven should not be opened for at least twenty minutes; doing so will ensure that the cake has the essential first rise caused by the heat of the oven.
In terms of the size of the pan, you can cut the recipe in half and use a more compact baking dish.
This creates a large number of servings and is easy to transport, so keep that in mind when you are preparing desserts for summertime get-togethers like barbecuing, picnicking, and all the other beautiful events the season brings.
Variation: Instead of regular cakes, you might make little cupcake cakes or individual cakes. Take into account the following: take care not to overbake them; do not serve them with any additional toppings of any kind.
They are wonderful just as they are, but you should cut the recipe in half unless you want a lot of mini cakes to serve as dessert. This is a substantial dish that you prepare.
