Virtuous Chocolate Date Cake
Virtuous Chocolate Date Cake
Try this quick and easy dessert recipe from Kitchen Treats with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 1 hour 10 minutes
  • Yield 8 servings
  • 175 grams (1 cup) loosely packed chopped, pitted Dates
  • 125 millilitres (½ cup) boiling Water
  • 100 grams (½ cup) packed dark Brown sugar
  • 60 millilitres (¼ cup) Vegetable oil
  • 1 large Egg
  • 150 grams (1 cup) All-purpose flour
  • 25 grams (¼ cup) Cocoa powder
  • 3 grams (1 teaspoon) Baking powder
  • 2.5 grams (½ teaspoon) Baking soda
  • 1.5 grams (½ teaspoon) ground Cardamom
  • 1 gram (¼ teaspoon) Salt
  • 90 grams (½ cup) Chocolate chips (dairy-free, if required)
  • Icing sugar, for dusting
  1. Preheat the oven to 180 °C (350 °F). Grease a 23 cm (9-inch) round cake pan and dust it with flour, tapping out any excess flour
  2. Place the chopped dates in a large bowl and pour the boiling water over, letting them sit for 5 minutes
  3. Stir in the brown sugar, oil and egg, using a spatula to blend well and mash up the dates a bit as you blend
  4. In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, cardamom and salt. Add this to the date mixture and stir until blended. Stir in the chocolate chips and then scrape the batter into the prepared pan, spreading it to level. Bake the cake for 25 to 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in the pan, then tap it out onto a cooling racking to cool completely
  5. To serve, dust the cake with icing sugar and slice to serve
  6. The cake will keep, well-wrapped for up to 4 days, or can be frozen for up to 4 months

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