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Chocolate Date Cake recipe

Chocolate Date Cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Date cake

A moist chocolate cake, made with chopped dates. Adjust baking time as needed.

46 people made this

IngredientsServes: 12

  • 300ml boiling water
  • 225g chopped dates
  • 250g plain flour
  • 1 tablespoon unsweetened cocoa
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 175g butter
  • 200g granulated sugar
  • 2 eggs
  • 170g plain chocolate chips
  • 100g granulated sugar
  • 60g chopped walnuts

MethodPrep:30min ›Cook:35min ›Ready in:1hr5min

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin.
  2. In a mixing bowl or small saucepan, pour the boiling water over the chopped dates. Set aside. Sift together the flour, cocoa, bicarb and salt.
  3. In a large bowl, cream together the butter and 200g sugar until light and fluffy. Beat in the eggs one at a time, then mix in the flour mixture. Add in the dates with the soaking liquid, and stir until just combined. Pour cake mixture into prepared tin.
  4. In an another bowl, combine the chocolate chips, walnuts and remaining 100g sugar. Sprinkle mixture over top of cake.
  5. Bake in the preheated oven for 35 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool before serving.

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Reviews & ratingsAverage global rating:(15)

Reviews in English (13)

They turned out really well and were popular with everyone.Texture was more fluffy than dense, and the dates were the key ingredient that made them so tasty.-08 Jul 2015

Fantastic recipe everybody in the house loves it. mae it about 5 times and every time worked great.-11 Feb 2014

by lycookies

I love this cake - the only adjustment my family makes is the topping which is 1/4 c flour, 1/4 sugar 1 tbs cinnamon and 2 tbs butter softened - mis till crumbly then put on top of cake then add chips and walnuts! Great for a party and if you feel adventurous you can make it in a bundt pan and just reverse the order of the layer!-21 Jul 2008

I have finally found the time to upload the recipe for this delicious date & chocolate cake. I had intended on posting this recipe already weeks ago, but life or in my case work got in the way, and now it has taken me way longer then I wanted to, to upload this post. But better late than never!

I had initially made it on the day of New Year’s Eve and brought it to a dinner party I was invited to that night. Bringing recipes, I am currently testing to parties or dinners is always the ultimate test for any recipe and you get to spoil your friends with (hopefully) delicious food, which is still the best part about making any dish. The cake was received pretty well I a message the next day from a friend telling me how much she loved it.

I originally had the idea for this recipe because I wanted to make a sticky pudding, but with chocolate and not for Christmas, and this is how the cake came to be. I added some cocoa powder and adjusted a few other ingredients and baked it inside a cake tin. The icing came together entirely by accident I don’t even remember what I wanted to achieve initially, I think some type of chocolate syrup. What I ended up with was this amazing, shiny and delicious chocolate icing, which is so simple and perfect for any kind of chocolate cake or even cookies!

I hope you guys like the recipe! Let me know if you decide to make it at home I love seeing your creations! You can tag me on Instagram, send me a message or use the hashtag #aboutthatfood.

How I Chose My Four Chocolate Cake Contenders

Because there are so many kinds of chocolate cake (layer cakes, sheet cakes, chocolate cakes with flavored frostings), I decided to stick to classic two-layer cakes coated in just chocolate frosting. I avoided recipes with additional flavors like fruits or spices.

From there, I took a look at the most searched-for recipes. Ina Garten’s topped the list, followed by Hershey’s, and Martha Stewart’s. Though Pioneer Woman’s recipe also proved extremely popular, I skipped it because it’s a sheet cake, not a layer cake. Smitten Kitchen’s cake, which is baked in a single layer in a square pan, met a similar fate. I then did a quick Google search for “chocolate cake,” which revealed that Add a Pinch’s recipe might be the most beloved of them all. Here’s a bit more about each.

Preheat oven to 350°F. Butter and flour two 9-inch cake pans.

Place the flour, sugar, baking powder, baking soda, salt and cocoa powder in a bowl. Add the remaining ingredients, except the coffee, and whisk to combine. With the mixer running or while whisking slowly add the boiling coffee and then mix for 5 minutes on high speed.

Pour the cake batter into the prepared pans, place in the oven and bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Let the cakes cool completely in the pans. Once cool, remove from the pans and frost, layering one cake on top of the other. Garnish with raspberries, slice and serve.

Easy Raw Flourless Chocolate Cake

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6" round cake
  • Category: Cake
  • Method: No-Bake
  • Cuisine: Dessert


An easy no-bake flourless chocolate cake recipe topped with a layer of salted chocolate shell. Easily make it raw by using raw cacao. Naturally gluten-free and paleo friendly.


  • 3 cups almond flour
  • 2 cups pitted medjool dates (presoaked and strained*)
  • ¾ cup cocoa powder
  • ¼ cup maple syrup (or a raw liquid sweetener, like agave, etc.)
  • 1 tbsp lemon juice
  • pinch of salt
  • 1 tbsp pure vanilla extract (or a tsp of raw ground vanilla bean)
  • ½ tbsp kahlua (optional: adds a deeper flavor, but not raw or paleo. For raw/paleo version, add another pinch of raw ground vanilla bean)
  • ⅛ tsp black pepper

Topping Layer:

  • ½ cup coconut oil, very soft or liquified (but not hot!)
  • ¼ cup cocoa powder
  • 3 tbsp maple syrup (or a raw liquid sweetener, like agave, etc.)
  • 1 tsp pure vanilla extract
  • 1 tsp kahlua (for raw/paleo version, add a pinch of raw ground vanilla bean instead)

Optional Toppings:


  1. Process all cake ingredients in a food processor until everything is thoroughly combined and mixture begins to form a ball. Transfer all ingredients into a 6″ springform pan and press down firmly and evenly to form cake into shape (see notes below on alternative pans***). For pressing, I recommend initially using a spoon, and then placing a piece or parchment paper on top and press the cake down even more using a flat bottomed cup to get the surface nice, even, and smooth. Place the cake in the freezer while working on the next step.
  2. Place all topping layer ingredients in a glass bowl (I use a tall measuring cup). Mix with a fork until all the ingredients are incorporated and the mixture is smooth. This can take a few minutes — just keep stirring until there are no clumps left behind.
  3. Remove cake from freezer. Pour this chocolate mixture over the cake and use a spatula or the back of a spoon to spread it evenly and smoothly over the top. If you want your toppings to set into the cake, top the cake now (otherwise, if you’re using fresh toppings, like berries, etc., add them on prior to serving instead).
  4. Place the cake in the freezer for at least 2 hours to let it set and chill. Remove from pan (carefully, as it can stick to the sides a bit careful loosening will prevent any cracks in the cake). Place on a serving plate, top with any additional toppings if using, and keep the cake refrigerated until ready to serve.***


*For soaking the dates: soak for a few hours in warm water (or cover with boiling water and soak 15-20 minutes if you don’t care for the recipe to remain raw).

**If you don’t have a 6″ springform pan, feel free to use any small container or dish of a similar size (a tupperware container would work well, or a small pan). Just make sure you line it with some parchment or wax paper first so that it’s easier to remove the cake later. Note that the wider the dish, the flatter the cake — the shape is up to you.

***Storage notes: this cake holds up well at room temperature and will not melt, so refrigeration isn’t a must so long as it’s not super hot where you are. I just prefer it chilled + it’s a bit easier to slice gracefully when cold.

Did you make this recipe?

One chocolate cake recipe, five delicious variations

A few tweaks and twists and this favourite Chatelaine chocolate cake recipe becomes six.

By Kristen Eppich Updated January 31, 2013

Chocolate cake with mocha frosting

A very important date passed earlier this week and we’re still celebrating! In case you missed it, mark National Chocolate Cake Day on your calendar for next year and start perfecting your recipe now. And, if you’re like us, and are happy eating chocolate cake five days a week, we’ve got you covered with a chocolate cake recipe that can easily be tweaked into five delicious variations.

Start with our chocolate cake with mocha frosting recipe. And then try…

1. Boozy bourbon chocolate cake

Instead of a traditional cake pan, select a 10-cup tube pan, bundt pan or a fluted tube pan (if you have it) for the pretty aesthetic.

Chocolate cake
4 tbsp unsalted butter
1/2 cup sugar
3 tbsp bourbon
pinch salt

GREASE a 10 cup tube or bundt pan and dust with flour. Prepare the cake batter (omit frosting). Bake slightly longer than the original recipe because of the depth of the pan, 35-40 minutes or until a cake tester inserted in centre of cakes comes out clean. Continue with recipe.
MELT butter with sugar, bourbon (or your preference) and a pinch of salt in a small saucepan over medium low. Stir just until butter has melted then remove from heat.
Poke holes into the top of the cake (its okay if it’s still warm), then slowly pour half of the syrup over the cake, giving it time to absorb. Once the liquid has absorbed, repeat with remaining liquid.

2. Choco-Boston cream pie

Somewhere between a Boston cream pie and a Boston cream donut, this is a great flavour combination. Add a layer of creamy custard and frost it with our dark chocolate ganache. Yum and yum.

11/2 cups milk
6 egg yolks
3/4 cup sugar
3 tbsp cornstarch
1 tbsp butter
1/2 tsp vanilla
chocolate cake with mocha frosting
2 batches dark chocolate ganache

HEAT milk in a medium, heavy-bottomed saucepan over medium heat until steam begins to rise and bubbles form around the edges of the pot. Remove from heat.
BEAT yolks with sugar in a stand-up mixer fixed with a paddle attachment on medium-high until very thick and pale, about 3 to 4 min.
Reduce speed to medium-low and beat in cornstarch. Slowly pour in scalded milk, with mixer running constantly, mixing constantly until it has all been incorporated.
POUR mixture back into saucepan and cook over medium-low heat, stirring constantly until mixture thickens, 5 to 7 min. When mixture becomes very thick, use a whisk to smooth and continue cooking and whisking for 2 more minutes. Remove from heat and stir in butter and vanilla. Pour into a shallow baking dish and spread with plastic wrap so that it is touching the custard. Refrigerate immediately and chill until cold, about 2 hours.
PREPARE two batches of dark chocolate ganache. Let sit at room temperature for 2 hours.
PREPARE cake according to package direction, omitting the frosting.
SLICE each cake in half horizontally. Place one layer on a large plate or cake stand, cut-side down. Spread cake with 1/2 cup ganache. Top with another cake layer, cut-side down and spread with 1 cup vanilla custard. Top with third cake layer, and spread with 1/2 cup ganache. Top with final cake layer. Spread remaining ganache on top and around sides of cake, smoothing or swirling surface. Refrigerate cake for 1 hour to firm icing before serving.

3. Mint chocolate chip ice cream cake:

This tenderness of this cake makes it an ideal candidate for ice cream cakes. You can use any flavour of ice cream you like for this cake, mint chocolate chip is just my preference. If your cake has been in the freezer for more than 3 hours, pull it out 30 minutes before you plan to slice it. For frozen desserts I sometimes find butter-based frostings too heavy, so here I opt for a “lighter ” alternative.

chocolate cake with mocha frosting
2 cups whipping cream
1 tsp vanilla
1/2 cup chocolate syrup
2L mint chip ice cream, in a rectangular box

GREASE a 9吉 baking dish. Prepare the cake batter as per recipe instructions (click on the link above), omitting frosting. Once cake has cooled, wrap in plastic wrap and chill in the freezer for 45 min to 1 hour (this will make it easier to slice).
WHIP whipping cream in a large bowl with an electric mixer until stiff peaks form. Whip in vanilla and chocolate syrup. You may need slightly more or less syrup depending on how chocolatey you want it. Refrigerate.
REMOVE cake from freezer and carefully slice it in half horizontally. Set the top portion aside. Slice the ice cream lengthwise into 3 rectangles and position on the bottom portion of cake. Trim as needed to make the ice cream fit. Top ice cream with the remaining portion of cake. Freeze for 30 min.
SPREAD whipped chocolate cream over cake. Sprinkle with chocolate shavings.

4. Black forest cake

A few very small additions to this recipe and it takes on a whole new feel. If you are so inclined, whip 1/2 cup whipping cream to pipe rosettes on the top and sprinkle with chocolate shavings.

chocolate cake with mocha frosting
500ml jar sour cherries in light syrup
3 tbsp Kirsch
2 tbsp sugar

PREPARE the cake batter and frosting as per recipe instructions (click on the link above) up to the point of assembly.
DRAIN cherries, reserving the liquid. Soak cherries with 1 tbsp Kirsch in a small bowl, set aside. Heat the cherry liquid in a small saucepan over medium heat. Add sugar and stir and stir until sugar has dissolved. Stir in remaining Kirsch. Remove from heat and let cool.
FOR assembly, brush each cake layer with a generous amount of cherry syrup before spreading on frosting. Top with 1/4 of the marinated cherries. Repeat with remaining syrup, frosting and cherries.

5. Chocolate peanut butter cupcakes

The classic combo: chocolate and peanut butter. Here we switch this into cupcakes, to help satisfy the craving…in mini form!

chocolate cake with mocha frosting
1/2 cup unsalted butter, room temperature
2/3 cup peanut butter
2 1/2 cups icing sugar
1/2 cup whipping cream
1/2 cup chopped roasted, salted peanuts
1/4 cup chocolate shavings
LINE a 12 cup muffin tin with cupcake papers. Prepare the cake as per directions, omitting the frosting. Bake 2 batches of cupcakes for 15 – 20 min each, or until a cake tester inserted in centre of the cupcake comes out clean. Let cool.
BEAT butter with peanut butter in a large bowl with an electric mixer until pale and smooth, about 2 min. Beat in cream and vanilla and beat for 3 more minutes until frosting is light and fluffy, about 2 more min. Beat in icing sugar in small additions until fully combined. Leave at room temperature.
FROST each cupcake with peanut butter frosting. Garnish with salty peanuts and chocolate shavings.

  • 1 1/2 cup chopped dates
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 3/4 cup shortening
  • 1-1/4 cups sugar, divided
  • 2 eggs
  • 1 1/3 cups all-purpose flour
  • 4 1/2 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 1/4 cups (12 ounces) semisweet chocolate chips
  • 1 cup chopped walnuts

Step 1

Preheat oven to 350° and spray 13 x 9 baking pan with nonstick spray.
Place dates and 1 teaspoon baking soda in a large bowl. Stir in boiling water cool completely.
In another large bowl, cream shortening and 1 cup sugar. Beat in eggs one at a time. Combine the flour, salt and cocoa powder add to creamed mixture alternately with date mixture.
Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with remaining sugar walnuts, and chocolate chips.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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Vegan Chocolate Cake Recipe with vegan chocolate ganache


  • 2 cups plain flour 275g, all purpose
  • ¾ cup cocoa powder 100g
  • 2 tsp bicarbonate of soda baking
  • 1 tsp baking powder
  • a pinch of salt
  • 1 ¾ cups coconut milk 450ml
  • 2 tsp red wine vinegar
  • 1 ¾ cups brown sugar 320g
  • 1 ¼ cups sunflower oil 320ml coconut oil is a great alternative
  • 2 tsp vanilla extract


  • 250 g vegan dark chocolate roughly chopped
  • &frac23 cup coconut milk see note
  • fresh raspberries to decorate optional

Supplies Needed




Shop our Cookbooks! Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

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