Double Chocolate-Date Cake

This Double Chocolate-Date Cake is a deeply satisfying dessert that balances the earthy sweetness of dates with rich cocoa powder. The batter is incredibly moist, thanks to the addition of date-infused water and vinegar, which also helps tenderize the crumb. Its a vegan-friendly treat that feels indulgent without dairy. The topping adds a delightful textural contrast with chopped walnuts and melting chocolate chips. Perfect for afternoon tea, holiday gatherings, or any time you crave a warm, comforting slice of chocolate. It stores well and often tastes even better the next day as the flavors meld.

Cooking Method: Baking, Microwave

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 1347.7

Dietary: Vegan, Vegetarian

Description

This Double Chocolate-Date Cake is a deeply satisfying dessert that balances the earthy sweetness of dates with rich cocoa powder. The batter is incredibly moist, thanks to the addition of date-infused water and vinegar, which also helps tenderize the crumb. Its a vegan-friendly treat that feels indulgent without dairy. The topping adds a delightful textural contrast with chopped walnuts and melting chocolate chips. Perfect for afternoon tea, holiday gatherings, or any time you crave a warm, comforting slice of chocolate. It stores well and often tastes even better the next day as the flavors meld.

Ingredients

Chocolate Chip Topping
1 cup Hot water
2/3 cup Chopped dates
1 2/3 cups All-purpose flour
1 cup Packed brown sugar
1/4 cup Cocoa
1 teaspoon Baking soda
1/4 teaspoon Salt
1/4 cup Vegetable oil
1 teaspoon Cider vinegar
1/2 teaspoon Vanilla
CHOCOLATE CHIP TOPPING
2 tablespoons Miniature semisweet
Chocolate chips
2 tablespoons Chopped walnuts
2 tablespoons Packed brown sugar

Directions

1
Preheat oven to 350F (175C). Grease an 8x8-inch square baking pan or line with parchment paper.
2
In a small bowl, combine the miniature semisweet chocolate chips, chopped walnuts, and 2 tablespoons of packed brown sugar to make the topping. Set aside.
3
Pour 1 cup of hot water over the chopped dates in a small bowl. Let stand for 5 minutes to soften.
4
Drain the dates, reserving the liquid in the bowl. Add enough additional water to the reserved liquid to measure exactly 1 cup total.
5
In the prepared baking pan, whisk together the all-purpose flour, 1 cup packed brown sugar, cocoa powder, baking soda, and salt.
6
Stir the softened dates directly into the dry ingredients in the pan.
7
In a separate small bowl, combine the date water mixture, vegetable oil, cider vinegar, and vanilla extract.
8
Pour the wet mixture into the pan over the flour mixture. Stir gently until just combined and no dry streaks remain.
9
Sprinkle the prepared chocolate chip topping evenly over the batter.
10
Bake for 35 to 40 minutes, or until a wooden toothpick inserted into the center comes out clean.
11
Allow the cake to cool in the pan on a wire rack for 10 minutes before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1347.7kcal

% Daily Value *
Total Fat 44.4g69%
Saturated Fat 16.5g83%
Cholesterol 2.2mg1%
Sodium 1287.1mg54%
Total Carbohydrate 226.8g76%
Dietary Fiber 17.8g72%
Sugars 129.9g
Protein 18.7g38%

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

Keywords: chocolate, date, cake, vegan, dessert, baking, cocoa, moist, walnut, chocolate chip, brown sugar, flour, easy, comfort food, nut-free option, gluten-free adaptable, holiday treat, afternoon tea, rich, indulgent

Read it online: https://www.chefs-mate.com/recipe/double-chocolate-date-cake/