This Traveling Gal’s Chocolate Cake is a deeply satisfying dessert that balances rich cocoa flavors with the natural sweetness of dates. The dates are soaked in hot water with baking soda to plump them up, adding a unique texture and moisture to the batter. Combined with creamed butter, sugar, and eggs, the result is a tender crumb that holds up well to the addition of chopped nuts and chocolate chips. Its a comforting, old-fashioned treat perfect for family gatherings, potlucks, or simply enjoying with a cup of coffee. The combination of warm spices from the dates and the robust chocolate makes this a standout bake that feels both nostalgic and indulgent.
Traveling Gal’S Chocolate Cake
Description
This Traveling Gal's Chocolate Cake is a deeply satisfying dessert that balances rich cocoa flavors with the natural sweetness of dates. The dates are soaked in hot water with baking soda to plump them up, adding a unique texture and moisture to the batter. Combined with creamed butter, sugar, and eggs, the result is a tender crumb that holds up well to the addition of chopped nuts and chocolate chips. Its a comforting, old-fashioned treat perfect for family gatherings, potlucks, or simply enjoying with a cup of coffee. The combination of warm spices from the dates and the robust chocolate makes this a standout bake that feels both nostalgic and indulgent.Ingredients
Directions
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Preheat oven to 350F (175C).
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Place diced dates in a small bowl.
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Sprinkle baking soda over the dates and pour in 1 cup of hot water.
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Let the mixture stand for 5 to 10 minutes to allow the dates to plump and soften.
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In a large mixing bowl, cream together the sugar and softened butter (or margarine) until light and fluffy.
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Add the beaten eggs to the butter mixture and beat well until fully incorporated.
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In a separate bowl, sift together the flour, salt, and cocoa powder.
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Gradually add the dry ingredients to the wet mixture in small batches, alternating with the date-water mixture.
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Stir in the vanilla extract and mix until just combined.
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Gently fold in 1/2 cup of the chocolate chips.
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Pour the batter into a greased and floured 9x13 inch baking pan.
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Sprinkle the remaining chocolate chips and chopped nuts evenly over the top of the batter.
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Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1598.5kcal
- % Daily Value *
- Total Fat 58.1g90%
- Saturated Fat 22.0g111%
- Cholesterol 5.4mg2%
- Sodium 3071.2mg128%
- Total Carbohydrate 256.8g86%
- Dietary Fiber 13.1g53%
- Sugars 152.4g
- Protein 17.3g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the butter is softened to room temperature before creaming for a smoother batter.
If you prefer a stronger chocolate flavor, you can substitute half of the flour with additional cocoa powder, adjusting liquid if necessary.
The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week. Bring to room temperature before serving for the best texture.
Walnut or pecans work best as the chopped nuts, but you can omit them if desired.
