Chocolate-Date Cake with Chocolate Sticky Toffee Glaze

Chocolate-Date Cake with Chocolate Sticky Toffee Glaze

  Ready in : 45 mins

Chocolate-Date Cake with Chocolate Sticky Toffee Glaze might be just the dessert you are searching for. This recipe serves 21 and costs 94 cents per serving. One serving contains 282 calories, 3g of protein, and 13g of fat. 15 people found this recipe to be scrumptious and satisfying. If you have water, salt, butter, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 22%.

Ingredients
water

water

1 cup

medjool dates

medjool dates

330 gr

medjool dates

medjool dates

100 gr

brandy

brandy

3 tablespoons

strong-brewed coffee

strong-brewed coffee

2 tablespoons

dutch-process cocoa powder

dutch-process cocoa powder

4 tablespoons

flour

flour

1.5 cups

salt

salt

0.75 teaspoon

ground cinnamon

ground cinnamon

1 teaspoon

butter

butter

9 tablespoons

dark-brown sugar

dark-brown sugar

120 gr

eggs

eggs

3 large

baking soda

baking soda

1 teaspoons

bittersweet chocolate

bittersweet chocolate

5 ounces

butter

butter

3.5 tablespoons

dark-brown sugar

dark-brown sugar

60 gr

water

water

1 tablespoon

salt

salt

1 pinch

cream

cream

0.33333334 cup

bittersweet chocolate

bittersweet chocolate

100 gr

brandy

brandy

2 tablespoons

Cooking in Steps

  1. 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.

    butter

    butter

    cake form
    cake form
    oven
    oven

  2. 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.

    brandy

    brandy

    coffee

    coffee

    cocoa powder

    cocoa powder

    dates

    dates

    water

    water

    sauce pan
    sauce pan
    bowl
    bowl

  3. 3
    Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups).

    dates

    dates

    food processor
    food processor

  4. 4
    Place puree in a large bowl.

    bowl
    bowl

  5. 5
    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.

    brown sugar

    brown sugar

    cinnamon

    cinnamon

    butter

    butter

    cocoa powder

    cocoa powder

    all purpose flour

    all purpose flour

    salt

    salt

    blender
    blender
    whisk
    whisk
    bowl
    bowl

  6. 6
    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.

    baking soda

    baking soda

    all purpose flour

    all purpose flour

    dates

    dates

    egg

    egg

  7. 7
    Beat in chocolate and chopped dates.

    chocolate

    chocolate

    dates

    dates

  8. 8
    Transfer batter to prepared pan, and smooth top.

    frying pan
    frying pan

  9. 9
    Bake until a toothpick inserted into center of cake comes out clean, about 1 hour.

    toothpicks
    toothpicks
    oven
    oven

  10. 10
    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.

    wire rack
    wire rack
    knife
    knife
    frying pan
    frying pan

  11. 11
    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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