Summary

Chocolate-Date Cake with Chocolate Sticky Toffee Glaze requires approximately about 45 minutes from start to finish. One portion of this dish contains approximately 3g of protein, 14g of fat, and a total of 283 calories. For 94 cents per serving, you get a dessert that serves 21. It is brought to you by Foodista. Head to the store and pick up eggs, flour, , and a few other things to make it today. This recipe is liked by 15 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is not so great. Try Chocolate-date Cake With Chocolate Sticky Toffee Glaze, Sticky Toffee Date Cake with Brown Sugar Caramel Sauce, and Sticky Toffee & Chocolate Fig Pudding Cake for similar recipes.

Instructions

Make the cake: 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. 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. Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups). Place puree in a large bowl. 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. 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. Beat in chocolate and chopped dates. Transfer batter to prepared pan, and smooth top. Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. 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. 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.) Make the glaze: Bring butter, dark-brown sugar, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate, and whisk until smooth. Whisk in brandy. Let cool until thickened, 15 to 20 minutes. Place cake on stand and pour glaze over top, letting some drip down sides. Garnish with halved dates.

Ingredients

• 1 230 gr. (about water
• 2 (11,6 ounces) whole Medjool dates, pitted, plus 4 more, pitted and halved, for garnish
• 3 (3,6 ounces) chopped Medjool dates
• 4 brandy + 1 tablespoon rum
• 5 strong-brewed coffee
• 6 unsweetened Dutch-process cocoa powder
• 7 200 gr all-purpose flour
• 8 salt
• 9 ground cinnamon, or more
• 10 130 gr. unsalted butter, room temperature, plus more for pan
• 11 (4,3 ounces)) packed dark-brown sugar
• 12 eggs
• 13 baking soda
• 14 110 gr. bittersweet chocolate (66% cacao), coarsely chopped
• 15 50 gr. unsalted butter
• 16 (full 1/4 cup) packed dark-brown sugar
• 17 water
• 18 Pinch of salt
• 19 80 gr. cream
• 20 (3,6 ounces) bittersweet chocolate (66% cacao), finely chopped
• 21 brandy

Directions

• 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.
• 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.
• 3 Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups).
• 4 Place puree in a large bowl.
• 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.
• 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.
• 7 Beat in chocolate and chopped dates.
• 8 Transfer batter to prepared pan, and smooth top.
• 9 Bake until a toothpick inserted into center of cake comes out clean, about 1 hour.
• 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.
• 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.)