Chocolate Date Cake

Chocolate Date Cake

Serves 10-12

Ingredients

1 cup (about 5 oz.) chopped dried dates
⅓ cup prepared espresso
1 tsp. baking soda
12 oz. bittersweet baking chocolate, divided
3 tbsp. light corn syrup, divided
18 tbsp. Kowalski's Unsalted Butter, room temperature, divided
1 cup sugar
3 eggs
1 tsp. Kowalski's Organic Madagascar Vanilla Extract
⅔ cup flour, sifted
1 ¼ cups Bob's Red Mill Almond Flour
½ tsp. kosher salt
3 tbsp. corn syrup, divided
- Latte Sauce, for serving
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Directions
  1. Preheat oven to 350°.
  2. In a small saucepan, bring dates and espresso to a boil.
  3. Reduce heat to low; simmer for 5 min.
  4. Remove from heat. Stir in baking soda; let cool.
  5. In a separate small saucepan, melt 7 oz. chocolate over very low heat, stirring occasionally, until melted and smooth.
  6. Stir in 2 tbsp. corn syrup; let cool.
  7. In a large mixing bowl, use an electric mixer to beat 16 tbsp. butter with sugar until thick and pale.
  8. Beat in eggs one at a time, then vanilla.
  9. Add flours and salt; beat on high speed for 1 min.
  10. Scrape bowl; with beater running, slowly stream in melted chocolate.
  11. Scrape bowl again; beat on high for 1 min.
  12. Fold in date mixture by hand.
  13. Spray a 9" springform baking pan with cooking spray; line bottom only with parchment paper. Pour batter into pan.
  14. Place cake pan on a baking sheet; bake in preheated oven until cake begins to crack and a toothpick inserted in the center comes out clean (60-70 min.).
  15. Remove pan from oven; cool cake in pan for 30 min.
  16. Remove sides of pan; let cake cool completely.
  17. In a small saucepan, melt remaining chocolate with butter and corn syrup over very low heat, stirring occasionally, until melted and smooth.
  18. Invert cake onto a cake plate; remove parchment paper.
  19. Pour chocolate mixture over cake; let cool completely.
  20. Slice cake; serve with latte sauce.

 

Tasty Tips:

  • Cake will be very dark on top and around the edges. If desired, cover pan very loosely with foil in the last 10-20 min. of baking.
  • Avoid opening your oven while baking to prevent sinking in the middle (cake may sink slightly as it cools). Let cake cool completely before inverting on your cake plate.