Chocolate-Date Cake with Chocolate Sticky Toffee Glaze
eatoplan
November 4, 2024
Make the Cake
- Preheat the Oven
- Preheat your oven to 180°C (350°F).
- Butter a 21 cm (8, 9-inch) round cake pan, line it with parchment paper, and butter the parchment as well.
- Prepare the Date Mixture
- In a saucepan, bring water to a boil.
- In a heatproof bowl, combine the dates, brandy, coffee, and 2 tablespoons of cocoa.
- Pour the boiling water over the mixture and stir. Let it cool, stirring occasionally.
- Once cooled, puree the mixture in a food processor until smooth (you should have about 2½ cups of puree). Transfer the puree to a large bowl.
- Combine Dry Ingredients
- In another bowl, whisk together the flour, salt, cinnamon, and remaining 2 tablespoons of cocoa.
- Cream Butter and Sugar
- In a mixer, beat the butter and dark-brown sugar on medium speed until fluffy.
- Add the eggs one at a time, beating well after each addition (the batter may look curdled).
- Incorporate Mixtures
- Stir the baking soda into the reserved date puree.
- On low speed, alternate adding the flour mixture and the date mixture to the egg mixture in two additions, mixing until just combined.
- Add Chocolate and Dates
- Fold in the chocolate and chopped dates.
- Transfer the batter to the prepared pan and smooth the top.
- Bake the Cake
- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 30 minutes.
- Run a knife around the edge of the pan to loosen, then invert the cake onto the rack.
- Cool Completely
- Remove the parchment paper, turn the cake right side up, and let it cool completely.
- (The cake can be wrapped in plastic and stored at room temperature for up to 2 days.)
Make the Glaze
- Prepare the Glaze
- In a saucepan over medium-low heat, bring the butter, dark-brown sugar, water, and salt to a boil, stirring occasionally.
- Boil for 3 minutes, then remove from heat.
- Add Cream and Chocolate
- Whisk in the cream until well combined.
- Add the chocolate and whisk until smooth.
- Stir in the brandy and let the glaze cool until it thickens, about 15 to 20 minutes.
Assemble the Cake
- Glaze the Cake
- Place the cooled cake on a serving stand and pour the glaze over the top, allowing some to drip down the sides.
- Garnish with halved dates for an elegant touch.
Reviews
Ingredients:
Adjust Servings
| 1cup peanut butter | |
| 0.5cup honey | |
| 1large egg | |
| 1teaspoon baking soda | |
| 0.5teaspoon vanilla extract | |
| 1cup water | |
| 330gr medjool dates whole, pitted, halved, for garnish, (11,6 ounces) | |
| 100gr medjool dates chopped, (3,6 ounces) | |
| 3tablespoons brandy | |
| 2tablespoons strong-brewed coffee | |
| 4tablespoons dutch-process cocoa powder unsweetened | |
| 1.5cups flour all-purpose | |
| 0.75teaspoon salt | |
| 1teaspoon ground cinnamon | |
| 9tablespoons butter unsalted, plus more for pan, room temperature | |
| 120gr dark-brown sugar packed, (4,3 ounces) | |
| 3large eggs | |
| 1teaspoons baking soda | |
| 5ounces bittersweet chocolate 66%, coarsely chopped, ( cacao) | |
| 3.5tablespoons butter unsalted | |
| 60gr dark-brown sugar packed, (full) | |
| 1tablespoon water | |
| 1pinch salt | |
| 0.33333334cup cream | |
| 100gr bittersweet chocolate 66%, finely chopped, (3,6 ounces), ( cacao) | |
| 2tablespoons brandy |
Directions
1.
(Make the Cake) Preheat the Oven
1. Preheat your oven to 180°C (350°F). | 2. Butter a 21 cm (8, 9-inch) round cake pan, line it with parchment paper, and butter the parchment as well.
Mark as complete
2.
Prepare the Date Mixture
1. In a saucepan, bring water to a boil. | 2. In a heatproof bowl, combine the dates, brandy, coffee, and 2 tablespoons of cocoa. | 3. Pour the boiling water over the mixture and stir. Let it cool, stirring occasionally. | 4. Once cooled, puree the mixture in a food processor until smooth (you should have about 2½ cups of puree). Transfer the puree to a large bowl.
Mark as complete
3.
Combine Dry Ingredients
In another bowl, whisk together the flour, salt, cinnamon, and remaining 2 tablespoons of cocoa.
Mark as complete
4.
Cream Butter and Sugar
1. In a mixer, beat the butter and dark-brown sugar on medium speed until fluffy. | 2. Add the eggs one at a time, beating well after each addition (the batter may look curdled).
Mark as complete
5.
Incorporate Mixtures
1. Stir the baking soda into the reserved date puree. | 2. On low speed, alternate adding the flour mixture and the date mixture to the egg mixture in two additions, mixing until just combined.
Mark as complete
6.
Add Chocolate and Dates
1. Fold in the chocolate and chopped dates. | 2. Transfer the batter to the prepared pan and smooth the top.
Mark as complete
7.
Bake the Cake
1. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. | 2. Let the cake cool in the pan on a wire rack for 30 minutes. | 3. Run a knife around the edge of the pan to loosen, then invert the cake onto the rack.
Mark as complete
8.
Cool Completely
1. Remove the parchment paper, turn the cake right side up, and let it cool completely. | 2. (The cake can be wrapped in plastic and stored at room temperature for up to 2 days.)
Mark as complete
9.
(Make the Glaze) Prepare the Glaze
1. In a saucepan over medium-low heat, bring the butter, dark-brown sugar, water, and salt to a boil, stirring occasionally. | 2. Boil for 3 minutes, then remove from heat.
Mark as complete
10.
Add Cream and Chocolate
1. Whisk in the cream until well combined. | 2. Add the chocolate and whisk until smooth. | 3. Stir in the brandy and let the glaze cool until it thickens, about 15 to 20 minutes.
Mark as complete
11.
(Assemble the Cake) Glaze the Cake
1. Place the cooled cake on a serving stand and pour the glaze over the top, allowing some to drip down the sides. | 2. Garnish with halved dates for an elegant touch.
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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